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Bringing people together through food celebrating important milestones in their lives. This "gastronomic meal of the French" is based on the idea of how emotions are connected to food. Eating food is not simply for need but there is the sensory and emotional aspect as well. Flavours, aroma and aesthetic appeals are all important. Between the aperitif and liquer there are four courses ideally. "Strengthens social ties"

Whilst the level of extravagance of the setting and number of people varies in each picture, the central theme of togetherness pervades throughout each gastronimic meal. Emphasis on passing tradition to the younger generation

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High levels of food awareness remained despite the civil war. Appreciation of cooking the simple dishes

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Also using basic sauces as recognition of origin

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This piece is very similar to the central reading about Catalonia and there were overarching themes and ideas 

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This piece is very similar to the central reading about Catalonia and there were overarching themes and ideas 

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"Food articulates notions of inclusion and exclusion, like national pride and xenophobia" Furthermore the history of food aligns with the history of the  country and consequences. "Food permits a person each day to partake in the national past". Sense of nostalgia

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Catalonia, just as it has a language, law customs, its own history and a political ideal, it has cuisine. There are regions, nationalities, people which have a special, characteristic dish without having a cuisine. Catalonia does have one, and it has something else besides: a great power to assimilate the dishes of other cuisines, like the French and the Italian, making them its own and modifying them according to its own style and taste.

Therefore, it is not surprising to note how Catalan traditional cooking has usually been divided into two distinct sections depending of the type of fat they use, similar to the Italians, with olive oil being associated with the Mediterranean and lards as the European( inland and rural) aspect of the same, with the overall victory of oil over lard declared in recent years.

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Catalans have used both their language and their cooking as attributes of differentiation. The region is a product both human and physical processes. A natural landscape and a peopled landscape is consequently a powerful way of thinking about both place and identity.

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Thinking about food can help reveal the rich and messy textures of our attempts at self-understanding, as well as our interesting and problematic understanding of our relationship to social others

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Food has much to reveal about how we understand out personal and collective identities as the seemingly simple acts of eating are flavoured with complicated and sometimes contradictory cultural meanings

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This piece talks about the Catalan cuisine and how it came to be and the influences that have made an impact on Catalonian cuisine. Some of these are the historical panorama which takes into consideration international food stuffs that have reached Spain through Catalonia, historical events such as wars , the contemporary scene which refers to  the modernisation of Catalonian cuisine and how the traditional touch is being lost as the world progresses, the internationalisation of food which refers to the serving of Catalonian food in international countries and the threat of globalisation on Catalan cuisine.

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Food preparation as later understood by Claude Levi-Strauss becomes a collective and distinctive feature unique to a nation as cooking is 'with language a truly universal form of human activity; if there is no society without a language, nor is there any which does not cook in some manner at least some of its food.'; and 'behind the opposition between roasted then boiled, then, we do in fact find the opposition between nature and culture.

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In regards to the proliferation of new methods and influences, the English textbooks regarding Indian cooking tend to compartmentalise the way of cooking ; targeting a certain audience, focusing on a certain ingredient etc. In doing this it seems as though the best way to ensure complete authentic dishes is to actually break the genre into specialisations and focus on that target audience. However it comes as a sort of paradox whereby the regional specialties are blended by some specifying character, and rejoined with an overarching theme which essentially creates a cosmopolitan blend of the specialties of each region in order to design a new sort of national cuisine.

The points regarding how methods must be separated in order to merge together is an interesting concept, however the explanation remains a but questionable.

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Cookbooks often reflect the social and economic conditions of a culture/society
- Capacity to establish or offer new norms of traditional methods and ideologies of a cuisine

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Culinary Text and standards in Indian History

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Culinary Text and standards in Indian History

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India's lack of Indian cookbooks and culinary texts influenced the use of texts from other cuisines such as France and England. It is this lack of culinary text that may have prevented India from having a complex gastronomic culture. Indian people were not to concerned with the culinary or gastronomic side of food rather they associated food with religion which connected men to god and men to men.

Hindu culinary traditions stayed oral in their mode of transmission, domestic in their locus and regional in their scope. There was no powerful impetus towards the evolution of a pan-Indian Hindu cuisine. The arrival of the Mughals in the first half of the sixteenth century helped India take a step forward in textualization of Indian cuisine.

