Abstract

The study of literary content beyond the literary medium or the meaning-bearing book artifact has long since proven to be an inadequate approach — it is, as they say, so last season. The book is the new black (or green) and the full spectrum of bookiness has been the object of fervent study in literary research for several years now (cf. Keskinen 2017, 2018). However, never before has bookiness been evoked from the culinary perspective, even if the so called aspartic turn has been clearly visible, especially in leading Finnish literary research (ibid.). This article tackles the bookiness of literature with the tasty idea of focusing on an interview video telling of the literary in life.