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For years, French haute cuisine ignored its foreign influence. The foodscape was discordant with the diversity of the population. It suffered from culinary xenophobia, fear of unknown, unfamiliar food. The adoption of foreign food by the local  population reflects the success of integration and assimilation policies and the acceptance of Paris as a cosmopolitan, pluralistic world city.

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Grilled Octopus with curry and fromage frais

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Grilled Octopus with curry and fromage frais

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new nouvelle

New wave of french cooking, using culinary influences from its diverse migrant community

Top restaurants using foreign ingredients into French traditions

Food scene reflecting the diverse city

The new nouvelle is inclusive of present/future and respectful of past

French cuisine wanted nothing to do with outside influences but now it is embracing them with an emphasis on innovation

Immigrant cultures are assimilating into French cuisine

Veal sweetbreads with tandoori spice

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France had a very unique identity in their cuisine  back in the day. For much of the 20th century, the purveyors of la gastronomie Française wanted nothing to do with outside influences. But these days, French cuisine and its champions are seizing the opportunity to innovate. France are now entering another culinary golden age,  with influences as diverse at its people. Paris especially is among the most multicultural cities in the world. More than one in three residents of the greater metropolitan area are either immigrants or the children of immigrants. This has lead the French population to embrace foreign cuisines to the point that they are even seen in Haute Cuisine. Even the foreign ingredients and techniques have been integrated into French cuisine exemplifying there new found identity in cooking.

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To what extent is global Haute Cuisine, as set out in the Michelin Guide and Le Cordon Bleu, accepting of blending and borrowing from non-French cuisines?

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Foods brought to Paris by the variety of migrant groups that arrived over the years were originally seen as "exotic" and tended to be eaten among the migrant communities and food adventurers. They merged into French cuisine only through street food, eg the "grec" kebab. However nowadays, foreign cuisines have been embraced by the French population, to the point that they are seen in Haute Cuisine. French modern cuisine is a combination of French traditions with modern multicultural influences in terms of exotic ingredients and techniques. This mix of culinary cultures encapsulates modern day Paris, one of the most ethnically diverse cities in the world.

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La Tomatina is a festival held on a Wednesday towards the end of August in the town of Bunol in the Valencia region in Spain. Tens of thousands of participants come from all over the world to fight in a harmless battle where more than one hundred metric tons of over-ripe tomatoes are thrown in the streets.

The weeklong festival features music, parades, dancing, and fireworks. On the night before the tomato fight, participants of the festival compete in a paella cooking contest.

At around 11 a .m., the first event of the Tomatina begins. A ham is placed upon a cockaigne pole (a large, greased pole), and the tomato fight can begin only when someone is able to climb to the top and bring it down. People struggle against each other, climbing atop one another, in order to be the one to pull down the ham. With this victory, the tomato-throwing begins.

Many trucks haul the bounty of tomatoes into the center of the town, Plaza del Pueblo. The tomatoes come from Extremadura, where they are less expensive. The signal for the beginning of the fight is firing of the cannon, and the chaos begins. Once it begins, the battle is generally every man for himself.

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Acknowledgement of Spain's diversity and multiple sources of influence which is tied in with its history - a gastronomic expression of  what Spain is, what it was and what it will become.

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In Spain, gastronomy is much more than simply eating down to eat, but also to take part in enjoying the pleasure of Spain gastronomic festival, visiting food theme museum.

The website also offer introduction to Spanish language. Highlighting some information on how to learn Spanish in Spain.

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The website exemplifies the use of Spain's gastronomic reputation for  tourism purposes. Tourism as a major contributor to Spain's economy. Particularly as source of employment. Tourism is clearly a priority of the government and a means of reaffirming Spain as a country of significance on the world stage. The website reinforces regionalism and the variation within the country, in terms of tourism sights. This can also be interpreted for food, which is a gastronomic experience for the traveller, with each region having its own specialities and characteristics of cuisine. The website takes visitors on a culinary tour of the country, showing off all the positive attributes and renown associated with Spanish cuisine, from chefs to national dishes to food festivals and Michelin starred restaurants.

