# data[].attributes.body
French cuisine is, once again, a popular topic of discussion these days.  This article generally talked about the story featured only one French chef (who had trained in England and America), which irked a number of people.
- Most of the famous traditional French dishes are cook by foreign chefs, such as James Henry.
-The changes also inspired by the Bistronomie movement,  is a revolution.
-other countries indigents affect the market, for example the Japanese.

In my view, I am not really care which country the chef was come from, but focus on the dishes itself. But you don’t have to be Italian to cook good Italian food, nor do you have to be Spanish to prepare a fine Spanish meal. If a cook happens to be Australian and cooking good food in Paris, or a French chef is cooking inspired food in Berkeley – well, I’m all for it.

# data[].attributes.body
-It is a pretty interesting and concept that the people in french their cuisine not belong to them any more .
-French cuisine of the past incorporating affected by the different nations.
-Rise of the foreign chefs and bring their foreign culinary practice and improve the nationlism
-Traditional french food has been processed the food increasing.
-Years ago, the thought of foreign chefs preparing authentic French would would have been laughable, however it is being embraced nowadays.
-- It's interesting to see the French broadening their concept of French food, and being more willing to embrace food from different parts of the world
- Perhaps this is a trend happening around the world in the younger generations right now - embracing foods from different cultures and incorporating it into one's own cuisine/diet

# data[].attributes.body
SUMMARY
- Addresses the decline of French culinary tradition since the 1990s outlining that culinary excitement is now more often produced in cities such as New York, Tokyo and London
- States that French food and Parisian culinary tradition has been re-invigorated by young foreign chefs such as the Australian chef of Bones, James Henry
- This shift had supposedly been inspired by the Bistronomie movement, however the food originally remained conservative until a cultural overhau towards "young" cuisine developed
- Outlines the different restaurants and their chefs who are supposedly saving French cuisine in Paris, with a foreign theme amongst the chefs and staff immediately evident
- Also outlines how the local Parisian market relates to different foreign influences, especially Japanese with its similar relationship to terroir

Questions
- Is French food really in need of saving? Whilst its positioning within France may have slipped, a cultural hegemony still exists as he exalted position of Vue de Monde amongst Melburnians demonstrates.
- This is further emphasised by the desire of foreign chefs to work in Paris, which may indicate that French cuisine retains a top position within the culinary world?
- Disagree that it is surprising that any form of rejuvenation comes from young, foreign chefs as it seems most likely that these chefs would be more willing to contest established traditions.

# data[].attributes.body
Evident decline in the quality and culinary tradition of French food served at restaurants.
Most popular 'traditional' restaurants are now run by foreign young chefs, including Australian chef, James Henry.
Food trucks are now a phenomenon in France.
Latest food revolution, the last was the nouvelle-cuisine movement.
Modern cuisine focuses on seasonal and local ingredients.
The idea of upscale fare at affordable prices is apart of the focus of the new French cuisine.

I find in most interesting how revolutionary this new method of cooking appears to be.
I love the idea of cooking with seasonal and local ingredients, however, I think the reason that this hasn't 'taken off' in Italy and Spain is because this method of cooking has been around for some time.
I also am surprised by the adoption of food trucks in Paris. Whilst there are usually vans/stalls selling crepes, the idea of burgers and Philly cheesesteaks being sold in Paris is quite novel.

# data[].attributes.body
- France’s culinary tradition has been withering for decades, the decline reflected in any number of data points — from the disappearance of raw-milk cheeses (less than 10 percent of all French cheeses are lait cru now) to the fall in French wine consumption (down by more than 50 percent since the 1960s) to the fact that France has become McDonald’s’ second-most-profitable market in the world.

- New French-style restaurants started in France, with chefs from overseas.

- French to two American phenomena — quality hamburgers and gourmet food trucks — isn’t exactly the future that the Los Angeles native Kristin Frederick saw for herself when she left a job as a traveling-nurse recruiter in 2009 to attend cooking school in Paris.

