Gustavny code of the short story collection “ The book of stories and recipes of a delicious mood” by N. Huk

Abstract

This article investigates in terms of gustatory poetics the essence of meanings and extrameanings, hidden in the process of cooking and serving some dishes, in order to create delicious moods, solve difficult life problems, overcome family conflicts etc. The paper shows that N. Huk uses practically all the methods to transmit gustatory qualities of dishes strating from contextual lists and statements to creating complex intertextual situations. In several stories the author manages to make not only extremely spectacular artistic models and images of cooking processes and meal comsuming, but also the ways of nourishment special for the representatives of different nationalities. It should be noted that in most stories N. Huck uses the lexeme “meal” and the verb “to feast” to refer the processes of collective food consumption. The writer offers the reader, surprisingly, the multi-purpose recipes of dishes. Moreover it should be mentioned that most of the story tittles contain “glutonic topos”. N. Huck tries to describe a rich palette of dish aromas prepared by her characters by means of impressive means and artistic devices. As a result, the process of reading “The Book of History and Recipes For Delicious Moods” performs one of the important functions such as the whetting of the recipient’s appetite.