Medeiros, MichelleSilva, Josimey Costa da2025-06-162025-06-162014-12-26MEDEIROS, Michelle; SILVA, J. C. . Marcel Proust para além das madeleines. Uma culinária indócil.. Inter-Legere (UFRN), v. 1, p. 375-397, 2014. Disponível em: https://periodicos.ufrn.br/interlegere/article/view/6470. Acesso em: 11 jun. 2025.1982-1662https://repositorio.ufrn.br/handle/123456789/63965The objective of this work was to study a cuisine, named indocile, based on the literary text in search of lost time by Marcel Proust. The culinary concept is thought though an anthropological perspective that understands it as a cultural food system. The idea of Indocile, outlined under a multi-referential bias, works as a central guideline for lhe research. What is an indocile cookery? How does it emerge in Proustian Writing? In order to answer these questions, readings of the work were performed as well as a subsequent systematization in a digital archive that contributed to the analysis. Proust suggests that his novel does not represent a systematic approach in a single and intelligible body, but as the study of great laws and generalities. Based on this assertion, the results demonstrate that the indocile cuisine can be characterized by the mouth. It is believed that the exercise of thinking of an indocile cuisine open doors to search for an indocile Nutrition: that gives space for practices and discourses offered as part of it is canon, that reflects on the production of their utterances of truth and that understands that feeding is an act that is established in the macro and micro-politics of lifept-BRCulináriaIndócilMarcel ProustNutriçãoCookingIndocileNutritionarticle