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Marcel Rouff

January 01, 1970

Marcel Rouff (May 4,1877 in Carouge (Geneva) – February 3, 1936 in Paris) was a Swiss novelist, playwright, poet, journalist, historian, and gastronomic writer. With Curnonsky (Maurice Edmond Sailland) he wrote the multi-volume work La France gastronomique, guide des merveilles culinaires et des bonnes auberges françaises (Gastronomic France: Guide to the culinary marvels and the good inns of France).[1] He may be best known today for his novel about the fictional gourmet Dodin-Bouffant, La vie et la passion de Dodin-Bouffant, Gourmet (The Life and Passion of Dodin-Bouffant, Gourmet also translated as The Passionate Epicure), which was first published in 1924 and dedicated to his friend Curnonsky and the great nineteenth-century French gastronome Jean-Anthelme Brillat-Savarin. Rouff's novel was adapted for French television in 1973 by Jean Ferniot and in a 2023 feature-length movie by Trần Anh Hùng, The Taste of Things[2] · .[3]

Marcel Rouff, was a novelist, poet, critic, and historian.

Rouff had socialist leanings, which were apparent in his writings on social history.[4] He was influenced by Jean Jaurès, and he contributed to Jaures's Histoire socialiste,[5] which his father, Jules, published.[6]

Biography edit

Marcel Gabriel Rouff was born in Carouge, a suburb of Geneva, Switzerland on May 4, 1877. His father, Jules Rouff, was a well-known publisher; his mother was Camille Veil. The family moved to Paris when Marcel was just an infant. He attended the Lycée Carnot, on Boulevard Malesherbes in Paris and the Sorbonne, where he earned a Docteur-ès-lettres (effectively a PhD). In 1911, he married a French woman, Juliette Bloch-Tréfousse; they had two children, Nicole (1913) and Jean-Jacques (1916). Rouff retained his Swiss citizenship and also became a naturalized French citizen in 1930. He was a heavy pipe smoker and died of throat cancer on February 3, 1936 at the relatively young age of 57.[4]

Rouff wrote novels, plays, and poetry, as well as non-fiction, including biography, history and journalism. He may be best known today for his gastronomic writing. He and his friend Curnonsky (Maurice Edmond Sailland) together wrote the 28-volume La France gastronomique: Guide des merveilles culinaires et des bonnes auberges françaises (Gastronomic France: Guide to the culinary marvels and the good inns of France) between 1921 and 1928. The series was an inventory of regional French specialties and restaurant recommendations, and included more than 5,000 different recipes.[7] The historian Julia Csergo writes that Curnonsky and Rouff "invented the 'gastronomic guide' with the publication of their Tour of Gastronomic France."[8] Jean-Robert Pitte writes:[9]

Of all the tourist guides appearing since the nineteenth century, this was the first to be expressly devoted to good regional dishes, good wines, and good restaurants. The influence of this work was immense. Henceforth, right beside Parisian haute cuisine, there would be a place of honor for the ultimate in regional cooking. Foreigners and the French never forgot it and would make eating well one of the driving forces of tourism in France.

Some consider Rouff's gastronomic novel, La vie et la passion de Dodin-Bouffant, gourmet (The Life and the Passion of Dodin-Bouffant, Gourmet), written before the First World War and published in 1924, to be his master work. French newspapers described the book variously as a "charming gastronomic fantasy"[10] and "a small masterpiece."[11] More recently literary scholar Lawrence R. Schehr called it "a hybrid work that sits somewhere between fiction and cookbooks, menus, and Food TV."[12] The enduring popularity of Dodin-Bouffant' is clear, as it went through 50 French editions between 1924 and 2010. It was translated into English by "Claude" and was published in London in 1961 and the following year in New York. The English translation then went out of print until 2002.[13]

Rouff was a founding member, with Curnonsky, of the Académie des gastronomes in 1928.[14][15] Comoedia called Curnonsky and Rouff "twin brothers in literature in general and in gastronomy in particulier."[16] Throughout 1924, Curnonsky and Rouff wrote and edited a special one-page section of Comoedia entitled "Le Beau Voyage et la Bonne Auberge," which appeared every Saturday and featured articles on gastronomy, regional cuisines, and tourism.

