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- Catalunya the place where trade came through to Spain
- Importance maintaining traditional Catalan cuisine and utilizing it for tourism
- Marketing foods as from Catalunya to promote it
- Catalan cuisine at risk from globalization and modern cuisines

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- Catalans have used bother their language and their cooking as attributes of differentiation
- Foreign food is seen as dangerous to the foundations of national identity
- Catalan cooking was: extensive, varied, rural, peasant, half lard and half olive oil-based, owing a fair amount to the Mediterranean, France and central Spain as it is a mix of the three
- Death of Franco empowered Catalans to differentiate themselves

-Julia

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- Catalan a 2 way street for the trade of food -> Greek, Roman, Arabia and the new world foodstuffs and culinary influence went through Catalan
- 2 way trading network for the Mediterranean
- Hence great interest in Catalan cooking dating back to the 14th century
- cooking books from pre the new world still have relevance today with some Catalan recipes without new world ingredients still being used e.g. dishes made with just onions not tomato etc
- Catalan cuisine distinct from Spanish and has evidence of being very sophisticated early
- Catalan one of the only Spanish gastronomic regions to have appropriated, reformed and developed Italian pasta and pizza as part of its own heritage -> Catalonia has a great power of assimilating dishes of other cuisines, French, Italian etc
- sauces are used to recognise locality and uphold tradition
- however its argued that hurriedness and tourism are the 2 enemies of Catalan tradition -> hurriedness leads to people abandoning traditional recipes that take time to make and tourists who come to Catalonia aren’t interested in Catalan gastronomy
- as opposed to other areas of Spain Catalan even during the Franco era held on to their regional cuisine strongly -> even as other regions became a pan-national cuisine -> e.g. exploitation of Paella during 1960s touristic boom
- high appreciation for cooking maintained in Catalan -> especially for simplistic dishes e.g. crusty bread with tomato and olive oil

- Ciara

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- Catalan movement similar to the Italian slow food movement in order to preserve and strengthen traditional cooking
- negative attitude to culinary stars
- threat from nouvelle cuisine style dishes on traditional cuisine
- Catalan people want to "keep faithful to the flavours of all times"
- Catalan tourism utilises food-related activities and places of gastronomic interest

- Julia

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- Catalonian cuisine is heavily influenced by past tradition
- The flavours of the food today elicit nostalgia for the past civilisations and traditions
- A guide on how to experience Catalonia through food

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The ‘Gastronomy’ section of the website gives an image of Spain as a country that is signified with its various national dishes. It is further reinforced by the phrase ‘A country to taste. That's Spain.’  There is a sense of pride in Spain's national dishes that could be used to lure tourists to come.

Also, the Spanish foodscape being presented in the page is ranging from traditional regional dishes, avant-garde Spanish cuisines, until some selections of Spanish wine. The message from this broad range of cuisine being offered here is to attract as many types of tourists from as many countries as possible. Its emphasized on regionality produces a sense of curiosity and excitement for tourists to open the website and explore the wide range of different regionals they could explore.

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- "Spain is what you want, Spain is what you need" (as group 2 have also pointed out!) This statement is placed in front of a delicious looking Spanish meal, located in the center of Spain's official Tourism Portal's home page. Immediately the viewer is struck with the significance of Spanish cuisine to national identity- a symbol of the nation, thus something that lures in potential tourists.
- Following this link leads to a page presenting 8 of Spain's most famous dishes such as 'gazpacho', 'paella' etc. It is important to note however, when discussing each dish, the region of origin is specified- highlighting Dr. Thebussem's concept of "unity through diversity".
- The "what to do?" tab placed up the top of the website lists "Gastronomy" as the fourth item in between "Calendar events" and "routes". Upon accessing the "Gastronomy" page, Spain is immediately labelled as "a country to taste". In addition to articles on Haute Cuisine in Spain, the Mediterranean Diet and Tapas, the page also provides a map of Spain- in which one is required to select a region in order to learn about that particular regional cuisine.
- There are also links to cooking classes and wine tasting courses- emphasising the importance of not only consuming but interacting with Spanish cuisine- a key element of Spain's tourism.

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Catalan recipes have a strong foundation in historical traditions. Throughout the rise and fall of civilisations, climate has always been a common influence on cuisine and cooking techniques have been passed down through the generations.

Around 20 Cuisine Associations exist throughout the region. They are made up of chefs, farmers and restaurant whose work revolves around local produce.

Some of these groups focus on looking into recipes that have been passed down, while others study tools, utensils and culinary methods.

The goal and purpose of these associations is to preserve and look after these traditions and invite foreigners to learn about and appreciate them too.

Mariah, Anastasia, Kristen, Luke

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“Spain is what you want, Spain is what you need” which written all over the food photo lured the reader to know more about their country. The picture of a Spanish dish which was mentioned before greet the web visitors at the very front page accompanied by a button beside with a writing on it; “Want a taste?”.
You can also search for interesting activities to do with category filter and also region filter. In the home of the official Spanish tourism campaign also contains the tourism objects in Spain. It includes basic information about thing you can do and also book the trips. There are also some detailed information about Spain to make the visitor of their site know the country better like their national events and highlights event in Spain. Those events are included in the section named “cultural calendar” at the bottom of the page. Beside, you can find the most popular searches, wine tourism and weather forecast of Spain today to make the visitor know the actual condition there.

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- Gastronomic meal of the French is important in bringing people together for the celebration of important events; part of French culture
- Importance of the process: choosing recipes, produce, and wine and discussing it with others (family, friends, producers) = double orality
- Traditional structure of eating (at least four courses) and presenting the meals (table setting)
- Tradition of bringing family together and teaching younger generations cooking techniques and savoring the process of cooking --> ritualistic
- UNESCO --> recognizing the importance of continuing the tradition
- The gastronomic meal emphasizes togetherness, the pleasure of taste, and the balance between human beings and the products of nature.

