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France has a booming immigrant population that is struggling to integrate into the broader French community

This is largely attributed to French gastronomy having such a pronounced influence on the nation's cultural identity

There is a sense that incorporating foreign ingredients and techniques would result in a loss of national identity

Following the birth of Nouvelle cuisine,there are French chefs who are incorporating foreign ingredients into their repertoire with confidence

It seems that the Parisian food world is starting to adopt a multiculturalist or pluralist approach to food production, which reflects the nation's diverse cultural profile

It seems that Parisian cuisine in particular is becoming more progressive and beginning to embrace an array of cultural influences. Therefore, it seems it is finally allowing the rest of the world to guide it forward out of its former stagnancy.

With the decolonisation of the Parisian attitude towards French gadtronomy, there is a sense of pride being attributed to the manner in which a diversity of cultures are being integrated into mainstream French food

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- Integration is everywhere, at least on the plate that many French chefs start to put foreign ingredients into their dishes in a creative way. Thus, Paris truly becomes a city that is pluraliste (pluralism).
- First development: Paris is forward-thinking in people's mind.
- Second development: The native cuisine caught the opportunity to do some changes and innovate.
- "As Paris begins to decolonize its attitude (culinary and otherwise), there’s a sense of pride in the way different cultures are finding a legitimate place in mainstream food."

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Late 1990s, Paris 'was far more diverse than it was made out to be' - integration these days is everywhere
Many of the more exciting chefs are including exotic ingredients in their dishes with newfound confidence and creativity e.g. couscous on Michelin-starred menus
The Parisian food world is finally starting to reflect the multicultural community it has been for years - pluraliste
More than one in three residents are immigrants or children of, yet France is limited by its racism
One of the few places where intercultural encounters take place is in restaurants

First development changing the Parisian food scene - the pairing of tradition French foods i.e. boeuf bourguignon and foods not particularly perceived as French i.e. pitta
Second development - what is happening to French food itself.
'French cuisine and its champions are seizing the opportunity to innovate' unlike purveyors of la gastronomie francaise
"Mon quotidien, quoi" - daily reality, 'assimlitating immigrant culture into French cuisine'
Cuisine métisée

Innovative chefs are 'helping Parisian cuisine out of its nostalgia-steeped doldrums by allowing the rest of the world to guide it foward'

As Paris begins to decolonize its attitude (culinary and otherwise), there’s a sense of pride in the way different cultures are finding a legitimate place in mainstream food.

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Basque region

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San Miguel market

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La Boqueria Market

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'A country to taste. That's Spain.'
Olive oil tasting - olive oil is a central component to many Catalan dishes

Food markets: Enjoy the local gastronomy at its source
La Boqueria market - Spain's most emblematic market
San Miguel market - gourmet market in centre of Madrid
Various tourist activities such as making your own paella, a total family experience and a 'show cooking' of Spanish tapas

Olive oil tasting: considered the "liquid gold" of Spanish gastronomy
Various tourist activities offered, including an Oil Mill Tour, and the opportunity to feel like an oil maker for a day

Basque region
'a culinary paradise'
'varied culinary delights...due to the mixture of sea and mountain cultures with modern top quality cooking;
Emergence of the so-called Basque 'Nouvelle Cuisine' in recent decades
The Basque food is a reflection of the Basque people - people devoted to tradition and good food
Geographical position has resulted in Basques being 'avid sailors' for many years
Cod has been transformed into a delicacy (was once used to fight off the famine), and the sauces that have evolved thanks to this fish (i.e. "pil pil", Biscay sauce) have become 'real institutions over the years'
Region has an excellent ability 'in producing sophisticated meals with the excellent raw materials at hand'

Deep rooted regional tradition - pinchos: small dishes to try, like tapas
In the Basque country, the people live the tapas culture with real dedication

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Iconic dishes include miniature canapés known as pintxos

The Spanish culinary scene features some of the most outstanding wines, which have gained global acclaim

Spanish cuisine is identified as avant-garde by the nation's official tourism agency

Regional cuisines are featured on the site, these may be explored specifically

Various major regional cuisines are explored below:

Castile-León: The largest of the Spanish Autonomous regions

Best known for its roast suckling pig and lamb

Cooking is 'almost a cult' in this region

The age-old tradition 'mantaza' is celebrated in this region, which involves home-butchering

Trout is an iconic seafood ingredient typically used in cooking

Chefs take great care in preparing dishes in Castilla

Favoured ingredients are: lamb, here, rabbit, partridge, pork, fried breadcrumbs, trout and pickles

