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-I found it interesting that there is national pride for French cuisine, even though this new culinary style heavily involves exotic ingredients and serving styles (like flatbread, curry, etc).
-The new take on restaurant cooking is praised for being original and innovative, which is at the core of Nouvelle Cuisine, and the ingredients are allowed to 'speak for themselves'.
-There is a sort of emerging 'unity in diversity', like what we have seen in Spain and Italy. However, this is a multicultural diversity within Paris, rather than a celebration of France's regional differences.

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The foodscape in France is changing with the integration of an increasing number of immigration population.
Foreign ingredients are adopted by the french chefs as a way of creativity and  innovation .
Multiculturalism can be reflected through Parisian food.
For the 20th century, the native cuisine is seeking to  innovate to be open-minded just as the chef Inaki Azipitaete defining his cooking style as "mixed-up and miscegentated.
Fusion as well as some other internationalized cuisine come out with more foreign integration.
In all, Paris is entering another culinary golden age and the "New Nouvelle  Cuisine " is featured with diversity.

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It is interesting to see that “integration  is everywhere, at least on the plate” in French cuisine. Such a multiculturalism because of variety of immigrants influence France in a way of “entering another culinary golden age” with more foreign tastes/ fusion cuisine held in France.
For the multicultural cuisine, the French considered it as “Pride is a huge word here”. They are unashamed of offering the foreign cuisine that incorporate foreign ingredients, techniques and flavors.

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Due to globalisation, France, like any other countries are required to adapt and evolve or be swept away by the constantly changing international landscape
Cuisine is a cultural sacred cow and a source of nationalistic pride for many citizens, the influx of foreign influences and ingredients due to immigration
While adverse and xenophobic in the past, France has begun to intergrate cultural acceptance and multiculturalism in their food culture

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- Food in France in the 1990's, wasn't always nationalist, fresh or very French for that matter.
- It consisted of a lot of integration and immigrant ingredients which included Arab, Spanish and Argentinian food such as donor kebabs, pita breads and hints of other cuisines alongside French dishes.
- However, overtime the native cuisine evolved and rejected all kinds of  outside influences, although some could argue that combining immigrant cultures into French cuisine is a significant style of cooking.
- The Nouvelle Cuisine although may consist of ingredients from various other nations, still bore French techniques, the French style of eating , and French produce.

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- A tourism website that promotes activities for each city including the rural and seaside regions
- Signifies modernity as well as traditional aspects
- Provides a guide of a variety of things to do
- Incorporates not only gastronomy and foods from the various regions of  Spain (although promoting diverse cuisines from each region in Spain is popular notion) but also consists of practical information and the each city's arts and cultural aspects
-  aims towards audiences of all ages

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Typical structure in formal European garden parks. Shows the influence of international fashions - Caitlin

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Madrid: “An attractive blend of tradition and modernity”

·      French- and Austrian-influenced gardens and palaces
(Habsburg dynasty – Los Austrias – arrived in 16th Century, bringing the Baroque style to an area of the city.)

·      Architecture from several different periods and cultural influences – this is celebrated - this is also reflected in the development/modernisation of food and a national/regional cuisine.

Barcelona, Catalonia is singled out

·      Marketed as ‘cosmopolitan’, like Madrid

·      Also a mix of different times and cultures

·      Roman origins are pointed out, as well as major movements/events in history.

·      Gastronomic culture is also singled out as an important aspect of the city.

·      “Tradition and modernity”

·      National Art Museum of Catalonia (Catalonia equated as its own nation…sort of)

·      History and cultural influences over time is very important in almost every city
(including Valencia, Palma, Seville, Bilbao)

o   City planning reflects this: grids next to winding street patterns.

o   Blend of architectural styles - especially Gaudí in Barcelona.

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Spain tourism website just like any other advertisement highlights places of interest and authentic destination for international visitors.
This includes festivals and special occasions that are traditionally celebrated by the Spanish
It provides concise information to tourist about each region and help them choose the best places relevant to their travel plans

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This Spain official tourism website has a clear classification for different groups.
Specifically they have detailed information for the LGBT people shows the Spanish government payed attention to the gender equality issue.

