Gastronomy, Gogol, and His Fiction

TLDR: The mention of Gastronomy and Gogol may immediately make us think of the good-natured pair in Old-Fashioned Landowners, who, if they were not eating, were sure to be sleeping as mentioned in this paper.

Abstract: The mention of “gastronomy and Gogol” may immediately make us think of the good-natured pair in Old-Fashioned Landowners, who, if they were not eating, were sure to be sleeping. Or perhaps what comes to mind is that remarkable five-by-five figure of Peter Petrovich Petukh, whom Gogol appropriately described as a “round watermelon.” And who can forget how Sobakevich ever so quietly and “innocently” alone dispatched that noble sturgeon at the breakfast party given by the chief of police, or how the thoroughly tipsy Khlestakov bragged about the “dream of a soup” that was delivered to him in St. Petersburg from no other gastronomic paradise than Paris itself. Nor can we forget Khlestakov's other soup—the one more like the River Nile (with feathers)—which was so ill-received and yet eaten with such alacrity by the starving braggart. Perhaps only Vladimir Nabokov did not laugh at Puzatyi Paciuk and his ingenious way of transporting varenyky to his mouth without moving an inch—and he first had to dip them into a dish of sour cream that was placed on a low barrel in front of him. And what about that pan of fried eggs that was rushed onto the stage in Meyerhold's production of Gogol's The Marriage, in which one of the suitors for the hand of the merchant's daughter—much to the confusion of the others—is called “Fried Eggs.”