Madrid: 'a melting pot of people, cultures, gastronomies'

Madrid has its own iconic dishes, however typically these do not originate from the area

Breakfast: white coffee, toast and butter or oil

Passion for churros or the larger porras is typical of this region

A favoured mid-morning snack is the potato omelette

Spanish custom: tapas, involves venturing from bar to bar in pursuit of delightful tapas dishes

Seafood is a regional favourite

Castille la Mancha: Quixote cuisine

This regional cuisine comprises a great variety of traditional and hearty yet simple dishes, prepared using simple ingredients such as bread, meat and vegetables

Locals indulge in wine in Castille la Mancha

Sheep's cheese and desserts are celebrated in the region

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Two significant moments when the diet changed: Holy Week & Christmas
Funerals: a place for sociability
From 1920, with the return to the Central Valley of those who worked in the Atlantic, the combination of rice and beans was considered a staple
Having rice and beans in the pantry signifies the ability to feed a family - to serve fulfils basic norms of hospitality and courteous
Rice and beans are a means to validate existing social relations
Combination of rice and beans is a new dietary pattern that appeared at the end of the 19th C

Other factors such as war, climate, economics, policy contributed
Gallo pinto - cheap nutritious dish
Reference of identity for a group of workers forging their daily sustenance
The value it added, selling to foreigners
Transnational operations such as McDonald's offer gall o pinto

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p. 9 - 12

At mid century, their basic diet consisted of beans, tortillas and sweetened water

Rice became part of the daily diet in Costa Rica in the late 19th century due to consumptions of Afro-Caribbean, Chinese and Italian migrants

Rice and beans were widely eaten amongst black peons of the United Fruit Company, so when black Afro Caribbean workers began work on the railroad, they were provided with rice and beans

Gallo pinto was a popular dish in the Caribbean which combines rice, beans and coconut milk together

In the 1930s, many migrated to the banana zone to find work, those working for the banana companies had gallo pinto as their principal dish

Gallo pinto had established a close contact with other ethnic groups who reproduced their culinary customs in Costa Rica

Gallo pinto was considered as food of the poor, it differentiated rich from poor, slaves from whites, and workers from bosses

Rice is always mixed with other products as the combination of colours and tastes make consumption more interesting, while at the same time providing complementary nutrients

Dietary patterns and food consumptions are often changed by the arrival of migrant workers

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Page 6-8

-       Costa Rican main exports: rice, cacao, and coffee

-       In 1825 Costa Rican market, four pounds of beef (1.8kg) would cost the same as an equal amount of sugar, or sixteen eggs and two pounds of coffee (0.9kg) or enough vegetables to feed 2 people.

o   Rice and beans were not mentioned as they were planted with some frequency on small plots.

-       Increase in rice export later. Between 1883 and 1888, the average rice consumption was 3 pounds (1.38) per person. In the following five years, it grew to 8.75 pounds (3.98kg), and then the next 5 years, it had surpassed 12 pounds (5.5kg).

-       Though rice from Costa Rica was of “excellent quality”, it was not sufficient for consumption, in addition, it is also cheaper to import from China or Japan.

-       Rice considered to be a prime necessity, thus taxed at 20% whereas beans were 15%.

-       The price of rice and beans rose during the first world war. These rising prices also had the unfortunate effect of forcing consumers to rely more exclusively on these basic staples, reducing variety in the national diet.

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p308-310
- Words mattered a great deal in Revolutionary France, like foreign words can threaten the nation. It is striking to know that having signs in foreign words can become the reason to be arrested.
- There were special expectations for men restaurant works during the Revolution time.
- During that particular period, prominent caterers and restaurateurs were targets or witnesses in either police or judicial records.

- Men dominate public cooking throughout the revolutionary era and after.
- Both economic and political environment disadvantaged cooks from leading their living.
- Only the most established businesses or the savviest politicians survived intactly.