Rouff was made a Knight of the Legion of Honor (Chevalier de la Légion d'honneur), France's highest civilian honor, in 1921. Upon his death, Le Petit Journal praised him as "one of the princes of gastronomy."[17]

 
Marcel rouff triste figure

Select bibliography edit

  • Les hautaines (1896)
  • Les Moulins à vent (1919)
  • La Vie et la passion de Dodin-Bouffant, gourmet (1924)
  • The Passionate Epicure: La Vie et la Passion de Dodin-Bouffant, Gourmet (2002), translated by Claude, with a preface by Lawrence Durrell and introduction by Jeffrey Steingarten.
  • La France gastronomique, guide des merveilles culinaires et des bonnes auberges françaises, with Curnonsky (Maurice Edmond Sailland), 28 vols. (1921-1928)
  • Les Mines de charbon en France au XVIIIe siècle, 1744-1791 (1922)
  • Voyage au monde à l'envers (1923)
  • Journey To The Inverted World (2011) (Voyage au Monde à l'Envers by Marcel Rouff (1923)) translated by Brian Stableford ISBN 978-1-61227-039-5
  • Guinoiseau, ou le Moyen de ne pas parvenir (1926)
  • Les Temps révolus. Sur le quai Wilson (1926)
  • Brillat-Savarin (1926)
  • Anaïs ou l'heure des élites (1928)
  • La Vie de Chateaubriand (1929)
  • L'homme de cinquante ans (1929)
  • La vie de fête sous le second Empire (1930)
  • La confession du Pacifique (1933)
  • L'Eloge de Honoré de Balzac (1939)

Rouff also wrote for newspapers, including Tribune de Genève, Comoedia, Paris-Midi, Excelsior, Mercure de France, and La Revue du Touring-Club de France.[4]

References edit

  1. ^ "Marcel Rouff (1877-1936)". data.bnf.fr. Retrieved 2022-08-30.
  2. ^ La vie et la passion de Dodin-Bouffant. Jean Ferniot , Philippe-Gérard, Marcel Rouff. 1973.{{cite book}}: CS1 maint: others (link)
  3. ^ David Mouriquand (2023). "Euronews Culture's Film of the Week: 'La Passion de Dodin Bouffant' ('The Taste of Things')". Euronews.
  4. ^ a b c Colin, Françoise (1988). Et Marcel Rouff créa Dodin-Bouffant (in French). Dijon: Darantière.
  5. ^ Mourousy, Paul (1936). "Marcel Rouff - Biographie". Les Cahiers d'Art et d'Amitié. mars–avril (11): 2.
  6. ^ Labusquière, John (1901). Jaurès, Jean (ed.). La IIIe République, 1871-1900. Histoire socialiste. Paris: J. Rouff.
  7. ^ Drouard, Alain (2004). Histoire des cuisiniers en France XIXe-XXe siècle (in French). Paris: CNRS Editions. p. 92.
  8. ^ Csergo, Julia (2008). "Lyon, Première 'Capitale Mondiale de la Gastronomie' 1925-1935". Voyages en Gastronomies: L'invention des capitales et des régions gourmandes (in French). Paris: Editions Autrement. p. 39.
  9. ^ Pitte, Jean-Robert (2002). French Gastronomy: The History and Geography of a Passion. Translated by Gladding, Jody. New York: Columbia University Press. p. 138.
  10. ^ Le Figaro (in French), 1936-02-04, retrieved 2022-09-04
  11. ^ Comœdia (in French), 1924-05-13, retrieved 2022-09-04
  12. ^ Schehr, Lawrence R. (2001). "Savory Writing: Marcel Rouff's Vie et Passion de Dodin-Bouffant". French Food on the Table, on the Page, and in French Culture. New York: Routledge. p. 125.
  13. ^ Rouff, Marcel (2002) [1961]. The Passionate Epicure. Translated by Claude. New York: The Modern Library. pp. xi.
  14. ^ Jung, André (1996). "La Gastronomie Nivernaise au Début du Siècle ou le Voyage gourmand de Curnonsky et Marcel Rouff". Bulletin de la Société Nivernaise des Lettres, Sciences et Arts. 45: 189–191 – via Gallica.bnf.fr.
  15. ^ Lebeau, Jacques (2014). Curnonsky, prince des gastronomes de A à Z (in French). Paris: L'Harmattan. pp. 9–13.
  16. ^ "Comoedia". Retronews. August 24, 1923. p. 2. Retrieved September 4, 2020.
  17. ^ "Le Petit Journal". Retronews. February 4, 1936. Retrieved September 4, 2022.

