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Shows how integral food is to French culture - officiates its part in the french identity.

Importance in sharing food preparation methods and food rituals. Ties families and communities together.

France's acceptance of other cultures - interesting as often seen as quite nationalistic and xenophobic

Emphasis on what is seasonal and local

Great respect for food and their national cuisine

Some foods more iconic than others - wine, cheese, garlic

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The gastronomic meal should respect specific structures. This consists of an aperitif (drinks), a started, a fish or meat dish with vegetables, cheese and finally dessert and liqueurs

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The gastronomic meal, respects certain rules of what each course should include as well as aperitifs before followed by liqueurs to polish it off.
Gastronomes are traditionalists of food, as well as the importance of family friends and being together with people you care about, bonding over fine food

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Food is more than just sustenance, more a tool for communication and togetherness.
Links between food and identity of the area.

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There is a large influence on the togetherness of meals in France
Food is carefully selected and match with wines for enjoyment but also there are aims to select local ingredients.

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Adrià honours both his cultural origins as well as exploration through discovery (tomato sorbets, hydrogenated foamy soups and drinkable omelettes)

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-the separation of catalonia from the rest of spain in terms of culinary principle and dishes. further supports previous reading that cuisine is a distinct method with which one country and culture diminishes itself from another

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-the separation of catalonia from the rest of spain in terms of culinary principle and dishes. further supports previous reading that cuisine is a distinct method with which one country and culture diminishes itself from another

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'A glossing of regional differences into the diet of a single international region - the Mediterranean - runs contrary to the strong tradition of classifying a number of distinct culinary regions within any one country' - Bell and Valentine

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Catalonia used its cuisine to separate from Spain and associate more closely with the Mediterranean and Europe as a whole.

Traditional cuisine isn’t always good for tourism and a country as a whole. Catalonia’s cuisine at one point wasn’t highly popular.

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-Catalonian food was not popular with tourists
-seemed to act as a separate cuisine to Spain
-regained identity after the Fascist movement
-involved cooking food from the sea and the mountains as Catalan is located on the coast

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Regional and ethnical cook books which allow regions to get a glimpse and understanding of other region’s culinary practices.

Cookbooks have become more cosmopolitan, no longer about the art of translating cooking to paper, but about advertisement. The material in cookbooks, now is a part of a long and judgmental process, in order to best represent a culture whilst still appealing to the target audience. Meaning that more preferable common foods are featured, instead of more culturally meaningful ones.

‘Whole regional idioms are represented by a few “characteristic” dishes’ which are not the best candidates for that role.

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- Food in India is closely tied to the moral and social status of individuals and groups. It divides men from women, gods from humans and upper from lower castes. Food is believed to cement the relationship between men and gods, as well as between men themselves. Food is never medically or morally neutral
- Labour saving devices are agents in the service of an ideology of variety, experimentation and elaboration in cuisine that puts middle class housewives under greater pressure than in the past (Seductiveness of variety). Cookbooks aid to mask this effect
- The symbiotic differentiation of both class and cuisine that is flourishing in Indian cities is supported by changes in the technology and economy of cooking (e.g. implementing refrigerators, commercialization of agriculture and marketing).
- Restaurants, both humble and pretentious, have increasingly become arenas for the transcendence of ethnic differences and for the exploration of the culinary other.  These restaurants tend to parallel, in their offerings, to the dialectic of regional and national logics noted in new cookbooks. These twin developments sustain each other.
- New cookbooks initiate ways to consume leftovers intelligently and creatively (this under Hindu beliefs was originally considered a sin).
- Push for diversity skills comes from push from guests who want to try regional specialties, push from children, and push of ambitious husbands to display the metropolitan culinary ranges of their wives.cookbooks make this process seem a pleasant adventure rather than a tiring grind.

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Indian cookbooks were written in English reinforcing colonial barriers and segregating those who cannot read in English.
Often these recipes were written from outside of india creating a false sense of a national cuisine.
India found it hard to establish a national cuisine.

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- Inductive rather than nominal construction of national cuisine
- Organisation of cookbooks via themes of flavours, ingredients, processes, observances or mode of consumption
- Can result in strange grouping of dishes from different regions
- Menu concept in cookbooks (Indian not usually sequential)
- Attractiveness of variety within a meal -achieved by drawing from different regions
- Linguistic miss-classification with the spread of regional dishes and the construction of a new cuisine
- Use Indian as a label that broadly embraces other food cultures eg. Indonesian, middle eastern, Thai 'curries'

- Testing the national Indian food identity on a global scale
- Importance of specialisation and regional cuisine as well as identifying the overarching features shared by the nation
- How Indian cuisine is being represent and presented to an international audience via cookbooks

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-Cookbooks provide both instruction and methodology but also cultural background for a specific area/cuisine etc.
-they can also show class and hierarchy
-Norbert Elias: the civilising process, cookbook spread is important for this process to take place
-many issues lie behind the recipes in a cookbook e.g. ethnicity, women and domesticity and language
-Cookbooks appear mainly in literate civilisations, the display of class hierarchies is necessary for their general life
-cooking can be seen as communicable and expert knowledge
-at first only the aristocrats of society had access and ability to create and use cookbooks because of the expenses involved
-Imperial cuisines often looked at regional, provincial and folk recipes
-high cuisines often distanced themselves from the local sources and thus weren't a good reflection on the national diet
-Currently in Italy there is no such thing as a high transregional cuisine: nor is there really that kind of thing in any country
-India construction of national cuisine: postindustrial and post colonial process
-Indian cooking lies in moral and medical beliefs, nowadays starting to emerge as its own thing and not so much influenced by the medical/morals
-Culinary traditions are regional and ethnic
-Middle class urban women are producing the cookbooks recently in India (middle class is found in cities)
-Middle class is very large but comes together by its shared flavours and food experiences
-Cookbooks are very important for women in this growing class
-verbal exchange of cookbooks is also very common in India and plays a role in the spread of new food ideas and culinary techniques

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--Specific instructions and ingredient amounts ( codification)
--Canonization (recipe books)
-- Brigade system
-- Democratizing public access to french cuisine
-- Escoffier modernised Careme's culinary simplification
-- King of Chefs and Chef of Kings

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La bonne cuisine est la base du véritable bonheur.

(Good food is the foundation of genuine happiness)

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·      Writing down your ideas on certain foods allowed people all over the world access to your creations, revolutionised the cooking industry
- Michel Escoffier started this and he was the second Careme

·      Codifies the cuisine – simple yet specific

·      Restaurant business began after recipes were introduced

·      Brigade system – regularity in the restaurants

-      Order in terms of hierarchy and who reports to who to make it run smoothly

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Revolutionary in the codification and canonisation of French cooking. Incredibly influential in instating the brigade system which is now ubiquitous in restaurants around the world.

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Auguste Escoffier, a revolutionary culinary chef strived to simplify and quantify the ingredients and hence cooking process of French dishes similar to that of the famous chef Careme. With a scientific perspective of the perfect recipe, the restaurant scene which is associated with consistency and order, formed the fundamental basis of Escoffier’s style of cooking, whereby following his standardised way anyone could enjoy the perfect dish, but ultimately and most importantly, the culinary experience.

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- "this guy had a cover of the book tattooed onto his back" - we are born into an identity shaped by cuisine, which we choose to either reject or embrace - depending on the education, relationships, and travels we experience during our lifespan.

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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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Summarise the reading here...

...maybe 150 words?

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Summarise the reading here...

...maybe 150 words?

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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...

...maybe 150 words?

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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 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?

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The Birth of the Recipe | National Geographic

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thoughts, responses, ideas, examples...

[double click to edit]

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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?