Ēdiena apraksti literatūrā nav nejauši vai dekoratīvi, bet gan ietver konkrētu nozīmi – raksturo laikmetu vai varoni, piederību kādai grupai vai savstarpējas attiecības, ir kā metafora daudzveidīgai sajūtu gammai. Kādas gastronomiskas ainas visbiežāk sastopamas latviešu autoru darbos? Ko ēda paši rakstnieki un ko – viņu darbu pētnieki? Par to sarunājos ar prof. Ievu Kalniņu un prof. Ojāru Lāmu no Latvijas Universitātes Humanitāro zinātņu fakultātes.
Latvijas Nacionālās bibliotēkas podkāsta Klausītava raidierakstu klausieties šeit:
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