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This text was about the multicultural food scene in Paris. The author describes how she didn't typically eat French food and a very large variety from lots of other cultures. She emphasizes the high percentage of people who live in France who are immigrants from the first or second generation.
This gives a unique perspective as to French cuisine is very well known around the world but the author who describes living in Paris doesn't see how important and how it affects her diet. This supports the ideology of imagined communities and how the National diet of France is not bread and cheese.

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This article discusses the degree of multiculturalism of cuisine found in Parisian restaurants. When reading this the first thing brought to mind was my own experience in France.

The article assures us that in France "integration is everywhere - at least on the plate", however, this may be the case in the high-end restaurants of Paris but this is not necessarily reflective of the food consumed by French people on a daily basis.

When living in France I found it next to impossible to find any Asian ingredients with which to cook. Now perhaps this is reflective of the more regional parts of France, as opposed to Paris itself. Regardless, announcing the multicultural nature of France's plate does not seem an accurate description.

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The New Nouvelle Cuisine provides a discussion about France's, and in particular Paris' multicultural society. The author describes her surprise at how multicultural the city is, stating that one in three people are either immigrants or children of them.

Paris reminded me of Australia in a way, claiming to be so multicultural - however xenophobia still has an underlying presence. Perhaps France's distinct cuisine is also a leading factor of xenophobia through food - Paris' cuisine presents quite a close-minded view of other foods, which can reflect in the city's and country's society.

It was nice to see the connection with this mornings lecture about the Michelin Guide, and it brought up the questions and ideas as to whether the  guide should only be for French food, considering France is now quite multicultural, and perhaps today is not as distinct and defined as a closed cuisine.

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The author states that Paris has now become a multicultural city; and the integration of food is everywhere in Paris these days. France now has an increasing immigrant population which enables the French cuisine turns to a more multicultural way. The article introduces some restaurant which has multicultural background. What I found is quite interesting is that the author mentions the xenophobia of France and cuisine is one of the few places which embrace the influence from other culture.

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Tegan – I’m sorry Viv, Padlet let me down                               This anecdotal piece of writing is interesting in the way the writer describes her experience of seeing foreign elements on French plates in Paris. This is perhaps somewhat novel to the idea of French haute cuisine which has a long history of being methodical and simply nationalistic in its ingredients and menus.                                                    The article made me reflect on my own experiences living in France and other than the strong 'Maghreban' presence of kebab stores open until the early hours, I felt I saw very little evidence of foreign cuisine. Maybe this is because I was away from Paris, or living there 15 years after Gollner, but to me, France remains a very 'French' nation. I agree with Gollner that France should think to unify over a 'cuisine metissee', embracing its colonial past and globalised present. However, like Gollner notes, the recent attacks in Paris and at the Charlie Hebdo show me a strong rejection of the foreigner and the different. I don’t know a lot about the politics of European countries, but it astounds me that France is particularly targeted more than others and I think this is because France remains strongly united under an identity in which immigration is not permitted.                                                                       I don’t see Paris or France as a multicultural hub, and I don’t think they would want to be seen that way. But if food is a way that can be used to bring people together in the country, then we need to see foreign cuisine next to and incorporated into every boulangerie across France toute de suite. 

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Tegan – I’m sorry Viv, Padlet let me down                               This anecdotal piece of writing is interesting in the way the writer describes her experience of seeing foreign elements on French plates in Paris. This is perhaps somewhat novel to the idea of French haute cuisine which has a long history of being methodical and simply nationalistic in its ingredients and menus.                                                    The article made me reflect on my own experiences living in France and other than the strong 'Maghreban' presence of kebab stores open until the early hours, I felt I saw very little evidence of foreign cuisine. Maybe this is because I was away from Paris, or living there 15 years after Gollner, but to me, France remains a very 'French' nation. I agree with Gollner that France should think to unify over a 'cuisine metissee', embracing its colonial past and globalised present. However, like Gollner notes, the recent attacks in Paris and at the Charlie Hebdo show me a strong rejection of the foreigner and the different. I don’t know a lot about the politics of European countries, but it astounds me that France is particularly targeted more than others and I think this is because France remains strongly united under an identity in which immigration is not permitted.                                                                       I don’t see Paris or France as a multicultural hub, and I don’t think they would want to be seen that way. But if food is a way that can be used to bring people together in the country, then we need to see foreign cuisine next to and incorporated into every boulangerie across France toute de suite. 

