Quand l’enquêteur se met à table

Abstract

In this article, I will intend to show the long-standing relationship in most crime fiction detectives' lives–that is with food and gastronomy. I will focus on recent Greek crime fiction (especially the novels or short stories of Andreas Apostolidis, Pétros Markaris and Pétros Martinidis) and will compare the role of food in Greek detective fiction with its place in the Mediterranean Noir.

Keywords

• Apostolidis Andreas (1953-)
• Camilleri Andrea (1925-)
• Gastronomy
• Izzo Jean-Claude (1945-2000)
• Markaris Petros (1937-)
• Martinidis Petros (1946-)