# data[].attributes.body
1. Renewal of Paris' gastronomic vigour. "They want Paris to be New York."

2. From the late 90s in Paris, cuisine was dull and predictable and lacked innovation.

# data[].attributes.body
- The article touches on a number of facts that show the vast changes in French restaurant culture (70 percent of French restaurants (in France) were using ready-made meals produced offsite)

- Ironic that the people who will save French cuisine aren’t French

- Customers are influencing the cuisine more than the chefs

- Touches on gender in Roseval section:
"[Erika Biswell] says she has learned to be diplomatic dealing with Frenchmen intent on proving that they know more about wine than a woman"

# data[].attributes.body
France became McDonald's second most profitable market in the world

70 percent of French restaurants (in France) were using ready-made meals produced offsite

Disappearance of raw milk cheeses and French wine consumption

Since late 1990s French seen as dull, predictable food city

However, currently French cuisine is improving again with the help of young international chefs

Paris' 'best' restaurants aren't even run by French chefs; instead Australian, American: French cuisine prepared by non-French chefs

Incorporating foreign exotic flavours into French cuisine; the customers want something new and adventurous

"They want Paris to be New York"

Bistronomie movement: chefs on the quest to gain Michelin stars (but had to be relatively conservative or fit into a particular set of rules to be awarded it)

"the food scene is the strongest cultural movement in France right now"

The change is being led not from the kitchen but from the dining room

BONES: James Henry lived all over the world (predominantly Brisbane) then moved to Paris

Menu changes daily, used French products

ROSEVAL: Sardinian and Anglo-American cooks - "forefront of natural wine-craze in Paris"

ALBION: New Zealander and Brit - dinner draws a heavily local crowd

LES ENFANTS ROUGES: Tokyo native moved to France in early 20s, 12 years later seen as one of the fathers of the bistronomie movement

ABRI: toughest reservations in Paris, staff all Japanese including the Chef (trained by French chef) said "I want to cook French for the French"

FRENCHIE: Gregory Marchand ('most American' chef in Paris) - hired by Jamie Oliver and said it "freed me from all this French based cooking" - eventually moved back to Paris and opened up American restaurant

SPRING: Daniel Rose (American born, but very French chef) "I think Escoffier would understand what I'm doing" - French restaurant experience, elaborate rituals, French culinary tradition

LE CAMION QUI FUME: food truck (written up by Le Fooding; the next day 200 customers showed up) - serves pastrami sandwiches, Philly cheesesteaks, also creating Chinese restaurant

People want diversity in food, not just French cuisine

# data[].attributes.body
Young foreign chefs the source of Paris' renewed gastronomic vigor

In the late 90s there was a 'bistronomie' movement; where talented young French chefs strived for a Bistronomy fare (which combines the friendliness and charm of a Bistro with the flavours and style of fine dining). This was a reaction to weakening economic circumstances in France as well as being about redefining French cuisine

Culinary tradition is now being led from the dining room rather than the kitchen; i.e. the French gastronomic  industry is becoming increasingly reflective of consumer demands and market responses

# data[].attributes.body
Gastronomic evening at L’Empordanet

# data[].attributes.body
- About the cooks and not the chefs; simple
- Super important because the codification of culinary traditions is essential to the transformation of spoken traditions into an accessible cuisine.

Pla and Vázquez Montalbán

- Devoted a significant part of their literary production to the cuisine that surrounded them.

- Opposed Franco.

# data[].attributes.body
Modernity vs Tradition
Post dictatorship (1975 ish), Catalan cuisine was revived and codified. This leads to a solidification of what this region's cuisine is in the minds of the public. In future issue of innovation and adaptation arises because departure from 'tradition' is feared.

Battle of the Stoves:
Argument between two chefs
(Santamaria vs. Adrià)

Santamaria represented traditional, artisinal cuisine, Adrià represented molecular or techno-emotional cuisine. This reflects the tension between modernity and tradition in Catalonia.

– Governmental push for recuperating old motives, survival of an idealised old rural society. Other hand, drive to support innovative Catalan chefs and especially the culinary tourism that they bring.

– Catalan chefs blend modernity and tradition; regardless of how much they reshape/deconstruct traditional cuisine, there are still very strong links to the region's cultural and culinary origins.