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This article mostly focused on the multicultural nature of cuisine of Paris. A very anecdotal piece, tells the 'untold' story of France's variety of cuisine, suggesting that Paris has always had a large variety of cuisine, but that this had not been publicized. However the author suggests that this variety is now becoming more well known, and is hopefully the first step in improving France's ability to integrate immigrants well.

A quote that stood out to me was:
"More than one in three residents of the greater metropolitan area are either immigrants or the children of immigrants"
Although having also visited Paris many times, I am aware that their is a large immigrant population, it is very different to how I feel France tries to portray itself to the rest of the world. They have a very strong national identity, but this national identity obviously does not allow a large portion of their population to feel included and to feel "french".

I disagree with the point that "integration is everywhere - at least on the plate". From my own experience in Paris, other cuisines can only be found in abundance in certain arrondisements, such as the 9th & 10th. Whereas more exclusive areas such as the 1st are full of brasseries & french bakeries, not showcasing the 'diversity' Paris apparently offers.

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The website provide a wide range of information for international tourists including festivals sports, activities, health and beauty etc.. I searched the activities relating to  gastronomy through the website. It shows 409 results in total. Most of them are aiming to letting the tourists experience different winery and regional cuisine cultures from different region such as the basque country and northern spain. For example, one of them is called “VIP taste of northern Spain”. The tourists will go to six places of northern Spain in 6 days and visit different winery and taste the local food there.

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Something I found interesting about the site is the focus on video content, really wanting to show an experience rather than just provide information about it

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This website is aimed at international tourists, providing them with a broad range of information regarding the opportunity to visit and explore 'Espana'. The website offers a more specific search for information depending on the type of people who are travelling, this included LGTB travellers. An interesting excerpt from the website was its discussion of the 'Mediterranean Diet';
"It was awarded the UNESCO Intangible Cultural Heritage of Humanity designation in 2010 because it is much more than just healthy food, and because it has been consolidated as culture that promotes social interaction, respect for the land and biodiversity, and preservation of traditional and craft activities connected with agriculture and fishing. The main ingredients are olive oil, cereals, fruits, vegetables, a moderate amount of meat, fish and dairy products, and a lot of seasoning and spices. It is usually consumed with wine or infusions".
This emphasis of the health benefits associated with the National Cuisine of Spain attempts to appeal to the current trend of healthy lifestyles and eating and extending this trend to the world of travelling.

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The Spanish tourism website provides information regarding things to do, where to go & practical advice around accommodation and  travel.
The information is pretty superficial, for example only presenting 6 or so things to do in Madrid, a massive city with plenty of things to do.
In terms of Gastronomy it allows you to search under the topic for each region, but the results are limited, for example under Barcelona, there are only 2 results, as seen below.

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This tourism portal for Spain provides a central hub of information for all people interested in traveling to, or learning about the culture, events, historical sights and geography of the nation.

It has many links, including most major cities, activities, art and culture, gastronomy, travel tips, accomodation etc.

I looked at 'Haute cuisine' under the gastronomy tab. The website describes Spain's international prestige in the food world  - listing there are 'over 190 Michelin-starred establishments. Eight of them boast 3 stars: one in the Region of Valencia, another in Madrid, two in Catalonia, and four in the Basque Country.' This was mentioned in todays lecture where some regions of Spain are leaders in Haute cuisine - sharing the gastronomic centre with France.

