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-france currently having a renaissance of french cuisine thanks to foreign influence
-non-french people the saviours of french food
-food as a cultural movement
-rise of fast-food in france
-successful burger shop - ideas changing in france

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- French food is falling behind other cuisines from around the world, due largely to the popularity of foreign foods within the country and the move away from using local French produce
- There is currently a French culinary renaissance thanks to foreign influencers and tastemakers opening up restaurants in France
- Controversial notion that French food can only be "saved" by the non-French

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Paris became a dull, predicable food city - real excitement in London, Tokyo, New York etc
Renewed vigour came from young foreign chefs
Idea of French people is not always correct - "french people don't eat in the street" - food truck became a success

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- The height of French cuisine was over. Many foods were pre-made and fast food is on the rise
- Top restaurants became found in London, New York etc and now foreign chefs are breaking into the French scene
- Various styles of restaurants are now being opened, rather than the traditional
- Burgers, cheese steaks,

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- Bones; Aus chef, focus on local, fresh produce
-Roseval; Sardinian and anglo-american cooks, colombian sommerlier - gender came up again "Erika Biswell...says she has learned to be diplomatic dealing with Frenchmen intent on proving that they know more about wine than a woman."
-Albion; NZ and Brittish owners, restaurant in Paris, draws lots of local customers despite 'forgein' chefs/owners
-LES ENFANTS ROUGES and also ABRI; Japanese chefs, French cooking (one homely, one up-market)
-Frenchie; American chef "wanted to serve upscale fare at prices affordable to younger diners in a casual setting"
-Spring; American-born chef, moved to France in 1998. References Escoffier - (link to main reading) “I think Escoffier would understand what I’m doing,” he says.
-LE CAMION QUI FUME; American woman, opened burger truck. Successfully popular

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-Culinary tradition starting to fade in France, rise of ready-made foods etc.
-However, recently new French-style restaurants have been opened up in France, with chefs/owners from overseas
"French cuisine no longer belongs exclusively to the French
-Also one of the most famous French chefs (Gregory Marchand) did a lot of his training overseas in NY and London.
-There's more focus now on 'young' cuisine - more modern French food
-Food as a cultural movement (parallels drawn with music in the 60s/70s)
-Customers/restaurant-goers influencing changes in foodscape more than the chefs themselves

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- Connection between cuisine and culture
- Importance of preservation of history and legacy
-  Webpage links to groups/restaurants/associations that have this aim
-Promotion of tourism via Catalan cuisine and culture
- PATRIACHY

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Catalonian food, preparation and consumption are inextricably link to their identity and culture.

Catalonia food resistant and "seems indestructible" to centralisation under Franco

With the death of Franco came empowerment for Catalonian's; the opportunity to celebrate their regional identity

Unlike France where Paris is the gastronomic capital, Spain is a country of many (diverse) cuisines.

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- Preservation of Catalan cuisine and culture
- Images of local produce, marketplace, Catalan igurines, Catalan dancing, historical festivals
- narrative of tradition, history, community that distinguishes Catalan culture as a separate and independent entity

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Food carries history with it through generations
Catalan people aim to preserve the legacy of their food and their history
Groups and restaurants promote Catalan cuisine
"The legacy of other civilisations, the climate, the landscape and traditions are all present in Catalan cuisine. Cuisine Associations invite you to discover the cuisine through traditional Catalan recipes."

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-The Catalan cuisine is linked with their history and culture
-Large focus on preserving the legacy through generations

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- Not only the cooking but the preparation of food becomes 'a collective and distinctive feature unique to a nation'
- Globalisation and increased tourism levels posed a big threat for Catalonia and its cuisine
- Catalonia was the first to begin documenting their gastronomic cuisine
- It was more legitimate to see Spain as a country of many cuisines rather than just one
- Catalonia was the country that introduced Arab food to Europe
- 'Cooking lives in perpetual tension between tradition and innovation'

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-Website listing groups/associations that focus on cooking Catalan food
-The webpage talks about the connection between food and history/Catalan roots
-Photos of the groups/associations are dominated by men (group photos have more men than women in them and the photos of individual people are only of males)

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-recipes to be good to read
-food still tied to place now despite the breakdown of borders and more modern transport etc. 'recipes remain important as identity markers...they connect food to place
-the further away you get the more it seems national rather than regional
-appreciated more if eaten at its origin
-national cuisine made up of what ordinary cooks make not the elite chefs

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Authenticity:
Can authenticity be achieved outside of the region?
Nobu Matsuhisa believes that it can be achieved, if rooted in traditional culinary practices from said region.

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Culinary nationalism and globalisation:
A cuisine can be considered successful in its permeation around the globe, particularly with increased immigration and communication through modern technologies.
E.g. French cooking compeition, Bocuse D'Or.

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Association between foodstuff and regionality: "'Every grain' of the special salt that connoisseurs recommend for the pot-au-feu 'contains a miniature landscape'"

Like Spanish national cuisine, locality is important to its construction. There is "unity in diversity" of regional specialities.