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French cuisine in France has seen decline in recent decades which has been revitalized by young, foreign chefs using influences from around the western world(namely USA) to create a new take on French cuisine. the article suggests that french cuisine is somewhat unknown but french style is absolutely obvious. Chefs from the US used their ideas of modern fine dining(a more relaxed style) and combined it with the french style of local ingredients and dedication to the product, to launch a new era of french cuisine.
- article uses several examples of restaurants in Paris which all seem to highlight a relaxed style of dining
- the French, in general, craved a twist on traditional French cuisine whilst maintaining its roots. This was delivered by foreign chefs bringing their cuisine with them whilst being forced to conform to the French style with the fear of rejection from the community
- The food scene in Paris is likened to the cultural revolution of music in the 60's and 70's
-also, the Michelin guide sucks.

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-Paris is entering another culinary golden age, only this time with influences as diverse as its people.
-These days, integration is everywhere. Traditional Parisian cuisines are now influenced by other cultures as well.
-Yet in many realms, France has been limited by its own xenophobia.
-For much of the 20th century, the purveyors of la gastronomie Française wanted nothing to do with outside influences. But these days, French cuisine and its champions are seizing the opportunity to innovate.
-Now, people in Paris are trying to insist their national pride and embrace diversity at the same time.

——Yue Wang

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-        France’s culinary traditions were disappearing; no longer making raw- milk cheeses, fall in wine consumption

-        Decline in popularity of French cooking, it was considered ‘dull’

-        Young chefs are revolutionising French cooking

-        Most popular chefs are those who have completed training elsewhere and are from overseas. They still have the ability to make food that is ‘authentic, sophisticated and delicious’

-        Importance placed on making menus with what is seasonal and buying from local suppliers

-        Result of a weak economy chefs turned to bistro style restaurants.

-        In 2010, UNESCO designated the ‘gastronomic meal of the French’

-        Speaks about different expat chefs who have achieved success in France.

Mariah, Luke, Kristen and Anastasia

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Summary=
- new foreign chefs cooking French dishes are what's becoming popular
- eg. american chef Daniel Rose and Australian chef James Henry.
They bring anglo-american influence. To a once boring cuisine.
-  too expensive to open a restaurant in France and there is too much red tape.
-

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- Gastronomic meal of the French a customary social practice for celebrating important moments e.g weddings, birthdays
- Festive meal bringing people together for an occasion for the enjoyment of good eating and drinking
- Gastronomic meal emphasises togetherness, pleasure or taste + balance between humans and food products
- Careful selection of dishes is important + purchase of good local produce
- Pairing of food with wine and setting table aesthetically
- Specific acts of consumption such as tasting and smelling food items
- Gastronomic meal has a fixed structure that begins with aperitif (drinks before meal) and ends with liqueurs
- At least four successive courses (usually, starter, fish or meat with veggies, cheese, dessert)
- Gastronomes are people who have a deep knowledge of the tradition and preserve it by practising the ritual and teaching it to younger generations
-   Gastronomic meal strengthens social ties between family and friends
- 95% of French people see the meal as an essential part of French culture and tradition
- Gastronomic meal includes enjoying the process of creating it e.g. choosing recipes to be prepared
- During the shopping aspect people exchange advise and cooking tips in the market setting
- French gastronomic meal includes foreign food and cuisine and celebrates diversity
- Important process where friends and family come together to prepare the meal

- Ciara

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- Nowadays, Paris is entering a new phase. Which is to improve their cuisine by the influence of the diversity of people there as Paris is among the most multicultural cities in the world.
- During the 20th century they don't want to do much outside those influences
-However, now chefs in paris try to put some of the ingredients and elements from other country to bring a new essence and diversity towards the dish.
- People in Paris also now try to decolonize their attitude towards different culture and food.

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Paris is entering a new culinary golden age, with influences reflecting the diversity of its people.

These days, many French chefs are incorporating foreign ingredients into their repertoire with a newfound creativity and confidence.

Not only is the Paris food scene developing to integrate its largely multicultural population, but it is also apparent that the native French cuisine is evolving, creating a hopeful vision of Paris: one that’s open-minded, inclusive and as respectful of the past as it is forward-thinking.

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Proliferation of genres and the culinary other

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Proliferation of genres and the culinary other

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- specialisation of english language books on indian cuisine books e.g. ‘The working woman’s cookbook’ + ‘cooking for the single person’
- entire cookbooks devoted to specific food categories e.g. chutney
- books about indian cooking produced in the west -> orientated towards euro-americas
- vegetarian cookbooks
- books on indian cooking published in the USA/UK before they were published in india
- marketing cookbooks e.g. Film Stars Favourite recipes
- hence authentic high cuisine can be seen as this variety of cross-cutting, cross functional, cross cultural, classifications
- creates a complex culinary repertoire in which food categories are deconstructed and then recombined into specialists books
- very different to pre-modern indian food in which specialisation of cooking was focused on regional specialisation
- the fact that cookbooks dealing with special audiences and special types of food is evidence that an authentically indian cuisine as emerged
- emergence of a full-fledged cuisine is a widely based variety of recipes -> in india there has been an effort to define, codify and publicise regional cuisine
- cookbooks on every regional and ethnic minority cuisine is widespread in india e.g. ‘Regional Indian Recipes’ 1969 -> providing people from different regions a systematic glimpse of other culinary traditions + represent the growing body of food that can all be described as authentically indian
- regional cookbooks offer different characterisations of regions e.g. “a true Bengali will eat fish at least once daily”
- ethnic cameos/descriptions/annecdotes play an important part in introductory sections of regional/ethnic cookbooks
- acts to publicise regional cultures
- regional cookbooks create a generalised gastroethnic images e.g. of Tamils, Bengalis -> these representations refine a culinary conception of the ‘other’ in contemporary india
- however greater awareness of nuances of different regional cuisines leads to an understanding what commonality is there is between regional dishes leading to an increase of books such as ‘south indian cuisine’ -> collapsing the diction between individual south indian regions
- however all the repertoire on regional cuisine can lead to over crowding
- ‘Good food from India’ - all recipes exclusively from a small sub community from a micro region in south india -> marketing a regional cuisine as national to stand out
- however culinary exchange between regions particularly in the development of regional cookbooks can lead to the elimination of the most exotic, peculiar, distinctive domestic nuances as they are omitted from cookbooks due to feel that outsiders will be unwilling to make them/will feel repulsed by them
- therefore in national idea cookbooks there is conflict between regions in which regional traditions will get greater recognition and appreciation
- thus smaller regional cuisines can be pushed out of sight by larger more dominate ones
- oral communication of culinary diversity in indias regions tends to be less flattering than that in printed text -> e.g. Punjabi food is said to be heavy and greasy -> cookbooks therefore represent the positive side of exchanges of interethnic images

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The dish Gallo Pinto consists mainly of rice and beans.