Further reading edit

  • Heurteux, Maurice. Eloge de Marcel Rouff prononcé à l'Académie des gastronomes, le 10 novembre 1959 (1960)
  • Csergo, Julia. "The Emergence of Regional Cuisines", in Food: A Culinary History, eds. Jean-Louis Flandrin & Massimo Montanari. English edition, Albert Sonnenfeld (1999), p. 510. ISBN 978-0231111553
  • Philippe Gillet, Soyons Français à table! : petit manuel de civilité nouvelle, pour cultiver l'art d'être à table, Paris : Editions Payot & Rivages, 1994. Article Dodin-Bouffant p. 163.[1]



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January 01, 1970
marcel, rouff, 1877, carouge, geneva, february, 1936, paris, swiss, novelist, playwright, poet, journalist, historian, gastronomic, writer, with, curnonsky, maurice, edmond, sailland, wrote, multi, volume, work, france, gastronomique, guide, merveilles, culina. Marcel Rouff May 4 1877 in Carouge Geneva February 3 1936 in Paris was a Swiss novelist playwright poet journalist historian and gastronomic writer With Curnonsky Maurice Edmond Sailland he wrote the multi volume work La France gastronomique guide des merveilles culinaires et des bonnes auberges francaises Gastronomic France Guide to the culinary marvels and the good inns of France 1 He may be best known today for his novel about the fictional gourmet Dodin Bouffant La vie et la passion de Dodin Bouffant Gourmet The Life and Passion of Dodin Bouffant Gourmet also translated as The Passionate Epicure which was first published in 1924 and dedicated to his friend Curnonsky and the great nineteenth century French gastronome Jean Anthelme Brillat Savarin Rouff s novel was adapted for French television in 1973 by Jean Ferniot and in a 2023 feature length movie by Trần Anh Hung The Taste of Things 2 3 Marcel Rouff was a novelist poet critic and historian Rouff had socialist leanings which were apparent in his writings on social history 4 He was influenced by Jean Jaures and he contributed to Jaures s Histoire socialiste 5 which his father Jules published 6 Contents 1 Biography 2 Select bibliography 3 References 4 Further readingBiography editMarcel Gabriel Rouff was born in Carouge a suburb of Geneva Switzerland on May 4 1877 His father Jules Rouff was a well known publisher his mother was Camille Veil The family moved to Paris when Marcel was just an infant He attended the Lycee Carnot on Boulevard Malesherbes in Paris and the Sorbonne where he earned a Docteur es lettres effectively a PhD In 1911 he married a French woman Juliette Bloch Trefousse they had two children Nicole 1913 and Jean Jacques 1916 Rouff retained his Swiss citizenship and also became a naturalized French citizen in 1930 He was a heavy pipe smoker and died of throat cancer on February 3 1936 at the relatively young age of 57 4 Rouff wrote novels plays and poetry as well as non fiction including biography history and journalism He may be best known today for his gastronomic writing He and his friend Curnonsky Maurice Edmond Sailland together wrote the 28 volume La France gastronomique Guide des merveilles culinaires et des bonnes auberges francaises Gastronomic France Guide to the culinary marvels and the good inns of France between 1921 and 1928 The series was an inventory of regional French specialties and restaurant recommendations and included more than 5 000 different recipes 7 The historian Julia Csergo writes that Curnonsky and Rouff invented the gastronomic guide with the publication of their Tour of Gastronomic France 8 Jean Robert Pitte writes 9 Of all the tourist guides appearing since the nineteenth century this was the first to be expressly devoted to good regional dishes good wines and good restaurants The influence of this work was immense Henceforth right beside Parisian haute cuisine there would be a place of honor for the ultimate in regional cooking Foreigners and the French never forgot it and would make eating well one of the driving forces of tourism in France Some consider Rouff s gastronomic novel La vie et la passion de Dodin Bouffant gourmet The Life and the Passion of Dodin Bouffant Gourmet written before the First World War and published in 1924 to be his master work French newspapers described the book variously as a charming gastronomic fantasy 10 and a small masterpiece 11 More recently literary scholar Lawrence R Schehr called it a hybrid work that sits somewhere between fiction and cookbooks menus and Food TV 12 The enduring popularity of Dodin Bouffant is clear as it went through 50 French editions between 1924 and 2010 It was translated into English by Claude and was published in London in 1961 