# data[].attributes.body
-In 2013 it was announced that as many as 70% of restaurants in France were using ready made meals thats were made offsite at large industrial kitchens
-There has been an evident weakening in the traditional French foods
-France has become McDonalds second-most profitable market in the world
-Dull and predictable food since the late 1990s in Paris
-today, foreign chefs serving traditional french food in France has shown to be more popular
e.g- American chef Daniel rose and Australian chef James Henry
-"these chefs are reviving an artisanal spirit that had largely vanished from French food culture, composing menus based entirely on whats available in the market on a given day and cultivating relationships with individual vendors"
-French people are now open to the idea of foreign chefs exploring french food as they want adventurous dishes unlike 20 years ago.

# data[].attributes.body
-"The legacy of other civilisations, the climate, the landscape and traditions are all present in Catalan cuisine."

-The catalan cuisine is a reflection of the culture and roots of the region

# data[].attributes.body
Catalonia is an autonomous region of Spain that has retained a notably diverse cuisine specific to the area. This is very important in the more general preservation of the Catalan language and traditions in Spain's modern context.

The Generalitat has been vital in the promotion of and attraction of wealthy tourists to Catalonia, providing economic growth, job security, cultural vibrance and gastronomical awareness to the region.

Government has financed and marketed multiple events around Catalan cuisine. Promoted Barcelona as a truly cosmopolitan hub full of rich gastronomy and vibrant culture.

After the fall of the Franco dictatorship in 1975, Josep Pla wrote a book containing the taxonomy of the foods, techniques and practices employed in the various Catalan regions;
tl;dr Pla wrote a Catalan food bible.

Stressed simplicity of regional cuisine, return to the OG...

Accessibility of cuisine relies on codification (writing and distribution of cook books, etc.)

# data[].attributes.body
1. Culinary influence over the concept of national identity is a highly mutable factor, and it is this ability to adapt that has allowed gastronomical developments to remain a well recognised and overarching cultural identifier over a long and politically dynamic period of time.

2. Following the major technological advances of the 20th century that lead to the rapid globalisation of the food industry, today's culinary nationalities are no longer as clearly defined by their "geographic and political boundaries" as they were.

3. The great variety of cuisines accessible in a diverse foodscape such as Melbourne's creates an environment in which the specificity and traditions associated with regional cuisine become difficult to maintain. Due to this, even nations that celebrate regional individuality (as is the case in Spain) become streamlined into a more generalised 'national cuisine'.

# data[].attributes.body
- Region is tied together with food through the written word– cookbooks. Recipes are not only a set of instructions, but they also tell the reader where the dish originates and where it was first prepared and consumed.
- There is a strong link between history and cuisine.
- Recipes are so important in creating a national identity. The further a local dish is away from that area, the more likely we are to associate the dish with its place of origin.
- Naming a recipe in relation to its place of origin helps create an imagined community.
- Beginning with cookbooks, as media has advanced over the years so too has people's knowledge of culinary nationalism. TV shows and films that present regional and national dishes are great contributors to creating a national identity.

# data[].attributes.body
1. Cookbooks tie food to place, and they do so whether or not we put the recipe in the oven and on the table

2. Cuisine and food bring together regions and nations, comparable to sport with events such as competitive cooking and national teams

3. French cuisine stands out amongst other cuisines in that it is defined by codes, not place, not products, and not people; thus it is a structured system that is highly portable and travels easily. With the codified techniques of a certain cuisine, new dishes of that cuisine can be created anywhere in the world

4. In terms of culinary acculturation, taste works from and to the familiar. The more foreign the food, the more essential it is for a translation of the exotic (taste) into a "familiar, or at least recognisable, gastronomic lexicon"

5. The further we are from the origin of the product, the more likely we are to associate the place with the nation, not the region. Seen from afar, the nation subsumes the regions; thus, every nation must, in the end, be an "imagined community"

# data[].attributes.body
Floor plan of Hôtel Grimod de La Reynière

# data[].attributes.body
- Alexandre Balthazar Laurent Grimod De La Reymiere, lived a very public lifestyle based on a passion for gastronomy.
- Learnt the art of good eating when living in a monastery.
- Huge influence on our gastric dialogue, using terms in Almanach that are now used in relation to food on a daily basis. Gourmet and gourmand are examples of this.
- Revolutionary in gastronomy. Changed the way we enjoy and talk about food.

# data[].attributes.body
Manuel des Amphitryons: first documented use in Paris of service a la russe.

Grimod's most lasting influence to gastronomic dialogue stems from the name he gave the Almanach: Gourmands.
--> in modern terms, gourmand suggests a sensual appreciation of food; whereas Grimod himself argued that the Gourmand "possessed an enlightened sense of taste...developed through extensive experience."