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pg. 301-305 + 308-310

La cuisinière républicaine introduced Republican cooking at the height of the French revolution

This volume vowed to empower female cooks rather than the male cooks who maintained a stronghold over the culinary field operating in the aristocratic and royal era

This book was particularly appealing to French women, as it pledged to integrate women into the revolutionary process, following their exclusion from participation in clubs and prohibition of their attendance at legislative assemblies

The political significance of gender and cooking shifted dramatically during the revolutionary period (1789-1814)

The notion of femininity was heralded as a better representation of revolutionary values than masculinity, as 'masculinity connoted aristocracy and luxury, while femininity symbolised simplicity and economy'

For some La cuisinère républicaine inspired the belief that women should assume the stronghold of the national cuisine, as this would serve as the antithesis of the Old Regime's elite male cooks

The revolutionary government attempted to abolish the system of privilege and aristocracy associated with the Old Regime by 'democratising luxury.' It was believed that the Revolution 'should strive to accord to the people those luxuries formerly reserved for the few'

Feminine qualities such as 'tradition' began manifesting themselves in the culinary scene and became a prominent feature of French haute cuisine, which was previously prepared by the finest male cooks

Nostalgia and loss were enshrined as key ideals within culinary nationalism due to wartime food shortages and economic privation, these ideals altered the significance of gender within the kitchen

Women maintained their roles as consumers and cooks throughout the Revolutionary and Napoleon eras. Female cooks embodied a combination of economy and ingenuity heralded as a form of revolutionary patriotism

Male cookbook writers politicised the significance of gender and economy in the kitchen

Various culinary terms were altered, as the Revolutionary regime attempted to enforce universal appropriation of Revolutionary ideals: i.e poulet à la reine become poulet à la république. This was largely unsuccessful.

Between 1789 and 1805, nine cookbooks were published which stressed economy to a greater extent than previous volumes. These texts expressed the Revolutionary Culinary ethos--> characterised by economy, patriotism and female cooks

308-310

Food and taste assumed significant symbolic meaning during the Revolutionary era, signifying social hierarchy and political tastes

Language was highly politicised throughout the period of Revolutionary excess and radicalism referred to as the Terror, in which the public display of foreign language was deemed as indicative of counter-revolutionary sentiment

Restaurateurs were not immune to the paranoiac scrutiny of the Security Council and individuals such as Jean-François Véry were successfully prosecuted for displaying decorative statements in Germany and Italian

Police and judicial records evidence that a male dominance in public cooking was retained throughout the revolutionary era

The dissolution of Culinary guilds did not facilitate the return of female cooks into the marketplace

Rapid, economic and political circumstances disadvantaged cooks throughout this period. Hence, only 'the very most established businesses or the savviest politicians' sustained this period of revolutionary turbulence and maintained their restaurants

Revolutionary reform attempted to establish cuisine as a democratic rather than an aristocratic artform

However , this perspective denies the existence of the somewhat democratised cuisine existing under the Ancien regime, in which a long-standing integration of public and private food service existed and centuries of public dining were observed

Furthermore, to maintain a predominant number of male cooks was to disregard the association between male cooks with elitism and aristocratic hierarchy in Old Regime France

Indeed, the gendered division of culinary labour became more pronounced during the Revolutionary period and Napoleonic empire era

The myth that Revolution promoted restaurant success by eliminating the aristocracy, casting out their male cooks and forcing these men into public commerce was therefore proven to be false

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pg. 307-308

-       Military employments and public services improving during revolution, strengthening the idea that men are “workers, soldiers and citizens”

-       Elite male cooks found employment during 1791-1793 (Revolution)

-       Women filled roles in the kitchen and dining rooms of Paris.

-       Entrepreneurship is found within those who sustained a kitchen business during the difficult times of revolution.

-       Price difference between basic foods and luxury foods are set apart in 1793.

-       “Revolutionary legislators were highly attuned to the symbolic value of food and tastes.”

-       “Rousseauian dietetic ideal: soup, bread, roast chicken and pheasants, wine, with pears or apples for dessert. No five-course meals…”

-       Food signified social hierarchy and political tastes

-       Any beliefs against the official policies of France, was treated as crime.

- E.g. Restaurateur Véry held a successful business in central Paris, but was arrested for having counter-revolutionary believes; he simply painted “Salon for Dining upon the Most Delicate Dishes in the Italian and French Styles” inside his restaurant.

- Reiterating that during the revolution, men carried traits as the heads of commercial enterprises, and heads of families, intersecting “… with political action and military service.”

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p.303-304

existing cookbook from the revolution period provide little evidence of the linguistic shifts from “the queen” to “the republic”

Between 1789 and 1805, economy is more stressed in the cookbook, with the characteristics of thrift, patriotism and female cooks

Menon attributes two revolutionary-era cookbooks. The classical edition of La cuisinie`re bourgeoise eliminates rigorous politicisation of the quotidian

The only one book adopted the republic thoughts is La cuisine de sante ́, published by Jourdan Leconte . The book explicitly takes the king’s side and  accentuates the masculinity of elite cuisine.

