# data[].attributes.headline
Farouk  - Real and Actual french cuisine 

# data[].attributes.subject
Farouk  - Real and Actual french cuisine 

# data[].attributes.body
Adam Gollner begins the article with a description of the diet he subsisted on in 90s Paris; an array of falafels, spring rolls, couscous and a confused version of a kebab stuffed with french fries. A cuisine removed from what we would consider the 'typical parisian cuisine'.

In turn, there was and is a separation between the idea of 'real' parisian food and the actual diet of parisians on a day to day basis. This then questions whether the sharing of a diet is culturally important for a nation or a national cuisine is only required on a symbolic level.

# data[].attributes.body
. The Parisian food world is finally starting to reflect the true spirit of the city as it’s been for years: a place that is gloriously, unabashedly pluraliste

Even back then, the capital was far more diverse than it was made out to be; and even then, it seemed discordant that such a clearly multicultural place was struggling to integrate its booming immigrant population.

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. ‘‘Pride is a huge word here,’’ Aizpitarte acknowledges. ‘‘Maybe it is because we are in crisis. In difficult times, a country turns to the values that always defined it — literature, ideas, fashion, humanism and cuisine — and lifts its head to be proud.’’

# data[].attributes.body
The website has a second called 'Spain for...' and has category's like young people, and senior. Also a category for LGBT, which bragged of the 'gay friendly' locations in Spain e.g Ibiza. It talks of 'gay friendly' bars and cities-leaving questions about perhaps places that aren't as friendly

Also-the search bar invites you to search via province/island, or by activitiy-shows the importance of regions today

# data[].attributes.body
Argues that Spain has destinations that seem to be designed for such occasions-'made for lovers'
Also boasts of Spanish cuisine as suited to Valentine's day-encourages tourists to sample 'Spanish gastronomy'
Speaks of both Spain as a country full of romance, but also that people can fall in love with the country itself.

# data[].attributes.body
Spain is alive in you presents the health care system in Spain as a personalised, attentive social service. The camera usage presents the perspective of the protagonist as the same as the audience, so you feel immersed in the scene. This makes the one-on-one interactions between you, as the audience, and health care professionals feel personal. The concept of health is explored as a broad phenomenon, showing the processes of cosmetic (eye) surgery, IVF and various spa treatments while emphasising personalised, individual treatment and luxury and comfort. This showcases Spain's diverse range of health care services indicating the system's unique ability to successfully cater to a wide demographic, whatever the need of the individual.

# data[].attributes.body
'Foods do not have an intrinsic significance; they are assigned by individuals, and therefore it is impossible to analyze changes in patterns of consumption without considering their social context.'
Social context for galla pinto: unionizing elements of the dish (rice=Spanish, beans= traditional food)
Political: war
Economic: Return of peace after WW1, demand for Costa Rican coffee meant importing rice became affordable again (imported rice was cheaper to buy than rice produced in Costa Rica)
Migrants that built railroads in Costa Rice, especially from China, popularized rice after 1870

# data[].attributes.body
Whereas the national dishes of other countries stress their simplicity in regards to cooking methods and ease of access to ingredients, Costa Rica's emblematic dish Gallo Pinto takes this concept of simplicity to its roots; in turn a dish of only beans and rice has come to represent a national diet.

The importance of this dish comes in some part from the message it sends. 'To offer guests a dish of rice and beans in Costa Rica fulfills the basic norms of courtesy and hospitality'; anything else one can offer is an extra sign of generosity but in any case the offering of sustenance in the form of this dish is considered a benchmark for basic hospitality.

The dish's simplicity makes it accessible in ways others can't be, in post war costa rica it travelled through society from the lower classes upwards and it is because of this trajectory that the entirety of society can enjoy it equally.

# data[].attributes.headline
Lily - social, political, economic influence

# data[].attributes.subject
Lily - social, political, economic influence

# data[].attributes.body
The adoption of rice as a staple in Costa Rican cuisine was heavily influenced by the economic deprivation of war. The war further inflated the little rice that was grown nationally. However, the ability to cheaply import rice during a time of food instability and financial hardship ensured its consumption.

Prior to the war, governmental regulations ensured rice and other staples be planted excessively in times of scarcity - thus, during the war when supplies were low, demand for the product had already been established.

# data[].attributes.body
Like olla podrida, a stew made by peasants in Spain, el gallo pinto was made by the popular classes in Costa Rica and became a national dish. This progression up the hierarchy suggests the culinary influence of the lower class - adoption of this dish could be widely replicated as, generally speaking, the ingredients were readily available and of reasonable price. Rice was brought to the Americas from Spain, thus the rise in prominence of this dish symbolises a Costa Rican national identity of multiculturism and integration.

The late 19th and 20th century saw an agricultural preference for coffee in C.Rica, which displaced the growth of staples incl. maize, beans and rice. Rice became the main import by end of the first decade of the 20th century, suggesting overall high consumption rates. Its prevalence in the market place indicates its availability to a large sector of the population and its combination with beans in el gallo pinto provided a nutritional, economical meal.