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I focused primarily on the health and care video. The video is filmed in a way that positions the viewer as an experiencer of many different available treatments. What was surprising to me was the number of women who were conducting the treatments. Only 3 men appeared in the whole clip compared to 14 women, many in medical positions. As great as that is to see, I do think perhaps Spain is trying to pitch itself as a nation of beauty and paradise. Throughout the clip, images of natural landscapes popped up as well as the very famous and exquisite La Sagrada Famila. I would never have linked Spain necessarily with health and beauty before particularly with such a medical focus.

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The Spanish tourism website for the most part was very typical for a tourism advertisement. Aimed at anyone who is 'googling' Spain and doesn't have much of an idea on what the country has to offer, or for people who are planning to visit and want more advice on the best things to do.
What i found most interesting is that on the front page right under the option tool bar is a link to a video that promotes Spain as a health and well-being destination.
I have never been to Spain but this stuck me as unusual, however i can understand from a tourism point of view that they have to make themselves standout in some way.
Also under the Gastronomy section the first feature was about the Haute cuisine, Tapas and Mediterranean cuisine featured later.
My perspective is that Spain acknowledges that it may not have an extensive and rich history like the

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El Gallo Pinto has been embraced as a national as well as ‘folkloric’ symbol of Costa Rica as it uniquely combines both beans and rice from Latin American cuisine. It was this unique combination that gave the Costa Rican dish its distinction that allowed the nation to disguise itself as separate to other Latin American countries.

Despite this however, rice - a traditionally foreign, particularly Spanish food - was still very commonly eaten and was present in most meals throughout the day as well as occasions such as funerals.

It was very interesting to read that Gallo Pinto contradicted the idea that most national dishes start at the top of a social hierarchy, and as they ‘descend’ and democratise, they become a national symbol. Gallo Pinto on the other hand, was developed by the lower class and became so economic and dependable that it rose in popularity. Despite the dish producing a tension within the social hierarchy, it gives proof that it is not only elite and aristocratic food that can be influential in building a national identity.

The conflict with Nicaragua in relation to which nation claimed Gallo Pinto as its national symbol was also very interesting. Both countries claim the dish as their own, and both have ‘elevated it to the rank of national dish.’ This also suggests that like Costa Rica, other countries strive to distinguish themselves from the Latin American culture.

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This article looks at Costa Rica's national dish El Gallo Pinto, a meal of beans and rice. What's interesting about this dish  is that it's ingredients come from a myriad of different countries. Rice arrived in Costa Rica with colonisation from Spain, imports from China, and influences from Africa, Italy and India.

Interestingly because of its diverse background, the dish is also claimed as Nicaragua's national dish, potentially blurring the boundaries of the imagined community over national borders.

Finally I found its ability to differentiate the poor from the rich very interesting. Since its origins were African American, its associations were that of 'peasant subsistence'.

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This article continues the discourse on the idea of a National Identity achieved through a national cuisine. It argues that "for food to have a socially integrative effect in a country, there must be , if not a national cuisine, at least some dishes that make the consumer feel as if he or she is part of national culinary communion".

In the context of this article, Costa Rica, this is gallo pinto, or, black beans and rice. The article discusses in enormous depth the manner in which this dish came to be such an icon of many Latin American countries.

It is likely that gallo pinto "arose from the kitchens of the popular sectors and over time, cultural conjunctures permitted it to spread to other classes". This is to say that the presence and price of this dish mean it was a lower-class meal which was adopted by many. There are many economic, political and climatic factors that affected the adoption and consumption of this meal - particularly as rice was an imported foreign ingredient.

Gallo pinot is a derivation of the African American rice and beans, hence it is symbolically representative of food of the poor or of peasants, "in this way, gallo pinto differentiates rich from poor, slaves from whites, and workers from bosses". It is interesting to see the significant change in cultural recognition of one small meal.