and the following year in New York The English translation then went out of print until 2002 13 Rouff was a founding member with Curnonsky of the Academie des gastronomes in 1928 14 15 Comoedia called Curnonsky and Rouff twin brothers in literature in general and in gastronomy in particulier 16 Throughout 1924 Curnonsky and Rouff wrote and edited a special one page section of Comoedia entitled Le Beau Voyage et la Bonne Auberge which appeared every Saturday and featured articles on gastronomy regional cuisines and tourism Rouff was made a Knight of the Legion of Honor Chevalier de la Legion d honneur France s highest civilian honor in 1921 Upon his death Le Petit Journal praised him as one of the princes of gastronomy 17 nbsp Marcel rouff triste figureSelect bibliography editLes hautaines 1896 Les Moulins a vent 1919 La Vie et la passion de Dodin Bouffant gourmet 1924 The Passionate Epicure La Vie et la Passion de Dodin Bouffant Gourmet 2002 translated by Claude with a preface by Lawrence Durrell and introduction by Jeffrey Steingarten La France gastronomique guide des merveilles culinaires et des bonnes auberges francaises with Curnonsky Maurice Edmond Sailland 28 vols 1921 1928 Les Mines de charbon en France au XVIIIe siecle 1744 1791 1922 Voyage au monde a l envers 1923 Journey To The Inverted World 2011 Voyage au Monde a l Envers by Marcel Rouff 1923 translated by Brian Stableford ISBN 978 1 61227 039 5 Guinoiseau ou le Moyen de ne pas parvenir 1926 Les Temps revolus Sur le quai Wilson 1926 Brillat Savarin 1926 Anais ou l heure des elites 1928 La Vie de Chateaubriand 1929 L homme de cinquante ans 1929 La vie de fete sous le second Empire 1930 La confession du Pacifique 1933 L Eloge de Honore de Balzac 1939 Rouff also wrote for newspapers including Tribune de Geneve Comoedia Paris Midi Excelsior Mercure de France and La Revue du Touring Club de France 4 References edit Marcel Rouff 1877 1936 data bnf fr Retrieved 2022 08 30 La vie et la passion de Dodin Bouffant Jean Ferniot Philippe Gerard Marcel Rouff 1973 a href Template Cite book html title Template Cite book cite book a CS1 maint others link David Mouriquand 2023 Euronews Culture s Film of the Week La Passion de Dodin Bouffant The Taste of Things Euronews a b c Colin Francoise 1988 Et Marcel Rouff crea Dodin Bouffant in French Dijon Darantiere Mourousy Paul 1936 Marcel Rouff Biographie Les Cahiers d Art et d Amitie mars avril 11 2 Labusquiere John 1901 Jaures Jean ed La IIIe Republique 1871 1900 Histoire socialiste Paris J Rouff Drouard Alain 2004 Histoire des cuisiniers en France XIXe XXe siecle in French Paris CNRS Editions p 92 Csergo Julia 2008 Lyon Premiere Capitale Mondiale de la Gastronomie 1925 1935 Voyages en Gastronomies L invention des capitales et des regions gourmandes in French Paris Editions Autrement p 39 Pitte Jean Robert 2002 French Gastronomy The History and Geography of a Passion Translated by Gladding Jody New York Columbia University Press p 138 Le Figaro in French 1936 02 04 retrieved 2022 09 04 Comœdia in French 1924 05 13 retrieved 2022 09 04 Schehr Lawrence R 2001 Savory Writing Marcel Rouff s Vie et Passion de Dodin Bouffant French Food on the Table on the Page and in French Culture New York Routledge p 125 Rouff Marcel 2002 1961 The Passionate Epicure Translated by Claude New York The Modern Library pp xi Jung Andre 1996 La Gastronomie Nivernaise au Debut du Siecle ou le Voyage gourmand de Curnonsky et Marcel Rouff Bulletin de la Societe Nivernaise des Lettres Sciences et Arts 45 189 191 via Gallica bnf fr Lebeau Jacques 2014 Curnonsky prince des gastronomes de A a Z in French Paris L Harmattan pp 9 13 Comoedia Retronews August 24 1923 p 2 Retrieved September 4 2020 Le Petit Journal Retronews February 4 1936 Retrieved September 4 2022 Further reading editHeurteux Maurice Eloge de Marcel Rouff prononce a l Academie des gastronomes le 10 novembre 1959 1960 Csergo Julia The Emergence of Regional Cuisines in Food A Culinary History eds Jean Louis Flandrin amp Massimo Montanari English edition Albert Sonnenfeld 1999 p 510 ISBN 978 0231111553 Philippe Gillet Soyons Francais a table petit manuel de civilite nouvelle pour cultiver l art d etre a table Paris Editions Payot amp Rivages 1994 Article Dodin Bouffant p 163 1 This article about a French novelist born in the 19th century is a stub You can help Wikipedia by expanding it vte This article about a French writer of non fiction is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Marcel Rouff amp oldid 1218023388, wikipedia, wiki, book, books, library,

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