It is often said that „we are what we eat”, that is human beings who learn their world through material and spiritual food. High frequency of luscious culinary scenes throughout the world literature proves the temptation – either it’s voluntary or involuntary – imposed by the cooking „code” upon writers in order to turn it into fertile development. The idea of a writer’s fascination in the face of culinary paradigm – a natural attraction explained probably by the characteristics of literature – comes from the need to reflect and transfi gure reality. In what follows, we will try to offer/serve a „portion” of the wonderful literary universal gourmet performance as well as to try/suggest to look through quite well-known literary works through a less common interpretative grid with an intention to value those pages in which there can be found different gastronomic aspects characteristic of different eras.