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#gethungry2018

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#gethungry2018

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-Food is the common denominator of mankind; a lingua franca (Levi-Strauss).
-However some foods are more aligned with certain ethnicity and cultures (Barthes).
-Catalonia has always been food-proud.
- A retreat into regional, home-style cooking in response to the perceived threat of industrialisation and the homogeneity it brings.
- ... This is dubbed as the 'true taste'

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The French Gastronomic meal is an ordered sequence emphasing togetherness. It begins with an aperitif and ends with digestifs. The flow of meals is an event; a spectacle. Food and wine aids social interaction, as well as all that surrounds them: the table setting, the people, the narrative of the local produce and preparation... etc.

Does social class matter? In Bourdieu's fatalistic "Distinction", he argues that the upper class adhere to a strong, almost rhythmic-like pacing to meals as described.  Often the food is lean and healthy, reflecting the positive body image (then) typical of the upper elite.

Those with high cultural (intellectual) capital have the disposition to prefer exotic foods.

Those of low class prefer a more communal emphasis - rich and filling hearty stews served in a big pot in the middle of the table, accompanied by dense potatoes, rice, and pasta. The 'ladle' becomes a bourgeoisie symbol of the working class.

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Chefs cooking traditional French dishes were beginning to bore people and France's culinary side was in a decline. Because of this the most exciting thing in food is new foreign chefs who don't always cook foreign food, but instead use their different ways of thinking to modernise French food to much acclaim.

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Paris seems to be taking on a Spanish style of breaking up of food regions but instead breaking food up by districts. The immigrants to these parts of Paris give rise to many cuisines which are then taken and presented in a way that is 'French', by top chefs. Lets hope this represents the inclusive and multicultural society that France is working towards.

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Cookbooks are not necessarily just for following the recipe but also for seeking out a sense of particular tastes and food and places and how they fit together.

Codes define French cuisine, not time and place or products or people.

International context redefines the national identity.

Food bridges gaps between social, cultural and political classes.

When food travels around the word, the localisation of it is sorta lost even though that is what probably gave it the taste in the first place. The region is lost, the nation is what is remembered.

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scrumptious

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Culinary nationalism as defined by Pampille verges on being extreme and even perhaps isolating. One must travel to the location of the food's origins to appreciate it. Yet to truly appreciate it, one must be born in the region of the said dishes' foundation. So rigid it may not be unifying.

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Because it is a social construct, that is, of our making, “authenticity” is not the property of an object as such. Which is precisely the dilemma of national identity. What fixes it? Who fixes it?When? Then, how does identity accommodate change? If clear definitions provide security, by the same token they arrest change. In the twenty-first century we cannot escape the transformations that Pampille feared. Any claim to national singularity, much less eminence,
must contend with the permeability of boundaries
between countries, regions, places, and products. It must also take into account the value placed on individual creativity. Culinary countries must balance innovation and tradition, individual creativity and time-honored conventions, the singular and the collective.

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El Gallo Pinto

5 points:
-  this article focuses on how eating gallo pinto became a national standard in costa rica
- dish black beans and rice became popular from working class upwards to elite, instead of top down progression
- reason for this: was a nutrient food consider by french as "poverty food"
- national dish ended up consisting of ingredients (rice) that were primarily imported as farmland was taken up growing coffee beans
- it represents cuisine moving alongside culture in overcoming an oppressive force imposed on the country, similar to how spain established both a cuisine and a cultural identity away from the french

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-Cookbooks are an amalgam, combining a manual like format whilst extolling the sensuous pleasures of food and the food experience.
-Indian is strikingly marked by clear demarcations between high and low culture; aristocratic and peasant food; urban centers and rural peripheries.
-Modern Indian society however is marked by a middle class that is a "polyglot" culture, a cosmopolitan blending of traditions. This has catalysed the diversification of diet, insofar it has become the norm.
-A "transcendence of boundaries; the "culinary other" becomes more and more mainstream.
-This is in part due to cookbooks.

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It is interesting as Ferguson suggests that once, we read the recipes from the cook-book. We are seeking to sense and participating a reminiscence of particular culture from the dish. To exploring that idea, Pampille has became a central figure for us to study.

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Marthe Allard Daudet, known as Pampille, was the wife of Léon Daudet and wrote a cookbook attempting to define France through it's cuisine. Unlike most cookbooks published at the time, she wrote about regional dishes and showed how French cuisine was made of different parts which all comes together.

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The Bocuse d'Or, a huge cook off in France, includes chefs from all over the world vying to win the gold, silver and bronze statuettes. This competition is so prestigious that it takes immense training to even qualify for the trials, and most notably, French cuisine plays a large part in the training of the competitors and especially the winners.
Just goes to show how much of French cuisine really is implemented in cooking all over the world.

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Escoffier's revolutionary practices within the kitchen parallels that of a rigorous and careful scientist:
-Laws and rules.
-Documented techniques and method.
-Measurement.
-Recipe

This therefore permits repeatability and uniformity of results.

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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:
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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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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:
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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

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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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'

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'

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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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