A Different Sade: Food for Thought
A British Academy discussion evening convened and chaired by Marian Hobson FBA, Queen Mary, University of London
Speakers:
Katherine Astbury, University of Warwick, Bob Gillan, University of Manchester, Will McMorran, Queen Mary, University of London, Caroline Warman, University of Oxford, and Thomas Wynn, University of Exeter
Discussants and Commentators:
Philippe Roger, Ecole des Hautes Etudes Sociales, Paris, France and Svein-Eirik Fauskevåg, Norwegian University of Science and Technology (NTNU), Trondheim, Norway
Thursday, 7 June 2007
6.00pm - 7.30pm followed by a drinks reception
The British Academy, 10 Carlton House Terrace,
London, SW1Y 5AH
With the publications of Sade’s correspondences, and his consecration in the Pléiade canon through Michel Delon’s excellent edition, after the monumental biography by Maurice Lever, not to speak of the much greater accessibility of much of his work through paper-back editions, the position of Sade in literary history is evolving. Much greater attention is being paid to his plays and to his short stories, while the sardonic pornography is seen as more embedded in its cultural content. A more nuanced picture of his production is emerging, and his work is now seen as key in understanding the ideological tensions of the Enlightenment, and the cross-over from the old literary world of the Ancien Régime to the new.
Almost 200 years to the day since Sade's final completed manuscript was seized from his room at Charenton, the event will discuss this new status, and to what degree the Sade of the older version is the twin or the black shadow of the newer, nicer and perhaps more approachable vision.
A poster for your notice board can be downloaded here:
Visit our website for further details and to to book on-line
Telephone enquiries: 020 7969 5238 / Email: externalrelations@britac.ac.uk
Tuesday, May 08, 2007
A newer, nicer Marquis de Sade?
Childish of me, I know, but I'd like to go to this just to listen in on the conversation at the drinks reception afterwards.
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