Spain toursim website also promote tourism through gastronomy. One column is exclusively for the gastronomy, however, all that promoted are regional cuisines  as well as some avant-garde cuisines instead of spainish national cuisine.

This website also heavily advertised nightlife in spain as way for tourism promotion as well .

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It is interesting to see that the ingredients of a national dish doesn’t have to be plant and grow in domestic country. It could be affected by immigration or colonization and imported from other countries.
It is much cheaper to import rice in Costa Rica than export for the reason that cultivating rice requires enormous labor force.
Rice was introduced as an diversified (alternative) agricultural program during the time that shortage of food, however became one of the most staple and principal food in Costa Rican later.
Rice and beans are widely acceptable and consumed by both middle classes and lower class because of its cheap price and accessibility which makes it a symbolic association with the country. It is so widespread that appears not only at home, but also in holidays, weddings and even funerals.

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Question 3
I'm really interested in how gallo pinto the plebeian dish become acceptable by the middle class and then upper class people and then it is considered to be the national dish of Costa Rica.

In the late 19th century, due to the increased Chinese and Italian migrate road construction workers, black rice and beans became the necessary food.

later it was introduced to other latin countries such as Cuba, Equator, etc, because of its cheapness and its accessibility benefits and the rising salaries the workers owned as well.

The preparation process of black beans and rice are various  across different regions and that forms a unique mixed Latin American culture landscape.

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Question 1

The origin of the gallo pinto (spotted rooster) is a strong part of the Costa Rican national identity and became popular in the nineteenth century as a result of subsistence agriculture.

The preparation and techniques used for this recipe such as the the mixture of white rice and black beans and the rituals used to serve them is an important representation of the Costa Rican culture. Thus the whole process indicates social relations. Participation and interaction signifies the representation of your identity and the interaction within the community. It indicates social relations

As agriculture was theprincipal product of Costa Rica, rice and beans were a staple in their diet and was usually served for brunch and dinner. Including both of these foods in your diet signify the ability to feed your family, specifically for those with scarce resources. This dish also suggests basic norms of courtesy and hospitality when offered to guests.

As each individuals taste preferences and dietary patterns change, cultures and societies do to. The combination of rice and beans became a staple only at the end of the nineteenth century. However, through time this did not change but rather has addition elements such as tortillas and beans with different methods of preparation.

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Question 4
-I'm not very familiar with the history or cuisine of Costa Rica, so a lot of the information was new to me.
-I understand both rice and beans to be key ingredients in Latin American food, but I was surprised that simply having the two mixed together created the Costa Rican national dish.
-Like the Spainish olla podrida, the dish el gallo pinto varies from region to region.
-I found it interesting that the author looked for written records of the food - 'books, not cooks' were evidently important.

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-national cuisine can sometimes be influenced by shifting social norms and gradual addition of new food from immigration such as from the Caribbean
-during times of crisis such as world war and scarcity, cheaper alternative staples would be used to supplement people's diet such as imported rice abundant in Asia
-Gallo Pinto comes from a type of rooster used in cock fighting, the naming of the food may be because of nostalgia as the animal sport may be practiced by the masses
-food that is widely affordable and consumed in larger quantities by the middle to low income classes such as beans and rice may be strongly associated as a national cuisine
-increase in importance of the food can be shown by the addition of the dish in holidays and special occasions, this implies a cultural significance

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Question 2

Although this text was presumably written by a woman, it was a bit strange that the editor refers to themselves in a third person narrative and t even though there isn’t an author or publications listed the editor is assumed to be a male - portrays the role of male dominance.

Women’s participation in political matters were rejected and excluded but they were encouraged to cook for the republican dinners or that republican dinners were considered simple due to the fact that female cooks were privileged over the male cooks.

During 1789-1914, women were more recognized for the art of cooking rather than always assuming the culinary art was a product of just men. But yet however the french cuisine was considered a luxury and a form of artistic intelligence only if created and served by men, but when created by female cooks it was always regarded with simplicity and they were considered of taking upon a more domestic role and were sort of only allowed to be cooks rather than take up more prominent roles such as cookbook authors or chefs.

coming back to the first point of how it wasn’t common for french women to take up roles such as cookbook authors although they did have roles as cooks

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The article illustrates that male cooks represented aristocratic and royal whereas using the words simplicity and economy for women. The concept of gender in terms of cooking still takes over for now. Women are responsible for the area of the kitchen at home. However, if we are saying cooking as a career, men are more profession worked in restaurant.

