# data[].attributes.body
- French restaurants using ready-made meals and re-heating
- Quality of french restaurant scene in decline?
- New signs of vigor coming from foreign chefs or foreign trained French chefs bringing new spark to the Parisian gastronomic culture
-  diners in Paris are yearning for the sense of adventurousness and fun that prevails in other international cities.
-  The nouvellecuisine movement, which made French cooking lighter and more seasonal in orientation, was the last time French cuisine underwent a major overhaul. But that was primarily a revolt by a new generation of French chefs who, caught up in the revolutionary fervor of the late 1960s, wanted to liberate themselves from Escoffier classicism. What’s different today is that change is being led not from the kitchen but from the dining room. For the first time, Dubanchet says, young restaurantgoers are seizing control of France’s culinary tradition and making it their own
-  In embracing expat chefs like Henry, these patrons are also signaling that French cuisine no longer belongs exclusively to the French. In 2010, the French food establishment succeeded in getting Unesco to designate what was termed “the gastronomic meal of the French” as part of the world’s cultural patrimony. The effort to win Unesco recognition generated some criticism in France, both because it was viewed as consecrating the idea that French cuisine had become an artifact, a museum piece, and because it was seen as an expression of French chauvinism

# data[].attributes.body
- Idea that French cuisine has been losing its reputation for decades
-Most popular French restaurants are now run by foreigners, it appears Americans, Australians, Japanese chefs are producing French food better than the French
-New foreign input and perspective into the French culinary culture is giving Paris particularly a 'renewed vigor'- Eg. Australian James Henry's Paris restaurant has been 'winning over French critics and diners'

# data[].attributes.body
- Nouvelle nouvelle cuisine: trend in France now to have non-native French chefs preparing French food
- New pathways to achieving success: online food guides and bistronomie
- Willingness to break away from the codified and institutionalised way of preparing haute cuisine
- Mixture of American, Australian, British, Japanese etc chefs that now dominate the food culture in France

# data[].attributes.body
The culture and roots of Catalonia live on in our cuisine.

# data[].attributes.body
-Priscilla Parkhurst Ferguson delves deep into the link between national identity and traditional culinary practice with a focal point on France and how history has driven them to global culinary supremacy
-Ferguson portrays Pampille, the wife and journalist of a French journalist, and more loosely women, as the defenders of culinary tradition; "All her work over a half century casts women as the guardians of those traditions."
-Ferguson emphasises the importance of books, such as Pampille's Les Bons Plats de France, that mould culinary identity for a nation
-Ferguson describes how France isn't naturally supreme in its cuisine, that this is simply an "ideological construct," taken for granted and that there are certain qualities the French possess in their cuisine that other countries don't
-"French cuisine has long drawn great strength from its capacity to translate the exotic into familiar terms," suggesting the French have drawn, to an extent, some of their culinary supremacy from their lack of foreign prejudice, and ability to make "the foreign palatable."
-Ferguson states that although France has many rules and procedure in its cuisine, it is 'remarkably adaptable' and questions the adaptability of cuisines of the East such as China, Japan and Korea
"The more a cuisine is defined by products and the more tied to place, the more limited its influence."

# data[].attributes.body
-For the West, France is the ultimate 'culinary country' : its traditions and systems dominate modern cooking as they are easily transferred from country to country
-This was achieved through its use of cookbooks to promote culinary identity
-It is therefore in Pampille's view that French cuisine is not created through the chef culture but through the passing down of traditions through cookbooks; recipes which are used in every home all over France
-In the modern, globalised world where recipes can be found easily on the internet and celebrity chefs can attract audiences of millions of people, the notion of terroir is increasingly important as we seek to link food and place.
-"The further we are from the origin of the product, the more likely we are to associate the place with the nation"
- Culinary habits change however with the passage and dispersal of different populations around the globe, they are not fixed but overarching culinary identity is fixed in the land and to its unique history

# data[].attributes.body
The cookbook:
- defines what is appropriate and what is not
- using a cookbook to cook is not its only use
- Marthe Allard Daudet produced "Bons plats de France: cuisine regionale" under the name Pampille. Emblematic figure because she considered herself the defender of tradition under siege in a modernizing world. Her work casts women as the guardians of the traditions. Aimed to define france though its cuisine.
- who created a dish almost irrelevant
- was adament on link between French history and cuisine.
- food has to be consumed in the right environment and by the right person: these recipes definitely meant to be read

21st century:
- we cannot escape the changed that Pampille feared.
- Bocuse d'Or competition and how to judge this art.
- "As individuals and communities move about the globe through travel and immigration, culinary habits move with them and change"

Le Grand Chef
- shows how culinary nationalism works to identify cuisine and country

# data[].attributes.body
Grimod was one of the pioneers of the French Cuisine we know, particularly in terms of the aesthetic of the table.
His books from the Almanach Volumes emphasised the "full appreciation of the table, whether is be duties of the host, proper table settings, or a general discourse on an ingredient."

Grimod realised, after the revolution, that France was now full of the nouveaux riches, the emerging bourgeois and proletarians, who knew little of fine aristocratic dining and hence his work was highly influential in post revolutionary France.
The article is therefore a classic example of how cuisine can change with politics, and how Grimod sought to "maintain the standards of haute cusine previously known only to the ever-diminishing ranks of the aristocracy."

# data[].attributes.body
- Grimod was the founder of French gastronomic writing and the first restaurant critic
- Firstly used the table as art "explored the possibilities presented by colour at the table"  and hosted controversial funeral suppers (see photo) to make personal and political statements
- Later organised the Jury Dégustateur, a group of diners who tasted and judged a variety of Paris' best cuisine.
-It was therefore the Jury's thoughts and opinions that were then published into the Almanach.
- Enabled the principles of the cuisine from the Ancien Régime to be carried through the Revolution and the Terror and be re-invented and re-imagined to create the modern French cuisine we know today

# data[].attributes.body
- Mother came from aristocracy, Grimod was born with recessive syndactylism gene

-  Food used as social and political commentary. Grimod would originally create dinners as shows
- wrote "Almanach des Gourmands" of which there were eight volumes. Highly respected and influential production
- development of the word 'gourmand' enabled the characterisation of an individual who was excessively passionate about food but not gluttonous.

Food is a form of art and the context and method by which it is served is often as important as the dish itself.
The cusine enjoyed by a population varied amongst individuals according to their wealth, status and other factors.
The French are known for honoring the distinction between one who is excessively passionate about food but chooses gluttony and those that can develop a passion for food but are not gluttonous in their consumption. I agree that this is an important distinction to make.

As was highlighted by the popularity of "Almanach des Gourmands", there is a pride associated with certain recipes and food and we honour their history. Families pass down recipes between generations and countries produce cookbooks about their respective cuisines. It is for this reason that there is a temporal factor associated with the development of a national cuisine.

# 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?

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

...maybe 150 words?

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

...maybe 150 words?

# 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
thoughts, responses, ideas, examples...

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

...maybe 150 words?

# 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
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
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: 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.body
thoughts, responses, ideas, examples...

[double click to edit]