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spanish tourism exploited cultural stereotypes - Paella ect
Catalan maintained high levels of food awareness

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Pride themselves for being a country where the locals know how to eat

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Catalan cuisine has developed through a conscious process of 'othering' the rest of Spain, and as such has rested on both the strengthening of 'traditional' Catalan cooking, and the adoption of certain outside influences including french Nouvelle Cuisine.

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'A growing conspiracy of the tourist industry to squash everything that is gastronomically difficult to understand' - Hidden under thousands of tourist menus 'enslaved by low budget, slimming diets and the most savage illiteracy on the subject of gastronomic culture'

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The star of the Valencia Region

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Catalans two main enemies have been hurriedness and tourism

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catalan cuisine reflects, its past history, its geography (location and climate), and unique cooking methods

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Travel itineraries planned around "must eat" and "must drink"

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Preserving gastronomic sophistication and superiority 

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Preserving gastronomic sophistication and superiority 

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- Undermining acts of Francoist regime through different means; sought to protect tradition and culinary integrity, but also outsource influence from Mediterranean etc.
- "Two-way street" cuisine
- Seen as a means of enforcing their historical expertise and superiority in the practice of culinary codification: external influence is recognisable in these early texts but has been integrated in a way that suggests depth and sophistication

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Go for quality: look for the D.O seal which ensures that the foodstuff is produced in a specific geographical area.

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Catalan cuisine is not restricted to just one cuisine but rather many; and offers a very traditional style of cooking albeit not very common

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No reference to 'modern' Catalonian cuisine, strong nationalist agenda and geared towards promoting tourism

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Distinction of Catalan cuisine and food from Spain - emphasis on traditional cooking and quality local produce from the area. 

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Distinction of Catalan cuisine and food from Spain - emphasis on traditional cooking and quality local produce from the area. 

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The website categorised the dishes into various
regions and dining experiences.

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The website showcases and has an emphasis on each region of Spain.

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Government promotion of Catalan cuisine. Emphasis on the importance of history and continuity, Catalan cuisine framed as 'traditional'

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This site presents 10 famous Spanish dishes.

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Young restaurant goers are the driving force behind the new wave of food in France. People are revolting against Frances culinary traditions and making them their own.

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- French Gastronomic meal is understood as a practice/ritual "in every family all over France"
- Imagined community: no personal connection, food acts as a binding/nationalistic device
- Transmission of tradition through to future generations
- Symbolic elements: sharing, appreciation of food, practice, social occasion
- Discourse/conversation surrounding/related to food
- "Preserve the art of living, of being; how to eat"

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Young Foreign Chefs reviving Parisian food scene!?

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Young Foreign Chefs reviving Parisian food scene!?

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Is it possible to define these new restaurants serving French cuisine with "artisanal spirit" as authentically French if they are predominantly run by foreign expats? Perhaps this highlights the importance of migrants and varying approaches in food scenes, whether they are serving traditionally French or modern American cuisine. A signal of the ever-increasing globalised nature of modern cuisine worldwide?
(The burger is Le Camion Qui Fume's 'classique' -> would seemingly be at home in any trendy burger joint)

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Today, Maccas in Spain serve gallo pinto as a breakfast item 

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Today, Maccas in Spain serve gallo pinto as a breakfast item 

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The dish has transcended time, unlike La Olla Podrida.

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A beans to an ends...

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Borrowing and appropriating international staples and dishes to form 'national dishes'

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Borrowing and appropriating international staples and dishes to form 'national dishes'

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Gallo pinto was a derivation of the African American rice and beans.

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Rice and beans were dry and non-perishable.

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Spain clearly had more access to protein as opposed to "cucina povera" in Italy during the 19th century, when meat was harder to come by and more expensive, therefore less accessible.

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Makes a meal more complete

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BEANS BEANS & MORE BEANS

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"In the morning, a cup of black coffee with rum or brandy".

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"spotted rooster"

Afro-Caribbean Rice and beans

"cheap and nutritious"

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- What is included and excluded, modified or confused in literature is often quite telling in terms of the target audience and the position of the writer
- Indian culinary literature differs from others as it is post-modern, post-industrial in character
- Influence of Westernisation
- Appealing, yet unreliable "ethnological cameos"
- Food lacks "neutrality"

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- Language and literacy
- Cities and ethnicity
- Women and domesticity
- Hierarchy (aimed at certain classes)

Early cookbooks were written for those who could afford and had access to the resources and produce required.