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My notes wont sync sorry

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recipes were more than just words on a page, they portrayed a story to the reader and were good to read

dinner was considered a social kind of occasion and these recipes created dinners, so therefore were seen as bringing people together

to appreciate a dish it is believed that it should be consumed in its nation or origin

In contemporary society, transportation and communication allow foods and recipes to spread across the globe, this means national dishes are no longer only consumed in their original origin

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-"really good recipes have to be good to read" & "we can read far more than we can eat" - again this idea of communicating about food being more important than the actual food itself
-Pampille argues that the national cuisine is made of up things cooked by ordinary cooks, not fancy chefs (and is made up particularly of dishes enjoyed across all social classes)
-She also argues that to truely appreciate a dish it should be eaten at the place of its origin (and that it will be enjoyed more by someone who is local to that place as well)
- Recipes convey a sense of place
-'Culinary nationalism' still exists now but in a different way. "countries [still] propose culinary distinction as a marker of identity" but "any claim to national singularity...must contend with the permeability of boundaries between countries, regions, places, and products"

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This article shows how recipes are used as stories for the reader

-       The authors political affiliations are often evident in these ‘stories’ and thus even food seems to follow political trends

-       ‘Defining France through its cuisine’

-       A recipe brings everything together into an imagined landscape where even the diner is part of the collective piece of art

-       Before technological advancements, it was believed in France that ‘the fish don’t travel, so the consumer must’. The food was exceptionally regional and was unable to be truly replicated in a region other than its original one

-       Despite this, the recipes were dispersed through the country in order to be read and to illicit a culinary nationalism that would ‘bring together regions and nations, left and right, old and new’

-       With the progression of science in transportation of product and the influence of media, culinary nationalism has evolved and grown, ‘the geographical and political boundaries have ben all but abolished’ as consumers are willing to travel to immerse themselves in new culinary cultures

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- "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."
- once a dish has spread internationally, it becomes a national food
- Modern day society allows transportation and communication. Foods spread, and national diets consist of international dishes. However food and cuisine are still tied to place. "Culinary distinction as a mark of identity" while borders are blurred.

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- He anticipated the way that food culture was going to become in the future, and was bold and the first person in France to treat food like an art form
-He made food not just about eating, but about the pleasure of the experience as well
-He maintained the comfort of his wealth and class despite his rebellion
- As the text says ''Grimod helped insure the survival of these elite dishes by introducing them to a wider audience'' by writing about them in his magazine
-Lasting influence was that his magazine encouraged people to experience the art of dining

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- Grimod was the the first restaurant critic

- He was a very eccentric man and he came from an aristroctaic background and was rebelling against his parents and family.

- He was diagnosed with Cenani Lenz Syndactylism, which was a disorder which fused his fingers together, making his right hand look like a pincer, resembling a claw, hence the title.

- In 1775 he received a prospetic hand, which allowed him to write and hold dinner parties

- He created the first guide of fine dining 1803 called Almanach des Gourmans

his articles covered all elements of the dinning experience

- His last volume published was in 1812, which encouraged people to study the art of fine dining

- He was an incredibly influential man throughout Europe and has been reflected in other countries across the world

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- from a wealthy family
- removed his title from name which saved him during the revolution
-Held super whack dinner parties to insult his parents
-they didnt like him because of his disfiguration
-After the revolution he became the 'first' food critic
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- Grimod took advantage of his status as an 'outcast' to aid his theatrical performances
- His influence over restaurants would have been unexpected
- He introduced the modern idea of pleasure at the table. Not just eating for survival and not overeating to the point of glutton, but enjoying a hearty, well-prepared meal. "ʻpossessed an enlightened sense of taste . . . developed through extensive experience."

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The production of the Almanach allowed Grimod to not only teach but immortalise the fine dining cuisine of the time. Any class was able to read the book and learn the gastronomy

Grimod was a prime person for changing the current attitudes at the time, teaching the people about ‘fine dining’ and how cuisine can be more than food for survival. It became something of pleasure.

The church’s “condemnation of gluttony’ had thus far restricted someone from focusing so much on food as Grimod however he was able to break down this issue with quality over quantity.

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Grimod as a 'tastemaker'

Aristocratic upbringing in the ancien régime: preservation of elite culinary techniques. This was interesting as it demonstrated the importance of culinary tradition and how deeply ingrained food culture is, particularly in how it interacts and transcends socially, politically and economically.

Influential over not only French cuisine, but also over where and how it was consumed:
"Grimod banished servants from the dining room...the diners would focus all their attention on the one dish at hand, and the dish could be served more quickly and as perfectly hot or cold as required...meats were carved before being delivered to the jury room by a dumbwaiter".
Demonstrates how food was a political apparatus during the French Revolution, a theatrical and powerful performance for the masses, even if the bourgeoisie continued aristocratic practices. The 'sharing' of elite dining in public restaurants meant that the lower classes felt 'invited' into these luxuries.

Grimod's influence was immortalised and codified in his eight volumes of the Almanach. This was a clear example for me of how important codification is to the development of a national cuisine and identity.

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-the importance of his class and wealth in providing the opportunity to explore food was interesting
-and also the way that so much of it was about the social aspects of eating and like John said yesterday how talking about food can be more important than food itself
-also the idea of the codification of food and the culture surrounding food being important was brought up in this reading too eg it says 'Grimod helped insure the survival of these elite dishes by introducing them to a wider audience' which would be via writing about the dishes

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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?

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DAY 8: Steinberger, M. 'Can anyone save French food?' New York Times

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DAY 8: Steinberger, M. 'Can anyone save French food?' New York Times

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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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thoughts, responses, ideas, examples...

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thoughts, responses, ideas, examples...

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DAY 2: Kaufman, C. 'The Claw at the table: The gastronomic criticism of Grimod de la Reynière'

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DAY 2: Kaufman, C. 'The Claw at the table: The gastronomic criticism of Grimod de la Reynière'

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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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No Readings Project work DAY 4, DAY 5 or DAY 6

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No Readings Project work DAY 4, DAY 5 or DAY 6

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DAY 3: Parkhurst Ferguson, P. 'Culinary nationalism' 

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DAY 3: Parkhurst Ferguson, P. 'Culinary nationalism' 

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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?