فهرست نشریات علمی دسترسی آزاد ایران

We studied the culinary and food literature in Marie Ndiay's famous book (2016) entitled: The Cheffe, a Cook’s Novel. First, we analyzed of the main character and her approach to what is considered as a necessity and what is described as luxury and unnecessary, which Pierre Bourdieu had pointed on it in his sociological analysis as well. Furthermore, we studied the author's long and breathtaking sentences and their relationship with her imaginary features. Finally, we investigated how the hero of the novel, who is a brave and combative woman against the hardships of life, after passing the difficult childhood announces her message to people, by preserving tact, patience and humility, the message which can be deduced friendship, respect and nature conservation from it.