Interestingly, for Costa Ricans, having rice and beans in the pantry signifies the ability to feed the family

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This paper discusses El Gallo Pinto (the spotted rooster), the symbolic national dish of Costa Rica, which contains black beans & rice. Originally there was some contention about this dish's importance in the country, but the cheap price of the ingredients coupled together with the difficult economic times that Costa Rica faced, cemented this dish in the national identity. The dish is said to express the "hybrid culture of Latin America" by containing beans and rice.
This national dish became somewhat difficult to cook in the 1800s due to the high price of imported rice and beans, as domestic land was mostly being used to cultivate coffee beans.
The origin of this dish is disputed, but the most likely origin, is from immigrants of Jamaica and surrounding islands who came to South America.
The article also discusses the occurrence of brunch served in the home, which often included rice.

Novel: McDonalds in Costa Rico offers gallo pinto

Interesting point "national cuisines develop from the ground up, unlike many other symbols of national identity imposed from the top down'

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El Gallo pinto was introduced into Costa Rica in the 19th century by migrant workers. The shortage of food in that time and the affordable price of el Gallo pinto enabled it became so popular around the country. 92% Costa Rican believe that El Gallo pinto becomes a part of their national identity. The people of other Latin countries start to accept this dish. Nevertheless, the ways of preparation of the dish are varied in these countries. I think it is interesting that it is cheaper for Costa Rican to imported rice rather than cultivate by themselves. Moreover, it is interesting that the food preparation and consumption are the indicators of social relations. Furthermore, the ideas that the factors such as climate, economy, politics and war can affect the diet of Costa Rican is quite interesting, too. It relates to my experience that even though most of Chinese share the same culture, we still have different eating habitat because of the difference in the climates and economy among different places.

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- Post Revolution, the style of cooking shifted towards the 'female style' of cooking which was simplified and more economic
- The political power of the revolution over the food was controlled by the Aristocrats
- The Revolution caused a divide between male and female because of the private and public cooking spheres
- Disruption of the economy because of the high taxes on food, the poorer classes could afford very little food which caused the Revolution
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TEGAN        This article was interesting because it looks at how ideas of masculinity and femininity were reconstructed after the revolution. The revolution caused some political systems to dissolve; such as the guilds which controlled the fabrication and selling of goods and services. While this may have liberated other fields of work, chefs and cooks were in fact even more constrained due to the private nature of their occupation working for aristocratic households for example.  What I found interesting is noticing a dichotomy appear that reflects the gender binary seen within this snapshot of history. The Public/Private binary is often associated and attached to a masculine and feminine binary, for example the notion of housewives and even the acceptance for men but not women to urinate in public. While the French revolution attempted to blur and destroy the divide between the binary of the aristocracy and the bourgeoisie, the revolution’s push for a ‘public’ ideology meant that women aligned with the private sphere were not participatory.   As work in cooking changed under the enforced public-ness, male chefs therefore filled the roles available and female chefs had even fewer opportunities, their gender and occupation now condemning them to a private sphere.  

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TEGAN        This article was interesting because it looks at how ideas of masculinity and femininity were reconstructed after the revolution. The revolution caused some political systems to dissolve; such as the guilds which controlled the fabrication and selling of goods and services. While this may have liberated other fields of work, chefs and cooks were in fact even more constrained due to the private nature of their occupation working for aristocratic households for example.  What I found interesting is noticing a dichotomy appear that reflects the gender binary seen within this snapshot of history. The Public/Private binary is often associated and attached to a masculine and feminine binary, for example the notion of housewives and even the acceptance for men but not women to urinate in public. While the French revolution attempted to blur and destroy the divide between the binary of the aristocracy and the bourgeoisie, the revolution’s push for a ‘public’ ideology meant that women aligned with the private sphere were not participatory.   As work in cooking changed under the enforced public-ness, male chefs therefore filled the roles available and female chefs had even fewer opportunities, their gender and occupation now condemning them to a private sphere.  

