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La magia de la cocina : algunas características del estilo en Como agua para chocolateKastelic Vukadinović, Uršula, 1972-V prispevku smo analizirali nekaj slogovnih značilnosti romana Kot voda za čokolado z vidika nemehiškega bralca. Osrednja pripovedovalka zgodbe prepleta tipične jezikovne strukture, značilne za ... kuharske recepte, in pripoved o prepovedani ljubezni med Tito in Pedrom. Kot dobra kuharica daje nasvete, opisuje postopke priprave hrane, vse to pa prepleta z zgodbo, ki so ji jo povedali, kar eksplicitno izrazi z uporabo glagolov rekanja. Ugotovili smo, da je ena od značilnosti romana tudi slikovitost predstavljene zgodbe. Sama avtorica za svoje literarno ustvarjanje pravi, da vedno izhaja iz podob, ki se ji porajajo, šele nato iz njih naredi zgodbo. V romanu se to odraža tudi v Titinem intenzivnem odzivanju na čutne dražljaje. V članku smo izpostavili primere iz besedila, razvrščene po prevladujoči čutni zaznavi. Tita in Pedro vzpostavita skozi hrano, ki jo Tita pripravlja, nenavaden, strasten in čuten odnos. Med sestavinami za pripravo jedi, ki se povezujejo z njuno ljubezensko zgodbo, bralec naleti tudi na mnogo neznanih mehiških kulturnih izrazov, ki pa ne ovirajo razumevanja zgodbe, saj je v besedilu nakazano, da gre za neko jed ali sestavino, ki je zabeležena na začetku kuharskega recepta ali predstavljena v sobesedilu. Zato literarno besedilo kljub temu deluje koherentno. Bralec se predaja bralskemu užitku, ki ga ponese v oddaljene svetove magičnega realizma.Source: Verba hispanica : anuario del Departamento de la lengua y literatura españolas de la Facultad de filosofía y letras de la Universidad de Ljubljana. - ISSN 0353-9660 (21, 2013, str. 41-53)Type of material - article, component partPublish date - 2013Language - spanishCOBISS.SI-ID - 53807714
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Kastelic Vukadinović, Uršula, 1972- |
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