Skip to main content Accessibility help
×
Hostname: page-component-77c89778f8-m42fx Total loading time: 0 Render date: 2024-07-19T07:19:01.286Z Has data issue: false hasContentIssue false

6 - The fictionable world

Published online by Cambridge University Press:  22 September 2009

Michael Wood
Affiliation:
Princeton University, New Jersey
Get access

Summary

‘The fictionable world’ is a phrase from Finnegans Wake, and the pun is obvious. Joyce is thinking of the fashionable world, and putting himself at some distance from it. But the idea that a world could be fictionable, as a slander or an insult, say, may be actionable, does perhaps have some force to it. There would, for the word to make sense, have to be worlds which are not fictionable, and we could wonder what they are. And then fictionable wouldn't mean quite the same as fictional, or fictitious. It would mean available for conversion into fiction; ripe or ready for fiction, or at least not intrinsically resistant to it. A fictionable world would perhaps catch fiction's eye; fiction would find it promising. Fiction might even start a fashion.

This chapter falls into two parts: one about a string of reactions to the story of Nietzsche's lapse into madness, and one about a recent novel which revisits the scene of that madness. The underlying question in both cases is what Nietzsche called ‘le gai savoir’, or ‘la gaya scienza’ – the title of his famous book is Die Fröhliche Wissenschaft, ordinarily translated as The Gay Science. Bernard Williams's introduction to a recent English-language edition glosses this phrase gracefully and amply:

The word ‘Wissenschaft’ … means any organized study or body of knowledge, including history, philology, criticism and generally what we call ‘the humanities’, and that is often what Nietzsche has in mind when he uses the word …

Type
Chapter
Information
Publisher: Cambridge University Press
Print publication year: 2005

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Save book to Kindle

To save this book to your Kindle, first ensure coreplatform@cambridge.org is added to your Approved Personal Document E-mail List under your Personal Document Settings on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part of your Kindle email address below. Find out more about saving to your Kindle.

Note you can select to save to either the @free.kindle.com or @kindle.com variations. ‘@free.kindle.com’ emails are free but can only be saved to your device when it is connected to wi-fi. ‘@kindle.com’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.

Find out more about the Kindle Personal Document Service.

  • The fictionable world
  • Michael Wood, Princeton University, New Jersey
  • Book: Literature and the Taste of Knowledge
  • Online publication: 22 September 2009
  • Chapter DOI: https://doi.org/10.1017/CBO9780511485367.007
Available formats
×

Save book to Dropbox

To save content items to your account, please confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your account. Find out more about saving content to Dropbox.

  • The fictionable world
  • Michael Wood, Princeton University, New Jersey
  • Book: Literature and the Taste of Knowledge
  • Online publication: 22 September 2009
  • Chapter DOI: https://doi.org/10.1017/CBO9780511485367.007
Available formats
×

Save book to Google Drive

To save content items to your account, please confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your account. Find out more about saving content to Google Drive.

  • The fictionable world
  • Michael Wood, Princeton University, New Jersey
  • Book: Literature and the Taste of Knowledge
  • Online publication: 22 September 2009
  • Chapter DOI: https://doi.org/10.1017/CBO9780511485367.007
Available formats
×