The Debt to Pleasure

The Debt to Pleasure

A Novel

Book - 1996
Average Rating:
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Baker & Taylor
An impeccable, Epicurean Englishman and lifelong Francophile recounts his past pleasures in Provence, in a meditation on food, vodka, and restaurant-going that becomes a dark satire on hedonism

Blackwell North Amer
An Englishman of indeterminate age whose spiritual home has always been France, Tarquin embarks on a journey of the senses, regaling us with his wickedly funny, poisonously opinionated meditations on everything from the erotics of dislike to the psychology of a menu, from the perverse history of the peach to the brutalization of the British palate, from cheese as "the corpse of milk" to the binding action of blood.
As Tarquin peels away the layers of his past, he proves himself a master of sly wit and subversive ideas. Only gradually, insidiously, do the outlines of a distinctly quirky aesthetic and a highly eccentric moral philosophy emerge, until the truth becomes unavoidable: This is not the voluptuary's memoir it purports to be, and Tarquin Winot is a master of something more than wit and opinion, something infinitely, quiveringly, sinister.

Baker
& Taylor

An impeccable, Epicurean Englishman and lifelong Francophile recounts his past pleasures in Provence, in a meditation on food, vodka, and restaurant-going that becomes a dark satire on hedonism. 75,000 first printing. $100,000 ad/promo. First serial, Granta. Tour.

Publisher: New York : H. Holt, 1996.
Edition: 1st ed.
ISBN: 9780805043884
0805043888
Branch Call Number: LAN
Characteristics: xiv, 251 p. : ill. ; 20 cm.

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WVMLStaffPicks Dec 06, 2014

Tarquin Winot, the devious narrator of this brilliant first novel, easily draws readers who love language into his fold first with his wickedly funny and opinionated descriptions of food, wine and art as he travels through France until gradually he reveals himself!

multcolib_susannel Nov 28, 2014

This book takes writing about cooking and eating food to a whole new level. Although it includes recipes, they are part of the text and never seem like something separate that you could actually make. The author connects food and his consumption of it to his senses and his memories.
Very unique book.

m
Microbes
Mar 26, 2012

Reviewed in WSJ 3/24/12

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