It is argued (by Grimod himself and agreed by Kaufman) that the Almanach had encouraged people to "study, and to deepen their knowledge of this great Art of dining".

Grimod was quite an eccentric figure unafraid to execute his unconventional ideas.
--> the Jury Degustateur; Grimod and a group of diners would meet every Tuesday night from 7pm-12am; any interested 'caterer, purveyor, or restaurateur' was free to submit dishes for evaluation. Grimod and the jurors would then "deliberate"; if the verdict was negative, the supplier also had a chance to "appeal" and resubmit for a reevaluation.
--> After the final issue of the Almanach was published, he had his wife announce his death. He reenacted the February 1783 funeral supper, with him lying in a coffin in the dining room. He then 'arose from the dead during the meal'', shocking his guests.

Unfortunately, Grimod's gastronomic writings have been eclipsed by Jean-Anthelme Brillat-Savarin's Physiologie du gout, which "borrowed shamelessly from Grimod" and has remained in print ever since its publication in 1825.

# data[].attributes.body
Grimod de la Reyniere
Family background: elevated by Louis 14 from the Bourgeois Grimods into The Grimods de la Reyniere.
He was a gastronomy critic.
Antoine had a rebellion against his parents , injustices, high society at the time.
Along with arriviste status came wealth and the family owned the HOTEL GRIMOD DE LA REYNIERE.
THE HOUSE WAS VERY CHIC.
He was born with abnormal fingers.
His mother had shame and soaked herself in a whore life.
His father helped him until he became educated in gastronomy and literature.
He invented Almanach des Gourmands that contain 8 volumes about gastronomy and the art of dining.

# data[].attributes.body
-Alexandre Balthazar Laurent Grimod De La Reymiere, a french lawyer, food writer and theatre critic

-Born with malformed hands, later in 1775 he was fitted with prosthetic hands

-With a reputation for hosting strange events, and in an attempt to rebel against his parents, Grimod hosted "the funeral party"
-The meals started with a tortoise soup and subsequently progressed with a range of black foods including chocolate, plums and truffles

-in 1786 Grimod hosted a controvserial event in which he dressed a pig up in his fathers clothes

-While having dinner with his publisher, Grimod discussed the idea of publishing a guide to gastronomic arts. Twelve days later he published his highly successful issue called "Almanach Des Gourmands".

-In 1808, Grimod published a book entitled "Manuel Des Amphitryons", which was a guide to restaurants and eating. The guide was a huge success.

# data[].attributes.body
thoughts, responses, ideas, examples...

[double click to edit]

# data[].attributes.headline
DAY 3: Parkhurst Ferguson, P. 'Culinary nationalism' 

# data[].attributes.subject
DAY 3: Parkhurst Ferguson, P. 'Culinary nationalism' 

# data[].attributes.body
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?

# data[].attributes.headline
No Readings Project work DAY 4, DAY 5 or DAY 6

# data[].attributes.subject
No Readings Project work DAY 4, DAY 5 or DAY 6

# data[].attributes.headline
DAY 2: Kaufman, C. 'The Claw at the table: The gastronomic criticism of Grimod de la Reynière'

# data[].attributes.subject
DAY 2: Kaufman, C. 'The Claw at the table: The gastronomic criticism of Grimod de la Reynière'

# data[].attributes.body
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?

# data[].attributes.body
thoughts, responses, ideas, examples...

# data[].attributes.body
thoughts, responses, ideas, examples...

# data[].attributes.body
thoughts, responses, ideas, examples...

# data[].attributes.body
thoughts, responses, ideas, examples...

# data[].attributes.body
Summarise the reading here...

[double click to edit]

...maybe 150 words?

# data[].attributes.body
Summarise the reading here...

...maybe 150 words?

# data[].attributes.body
thoughts, responses, ideas, examples...

# data[].attributes.headline
DAY 8: Steinberger, M. 'Can anyone save French food?' New York Times

# data[].attributes.subject
DAY 8: Steinberger, M. 'Can anyone save French food?' New York Times

# data[].attributes.body
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?

# data[].attributes.body
Summarise the reading here...

...maybe 150 words?

# data[].attributes.body
Summarise the reading here...

...maybe 150 words?

# data[].attributes.body
http://www.catalunya.com/what-to-do/savour/gastronomy-with-a-past-with-the-cuisine-associations

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?