Indigenous people had neither economic nor cultural reasons to adopt rice, which differentiated Spaniards from the natives who preferred maize and potato.

A reason for this was rice required enormous manual labour.

For the Gallo pinto, rice was combined with tortilla and beans- a hybrid Latin America culture. Combining modern Spaniards with the natives food culture.

Spain experienced food shortages and so policies were put in place to control the level of plants planted, with fines and jail time being the result of non-compliance.

Prices of food rose, food wasn’t meeting local demand, making it more expensive.

Increased prices caused consumers to rely on basic staples, reducing variety of diet.

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Essay explores the notion of culture being tied to its cuisine, as a sort of ‘culinary nationalism’. The author believes that recipes in cookbooks become the primary indicator of identity. They define what is a part of a region and what is not. They exclude everything that is not a part of one’s identity. For example, they distinguish between Italian and French. They also tie the food to the people and back to the land in which they come from. They form identity markers and form the basis of connection for emigrant’s back to their homeland.

Interesting= the author draws on many literary sources to support his claim.

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National Significance of "El Gallo Pinto"
- El Gallo Pinto, a traditional dish of balck beans and rice, came to be embraced as a national symbol of Costa Rica. It has been affirmed of one of the things that most identifies being "tico" ("costa rican").
- Despite being pinned as the national dish of Costa Rica, it is important to note how "El Gallo Pinto" spans as a national symbol for fellow Latin Americn countries; given their similar history of pre-hispanic cultures and Spanish conquest. Regardless of its origin however, its status as a national cuisine produced much debate concerning social hierarchy and equality.
- It is important to note, that in general, national cuisines descend from top to bottom of the social pyramid, helping those at the peak maintain their sense of identity and belonging. However, in regrd to "El Gallo Pinto" this process was reversed, due to the great accessibility of this dish typically as a peasant dish. In doing so, it warranted a position as a national icon.  (Ella)

(Liv)
The dish Gallo Pinto consists mainly of rice and beans.
Indigenous people had neither economic nor cultural reasons to adopt rice, which differentiated Spaniards from the natives who preferred maize and potato.
A reason for this was rice required enormous manual labour.
For the Gallo pinto, rice was combined with tortilla and beans- a hybrid Latin America culture. Combining modern Spaniards with the natives food culture.

Spain experienced food shortages and so policies were put in place to control the level of plants planted, with fines and jail time being the result of non-compliance.
Prices of food rose, food wasn’t meeting local demand, making it more expensive.
Increased prices caused consumers to rely on basic staples, reducing variety of diet

(Daniela)
Rice prices varied according to the province, but at the turn of the twentieth century was affordable to the majority of the population, as were beans. With prices increasing during WW1 due partially to inflation, the president signed a decree banning exports of beans, maize, rice, lard and sugar, forcing the population to rely on basic staples. After the arrival of Afro-Carribean, Chinese and Italian railroad workers in the 1870’s, rice became a more central part of the diet. These workers were assigned food rations based on their cultural dishes. Only among the Afro-Carribeans were rice and beans eaten together, which is likely what the dish was adapted from.

(Alice)
Throughout the year, the average diet changed for the events of Holy Week and Christmas and for events such as funerals where food represented a way to bring people together. For these special occasions the brunch would consist of chicken, potatoes, rice cakes, grapefruit honey, coffee and other special foods. In 1874, rice and beans were not ever cooked together and rice itself was boiled and served separately. It is after 1915 that the emergence of the mixing of these two grains came about as it was a way to sustain families from a range of social and economic standings. As a result, rice and beans have become as staple in the cuisine of Costa Rica. Gallo Pinto today is a national symbol of Costa Rican food with each region creating variations depending on their produce. Now standing as a national dish, Gallo Pinto represents a nutritious and economically viable was to sustain families of Costa Rica

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Part 1 -  The Social World of the New Indian Cuisine

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Part 1 -  The Social World of the New Indian Cuisine

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Construction of a national cuisine is a postindustrial and postcolonial process

Premodern culinary traditions are largely regional and ethnic with cooking being "deeply embedded in moral and medical beliefs and prescriptions"

Spread of Indian cookbooks is fueled by the accessibility of print media and the rise of the middle class

The reading highlights that the audience and authors of English-language cookbooks in India is largely middle-class and urban women

The middle class is very diverse and increasingly mobile, the reading highlights that much of the middle class does not live in their native regions

The middle class is defined by its "multiethnic, multicaste, polyglot and westernised tastes"

The homogenisation of middle class life style calls for diversification of consumption patterns in may domains including food. Women are expected to have an expanded range of cooking skills to impress guests, their children, and husbands with both the specialised cooking of their own region (authenticity) and an increased understanding of other regions (metropolitan).

New cookbooks have a focus on quick, easy and cheap recipes to cater to the needs of the time poor working woman.

Traditionally, the consumption of leftovers carries the risk of "moral degradation, biological contamination and loss of status" however new cookbooks are challenging these ideas by describing ways to use leftovers and wastes

Restaurants are increasingly becoming spaces where ethnic and caste difference can be transcended.

Changes in technology and economy of cooking e.g. food blender, spice grinder and refrigerator

Increased variety due to sophistication of food transport

Does this increased variety and opportunity put middle-class women under more pressure?