# data[].attributes.body
The website is like a guide for tourism to know the different style of cooking refers in regions.
The main key points are protecting the Catalonian cuisine by 'cuisine groups', and shows the evidence that the historical roots for those cuisine. Then, it also claim that several factors contribute to the national cuisine, such as the different cooking way and also the weather.
I wanna focus on Barceloneta Cuina, this cooking group is an association comprised of various sectors and by the restaurants Ca la Nuri Platja, Can Solé, El Nou Ramonet, Kaiku, La Mar Salada, Lluçanès and Somorrostro. First of all, the dish looks super charming, it was forms part of both the Mediterranean and Catalan culture.

-

# data[].attributes.body
-This is the web site is shows the how the chefs and farmer worked in Spain, and how they create their traditional food. They use old style techniques to make the dished and celebraite in groups. This video is a pragmatic and educational way to preserve Catalonian heritage.
-This kind of old technique will influenced by the seasonal produce and climate. The gastronomical revolution will be proved in a traditional catalonian culture.

# data[].attributes.body
- Catalonia and its cuisine largely influenced by globalization and increasing number of tourism. It may becomes a threat.
- Catalonia brings Arab food to Europe.
- Photos of the chefs includes large number of men, means that gastronomy is leading by men.
- Culture is not only showed by food, as well as clothes and dancing.

question 5:
Catalan cooks and chefs are widely renowned and critically acclaimed all over the world. Three of The World's 50 Best Restaurants are in Catalonia and four restaurants have three Michelin stars. Barcelona has nine Michelin stars including Cinc Sentits and has been chosen as the best gastronomical city by the American TV network MSNBC in 2009, topping the list of the ten best gastronomical cities in the world. In Province of Girona are two of the best restaurants of the world, El Celler de Can Roca, the best of the world in 2014 and 2015, and elBulli, in Roses, Girona, the best one in 2002, 2006, 2007, 2008, 2009 and 2nd in 2010, before its closure, in 2011.

# data[].attributes.body
SUMMARY
The website presents the national cuisine of Catalonia and the efforts to preserve the associated culture and traditions through Catalan recipes

- A prime goal is to protect the legacy of Catalunyan civilisation through "cuisine groups"
- These groups include chefs and restaurants as well as farmers who ground their offerings on local and quality cuisine
- Preserves traditional cooking including the methods and utensils used
- Around 20 spread across the region

I focused on the Cuina Volcanica Association which is based in the region of La Garrotxa which has a focus on mountain cuisine and produce including wild boar, snails and truffles amongst other locally sourced ingredients. Notably, this group outlines an intention to adapt dishes "to the most modern culinary trends"

QUESTIONS
- Whilst the home page outlines a desire to maintain traditional and even ancient styles of cooking, the cuisine group which I focused on outlined a desire to blend this with modern cooking styles which for me poses the question of what is the overarching goal of these cuisine groups and the potential to become a confused representation of traditional Catalonian fare arises.
- Both of those notions have merit however I believe that the Catalonian website expresses a desire to preserve a legacy of traditional cooking which may not necessarily be reflected by the Cuisine associations.
- What is the motivation behind the shift towards modern cooking styles for the cuisine associations? Potentially a desire to remain relevant and interesting to the modern, tourist market?

# data[].attributes.body
S U M M A R Y
This is the main tourist website for the Catalonia region in Spain. In particular, we have been asked to focus on the 'Gastronomy with a past with the Cuisine Associations' page.
- works to evidence the historical and culture roots of Catalonian cuisine.
- discusses the contributing factors to its national dishes, including climate and cooking methods.
- a lot of the page is dedicated to maintaining traditional recipes and their relevance to the modern day.

I have chosen to focus on the Cuina de I'Empordanet Association, which has a strong connection to fresh and local ingredients. A a fusion between the traditional and the avant-garde, the Cuina de I'Empordanet Association maintains its culinary roots. The district of El Empordà is surrounded by both mountains and the sea and boasts of its wide variety of ingredients based on its location.

T H O U G H T S
I enjoyed reading about the district of El Empordà as it reminds me of my own hometown in Southern Italy in the region of Calabria. This region similarly boast rich and fresh ingredients due to its location between mountains and the sea. It offers both traditional and avant-garde recipes but maintains its close ties with its history.

