Cooking with Proust
In an NPR interview, Russian American writer Anya von Bremzens explains that the origin of her new memoir, Mastering the Art of Soviet Cooking, can be found in Proust’s famous madeleine. In her memoir, she focuses on the connection between food and memory, and, like the narrator of Swann’s Way, she is fascinated by the way certain tastes can transport us to thoughts of childhood.
Listen to the interview here.
And if you’re looking for more Proust-related cookbooks, be sure to check out Shirley King’s Dining with Marcel Proust: A Practical Guide to French Cuisine of the Belle Epoque.