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Food in France encompasses a smorgasbord of cuisines. It was interesting in this reading to consider how foreign cuisines are fused with french cuisine. Or in the way that every technique, step taken to prepare a dish etc. is French but the ingredients for instance, are not.

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some thoughts:

the website really seeks to showcase the regional/seasonal culinary experiences that one can expect upon arrival in Spain.

There seems to be a real emphasis on offering gourmet/artisan/farmer's market type cuisine which was quite cool. It did beg the question....how do the Spaniards really differentiate their country and the experiences offered with other countries like Spain and Italy? --> especially in the food world. The presence of olive oil, wines and cured meats on the webpage could be applicable to many countries. What differentiates this culinary experience from its european counterparts?

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- It was interesting to consider the importance of rice and beans in the Costa Rican diet and more broadly, the national cuisine.
-I found it intriguing to read about how the country accommodated with shortages through the use of imports from Asian nations (eg: importing of rice)
-I found it particularly interesting to think of the significance of the dish in  relation to national identity and costa rican culture
-during the festive season. It demonstrates how deeply intertwined the dish is with the culture.  It also reflects a level of nostalgia that might be associated with eating the dish
-Overall, it was interesting to consider the variances in the dishes (eg: in the ingredients and the ways in which the dish was and continues to be prepared)

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-woman are stereotyped into cooking low cuisine, even though they are the foundation of the new era of cooking gourmet food
-female cooks are emphasised to prepare only humble and simple food but remained overlooked when cooking gourmet food
- new French Republic seeks to underscore and distance itself from elitism and opulence of Royal cuisine due to the influence of monarchy yet they scramble to preserve the recipes and art of high societal aristocratic cuisine in a post revolution era
-male cooks are discriminated after the disbanding of food guilds for romanticising and quietly supporting royalty even though ther are female cooksdoing  the same
- cuisine is used by the state as propaganda to shift French citizens pratriotism to the new government

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Question 1:
+ Descibes/discusses the impact of the Revolution of the foodscape of France and the changing roles of women in this sphere.
+ Male chefs were associated with the aristocratic elite and their food standards, while female chefs represented simple, natural, economical food that supported the revolution.
+ The Revolution wanted to abolish privileges: food had to be available to everyone.
+ Restaurants increased in number, but were put under high surveillance. They had to comply with republican ideals.
+ New ideals for masculinity: military service, support for the republic.
+ Even after the guilds were abolished, men dominated the public culinary arena, while women had a new freedom and ability to cook at home.

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During the revolution era, while the government tried to democratise those aristocratic cuisine into more economic one, the position of female cook has also ben promoted a lot.Moreover, women's position in the labour markets also got upgraded.
family-style culinary is becoming more and more popular but at the same time the professionalism has also got protected.
Inspiration: the trends of the role of female cook  played in french cuisine is similar to female cook in Japanese culinary.

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- Davis offers key insight into the presence of gender in gastronomy and the ways in which French cuisine developed over the course of the revolution and the aftermath,
-The article offers extensive insight into the historical significance of potatoes and the ways in which books like La Cuisiniere Republicaine (LCR sought to promote potatoes during the new agricultural regime of the late 18th Century.
-Davis offers insight into LCR; a potato bible of sorts featuring everything from recipes to the processes that can be taken to maintain  potatoes freshness. Despite featuring  the work of Madame Merigot (the first female recipe book creator in history), the piece maintains a masculine voice at the hands of its masculine editor).
-Despite its attention to detail, Davis highlights LCR's emphasis on simplicity over the extravagance and opulence of the Anciene Regime
-In his analysis, Davis applies Appadurai's notions about nostalgia at the hands of war time India in the post revolutionary French context. In Revolutionary France, wrenching social legislation, wartime shortages and economic strain enshrined nostalgia  According to Davis, the 1780's-90's saw the previously male dominated culinary sphere being reinvigorated by females. The roles of females soon shifted and came to be seen as a powerful motor for economic and social vitality. Their role in gastronomy was now being seen, in a sense, as their civil duty.

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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?

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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: 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 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?