-Emily-Jane Skillin

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The first Costa Rican cookbook in 1903 ddnt include Gallo pinto, instead dishes with rich and beans were identified as the national dishes. The cookbook wrote the eating habits of the middle classes as rice was a significant celebratory dish. However, during the economic crisis, the migrates considered mixed grain and beans as the national dishes.
During Christmas and other public gathering such as weddings, white or mixed rice were always present, rice with pork and tortillas were also served.
The wide spread of the use of rice caused foreigners carried the custom to other places.
It is interesting to see that restaurants in the capital did not consider rice as important and did not promote them. Only the improvised food stands where rice was present.
During 1920, rice and beans were slowly considered as a staple food in Costa Rica, where rice and beans of the popular classes shifted to the national dish of Gallo pinto.

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Part 4 - The Ingredients of a National Cuisine

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Part 4 - The Ingredients of a National Cuisine

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- Cookbooks are for those who live outside of India or those wanting to recollect and reconstruct notions of Indian food
- Modern-day cookbooks construct ideas of a national cuisine through writing cookbooks that: refer to tradition, tie a collection of recipes together with an over-arching theme (spices and spice combinations, cooking processes or the utensils used), or focus on a particular food
- "Prefaces to these collections are inductive, intuitive, and encyclopedic in their approach to what constitutes Indian cuisine"
- Authors of cookbooks assume a structural model of Indian meals (rice preparations, breads, vegetable preparations, snacks, etc.)
--> not a good structure as it does not allow for regional and ethnic diversity in foods
- Menus are also not a good way to present Indian cuisine as meals do not have a significant sequential dimension
- Appearance of structural devices for organizing a national cuisine is accompanied by the development of a nationalist and integrationist ideology
- Indian cuisine is often regarded in more general classifications with other seemingly similar cuisines

- Julia

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Recipes as primary indicators of identity

Recipes exclude as well as include - cookbooks define what is appropriate and what is not. Defines what is specific to a nation

E.g. Pampille, wife of a politician. World War I, created cookbook a rooted in tradition. Gave a nation something to defend.

Assigned national status to some dishes.

Foods of the peasants and the bourgeois were given equal status

Ingredients are a snapshot of the landscape which the dish it is specific to

Promotion of culinary values are linked to a fear of national identity. How far can we stray from traditional dishes and still be authentic?

Pampille , chauvinist views

The idea of authenticity - a social construct, an idea. Who can determine what is authentic and what is not? How does national identity accommodate change?

E.g. 2 Le Grand Chef - winner of the competition is a traditional dish

Texts and images enable us to choose our culinary country even as we create our own culinary identity

Own thoughts and interpretation of the reading

Key themes in the text:

Tradition vs modernity

Rich customs vs poor

The “other” and the own people

Asserting themselves as the “most cultured” or the most dominant

National identity rooted in national cuisine

The determination of authenticity - is it determined by the rich or the poor? Who holds the most influence in the determination of a national cuisine?

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Group 2 - Migrants and Consumption of Rice and Beans

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Group 2 - Migrants and Consumption of Rice and Beans

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-Rice and beans were starting to be main diets when migrant workers from China, Italy and the Afro-Caribbeans came to work in the railroad construction in mid century.
-Initially, the only one who had rice as their essential food was the Chinese, whereas Italians had rice and beans alternately for their first course and meat for the second. The Caribbean was the only one who had both rice and bean mixed, with a combination of rice, beans and coconut milk being their favourite dish.
-In 1872 the Jamaicans arrived to also work on the railroads, and since then, banana plantation was starting to steadily increase in province of Limón.
-In 1876 rice and beans, while not consumed altogether were being part of the railroad’s worker daily consumptions, supplemented with stews, cheese, rum, ham and etc.
-In the late of century, a lot of proletarian migrations shifted to the consumption of banana. Mountain of toasted rice and beans which is called “gallo pinto” with parboiled bananas became widely popular.
-Thus the changing pattern of dietary lifestyle were part of cultural phenomenon. With migrants playing an important role in the changing. However it is mentioned that it was not the Chinese but the Caribbeans who contributed to these changes, both the consumption and symbolisations of gallo pinto.

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-        “Pampille”- was a defender for traditions and saw this as a woman’s role.

-        Les bon plats de France- is a publication of recipes she collected from friends and family.

-        Post WWI- returning to the tradition and cultural values

-        Transportation and travel have meant that a greater majority of people are able to experience different cultures

-        So long as you stick to the traditional methods of cooking; new dishes can be created in any part of the world; ‘open to innovation, yet mindful of tradition’.

-        Le Grand chef- film; competition where focus is cooking

Anastasia Tsivelekis

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Throughout the year, the average diet changed for the events of Holy Week and Christmas and for events such as funerals where food represented a way to bring people together. For these special occasions the brunch would consist of chicken, potatoes, rice cakes, grapefruit honey, coffee and other special foods. In 1874, rice and beans were not ever cooked together and rice itself was boiled and served separately. It is after 1915 that the emergence of the mixing of these two grains came about as it was a way to sustain families from a range of social and economic standings. As a result, rice and beans have become as staple in the cuisine of Costa Rica. Gallo Pinto today is a national symbol of Costa Rican food with each region creating variations depending on their produce. Now standing as a national dish, Gallo Pinto represents a nutritious and economically viable was to sustain families of Costa Rica

# data[].attributes.body
Throughout the year, the average diet changed for the events of Holy Week and Christmas and for events such as funerals where food represented a way to bring people together. For these special occasions the brunch would consist of chicken, potatoes, rice cakes, grapefruit honey, coffee and other special foods. In 1874, rice and beans were not ever cooked together and rice itself was boiled and served separately. It is after 1915 that the emergence of the mixing of these two grains came about as it was a way to sustain families from a range of social and economic standings. As a result, rice and beans have become as staple in the cuisine of Costa Rica. Gallo Pinto today is a national symbol of Costa Rican food with each region creating variations depending on their produce. Now standing as a national dish, Gallo Pinto represents a nutritious and economically viable was to sustain families of Costa Rica

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Culinary texts and standards in Indian history

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Culinary texts and standards in Indian history

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Why did textualisation take so long in India compared to other places?