Lecointe published La paˆtisserie de sante ́ (Healthy Pastry) in 1973, which followed the execution of Louis XVI. In the book many sensitive words related with royal background were avoided.

Lecointe’s texts indicate that in this historical moment, women gained a leading role in the creation of a republican cuisine.

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El Gallo Pinto: a lower class food which became central to the Costa Rican national identity

This dish was initially introduced by Afro-Carribbean migrant railroad workers

Costa Rica is a highly nationalistic nation in which a number of symbols have come to represent this country and its people: national tree, bird and a symbol of labor--> the cart

The taste for gallo pinto is recognised as one of the features or characteristics that most identified being Costa Rican

El Gallo Pinto must have evolved with significant social, cultural, historical and economic meaning in order to have become an iconic national dish

Whilst Gallo Pinto invokes national pride in Costa Rica, this dish has been claimed by the Nicaraguans as their own (a neighbouring country), which uses the same name to describe the combination of beans and rice

It is difficult to truly determine where the dish has originated, as beans and rice have become the foundation of the national diets of several Latin American nations

For food to have a socially integrative effect in a country or community, there must be, if not a national cuisine, at least some dishes that provide the consumer with a sense of national identity --> Arnold Bauer

Due to the presence and accessibility of rice and beans, it is possible that the dish arose from the kitchens of the popular sectors over time and cultural events facilitated its spread to other classes over time

Typically the dishes that become symbolic of a nation descend from the top to the bottom of the social hierarchy, allowing the aristocracy to maintain their sense of superiority whilst enticing the lower classes

In the case of gallo pinto this phenomenon was reversed

At the end of the 19th century the national dish was considered the indigenous black bean, whilst cheap imported rice became a more significant aspect of the Costa Rican diet

The Costa Rican national dish progressively shifted from one largely based on the indigenous black bean to one incorporating rice: the 'crucial symbolic displacement from beans alone to rice and beans'

Proletarian migrants who established gallo pinto as a folkloric symbol facilitated its appropriation as an iconic national dish

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p. 305 - 306

In the 18th century, commercial cooking was organised in three culinary guilds: the caterers, the pastry cooks and the roast cooks

Parisian culinary guilds took pride in selling food made with finesse, which were appropriate for elite diners and at more affordable prices

In 1776, Anne-Robert Turgot (the king's minister) suggested to sweep liberal reforms of the economy as men and women held equal rights to labour

He believed that by putting an end to the guild, arbitrary institutions would no longer be able to keep the poor man from living by his job and exclude a sex whose weakness results in greater needs and fewer resources

To him, work was regarded as one of the first rights of humanity,  rather than as a right claimed only by men

The culinary trade was not considered as a feminine occupation until 1776 when it expanded masterships available to women

It was until 1791 when the revolutionary government finally abolished the guilds; meaning that everyone was able to cook and sell food to the general public

In the absence of guild records, the size of public kitchen staffs expanded,diners' options within public culinary businesses increases, and the capital required to open a dining establishment increased

These changes resulted in greater profits and women were able to take up a wider range of occupations

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Pg.301-303 inc.

La cuisinière républicaine - instructed women on how to do their 'political duty by cooking potatoes'

rigorous promotion of potatoes by Antoine Parmentier resulted in potatoes gaining a reputation of being an economic subsistence food

Finance minister 1774-76 , Anne Robert Jacques Turgot, encouraged potato cultivation to diversify French agriculture, and to rely less on poor grain harvests

they came to symbolise a 'new economic order'

'If French cuisine during the Old Regime had been prepared by male cooks and consumed as the privilege of a few elite households, then the revolutionary government promised to throw open the doors to the table, democratising luxury through municipally sponsored fraternal banquets.'  Question remained however as to who should be producing this "revolutionary cuisine"

'masculinity connoted aristocracy and luxury, while femininity symbolised economy and simplicity'

Some thought this revolutionary cuisine should be the product of women, and some cookbooks were written with the intention to educate women on their new duties as revolutionary cooks.

Others believed male cooks should continue to cook, but in the service of the people/nation rather than the bourgeois

tradition, previously associated with women cooks, in contrast to men's innovation, became a 'feature of French haute cuisine'

Rather than symbolising the simple, natural republican cuisine of the early 1790s, women cooks came to signify the deprivation of the war years.

à la reine - a dish associated with sophistication, was to be replaced with à la republique - a linguistic shift that never truly occured

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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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thoughts, responses, ideas, examples...

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thoughts, responses, ideas, examples...

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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