# data[].attributes.body
A prime remaining question is how is a national cuisine defined? Is it reliant on specific cooking techniques or the ingredients typically used in meals?
How have different national cuisines emerged as unique despite different methods of establishing themselves? For example despite a lack of codification why / how do we instinctly recognise that a soup with soy sauce flavours cannot therefore be viewed as authentically Korean?
Finally, has the importance of origin reduced in modern times or have we seen a return to the previous phenomenon as seen by the increasing focus on paddock to plate in some national cuisines?

# data[].attributes.body
Recipes are a primary indicator of identity, through both inclusion but importantly exclusion and what is omitted. Importantly truly national dishes can cross social and regional boundaries. Whilst history also goes hand in hand with cuisine as outlined by Pampille along with an inherent relationship with the relation to the origin and landscape of the food. This is emphasised by France's system of appelations d’origines controlees. Modern culinary nationalism is tied to place but also is unable to escape the inherent fluidity of the 21st century. Consequently, culinary nationalism can be emphasised through other techniques and Frances influence over international culinary competitions demonstrates an exported and dominant national cuisine as adherence to tradition and cooking methods can be more important than the origin of ingredients. These differs for different national cuisines however as demonstrated by the story of the use of soy sauce in Le Grand Chef which produced a better tasting soup despite the major drawback of not being authentic.

# data[].attributes.body
-France supplies the most striking example of a “culinary country,” one where cuisine and nation are seen to coin- cide.
-recipes are the primary indicators of identity, cookbooks and their recipes point toward practice.
-Culinary consciousness raisers, cookbooks tie food to place, and they do so whether or not we put the recipe
in the oven and on the table.
-today, culinary nationalism is alive and well, though it looks rather different than it did a hundred or even fifty years ago.
-Producers and consumers routinely travel great distances and return enthused by the culinary cultures they have encountered.

-What thoughts, ideas, examples does the reading trigger for you?

I think culinary nationalism is in a Globalised World, for example, culinary diplomacy is the use of food and cuisine as instruments to create cross-cultural understanding in the hopes of improving interactions in cooperation. One of the tools used to preserve the tradition and to strengthen national identity around the world. Branding a dish that ties with national identity and history.

# data[].attributes.body
>The writer reconstruct the definition of cuisine nationalism and national identity through giving the example and history.

> Bons Plats de France written by Marthe Allard Daudet (Pampille)

The recipes in her cookbook is all about the French national dishes and the material producer around the French

>Pumpille introduce the traditional dishes and her culinary experience.

> She also compares to the importance of landscape in which one consumes a meal is just as important as the meal itself.

> Construct of national identity, the culinary landscape expanding and the political boundaries disappeared.Such as the increase of transport

I think that culinary nationalism has always been an important component of broader nationalism. French cuisine was as obviously universal in its validity as the French language and French art. For instance, today there is only one thing that bothers patriots on the continent more than the developing hegemony of the English language and the popularity of US pop culture, and that is the erosion of their culinary traditions and the spread of "fast food".

# data[].attributes.body
Summary
Culinary consciousness raisers, cooking texts often serve as vehicles of national identification. From Pampille (Marthe Allard Daudet) and her cookbook, Les Bons Plats de France, in 1913 to the international culinary competitions of today such as the Bocuse d'or, culinary distinction promotes national interests. In contrast to the strident nationalism of the early twentieth century, culinary nationalism today operates in an increasingly globalized world. National culinary distinction defines the nation and sells its products in a highly competitive international arena. A recent culinary text, the South Korean film Le Grand Chef [Sik Gaek  ] (2007), illustrates the phenomenon, subsuming national culinary promotion in a mega culinary competition, all in the service of Korean culinary achievement.

What strikes you as novel or interesting in this reading; what did you learn?

Culinary nationalism is a new word for me, I can understand a cuisine can give a national identity and this idea is very interesting for me. I remember one of Japanese cartoon is about the cooking school, and also it has several tv production include film, soap opera and cartoon as well in China. Now I can understand why they wanna promote this national cuisine as a theme for those filmography.

