Literary notes about Chartreuse (AI summary)
The term “chartreuse” carries a rich and varied resonance in literary works. In some texts it evokes the austere heritage of the Carthusian order and its storied abbeys—its name intertwined with solitude, religious edifices, and legendary retreats such as the Grande Chartreuse [1, 2, 3]. In other contexts it bursts forth as a sensory symbol: a vivid green or yellow hue describes not only the refreshing liqueur offered in convivial settings [4, 5, 6, 7] but also lends its name to culinary creations and melancholic images that deepen the atmosphere of a narrative [8, 9, 10]. Meanwhile, the title “La Chartreuse de Parme” and related allusions underscore its role as a cultural and historical touchstone, merging the tangible and symbolic in literature [11, 12, 13].
- Bruno, founder of Carthusian order, 188 ; Ruskin on the order, 189 ; [pg 436] the monastery of the Chartreuse, 189 ; his eulogy of solitude, 396 .
— from A Short History of Monks and Monasteries by Alfred Wesley Wishart - There St Bruno founded his monastery known as the Grande Chartreuse.
— from England of My Heart : Spring by Edward Hutton - [Pg 248] at two o'clock, we approached the Grande Chartreuse.
— from Their Majesties as I Knew ThemPersonal Reminiscences of the Kings and Queens of Europe by Xavier Paoli - “Would you like to have a glass of chartreuse?”
— from Complete Original Short Stories of Guy De Maupassant by Guy de Maupassant - At last he condescended to serve the brothers two glasses of Chartreuse.
— from The Three Cities Trilogy: Paris, Complete by Émile Zola - I never drank much chartreuse; I take liqueur very rarely."
— from Monsieur Cherami by Paul de Kock - Finally he decided on a verre de Chartreuse, green.
— from Bohemian Paris of To-day Second Edition by Edward Cucuel - The vegetable chartreuse can be made with any kind of game or meat.
— from Miss Parloa's New Cook Book by Maria Parloa - CHICKEN CHARTREUSE Mix one cupful of cooked chicken minced very fine with 1 teaspoonful of chopped parsley, ½ teaspoonful of onion juice
— from The Century Cook Book by Mary Ronald - The single drop that passed them reminded her of Chartreuse liqueur, which Mr. Holroyd had made her taste one New Year's Eve.
— from The Lonely Stronghold by Reynolds, Baillie, Mrs. - Stendhal had given his "Chartreuse de Parme" to the world in the previous year.
— from Émile Zola, Novelist and Reformer: An Account of His Life & Work by Ernest Alfred Vizetelly - Stendhal's best-known books are his two novels: La Chartreuse de Parme and Le Rouge et le Noir .
— from On Love by Stendhal - In 1839 appeared his last published work— La Chartreuse de Parme ; and three years later he died suddenly in Paris.
— from Books and Characters, French & English by Lytton Strachey
