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This reading talks about how immigrant culture is integrate in french cuisine. From the side of the chefs, they try to put foreign ingredient to their recipe. From the side of french restaurant, some of them are run by the immigrant who live in France, their food are french, the way they cook are french, the only different may be their use different sour and ingredients.

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EricFor the first time in 2010, UNESCO recognized a gastronomy-related heritage as part of their Intangible Cultural Heritage of Humanity register. The gastronomic meal of the French is indeed exceptional, with several well-ingrained elements contributing to the UNESCO recognition: the use of fresh, preferably local, products, whose flavours go well together the careful selection of dishes which reflect the terroir and diversity of French regions the pairing of food and wine the setting of a beautiful table the conversations and rituals associated with each mealRead more at: http://us.france.fr/en/information/gastronomic-meal-french-5

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EricFor the first time in 2010, UNESCO recognized a gastronomy-related heritage as part of their Intangible Cultural Heritage of Humanity register. The gastronomic meal of the French is indeed exceptional, with several well-ingrained elements contributing to the UNESCO recognition: the use of fresh, preferably local, products, whose flavours go well together the careful selection of dishes which reflect the terroir and diversity of French regions the pairing of food and wine the setting of a beautiful table the conversations and rituals associated with each mealRead more at: http://us.france.fr/en/information/gastronomic-meal-french-5

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The popularity of industrialization has given India a variety of recipes for different areas. And this has gradually become a kind of industry is not exhaustive.

The spread of a cuisine depends on a set of recipes, rather than a single recipe. For India, they have a central cuisine, all the recipes are produced based on the main cuisine

These recipes not only records food cooking methods, but also records the local culture, it reflects the understanding from locals and outsiders. So when you look at recipes, which is like watching travel magazines in general

Some people from the field back to India, will bring back the local cooking methods, these methods will also affect the local cooking habits.

Recipes are not static, in order to make it easier for more people to understand, recipes are constantly updated. In South India, for example, the name of the recipe shows that different dishes have appeared in different areas, but now their cooking process are easy to understand. Then, a large number of dishes from different regions began to spread and gathered

One of the consequences of aggregates of recipes is that the dishes are too rich, and become crowded. Some people will therefore rack their brains to win a seat for their own cuisine

It is worth to notice that the recipes will look different from the original during the process of spread, and it is because it combines with other regions of the culture, which makes easier for understanding.

So a widely spread recipe is not simply a replication. It is the result of a writer who balances the acceptance of outsiders with the retention of local characteristics. In that way, the recipe can be more easily spread and accepted.

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Efficiency, economy, and utility  are becoming respective themes in new cookbooks.

Leftovers is a striking example. in traditional thought, it carries the risk of diseases. However, in the new cookbooks. they suggest to use the leftovers more creatively.

Another changing is restaurant eating has become a growing part of public life in Indian cities It broke the traditional boundary

The differentiation of both class and cuisine are supported by changes in the technology and economy of cooking.

Food in India is closely tied to the moral and social status of individuals and groups

gastronomic issues play a critical role in the Hindu texts, but culinary issues do not.
They treat cooking as a  moral or medical matter in traditional Hindu thought. we can't find recipes in the great traditional of Hinduism.

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More about him...

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BBC 4 The First Master Chef Michel Roux on Escoffier HD 720P FULL

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As today’s lecture said, Escoffier is like the second wave of Carême.  Back to the reading "Writing Out of the Kitchen’", some extracts here: "Carême be considered the inventor of modern French cuisine". "Carême created not one sause but a comprehensive system of sauces, and soups and pastry and meats and vegetables. " "Carême’s life, his career, and his work negotiated tradition and modernity.’

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For me as a gastronome, I would say the recipe really helps me a lot. When I was doing something. new, I go check the ingredients needed, the instruction details, so I knew how to make it step by step. Sometimes it even covers the nutrition information, the regional notes, the history and cultural background, etc.

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Basically the video introduces Auguste Escoffier, who was regarded as ‘father of modern cooking’. He codified the cuisine by writing down the instruction details step by step, and introduced scientific principle into the cuisine. He organized a way to cook recipes on a massive scale by implementing the brigade system. Escoffier’s revolution completely change the way people eat, or we can say the birth of recipes make the cooking and cuisine accessible for anyone around the world. His writing is like the bible to every great chef today,

they have a manual on how to cook. After Escoffier, the entire restaurant business thus began.

I think he expanded the private kitchen into the world market.

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l  Michel Escoffier, the great-grandson of Auguste Escoffier and the President of the Auguste Escoffier

l  Georges Auguste Escoffier (French: [ʒɔʁʒɔɡyst ɛskɔfje]; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods.

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The Birth of the Recipe | National Geographic

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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 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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Summarise the reading here...

[double click to edit]

...maybe 150 words?

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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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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 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?

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thoughts, responses, ideas, examples...

[double click to edit]

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Summarise the reading here...

...maybe 150 words?

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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?