# data[].attributes.body
S U M M A R Y
Recipes reflect identity. They tell the reader more than just instructions but also about the culture and places they derive from.
It can be argued that a nation is in fact defined through its cuisine, which is an argument that I strongly agree with.
Marthe Allard Daudet writes in her cookbook that a county's cuisine is made up of the recipes that its citizens would cook in their family kitchens and not what you would always typically find in a restaurant. It is the food of the people and not a professionally trained chef that make up the nation's cuisine.
Food is not just about cooking or eating but also tells us about the history, culture and even political values and practices of a country, thus, the loss of such authenticity is almost a loss of identity.
Daudet believed that certain foods could only be enjoyed in particular locations with precise ingredients, however, today, with globalisation and greater means of transport, this idea is no longer considered true for most people. However, more than ever, cuisine is a means of identifying a country and is typically used to promote tourism.
Whilst it can be hard to argue that all foods are authentic, when we eat a particular cuisine, we typically associate it with a place.
Food dishes are constantly evolving across the world.
Discusses the film Le Grande Chef and emphasises how this movie works to connect cuisine and country.

T H O U G H T S and I D E A S
I can truly appreciate the connection between identity and cuisine. Coming from Southern Italy, a great deal of my culture is centred around food. In fact, my parents make a point of us having dinner as a family every night. With this comes a certain set of traditions and rules that we follow, which I find can be quite different from other cultures. Additionally, every occasion or significant event in our lives is typically celebrated with food. Through this, I have learnt a great deal about where I come from, the history behind such meals and have gained a better understanding of both my culture and identity.

# data[].attributes.body
S U M M A R Y
The article details the life of Grimod, the first restaurant critic and founder of French gastronomic writing.
A member of the nobility, Grimod lived only half of a privileged life. Born with disfigured hands, his parents were ashamed of Grimod and neglected him, his father even went so far as to label him a bastard on his birth certificate.

The article then goes on to detail the funeral supper, one of Grimod's finest culinary experiences. Throughout the reading, the events and courses of the funeral supper are detailed.

Following his arrest and later exile from Paris during the French Revolution, Grimod travelled and expanded his gastronomic knowledge.

Later, Grimod created the Almanach des Gourmands which offered an insight into french cuisine and the way in which it should be enjoyed according to Grimod and noble traditions. This marked the first time that noble recipes were offered to a larger demographic.

Throughout his life and experience, Grimod transformed the experience of dining from an affair into an art form.

K N O W L E D G E AND
E X P E R I E N C E

I have previously studied the French Revolution but had never been exposed to the way in which it transformed the experience of dining. I was unaware of the fact the Revolution influenced culture across the board. I previously had only learnt about the way in which the food of the peasantry was accepted by the bourgeois.

# data[].attributes.body
The importance placed upon cultural capital in post-revolutionary Paris and the ongoing relevance of aristocratic traditions in all aspects of society was highly interesting. The emerging bourgeois population seemingly attempted to emulate the deposed aristocracy however required guidance in following their methods. Also interesting was the shift in serving French meals away from the multi-dish system which created greater control over the temperature and conditions in which meals were served creating a systematic approach to the table and the fluidity of cuisine. The importance which the Jury Degustateur developed in judging purveyors and its rapid rise to prominence was interesting. Finally, I learnt of the emergence of competing reviewers who seemingly were either inspired by Grimod or attempted to outdo his achievements and are seemingly a precursor to the food critics we have today.

# data[].attributes.body
Alexandre-Balthazar-Laurent Grimod de la Reyniere (Grimod) was an enigmatic , rebellious figure who used food and the table for social and political commentary. Due to deformed hands he was hidden from society by his ashamed parents. Grimod was renowned for his controversial entertainments such as the Funeral Supper. He became attuned to the "arts of the table" following an exile to an Abbey near Nancy. During the Revolution Grimod travelled throughout France and surrounding regions learning about local ingredients and methods of cooking. Upon his return to Paris in 1794 the Terror was at its peak and he was forced to work for the first time. Due to Grimod's dismay at the rampant materialism which he observed he was inspired to write Almanach des Gourmands which was heralded as an "unparalleled introduction to Parisian gastronomy". An integral part of the Almanachs was the review of Parisian purveyors and restaurateurs whom submitted meals to the Jury Degustateur  which consisted of a group of diners. In 1812 he published his last volume of the Almanachs amidst an emergence of competing reviewers before retiring theatrically in a reprisal of his famous funeral supper.