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Grimod's name proved that he was politically pure and deserving.His earlier misfortune save his life and lifestyle

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Restoration of the word 'gourmand' to french language by defining it in a different way than it was previously. Grimond rejected the idea that a gourmand ate 'avidly and to excess' and by observing that the true gourmand was always "reflective and thoughtful" who "possesses an enlightened sense of taste... developed through extensive experience"

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Found Grimod (de) la Reynière's penchant for theatre particularly interesting and a further indicator of how aristocratic food practices were not entirely about the food but the theatre, spectacle and etiquette that he tried to show the nouveaux riches, even if they were taken a little far.

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his dinner parties were very theatric as meals were viewed as more than just the food... it was about sharing, expression of identity, and making a statement

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So influential someone tattooed the cover of his most famous book on their back

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Linguistic changes in cookbooks etc.
Poulet á la reine (Chicken of the queen) vs Poulet á la République
Reflecting changes following the revolution

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gastronomical critique was initiated by him.

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Reverse feminism was a thing back then apparently

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Reverse feminism was a thing back then apparently

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"The new foundation of the state on masculine equality and active citizenship
following the declaration of the Republic in 1792..."

"Symbolising elite luxuries and dependence on the aristocracy, male cooks apprehended by the revolutionary police
and called before the Tribunal seem to have been more likely to be judged guilty of
aristocratic sentiments than were their female colleagues."

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Although the video was called 'the birth of the recipe' it seems as though Escoffier was responsible more for the reorganisation and distribution of roles in a working kitchen than the invention of the recipe. It is hinted at that he did help to consolidate the codification of culinary practice that may have begun a little earlier?

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Escoffier's method and presentation enabled/inspired the rise of mass-producing restaurants. Through precision came the ability to ensure consistency in preparation, as well as the end product; scale became limitless.

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“Masculinity connoted aristocracy and luxury, while femininity symbolised simplicity and economy”
La Cuisinère Républicaine seen as the product of women and a straightforward replacement of the Old Regime’s elite male cooks (as opposed to humble female counterparts)

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Writing recipes down was unheard of, and Escoffier did this so that the French cuisine was accessibly by all.

Brigade system was put into place in restaurants, whereby the kitchen was organised in a military like manner.

"Make it simple" - interesting comment because a lot of the recipes are quite fancy.

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Grimod was an unusual man. With an aristocrate background he could always see what was best to do at a period and seems lucky throughout the revolution. He was unconventional, he liked to mingle with the peasants and had an idea to create the Almanach to give an idea on how to cook better.

The food judging thing was very interesting. I didn’t know that food was that huge matter and food in history is not talked about much now.

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- Grimod was born with webbed fingers
- 'de' in name dropped, made him a bastard under French law
- served "funeral supper"
* which insulted his family
* served 'black foods' e.g. caviar, olives
* "death was the great equalizer"
- his book's target audience was the elite, not everyday people or everyday cooking

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Auguste Escoffier revolutionises the kitchen through introduction of scientific principles and practical applications

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Preserving old

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Escoffier melded science with cooking. Exact measurements were to be used in recipes along with introducing the brigade system into the kitchen.

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" Potatoes came to symbolise the new economic order promised by intellectuals and politicians alike. "
Potato was
endorsed by the editor of

La cuisinie`re re ́publicaine due to the abundance and versatility of potato.

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Dinner party as a hostile socio-political comment. Inversion of the guest-host relationship where you normally make the invitee 'feel at home'.

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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?
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• What questions remain for you; with which points do you disagree?
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• 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:
• How would you summarise the reading's content or main points?
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• What questions remain for you; with which points do you disagree?
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Steinberger, M. 'Can anyone save French food?' 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:
• How would you summarise the reading's content or main points?
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• What questions remain for you; with which points do you disagree?
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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:
• How would you summarise the reading's content or main points?
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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

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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# data[].attributes.body
Appadurai, A. 'How to make a national cuisine: Cookbooks in contemporary India'

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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# data[].attributes.body
Vega Jimenez, P. 'El Gallo pinto: Afro-Caribbean rice and beans conquer the Costa Rican national'

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 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

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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Parkhurst Ferguson, P. 'Culinary nationalism'

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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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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