- Food was linked to social status so who you ate with and what you ate was very important

- Because of this it was not of any interest to share recipes and make different types of food accessible to everyone

- Women were the ones who did the cooking and they were mostly illiterate so recipes would have been useless even if someone had written them

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The Historical Context of Gallo Pinto - group 2

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The Historical Context of Gallo Pinto - group 2

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The Spaniards (migrants) brought with them various types of crops such as maize, wheat, frijoles (beans), rice when they entered Spain. In the beginning, maize and frijoles were the two most popular source of protein among the locals, whereas wheat was popular among the Spaniards. However, nearing the end of 18th century, Lieutenant Governor de Esparza commanded the citizens to plant rice as an alternative of food source in times of hunger. For years, the government specified the rules to keep growing rice as they faced reduction in food supplies. The problem was resolved, and as a result, from the second half nineteenth century, the mestizo descendents of Europeans, Native Americans and Africans started to gain an interest for rice and combine it with beans.

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Group 5 - Migrants and the Consumption of Rice and Beans

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Group 5 - Migrants and the Consumption of Rice and Beans

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- The arrival of migrant workers in late 19th century induced a shift in dietary patterns of Costa RIcans
- An examination into the food distribution of migrants employed by Costa Rican Rail company indicates that exclusively Afro-Caribbean peons consumed rations consisting of beans in addition to rice
- Due to the combination of these two ingredients strongly resembling a popular Caribbean dish, it is likely that the custom of gallo pinto can be accredited to Afro-Caribbean migrants

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- A culinary country can be seen as one where food and cuisine coincide.

- Les Bons Plats de France was published by Pampille in 1913, focussing on and defending the culinary traditions of France.

- Pampille aimed to define France by its modest, unpretentious and familiar dishes, which focused on the regional products of the land.

- She believed that to truely experience a dish, one would have to venture to the location of its production to be appreciative. Even further, she believed you “really have to be born there.”

- Today due to the advancement in reliable modes of transport, the boundaries of culinary singularity have been abolished. Despite this, cuisines are more than ever tied to locations as a mark of their culinary individuality.
- Le Grand Chef also touches on the idea that, "the international context defines the national identity," as opposed to Pampille's perception of French cuisines.

Luke Paino

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Abstract and Introduction

-historical origins of gallo pinto that became a symbol of costa rican national identity

-in countless tourist restaurants, the category of national dish has been filled with el gallo pinto (the spotted roaster)

-less than 92% of costa ricans said that the most identified ‘being tico’ is taste of gallo pinto. which is more than arroz can pollo which is a common plates on national table

-foods are significant with social , cultural, economic and historic meanings. however food dont have an intrinsic significance assigned by individuals so social context must be considered.

-there are a lot of distinction towards mixture of white rice and black beans. from their common foundation, various ritual and forms in many countries and how it was carried.

-gallo pinto status as a national cuisine produce tension within the social hierarchy and the ideals of citizenship and equality.

-at the end of the 19th century the national dish was considered to be indigenous black bean. whereas rice is still symbolically associated with foreign. this was observed by the first cook book published in costa rica by juana ramírez de aragón.

-over the course of 19th century rice import is cheap and became a component of diet for common costa ricans.

-later the proletarian migrants had established gallo pinto as a folkloric symbol. this it became available for appropriation as national icon

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Cookbooks define cultural nationalism. Through the inclusion and exclusion of certain ingredients and techniques, national diversity is created – tying food to place.

Pampille’s cookbook Les Bons Plats de France allowed for her growth as an emblematic figure.

Her culinary consciousness of France empowered other women for over half a century, enabling rather the unpretentious, familiar dishes to be celebrated.

In particular, she focuses on dishes correlating to class as well as regions, ultimately emphasizing a unified national status. This therefore can cater to both the peasants and the bourgeois alike.

She describes each ingredient as containing a landscape – in order to truly enjoy a dish – the consumer must relocate to the area where the dish is produced.

Regardless of politics, cuisine and food allow all individuals, regions and nations to be brought together

Today, cultural nationalism has been modified today. The geographic and political boundaries that sustained culinary singularity have been abolished as a result of transport and technological innovations.

Producers and consumers travel far and are inspired by the culinary cultures they encounter.

Despite this, food and cuisine more than ever is tied to place whereby culinary countries must balance innovation and tradition.

French cuisine remains consistent, despite the rapidly evolving cuisines of other nations. This can be seen to be due to the strict governing principles and practices of the French cuisine structural system.

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-Rice and beans are served frequently and they are a representation of hospitality and courtesy if serve for guests.
-They are a means to validate existing social relations, and are disposable goods.
-Different ethic groups in Costa Rica offered different methods to cook rice and beans.
-Gallo pinto-signals of identity that are evolving and dynamic-growth in the demand for rice and beans.

---Yue Wang

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-In 19th century, rice became an important staple in Costa Rica.
-Domestic production of rice began to grow because it did not compete with the largest export production-coffee-for valuable agricultural land.
-Yet, domestic production of rice and beans were unstable, and the demand for them kept increasing, so rice was the leading import of the country by the end of 1910s.
-Rice imports in Costa Rica was diverse. Before 1914, the largest amount came from Germany; after, the US rice (came from China and Japan) became the principle supplier.
-Price differed because of the producing area, war, and provinces where is was sold.

----Yue Wang

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Group 4 Reading A - Culinary Nationalism

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Group 4 Reading A - Culinary Nationalism

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Pampille's book, 'Les Bons Plats de France: cuisine régionale', published in 1913 - "culinary consciousness" of France. Pampille emphasises tradition and does not claim to have invented anything. Dishes that appear not just regionally but all over France are defined as national cuisine. Consumer/diner included in idea of a 'culinary equation'. A meal must be consumed in a specific location in order to achieve the full effect.

Curnonsky & Rouff's  gastronomic tour of the French provinces in the 1920s - Post WWI  revisiting of political and culinary traditions, importance of landscape.