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Marge loves tapas

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-page of Catalonia focusing on the locality and specialties of the regions. Each region has it's own page showcasing its offerings. So it is embracing its diversity and using it as a draw for tourism

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Spain's website focuses on its regionalism of its cuisine and sells its self as a foodie destination. It embraces it's rich food culture and "international prestige" its restaurant scene has.
It allows you to look at the food offerings in different regions and what is unique to that region.
Spain 3rd most visited country so it understands the importance of tourism. So it's website is user friendly and interactive allowing visitors to discover its offerings. It is really promoting the countries rich history culinary and culturally.

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Migrants and the Consumption of Rice and Beans
Rice was not an essential food in Costa Rican diets until the late 1800s when Afro-Caribbeans, Chinese and Italian labourers migrated over to work on railroad construction.

Rice was a fundamental food and an important complement to the Chinese and Italians respectively, thus bringing the grain to prominence. The Gallo Pinto was the modification of eliminating coconut milk and substituting hot chilli with sweet pepper of a popular Afro-Caribbean dish that combined beans, rice and coconut milk.

The practice of mixing rice and beans has West African roots where Afro-Caribbeans reserved the grains for festive days, and growing them in their labour camps. Thus, when the state took control of these camps, Gallo Pinto became their principal dish.

Gallo Pinto was a peasant dish that underscored class boundaries due to the cheapness and availability of Rice and Beans. It also symbolised the black and white spotted rooster which was the best fighter and thus the workers believed that a rice and bean mix would be the most satisfying.

The Gallo Pinto exemplifies the idea that national cuisines are build from the ground up, for intellectuals had believed Costa Rica to be a white country like rice, but its food showed otherwise.

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~Rice and beans, mixed or separate, are served frequently in the majority of Costa Rican homes.
~Diverse historical processes favored the emergence of gallo pinto as a national dish, placing it in the pantheon of national symbols.
~Forms of preparation, methods of eating, times of consumption, utensils for eating, and the company in which foods are shared are all indicators of social relations.
~Massive planting of coffee in Costa Rica, for example, affected the cultivation of traditional products, including maize and beans
~Excess cultivation of rice in diverse parts of the world subject to colonial powers favored the purchase of legumes by dependent monoculture economies.

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sloth with bean.

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- Black Beans and rice was introduced into Central American culture in the 19th Century by migrant workers. It was initially brought in the 16th Century by the Spaniards but became more popular in the 19th Century.

- El gallo pinto is considered the national dish of Costa Rica, 92% of the population believe its strong part of there identity of being Costa Rican. The main reasons being the large quantities available (During scarce times), accessibility and the cheap prices.

- Slowly yet steadily it was introduced into other Latin countries (Cuba, Colombia, Ecuador, Honduras, Nicargua, few regions of Mexico and Panama) and it was popular in these countries due to its price and accessibility benefits.

- However, the way rice and beans were prepared varied through the various countries and it formed a hybrid dish to reflect the Latin American culture.

- In the turn of the 20th century, incomes increased for workers causing the popularity of rice and beans to rise even more as it became more affordable to working citizens (Middle Class).

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Meaning 'spotted rooster' in Spanish, due to its speckled appearance of cooking the rice and beans together

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Rice brought by the Spaniards in 16th century but became significant part of diet in 19th century as central America started exporting coffee making imported rice affordable.

Bean have always been a basic staple in central American cuisine, pre-Hispanic times

El gallo pinto has become a unofficial national dish of Costa Rica, 92% believe it is an important part of being Tico

Social context

Many Latin American countries have added rice and beans to their national diets including Cuba, Colombia, Ecuador, Honduras, Nicaragua, few regions of Mexico and Panama. But the way the rice and beans is prepared and when consumes varies despite the common heritage

One theory why it became so popular was the price and accessibility of rice and beans making it spread through classes becoming a signature dish

The original conception of the dish is attributed to native Americans and Afro-Caribbean workers on the railways who preferred the taste of rice over tortillas and beans. Hence creating this hybrid dish which reflects the hybrid culture of Latin America.