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The Social World of the New Indian Cuisine

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The Social World of the New Indian Cuisine

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The audience of cookbooks were often middle class urban women, found in regions such as Calcutta and Delhi. It "allowed women from one group to explore the tastes of another, just as cookbooks allowed women from one group to be represented to another". It was a form of communication. Interaction between different families in different regions, and the sharing and experimentation of recipes are the foundations of creating the cookbook. The trend setters were these women.

Cookbooks are an important part of the female world of this growing middle class.

Trend setting was pushed by the yearn to diversify womens culinary skills (when guests want to eat food specific to their region), children wanting variety, husbands wanting to show off the skills of their wives.

"While authenticity, attractiveness and nutritional value remain the dominant values of the new cookbooks, efficiency, economy and utility are becoming increasingly respectable themes." These new cookbooks have also thought of ways in order to use leftovers - a process often frowned upon in Hindu culture. One book uses this as a central focus "Tasty Dishes from waste Items" in 1973.

Restaurants soon became a place where wealthy families were able to socialise - the concept of dining at a restaurant further extended the ways in which food could be offered, such as food stands, dining cars in trains or even army barracks. This created a whole new aspect in public offering of food.

As technology developed so did the commercialisation of food. The food industry grew to new heights - agriculture and marketing paved the way for new variety in food. Culinary developments grew in India.

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Difference between Craême and Escoffier 

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Difference between Craême and Escoffier 

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Escoffier : Le Guide Culinaire by H. L. Cracknell (1979, Paperback) | eBay

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Find great deals for Escoffier : Le Guide Culinaire by H. L. Cracknell (1979, Paperback). Shop with confidence on eBay!

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Contrasts the relationship between older generations and new generation in Eastern cuisine
- Usually through word of mouth

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The video discusses the significance of the written component of gastronomy, especially in creating a consistent base and system of ideas that are central to one style of cooking. Auguste Escoffier was the original pioneer in this department, writing down the method he used to create different recipes and share them with others. He is essentially considered one of the fathers of modern cuisine because of this, and because of how he converted his knowledge. By creating a systematic approach in the kitchen he ensured more efficiency and could aid others in replicating specific tastes and product functions.

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The ideas that good French cooking should be made available to all the population rather than just those who can afford high-class restaurants

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Surely there were more 'fathers' of modern cuisine that go unnoticed. Where are they and why weren't they recognised?

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It's interesting that one person could change the world of food so quickly. There must be hidden figures that have contributed in some way.

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He too like Careme wanted food to be simply made.  "Make it simple, make it simple,make it simple"

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He too like Careme wanted food to be simply made.  "Make it simple, make it simple,make it simple"

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Escoffier was a revolutionary in that he democratised access to french cuisine

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Integration of universal and simple scientific principles 

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Integration of universal and simple scientific principles 

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- simple
- efficient
- allowed consistency and reproduction

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- Provided accessibility to the concepts and reproduction of French cuisine through codification

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Personal experiences through word-of-mouth recipes and learning recipes by rote, however it seems as though we have taken for granted the practicality of writing a recipe down to share.

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Escoffier is the father of modern cooking. He transformed the concept of passing down recipes through writing them down on paper in order to be able to perfectly replicate recipes each time it was made. This idea started the restaurant revolution. Furthermore a hierarchical structure was introduced in restaurants in order to enhance workflow; this modernised culinary instruction and technique.

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Escoffier modernised cooking by creating recipes and implementing a brigade style in restaurants.

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Escoffier modernised cooking by creating recipes and implementing a brigade style in restaurants.

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MEAGAN - QUINCY - SHENOLI - MONISHA - VALERIE

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MEAGAN - QUINCY - SHENOLI - MONISHA - VALERIE

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DAY 7: Roser I Puig, M. 'What's cooking in Catalonia?'

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DAY 7: Roser I Puig, M. 'What's cooking in Catalonia?'

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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 8: 'Gastronomic meal of the French' UNESCO 

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DAY 8: 'Gastronomic meal of the French' UNESCO 

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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?

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

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DAY 2: 'The Birth of the Recipe' National Geographic 

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DAY 2: 'The Birth of the Recipe' National Geographic 

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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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The Birth of the Recipe | National Geographic

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DAY 3: Appadurai, A. 'How to make a national cuisine: Cookbooks in contemporary India'

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DAY 3: Appadurai, A. 'How to make a national cuisine: Cookbooks in contemporary India'

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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?