Culinary chauvinism - ideological construct of France's 'culinary supremacy', a shift from 'food in France' to 'French food'.

Link between food and place - globalisation and movement of goods vs. tendency to search for connection of "taste and place". Is food defined by place or by culinary codes?

Interesting - the article views national identity as a dilemma dependent on change.

Bocuse d'Or cook off - a competition reminiscent of the Olympics - French cuisine is central.

'Le Grand Chef' film - triumph of simple tradition over complicated novelty.

Mariah Papadopoulos

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Interesting Points: Nation and Authenticity
The author tries to locate what factors create the 'nation'

The international context is equally important in defining what constitutes nationalism; the example of the Korean film Le Grand Chef - where the Korean judges are horrified at the sight of an ordinary Korean soup, but the Japanese see the very 'essence' of Korea within this dish.

Similarly, in some nations, Nationalism is invested in the 'local' or the 'commoner.' The running theme here is that the regional, authentic dishes are what constitute nationalism.

Nationalism is underpinned by 'authentic' cuisine (author seems to suggest this)

So the question is; what is authentic? One's definition of authenticity is dependent on what one believes to constitute authenticity (i.e. regional, following strict codes, only having 'Japanese' chefs cook Japanese meals, favouring tradition over innovation, utilising the exact same ingredients as they would in the home country etc)

The question is, where does this leave 'nationalism' in the face of globalisation?

The increase in global networks seems to suggest that access to factors creating authenticity is possible; so it follows that national qualities can be sustained in this globalised world.

However, this does not account for the inter-racial mixing of chefs, and substitute ingredients that are bought cheaper from non-authentic resources.

Thus, in agreement with the author, it seems that national identity through cuisine is dependent on change - a paradoxical statement for a concept that is meant to be fixed.

Image:

French culinary nationalism is embodied in the image of the caricature chef positioned over the French Pantheon; the grand presence of the chef and the altered motto of 'To Cuisine, The Grateful country' - suggesting that France owes its success as a nation to its cuisine.

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Masculinity equated to aristocracy and luxury, while femininity equated
to simplicity and economy.
Trades suited to women were needlework/decorative arts, culinary trades never featured
Not patriarchal hojsehold- instead fraternal, where women excluded entirely from public

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A video from National Geographic about Auguste Escoffier, who was known for revolutionising French cookingHe was one of the first to start writing down recipes, making them accessible to everyoneHe also invented the brigade system, where the chef is in charge then has sous-chefs under him, and the sous-chefs have assistants and everyone reports to the person directly above them. This greatly simplified things. Without Escoffier cooking would not be what it is today.

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A video from National Geographic about Auguste Escoffier, who was known for revolutionising French cookingHe was one of the first to start writing down recipes, making them accessible to everyoneHe also invented the brigade system, where the chef is in charge then has sous-chefs under him, and the sous-chefs have assistants and everyone reports to the person directly above them. This greatly simplified things. Without Escoffier cooking would not be what it is today.

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A video from National Geographic about Auguste Escoffier, who was known for revolutionising French cooking

He was one of the first to start writing down recipes, making them accessible to everyone

He also invented the brigade system, where the chef is in charge then has sous-chefs under him, and the sous-chefs have assistants and everyone reports to the person directly above them. This greatly simplified things.

Without Escoffier cooking would not be what it is today.

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This short national geographic video details the significance of August Escoffier and his contribution to French cuisine and kitchen management. He was a French chef, restauranteur and culinary writer who introduced a new level of simplicity and organisation to the kitchen. This video focuses on two of his contributions, his cookbook Le Guide Culinaire and his invention of the brigade system. In the video, Le Guide Culinaire is described as the bible to chefs, it democratised access to cooking and provided very detailed step by step recipes that enabled the same dish to be replicated time and time again. With his signature touch of simplicity and organisation, the brigade system is an approach to kitchen management in which everyone “knows their place and what they are doing” with each member of the brigade being directly responsible to the position above him. Escoffier’s contributions to modern cooking are highlighted by a chef in the video who describes how modern cooking is based on his style and techniques stating that “Escoffier was everything”.

- Emily-Jane Skillin

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Potatoes have a significant role in the 18th century in France. They symbolised the economy in France. They were widely spread to suit the rich or poor. Potatoes recipes were published in books and newspapers to educate the Franch to make, cultivaate and store them.
Gender plays a big part in Gastronomy in France during the 18th to 19th century. Women were presented as consumers and cooks, while men were presented as writers and chefs. Women represents the feminine bourgeoise while the men represents the masculine aristocrat. However, this changes as the revolution precede.

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- Grimod is a kid born into extraordinary decadence with a hand deformity leaving him to be bastardized by his family
- Grimod would then get super lit all the time as if to spite his father, which came to an apex when he dressed a dead pig in his fathers clothes
- fun side note: there is a motif of pig throughout Grimods life, all his entree courses where pork, he mocked his father as one. This came about because his mother attempted to explain Grimods' deformed hands as a result of being dropped in a pig pen and his hands being "trampled by beast", in an attempt to lay the blame off her being the root of the deformity.
- Grimod then proved that his interest in food was not purely an excuse to make a mockery of his family when he was extradited from Paris and then continued to travel to other parts of Europe(similar to how old mate Artusi traveled through Italy) acquiring knowledge of different cuisines.
- Grimod then used his experience and travels to write a book codifying(good word) Parisien cuisine, hence asserting him as a gastronomical authority.
- Grimod then used his authority to judge dishes from all over Paris.
- Grimod retires after publishing his final Almanac and moving to the countryside(and faking his death).

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Interesting thoughts:

- Grimod spread a rumour about his death just as the father spread a rumour about Grimod's incident with a pig when he was young (like father like son despite insulting and ridiculing the father?)

- Grimod's faking his own death symbolised the ceasing of his involvement in gastronomy and departure from the lifestyle of the French elite.

- Highlighted that the appreciation of food was mislabeled as a sin. Grimod spent time disproving the label of gluttony.

