Author | Mark Crick |
---|---|
Illustrator | Mark Crick |
Country | United Kingdom |
Language | English |
Genre | Cookery/Pastiche |
Publisher | Libri |
Publication date | 2005 |
Pages | 96 |
ISBN | 978-1-901965-09-4 |
Followed by | Sartre's Sink |
Kafka's Soup is a literary pastiche in the form of a cookbook. [1] It contains 14 recipes [2] each written in the style of a famous author from history. As of 2007 it had been translated into 18 languages [1] and published in 27 countries. [3] Excerpts from the book have appeared in the Sydney Morning Herald [4] and the New York Times . [5] Theatrical performances of the recipes have taken place in France and Canada.
Recipes include: tiramisu as made by Proust, [3] [6] [7] cheese on toast by Harold Pinter, [4] [7] [8] clafoutis grandmere by Virginia Woolf, [4] [9] chocolate cake prepared by Irvine Welsh, [7] [8] [9] lamb with dill sauce by Raymond Chandler, [8] [9] onion tart by Chaucer, [3] [7] [9] fenkata (rabbit stew) by Homer, [3] [7] boned stuffed poussins by the Marquis de Sade, [6] [7] [9] mushroom risotto by John Steinbeck, [7] [9] tarragon eggs by Jane Austen, [3] [7] Vietnamese chicken by Graham Greene [7] and Kafka's Miso soup. [3] [6] [9] Also included are recipes in the style of Jorge Luis Borges and Gabriel García Márquez. [7]
Among the recipes that did not make the original edition of the book was "plum pudding à la Charles Dickens" which was written but rejected by Mark Crick for being "too long-winded". [9] It was, however, included in a subsequent paperback edition of the book [3] along with two recipes, Rösti à la Thomas Mann and moules marinieres à la Italo Calvino, originally created for the German and Italian translations respectively. [1]
Kafka's Soup is illustrated with paintings by the author in the style of a number of famous artists including Picasso, Matisse, Hogarth, De Chirico, Henry Moore, Egon Schiele and Warhol. [1] [7] [9]
Kafka's Soup is Mark Crick's first book. [3] He has subsequently written two other books with similar themes; Sartre's Sink and Machiavelli's Lawn which are literary pastiches in the form of a DIY handbook and a gardening book respectively. [10] [11]
The idea for Kafka's Soup arose during a conversation between Crick and a publisher. [3] Crick noted his dislike for cookbooks [9] saying that he enjoyed looking at the pictures but found the accompanying text dull. [3] When asked what would it take for him to read beyond the ingredients list he replied: "if [the text] was written by the world's greatest authors." [3] The publisher liked the idea and, in Crick's words, "she said that if I wrote it she'd publish it." [3]
Most of the recipes in the book are Crick's own, although some, such as the chocolate cake, came from his friends. [12] Crick notes the implausibility of some of his authors cooking their stated dishes (for example he states that John Steinbeck "would never have eaten [mushroom risotto]" [9] and "I certainly accept any challenge that Kafka would not have eaten miso soup" [12] ). He says that he selected the recipes based on the ability of each dish to allow him to use the language he wished to use. [12] Chocolate cake was selected for Irvine Welsh because "people become terribly selfish when there's chocolate cake around, just as they do with drugs. It's the closest many get to taking heroin." [9]
Crick says that he found Virginia Woolf the most difficult of the authors to write [9] while Raymond Chandler was the easiest. [13]
Kafka's Soup has become a cult hit. [1] Andy Miller of the Telegraph called the recipes "note-perfect parodies of literary greats". [14] Emily Stokes of the Observer called it an "illustrated masterpiece of pastiche" citing the lamb with dill sauce as "particularly good". [8] C J Schüler wrote that Virginia Woolf's clafoutis grandmere is the "pièce de resistance" and called the collection "irresistibly moreish". [7] He later called the book "a little gem of literary impersonation". [1] Schüler believes that "part of the book's appeal lies in the fact that the recipes...actually work." [1] The French writer and satirist Patrick Rambaud has named Kafka's soup as one of his favorite parodies, noting the inclusion of parodies of continental European authors such as Proust and the Marquis de Sade in addition to English-speaking authors. [6] Some have noticed the similarity with the story written by Frederic Grimani Fiegenwald Coy, one year earlier: https://storywrite.com/story/7598601-what-would-franz-kafka-say-if-you-knock-on-his-toilet-door--by-sexy
As of 2007 Kafka's Soup had been translated into 18 languages [1] and published in 27 countries. [3] The Croatian translation proved more popular than The Da Vinci Code , forcing it into second place on the country's best-seller list. [1] Each recipe in the French version was translated by a separate translator specializing in the translation of the works of the parodied author. [1]
In England, the recipes have reportedly been used as audition pieces by a small West Country theatre company. [1] The Théâtre de l'Atelier in Paris hosted a performance of the French translation of the book in 2007. The production included performances by Irène Jacob, Isabelle Carré and Denis Podalydès, including a sung version of the recipe for onion tart. [1] A live reading of the French translation of Kafka's Soup took place at the Montreal Festival International de la Littérature in 2007 with the author in attendance. [15] The production received an additional performance run in the Terrebonne suburb of Montreal in 2009. [16]
Dessert is a course that concludes a meal. The course usually consists of sweet foods, such as confections, and possibly a beverage such as dessert wine or liqueur. In some parts of the world, such as much of central and western Africa, and most parts of China and India, there is no tradition of a dessert course to conclude a meal.