# data[].attributes.body
Before reading the article, I  heard that the origin of French cuisine was from 14th century, a court chef known as "Taillevent", wrote Le Viandier , one of the earliest recipe collections of medieval France. Thus I thought the founder of French gastronomy was him.
This article is briefly introduce the life of Alexandre-Balthazar Grimond de La Reyniere, who established the first restaurant critic in the world, and also the gastronomy of French and writing the recipe down as a French Gastronomy Journal. In his early life, he wrote the reviews for theater and published it. But after his father died, he focus on learning the art of food, and obviously he success.
Before him, the French gastronomy was fixed, all the cuisine are follow the recipe by La Varenne’s Le Cuisinier français (1651), the very fist gastronomy book. He trying to change and improve the taste of French cuisine. He brought a revolution for the art of French food.

How does the content relate to your own knowledge and experience?

Revolution is a kind of social or economic movement that change the original rule, such as the Renaissance or the Cultural Revolution in China. I only know to enjoy the dishes from French cuisine, but never know the art of food have a revolution history, that is quite cool.

# data[].attributes.body
> The reading is a short biography of Grimod. Grimod is a famous French gastronomic writing and the worldʼs first restaurant critic.
> hHe was born in Paris and his father is nobility. He born with deformed hand and was kept out of sight.
> Away from Paris , he finds the food culture difference during the traveling. He finds that lots of people waste money on food, not enjoy it.
> Back to Paris , younger Grimod used to write the reviews of theater. After his father died, Grimod began to learn the art of good eating.
> Support with money from his family. He bought the food from the producer and sell to the store at a set price.
> After several years, he began to write the critic of cooking, and his words become the useful reference in France gastronomic culture. His book were the first restaurant guides in France, and his journal published monthly.

Question remains and the interest  points:
> He invited his friends to taste the food and give the judgment for the chef, but if the judgment is negative, it will waste his time and career.
> He changed the view of the cooking and also redefined the cuisine culture in french.
> Because of his traveling and experiencing, his identity of gastrology is global. This trip active and developed his understanding of gastronomy.

# data[].attributes.body
- this article talks about Alexandre-Balthazar-Laurent Grimod de La Reynière (1758-1837), who is a 25-year-old lawyer and sometimes theater critic.
- Grimod was a founder of French gastronomic writing and the worldʼs first restaurant critic
- he was born with deformed hands(right hand reputedly looked like a pincer, left hand resembled a claw ) and was kept out of sight, this improved his biting wit and dark sense of humour
- he bought food directly from the producer and then sold it in a store at a set price, and opened a shop to earn money
- he wrote reviews about dishes, and his works gives resources for people

What thoughts, ideas, examples does the reading trigger for you?
I think he had a huge contribution to food, as the first public critic of cooking, also the first reviewer of the ambitious restaurants  in Paris in the later eighteenth century and flowered under the Napoleonic regime,  his name is a by-word on a par with Brillat-Savarin and an equally rich source of quotations in French gastronomic literature through the eight volumes of his annual L'Almanach des gourmands, which he edited and published from 1803 to 1812. He has huge influences in France food culture.

# data[].attributes.headline
DAY 3: Parkhurst Ferguson, P. 'Culinary nationalism' 

# data[].attributes.subject
DAY 3: Parkhurst Ferguson, P. 'Culinary nationalism' 

# 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.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 2: Kaufman, C. 'The Claw at the table: The gastronomic criticism of Grimod de la Reynière'

# data[].attributes.subject
DAY 2: Kaufman, C. 'The Claw at the table: The gastronomic criticism of Grimod de la Reynière'

# 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.headline
DAY 8: Steinberger, M. 'Can anyone save French food?' New York Times

# data[].attributes.subject
DAY 8: Steinberger, M. 'Can anyone save French food?' 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
http://www.catalunya.com/what-to-do/savour/gastronomy-with-a-past-with-the-cuisine-associations

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?