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This article discusses how during the Revolution era the ‘politics of food were profoundly unstable’ not only in that they signified a hierarchy and political standing in society, but also because of the ever-changing gender roles in the private and public kitchens of France.
‘Female cooks came to symbolise a singular combination of economy and ingenuity heralded as a form of revolutionary patriotism’ as they ‘gained a leading role in the creation of a Republican cuisine.’ However despite female cooks reinventing the identity of the national cuisine of the Republic, they were still not considered as ‘elite’ as males, and never ‘flooded the market.’

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This article explains the role of man and women and changing the political significance of gender during the revolution of French cuisine during 1789 to 1815. ‘masculinity connoted aristocracy and luxury, while femininity symbolised simplicity and economy’.

It reminds me that the sexism issue is still existing in nowadays. As the lecturer mentioned in the first lecture, most of ‘taste makers’ nowadays are mainly male. The examples of linguistic shift of the food for celebrating the republican regime really strikes me. Moreover, I found the significant role of potatoes in that time is quite interesting.

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Note:

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It warms my heart and also makes me hungry to know that there is a cookbook solely on potatoes, AND it has significance because it was the apparently the first cookbook written by a female (we know what is really important)
It doesn't surprise me that in the culinary world there was such a gender discrepancy much like every other field.
However in this specific field it there are so many females (not sure exactly about modern times but definitely at this time) that are the 'cooks of the house'.
It was some what expected that after the French Revolution woman filled the spots of chefs, and once the fall of the Aristocrats there was a more level playing field since the hierarchy had changed.
it was interesting that the male servants were accountable by the law more strictly than female, demonstrating that there is a difference in treatment of gender throughout time and also social status.

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"At that point, reflections on cooks' gender afforded a coded means of approving or disparaging broader revolutionary transformations" . This article by Jennifer J. Davis provides a discourse on the distinction that gender imparts in a discussion of French Cuisine.

More specifically, the "new national cuisine was best imagined as the product of women, a straightforward replacement of the Old Regime’s elite male cooks for their more humble female counterparts" however, some disagreed with this viewpoint entirely, believing men should continue to "practise elite cuisine".

The potato's importance struck me as interesting and extremely novel: "Potatoes came to symbolise the new economic order
promised by intellectuals and politicians alike". It is interesting to think that a something as simple as a root vegetable could be the framework of a revolution's maintenance.

It would be interesting to know what the response of the women of this time was to such 'gender codification' of the cuisine; did such a distinction seem normal to them? Were they interested in participating in the 'fine dining experience'?

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This text mainly focuses on the role and view of men and women in french cuisine, particularly during and after the french revolution.
"Masculinity connoted aristocracy and luxury, while femininity symbolized simplicity & economy"
Another main point of the text  is the political nature of food and cuisine during the revolution, with some chefs being imprisoned for their restaurants not upholding the values of the revolution.
I found this text quite eye-opening, in addition to the lecture, for the first time I realized how male-dominated 'the kitchen' was, especially considering gender roles in the 1900s generally involved the cooking duties being done by the wife.

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DAY 8: Gollner, A. 'The New Nouvelle Cuisine' New York Times

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DAY 8: Gollner, A. 'The New Nouvelle Cuisine' 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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DAY 7: Official Spanish Tourism campaign   

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DAY 7: Official Spanish Tourism campaign   

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http://www.spain.inf

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

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DAY 3: Vega Jimenez, P. 'El Gallo pinto: Afro-Caribbean rice and beans conquer the Costa Rican national'

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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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DAY 2: Davis, J. 'To make a revolutionary cuisine: Gender and politics in French kitchens, 1789–1815', pp. 301-310 only

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DAY 2: Davis, J. 'To make a revolutionary cuisine: Gender and politics in French kitchens, 1789–1815', pp. 301-310 only

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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