Trifle is a dessert found in English and other cuisines. Made with fruit, a thin layer of sponge fingers commonly soaked in sherry or another fortified wine, and custard, the contents of a trifle are highly variable; many varieties exist, some forgoing fruit entirely and instead using other ingredients, such as chocolate, coffee or vanilla. The fruit and sponge layers may be suspended in fruit-flavoured jelly, and these ingredients are usually arranged to produce three or four layers. The assembled dessert can be topped with whipped cream, or, more traditionally, syllabub.
A pastiche is a work of visual art, literature, theatre, or music that imitates the style or character of the work of one or more other artists. Unlike parody, pastiche celebrates, rather than mocks, the work it imitates.
A lamington is an Australian cake made from squares of butter cake or sponge cake coated in an outer layer of chocolate sauce and rolled in desiccated coconut. The thin mixture is absorbed into the outside of the sponge cake and left to set, giving the cake a distinctive texture. A common variation has a layer of cream or strawberry jam between two lamington halves.
A chocolate brownie or simply a brownie is a square or rectangular chocolate baked confection. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. They may include nuts, frosting, cream cheese, chocolate chips, or other ingredients. A variation made with brown sugar and vanilla rather than chocolate in the batter is called a blond brownie or blondie. The brownie was developed in the United States at the end of the 19th century and popularized in the U.S. and Canada during the first half of the 20th century.
Swiss cuisine is influenced by French, German and Northern Italian cuisine, as well as by the history of Switzerland as a primarily agricultural country. As a result, many traditional Swiss dishes tend to be relatively plain and are made from basic ingredients, such as potatoes and Swiss cheese. The great cultural diversity within Switzerland is also reflected in the great number of regional or local specialties.
Comfort food is kinds of food that provides a nostalgic or sentimental value to someone, and may be characterized by its high caloric nature, high carbohydrate level, or simple preparation. The nostalgia may be specific to an individual, or it may apply to a specific culture.
Torta caprese is a traditional Italian chocolate and almond or walnut cake named for the island of Capri from which it originates, and popular in Naples.
A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor. Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavor they may impart. This is in contrast to a condiment, a prepared sauce added to another food item primarily for its flavor. A food item which is served with garnish may be described as being garni, the French term for "garnished."
Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula since antiquity, and later spread around the world together with waves of Italian diaspora.
Mark Crick is a British photographer and author, best known for his literary parodies Kafka's Soup and Sartre's Sink, in which he presents recipes and DIY tips in the style of famous literary writers. Mark Crick is married to Fiona Simmons Crick.
Patrick Rambaud is a French writer.
Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cookie: thin and crispy. Sponge cakes became the cake recognized today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge.
Elizabeth David, the British cookery writer, published eight books in the 34 years between 1950 and 1984; the last was issued eight years before her death. After David's death, her literary executor, Jill Norman, supervised the publication of eight more books, drawing on David's unpublished manuscripts and research and on her published writings for books and magazines.
Sartre's Sink is a literary pastiche in the form of a do it yourself handbook. It contains advice about how to undertake 14 common household tasks each written in the style of a famous author from history. Sartre's Sink is the second book by photographer and author Mark Crick. Excerpts have appeared in The Independent and the Evening Herald.
The Cookery Book of Lady Clark of Tillypronie is a book of recipes collected over a lifetime by Charlotte, Lady Clark of Tillypronie, and published posthumously in 1909. The earliest recipe was collected in 1841; the last in 1897. The book was edited by the artist Catherine Frances Frere, who had seen two other cookery books through to publication, at the request of Clark's husband.
Supangle or sup is a type of Turkish chocolate pudding. Its bottom layer includes pieces of cake and it is often garnished with pistachio or coconut, and chocolate chips.