- Food was his escape in a sense - a creative outlet where he could portray and release all his shortcomings. Whilst later in life, food and the gastronomic arts became his saviour.

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Grimod de la Reyniere - born into rich but dysfunctional family. Aristocratic mother married to a wealthy tax collector.

Has a deformity in the hands which look like “claws” - parents were embarrassed by this, his deformity is a physical manifestation of their unhappy union

Grimod defies social expectations and becomes a staple in the French dining and arts scene. Becomes a magistrate:  ʻas a judge, I could find myself in the position of having to hang my father, while as an advocate, I would always be able to defend him.ʼ*

Began hosting fake funeral dinners which became more of an experience than a meal. Used these extravagant meals to make social commentary about French life, and mocking his parents.

Educated himself in gastronomy by travelling over France and eating with other displaced aristocrats during the Revolution.

Began working after the 1790s to make ends meet - no more money in the family. Began to write, and then began to develop a book Almanach des Gourmands - a recipe collection that allowed the public to “spend their money wisely while maintaining the standards of haute cuisine”

The book was comprehensive - covered duties of the host, proper table settings etc

The Almanach became a reminder of the past luxury and aesthetic of French food that was restricted to the upper classes - only difference being that Grimod made these recipes available to everyone.

Became so popular that caterers would apply to have their recipes in the Almanach - would “present” their dishes before a jury.

Developed service a la russe

Grimod cultivated this idea that eating was for pleasure and not borne out of necessity

Planned a fake funeral before retirement and hosted one last dinner

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- Concerns the work of Auguste Escoffier, colloquially known as the father of modern cooking
- Wrote a French cookbook that revolutionized the culinary world by making French cuisine accessible to anyone with detailed step-by-step instructions
- Had an emphasis on making it simple
- Important for the birth of restaurants through implementing the "brigade system" in which different people are in change of different areas and everyone has someone to report to
- Seems to have had a similar impact to Artusi but with greater influence on the masses

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-Potato is considered as a cheap but substantial food source during the shortage era of food in France.
-French revolution triggered the role change of cooks in terms of gender.
-Before, female cook recipes are considered as economic and simple, while male cooks are believed to cook for luxury and aristocracy banquet.
-After, the gender problem becomes controversial.
male and female cooks
adapted to shifting meanings in their work.
-With more cookbooks stressing the role of female cooks, it alerts us to the culinary possibilities opened up for women by the French Revolution.
-Women's positions in workplace has been expanded, but still limited, especially in public life like commercial kitchen.
-men continued
to dominate public cooking throughout the revolutionary era.

--Yue Wang

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'The Claw at the Table' examines the life of Alexandre-Balthazar-Laurent Grimod de La Reynière, a 'sometime' theatre critic who found a delight in hosting intriguing yet outlandish entertainments. After being born with severely 'malformed' hands, Grimod defied the expectations of his family and social conformities by hosting a number of gastronomy events known as the 'funeral suppers.' Grimod followed by releasing 8 volumes of his book 'Almanch' which gave readers an introduction into Parisian gastronomy, as well as an insight into his passion for dining. What is most intriguing about Grimod, is his unique outlook on cuisines, his attention to detail, and his 'appreciation of the table.' This intrigue is also bolstered by his sudden retirement and then his silence in the food world, which was so contrary to his heavy involvement with food in earlier years.

Luke Paino

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In summary, Auguste Escoffier revolutionaised French cooking by writing down recipes making french cuisine wide-spread and accessible to all French people. He focused on simplicity in order to ensure recipes were achievable for the general public and was the first to implement scientific principles into cooking i.e. the use of exact measurements, ‘1 teaspoon’ for example. He seen as the father of modern French cooking and his book ‘Le Guide Culinare’ is still regarded as a staple guide for all chefs. Aside from recipes he also introduced a new method of food production, the ‘brigade system’ which was created to maximise efficiency and utility and streamlined the culinary process. One important change under the brigade system was that chefs were appointed to preform particular tasks e.g. pastry chef, rather than being multiple purpose. It is quite interesting that before Escoffier recipes did not exist and novel that anecdotally we were informed through the video that one chef has his book tattooed on his back, however this also emphasises the extent of the impact Escoffier had on the culinary world. I do wonder how food production operated in restaurants before the existence of recipes. It would seem that scoffer is to France what Artusi was to Italy, simplifying french cuisine and making it accessible to common people, just as Artusi did for the Italians.

- Ciara W

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Gender and Politics in the French Kitchen

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Gender and Politics in the French Kitchen

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- In the beginning, potato gained a reputation as an economical subsistence food during shortage. based on the cookbook talking about various ways on how to cook potatoes, it was seen that cooking potatoes is simple, easy and economical. thus, potatoes are portrayed as a product from women. potatoes are important in the 18th century

- After the revolution happens, the changes towards work field opportunities increases. for example, the size of public kitchen expanded, diners option increased and etc. These changes resulted in the gendered division that no longer based on patriarchal household. However, these changes didn’t last for a long time and men still dominate public cooking throughout the revolutionary era.

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Group 4 Reading A - The Claw at the Table 

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Group 4 Reading A - The Claw at the Table 

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This text provides an overview of the life of Alexandre-Balthazar-Laurent Grimod de La Reynière, a lawyer born into an aristocratic yet dysfunctional family. Grimod's 'grossly malformed hands' brought shame to his parents despite their rank. As an adult, Grimod an unconventional and eccentric 'bon vivant', countering the shame and sheltered secrecy of his childhood. He hosted many events centred around gastronomy, all while challenging his family's traditions and expectations. His funeral suppers drew crowds of observers for both creativity and controversy. Eventually he published 'Almanach des Gourmands', a doorway into Parisian gastronomy, and assembled a group of diners which acted as a so-called 'Jury Dégustateur'. Overall, Grimod's unique envisionment of gastronomy was innovative, anticipating future dining norms and traditions. His retirement, however, remains perhaps the most interesting aspect of his story.

