The story of Jay Mackintosh, a 37 years old writer, famous because of an only novel written fifteen years ago. My first novel by the author of Chocolat and I have to say I enjoyed it far more than expected. She also spends too much time on Twitter plays flute and bass guitar in a band first formed when she was 16 and works from a shed in her garden at her home in Yorkshire. Her hobbies are listed in Who's Who as 'mooching, lounging, strutting, strumming, priest-baiting and quiet subversion'. She is an honorary Fellow of St Catharine's College, Cambridge, and in 2022 was awarded an OBE by the Queen. In 2000, her 1999 novel CHOCOLAT was adapted to the screen, starring Juliette Binoche and Johnny Depp. She has also written a DR WHO novella for the BBC, has scripted guest episodes for the game ZOMBIES, RUN!, and is currently engaged in a number of musical theatre projects as well as developing an original drama for television. Her work is extremely diverse, covering aspects of magic realism, suspense, historical fiction, mythology and fantasy. Joanne Harris is an Anglo-French author, whose books include fourteen novels, two cookbooks and many short stories. The discussion also exposes how these are eventually tacitly (and perhaps inadvertently) connected in the novel to the problem of consumerist exploitation, and how nostalgia is channelled in order to render products desirable to prospective customers.Joanne Harris is also known as Joanne M. Specifically, the article explores how Harris portrays the experience of wine-drinking – with a focus on taste, smell and the notion of terroir – as interdependent upon both cultural knowledge and familiar sensorial experiences. Taking this idea as a point of departure, this article focuses on the connections between the sensorial experience of food and drink and the construction of memories in Joanne Harris’s novel Blackberry Wine ( 2000). As far as both food and drink are concerned, however, the remembrance of the senses – and the sociocultural experiences connected to them – is often shrouded in a layer of nostalgia, which inevitably complicates how we perceive experiences, as either authentic or (re-)constructed. Wine, in particular, has been the focus of debates surrounding notions of taste, provenance, storytelling, branding, habit and memory. Closely related to their food counterparts, drinks have also been at the centre of ongoing scholarly attention. The connection between food, memory and the senses relies on the understanding that particular elements of the past are embedded in our identities and sense of self.
It seems virtually impossible to talk about food and memory without talking about taste and smell. When it comes to food as a cultural entity, its importance as part of our communities of interaction goes well beyond its function as mere physical nourishment.
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