# data[].attributes.body
The gaping inequality between the indulgent consumption of the royals and aristocracy and the mass starvation of the peasant population was an important spark to the revolution and yet many saw the loss of the cuisine enjoyed by the eradicated elites as a end to be avoided. Instead, male cooks should continue 'to practise elite cuisine, but in the service of the nation' . This rationalisation attempted to justify the bourgeoisie's adoption of the royal cuisine; to the extent that throughout 1794  the Committee of General Security enjoyed the work of  'eminent restaurateur, Citizen Roze de Chantoiseau'. Despite the fact that the fare was nothing of the extravagant culinary displays of the royals, all accounts owed by the committee to Chantoiseau were held as strict state secrets so as to not upset the masses; food and politics held a strong link at the time and any indulgence by those in power would bring into question the success of the revolution.

# data[].attributes.body
Linguini: Listen, I just want you to know how honored I am to be studying under such a...
Colette: [pins Linguini's sleeve with a knife] No, you listen! I just want you to know exactly who you are dealing with! How many women do you see in this kitchen?
Linguini: Well, I uh...
Colette: [pins Linguini's sleeve with another knife] Only me. Why do you think that is? Because haute cuisine is an antiquated hierarchy built upon rules written by stupid, old, *men*. Rules designed to make it impossible for women to enter this world. But still I'm here! How did this happen?
Linguini: Well because, because you...
Colette: [pins Linguini's sleeve with a third knife] Because I am the toughest cook in this kitchen! I have worked too hard for too long to get here, and I am *not* going to jeopardize it for some garbage boy who got lucky! Got it?
[she sweeps the knives off Linguini's arm and he falls to the floor]
Linguini: [sitting up, chuckling] Wow!

# data[].attributes.body
As females had no literary voice the role of gender in the kitchen was expressed solely (and presumably prejudically) by males.

Furthermore, the only authors of cookbooks were male.. Lecointe 'advises' women to make pastry for their families in Health Pastry - however such literary dominance provided a platform from which men could preach influence and control women in the domestic kitchen from their professional ones.

# data[].attributes.headline
Michelle-How did the revolution impact the way women were viewed in relation to cooking?

# data[].attributes.subject
Michelle-How did the revolution impact the way women were viewed in relation to cooking?

# data[].attributes.body
In guilds, which were part of a patriarchal structure, there was still a place for women.
'In the place of patriarchal households arose a model of a fraternal society that equated masculine labor with citizenship and military service, and sought to exclude women from public entirely'. Women struggled to break into the public sphere of cooking, despite the abolition of guilds
Greater culinary opportunity for women post revolution-for a change, women represented economical cooking which was considered to be part of a revolutionary patriotism, while male chefs represented the aristocracy

# data[].attributes.body
France was a very precarious place to live during/post the revolution.
Food choice, restaurants etc all had to conform to the new standards post revolution
- Véry (a restaurant owner) was imprisoned for having two Italian and one German phrase written at his restaurant
-The Committee of General Security (responsible for policing of Paris during the Terror) kept their food bills a state secret due to widespread food shortages at the time

# data[].attributes.body
'masculinity connoted aristocracy and luxury, while femininity symbolised simplicity and economy.' - males cook professionally due to capacity to invent, women cook traditionally and are restricted to the home.

# data[].attributes.body
Summarise the reading here...

...maybe 150 words?

# data[].attributes.body
Summarise the reading here...

...maybe 150 words?

# data[].attributes.headline
DAY 7: Official Spanish Tourism campaign   

# data[].attributes.subject
DAY 7: Official Spanish Tourism campaign   

# data[].attributes.body
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?

# data[].attributes.headline
DAY 8: Gollner, A. 'The New Nouvelle Cuisine' New York Times

# data[].attributes.subject
DAY 8: Gollner, A. 'The New Nouvelle Cuisine' New York Times

# data[].attributes.body
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?

# data[].attributes.body
thoughts, responses, ideas, examples...

# data[].attributes.body
Summarise the reading here...

[double click to edit]

...maybe 150 words?

# data[].attributes.body
thoughts, responses, ideas, examples...

# data[].attributes.body
thoughts, responses, ideas, examples...

# data[].attributes.body
thoughts, responses, ideas, examples...

# data[].attributes.body
thoughts, responses, ideas, examples...

# data[].attributes.headline
No Readings Project work DAY 4, DAY 5 or DAY 6

# data[].attributes.subject
No Readings Project work DAY 4, DAY 5 or DAY 6

# data[].attributes.headline
DAY 3: Vega Jimenez, P. 'El Gallo pinto: Afro-Caribbean rice and beans conquer the Costa Rican national'

# data[].attributes.subject
DAY 3: Vega Jimenez, P. 'El Gallo pinto: Afro-Caribbean rice and beans conquer the Costa Rican national'

# data[].attributes.body
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?

# data[].attributes.body
thoughts, responses, ideas, examples...

[double click to edit]

# data[].attributes.body
Summarise the reading here...

...maybe 150 words?

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

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

# data[].attributes.body
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?