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"Cooking French food for French people would have been laughable"

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It's interesting to see the transformation of traditional French culinary. French food today is not just produced by the French but they have expanded their concept of French cuisine allowing non French. Such as Daniel Rose, an American cooking at the Spring restaurant and James Henry, an Australian cooking at the Bones restaurant.

A well known Paris chef, Gregory Marchand went to London and America to do his training and brought a distinctively Anglo-American sensibility to cooking and hospitality.

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It's interesting to see that French food is not just produced by the French but they have expanded their concept of French cuisine allowing non French. Such as Daniel Rose, an American cooking at the Spring restaurant and James Henry, an Australian cooking at the Bones restaurant.

A well known Paris chef, Gregory Marchand went to London and America to do his training and brought a Anglo-American

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Q3. I guess my questions lay with the evolution of french cuisne past a point of constant formula. If the formula for classic french cuisine is being put in the past what makes french food french?
It is also interesting that with the creation and surfacing of nouvelle cuisine, the technique and taste of France isn't being limited to solely french people. The turn of French cuisine is very interesting but still maintains its roots- like a nod to the seasonal foods and terroir of a place.

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Can anyone save French food?
2014: French newspapers reveal: 70% of the restaurants in France were using ready- made meals.
Disappearance of raw-milk cheeses (less than 10% of all French cheeses are lait cru now)
Fall in French Wine cosumption
Strong invasion of Mc Donald
Appearance of young foreign chefs
Embracing of foreign wines
"They want Paris to be Newyork"
Bones: Australian cook
Roseval: Sardinian cook
Albion: chefs from English roots
Abri Japanese cook
Franchie: American cook
Verjus: American cook
Spring: American cook
Les enfants rouges: Japanese cook
Le Camino qui fume: American cook
French people adore to eat burgers with their hands
Michael Steinberger:
(Author)
"Au revoir to All That: Food , Wine, And the End of France".

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Question 5:
- the food as "alive" triggers the theme of renewal, and taking on tradition in an innovative way... these young chefs have brought more passion and zest into the culinary scene
- taking the idea of buying "local" to a whole new level for the restaurant Bones, whose menu changes DAILY according to seasonality, availability and relationships with vendors

Additionally:
"French cuisine no longer belongs exclusively to the French"
- Interesting how there is a pressure to be accepted by the French
- "I want to cook French for the French"

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Maria
Catalonian cuisine:
About 20 cooks
Some are farmers
Some recipes still ancient
Tradition, Landscape, climate and civilisations have impact on Catalonian recipes .

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Question 4:
- The content is relatable as I have travelled around Spain and noticed that the food evokes feelings of nostalgia and can be quite traditional
- I found it interesting how history plays such an important role in cuisine
- I can relate to the legacy of food, as I uphold the same food traditions that my grandmother had, that she probably learnt from her mother

Question 5:
The themes that this reading raised were...
- national identity
- regionality "local and quality ingredients"
- national pride/ culinary pride
- food and history as intertwined

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The Catalonian identity and how strongly they feel about their own identity is really striking. The pride is very intense, especially regarding their food and language. Seeing as Catalan food has been influenced by other cultures why do they feeel so explicitly tied to the food.

I do wonder why the sense of identity is so important to them and why they feel so detached from Spain.

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Maria
Main points of Culinary Nationalism
Pampille is the wife of a journalist and politician who owns a newspaper
Pampille writes about food culinary
Her opinion is to be nature and better to cook food in each region by taking the products of its land, for example to make fish we must cook fish from la seine
She also wants to cook for peasants and bourgeois not only for aristocrats
She wants that every region has its unique taste coming from its nature goodness
In the other hand the idea of savoir faire in the Korean series Le Grand Chef comes to contradict her idea in all means:
Good food is not related to good recipie
Everyone could choose to cook not only his country food and could succeed
You don't have to be Japanese to cook sushi
Also you could change recipie ingredients

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- There is more to a cookbook than just teaching readers how to cook a dish, it also links food to place and its particular taste.

Pampille's enthusiasm for food goes as far as believing that each dish transmits a landscape. In order to fully appreciate a dish, she states that consumers must be at the place where the ingredients originate. Interestingly, she believes that its more ideal if the consumer is actually born at the place of where the food originates.

However, in the 21st century, due to the rapid and reliable transportation and technology advancement, the political and geographical boundary is blurred.

- “So long as you keep your
feet planted in the techniques of Japanese cookery, new
Japanese dishes can be created anywhere in the world”.

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Q3. I disagree with the point that to truly understand and enjoy a meal one must be in the exact location in which it was made. It is true to some extent but also, as long as the dish is made with the correct ingredients and is well made, then the meal can have the effect to take you BACK to  where it is traditionally from and remind you of its heritage especially when it is made away from the normal sites.

The points about 'imagined countries' being a construct of recipes and dishes is very interesting. The fact that a dish can induce a memory or thought of a nation, rather than region, even if it is made with dissimilar ingredients than what it is traditionally made of shows the true power of technique- which the French have honed and exemplified.

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Question 4:
- I can relate to Pamipille's discussion on authenticity, and how "the meal has to be consumer in the right spot" to have the true experience. She says that "the consumer" must travel, and I can relate to that through my own travels, where I have developed a greater understanding of regional foods based on the ambience of a place. Only then can you really immerse yourself in the food, and understand its origins and history.

Question 5:
- This reading engages with the debate of authenticity, as Pampille believes "you really have to be born there" for a true appreciation
- This reading also advocates for the French cuisine, and attributes its success to its structured system, one that "travels easily"
- Lastly, the reading delves into identity politics, and nationalism, yet also considers how "the further we are from the origin of the product, the more likely we are to associate the place with the nation, not the region"

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Maria

Grimod de la Reyniere
Family background: elevated by Louis 14 from the Bourgeois Grimods into The Grimods de la Reyniere.
He was a gastronomy critic.
Antoine had a rebellion against his parents , injustices, high society at the time.
Along with arriviste status came wealth and the family owned the HOTEL GRIMOD DE LA REYNIERE.
THE HOUSE WAS VERY CHIC.
He was born with abnormal fingers.
His mother had shame and soaked herself in a whore life.
His father helped him until he became educated in gastronomy and literature.
He invented Almanach des Gourmands that contain 8 volumes about gastronomy and the art of dining.

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It's interesting how Grimod innovated the idea of serving one dish at a time (service à la russe) rather than the traditional way of having it served simultaneously with no specific order so that the diners would be more focused on each dish

Also, it was very theatrical. He faked his own death and hosted a funeral supper after his last publication Almanach. This is interesting considering after everything that he has accomplished and his passion for gastronomy.

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Question 4
- Relates to my knowledge of theatre and performance as Grimod seems to use his dinner parties as a "stage"

Question 5
- Shows how food can be political: "[the] use of the table for social and political commentary" (page one)
- The relationship between "food and performance" can be seen through these dinners that Grimod hosts, which serve as a platform of expression

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Q3. The discussion regarding  art as food/food as art is a very modern idea, something which we see increasing in recent days is very interesting.

The aspect of putting politics in focus with the expression of food and how it was used in his community is something we see a lot in years after.

The regard of a 'gourmands' opposed to a glutton is again something modern, however the term 'gourmands' has been replaced by foodie but the premise of the idea still stands and is as strong as ever.

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DAY 3: Parkhurst Ferguson, P. 'Culinary nationalism' 

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DAY 3: Parkhurst Ferguson, P. 'Culinary nationalism' 

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

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

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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: Steinberger, M. 'Can anyone save French food?' New York Times

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DAY 8: Steinberger, M. 'Can anyone save French food?' 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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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?