Mariah Papadopoulos

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The reading summarizes the life of Alexandre-Balthazar Laurent Grimod de La Reyniere, highlighting the influences that contribute to his cooking style.

Grimod was seen to the public eye as a controversial figure who refused to conform to social expectations.

His complicated relationship with his family, his society and gastronomy surfaced through the meals he prepared in the funeral supper.

Grimod’s unique entertainment style ultimately led to the publication of his book Almanch des Gourmands which covered topics such as proper table settings, and discourse on ingredients.

I found it interesting how Grimod’s sense of theatre and the dramatics led to his passion for food. This is clearly illustrated through his fake death at his funeral supper.

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The text describes the life of Alexander- Balthazar- Laurent Grimod de La reyniere who was born with a hand deformity. In 1775 he was fitted with prosthetic hands which allowed him to perform many of the duties of a diner party host.  He hosted funeral suppers, they were made of local and family sourced produce. His parties were controversial and intended to entertain. Later on, he created eight volumes of Almanch which spoke about Parisian gastronomy and reviewed restaurants and his opinion was very influential during the time and could greatly benefit a business' reputation. Interesting: carving was a social necessity for the elite. Dining styles changed and food was served a la francaise meaning that guests served themselves resulting in the meat being carved prior to the meal freeing Grimod from this duty.
Anastasia Tsivelekis

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Gender and Politics in the French Kitchen 

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Gender and Politics in the French Kitchen 

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Summary of Main Points:
- The French Revolution warranted a cultural shift in relation to food and food politics. A central feature of the Old Regime was the image of the male chef; elite male cooks who have long been associated with aristocratic and royal cuisine. Whereas with the introduction of the revolution, the perception of cooks shifted to the female cook; a symbol of Republicanism, simplicity and economy. The "new cuisine" was best imagined as the product of women.
-  Reinforced the notion of women's cooking as traditional in contract to masculine innovation.  Furthermore, their position emphasized the importance of thrift and healthiness in the kitchen.
- However, although women were accredited with the cuisine of the revolutionary regime, it is important to note how they remained within the private sphere. Commercial kitchens and arenas of public life still remained very much masculine in order to display the fraternity of military of service (depicted during combat in the revolutionary period).

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Summary= Talks about the life of Grimod, a man born into French aristocracy with a genetic deformity to the hands. Although excluded by his esteemed family and peers due to his appearance and unorthodox behaviour, he aimed to reeducate the French on traditional cuisines in his 8 issues of the book titled 'Almanach des Gourmands'. He believed that the French "nouveaux riches" had lost the meaning of fine dining after the Revolution. The books were extensive and through; he provided 543 ways to make eggs.
Interesting= Gluttony means eating excessively and was considered by the Catholic Church as a deadly sin. 'Gourmands' were usually associated with gluttony, but Grimod argued that Gourmands ʻpossessed an enlightened sense of taste . . . developed through extensive experience' and that there was a distinction between them and Gluttons.

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Group 1: The Claw at the Table Reading A

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Group 1: The Claw at the Table Reading A

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- Summarises the life of Alexandre-Balthazar-Laurent Grimod de La Reyniere
-  Explores  his impact on French Gastronomy in the 18th and 19th Centuries
- Discusses Almanach des Gourmands (a written book, with prescriptive instructions on French cuisine) and highlights the Grimod's different vision to traditional ways of eating at the time
- Links to the reading on Careme; how French food critics and chefs infused aristocratic 'cuisine' within the everyday meal of French people.

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'Gastronomic meal of the French' UNESCO http://www.unesco.org/culture/ich/en/RL/gastronomic-meal-of-the-french-00437

Add your own byte-sized musings until you have built up a collaborative picture of the reading ready to share with the class. Consider the following:
• How would you summarise the reading's content or main points?
• What strikes you as novel or interesting in this reading; what did you learn?
• What questions remain for you; with which points do you disagree?
• How does the content relate to your own knowledge and experience?
• What thoughts, ideas, examples does the reading trigger for you?

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Gastronomic meal of the French - intangible heritage - Culture Sector - UNESCO

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Website of the Convention for the Safeguarding of the Intangible Cultural Heritage

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Gollner, A. 'The New Nouvelle Cuisine' New York Times

Add your own byte-sized musings until you have built up a collaborative picture of the reading ready to share with the class. Consider the following:
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• What questions remain for you; with which points do you disagree?
• How does the content relate to your own knowledge and experience?
• What thoughts, ideas, examples does the reading trigger for you?

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Steinberger, M. 'Can anyone save French food?' New York Times

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Roser I Puig, M. 'What's cooking in Catalonia?'

Add your own byte-sized musings until you have built up a collaborative picture of the reading ready to share with the class. Consider the following:
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Official Spanish Tourism campaign http://www.spain.info

Add your own byte-sized musings until you have built up a collaborative picture of the reading ready to share with the class. Consider the following:
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Tourism in Spain |Tourist information about Spain | spain.info USA

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Tourist information in Spain: art, culture, museums, monuments, beaches, cities, parties, tours, cuisine and nature in Spain | spain.info USA

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The Catalan Generalitat website http://www.catalunya.com/what-to-do/savour/gastronomy-with-a-past-with-the-cuisine-associations

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Appadurai, A. 'How to make a national cuisine: Cookbooks in contemporary India'

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Vega Jimenez, P. 'El Gallo pinto: Afro-Caribbean rice and beans conquer the Costa Rican national'

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'The Birth of the Recipe' National Geographic https://www.youtube.com/watch?v=leamWS368L8

Add your own byte-sized musings until you have built up a collaborative picture of the reading ready to share with the class. Consider the following:
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The Birth of the Recipe | National Geographic

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Davis, J. 'To make a revolutionary cuisine: Gender and politics in French kitchens 1789–1815', pp. 301-310 only

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Parkhurst Ferguson, P. 'Culinary nationalism'

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Kaufman, C. 'The Claw at the table: The gastronomic criticism of Grimod de la Reynière'

Add your own byte-sized musings until you have built up a collaborative picture of the reading ready to share with the class. Consider the following:
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