Through the end of the 19th century to beginning of 20th century Tico's hunger for rice increased. Between 1883-1888 average consumption was 1.38 kg and in next 5 years grew to 3.98 kg, between 1899-1903 grew to 5.5 kg. it became the leading import of the country

During the war the imports decreased but once peace was restored so did the ticos appetite for rice, growing to 18kg annually in 1924-48 and 16 kg annually in beans

As incomes increased in these countries around the turn of the 20th century rice and beans became affordable

1930's gallo pinto became a principle dish of workers at the United Fruit Company, getting it for all 3 meals.

Due to its associations with afro-american culture it was seen a food for the poor/peasants. It differentiates rich from poor

National cuisines develop from the ground up

It spread to the middle class because of the growth in the demand for rice and beans

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·   El gallo pinto (black beans and rice) was introduced into Costa Rica in the 19th Century by Afro-Caribbean migrant workers.

·  Food scarcity and economic necessity drove the increasingly widespread acceptance of gallo pinto among the middle class. Gallo pinto has captured the collective imagination of the nation and is widely considered today to be the country’s national dish. A survey published by La Nacion found that 92% of Costa Ricans consider eating gallo pinto as an essential part of being Costa Rican.
·Rice and beans is also considered the national dish for other Central and South American countries. Whilst the dish has a similar heritage and carries similar meaning in each country, the methods, rituals and forms of preparing and serving the dish vary among countries.
· As salaries increased and the price of rice decreased, around the turn of the 20th century, both rice and beans became more accessible to the majority of the population.

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In 1793, the Revolutionary Government’s introduction of The General Maximum saw prices capped on essential foods. The fate of food retailers and cooks was tied to the political nation as those caught exceeding the maximum faced trial and a likely death, as an enemy of the state.

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Elite cuisine was named according to social hierarchy, with monarchical names being replaced with terms celebrating the revolutionary regime.

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1. Idea of feminism in food after the revolution and how they were eligible to work in the culinary scene. Dynamics changed in the cooking.
2. Aristocrats falling and the rise of bourgeoise wanting to emulate the aristocratic dining experience.
3. Government control of all aspects of food. Kept the minimum price for the essential foods
4. Guilds, dissolved and demonopolized the food trades.
5. potatoes, the french adopted potatoes to their national cuisine, as it easy to grow, cheap, filling. popularized by Parmentier

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POTATOES!

FEMALE CHEFS!!

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1. The potato rose to prominent consumption  in France during the French Revolution as politicians, such as Parmentier and Turgot, advocated for its use as part of the new post-revolutionary diet and agricultural regime.
2. In French cuisine, masculinity connoted aristocracy and luxury whilst femininity symbolised simplicity and economy. The revolution changed the dynamics of gender and cooking, therefore democratising cooking and opening up the practise of curating cuisine to all persons.
3. Arjun Appadurai contends that Indian cuisine was constructed through exile, nostalgia and loss in preserving culinary traditions. This idea of culinary nationalism, of recreating the past through the cuisine of the present, can be seen in French Revolutionary times, as people longed for simple meals and an abundance of food.

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-women cooks seen as economical and simple cuisine which suited the revolutionary era

-men were chefs seen as aristocratic, work in restaurants after the revolution as the trend for public dining emerged.

- potatoes changed food culture of France, it replaced bread as explained in lecture
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-gif explaination: ratatouille -> restaurants which became a thing after the revolution

Ratatouille seen as a peasant dish but lil chef made it sophisticated

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- The changing view of French national cuisine as a feminist cuisine
- Politization of food and government directive control over food market
-1789: changing political significance of gender & cooking during revolutionary era
- The idea of national loss as a result of revolutionary is embedded under French culinary

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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

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thoughts, responses, ideas, examples...

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thoughts, responses, ideas, examples...

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thoughts, responses, ideas, examples...

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thoughts, responses, ideas, examples...

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Summarise the reading here...

[double click to edit]

...maybe 150 words?

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Summarise the reading here...

...maybe 150 words?

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thoughts, responses, ideas, examples...

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Summarise the reading here...

...maybe 150 words?

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Summarise the reading here...

...maybe 150 words?

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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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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 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 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?