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Spain's tourism Website

Highlights Spain's most famous dishes in own special page

Shows off different upcoming event and festivals

Getting across the fact you can have cheap medical procedures in Spain with nearly all of the cast being female

A very interactive website with many different options for looking things up about Spain and its regions

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The website is the "Spain's official tourism portal"
Features
- HIGHLIGHTS of Spain (carnivals and festivals, museums, castles, cuisine)
- ACTIVITIES - a link to a search function that allows you to find activities in specific regions, and tailor your search to areas of interest such as nature, gastronomy, shopping, culture and tradition
- ARE YOU INTERESTED? articles on specific areas of tourism e.g. travel tips, travelling to inland Spain
- DON'T MISS sporting events, carnivals, celebrations, attractions

In regards to food and gastronomy, their page on food includes information on:
- The mediterranean diet (marketing their diet as healthy, delicious and includes their award for UNESCO Intangible Cultural Heritage Destination)
- Tapas (described as traditional, delicious)
- Haute cuisine in Spain (recognising Spain's current leading chefs and restaurants)
- A search function that allows you to select a particular region and find out specific information about the ingredients and dishes of those regions
- An extensive list of Spain's wine routes

Reflections:
- Drawing on ideas learned about in the lecture on 20th century Spain after Franco's dictatorship, the narrative of the website seems to be consistent with the idea of Spain being a sum of all its regional parts
- A focus on the diversity of not just gastronomy, but climate, traditions, culture and events in all of its regions, and this makes Spain an exciting destination

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“Paris is entering another culinary golden age, only this time with influences as diverse as its people” - Gollner

Talks about kebab sandwiches, to which there is a French name - grecs

Locals also eat spring rolls, falafels and couscous which shows the culinary diversity in Paris

He says that integration is everywhere on the plate in Paris today, and migrant dishes can be found in top French restaurants with Michelin stars

Paris is a very multicultural city with a third of the residents an immigrant or first generation

Mentions that France is very xenophobic and that restaurants are one of few places where it is being embraces, and says this can give Paris more of an open mind and become forward thinking

Gives examples of “expansive French cuisine” restaurants, something to which he thinks shows that xenophobia isn’t as intrinsic to Paris as people think

REFLECTIONS

This reminded me of the Lecture on Friday with Lara - talking about the influence and impact of migrant cuisines and how to navigate multiculturalism, also how she mentioned that sometimes embracing diversity info is not reflective on embracing diversity  in the broader community which is something that I think Gollner talks about in Paris.

The questions I have is how is multiculturalism viewed in Paris currently?

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Spain’s tourism website features festivals, art, sport, natural and built environments (e.g. mountains, old castles) and of course its food

There is practical information on the website about weather, embassies and the like and also an option to search for things to do by your age, and even includes a LGBTQI travel page

They advertise traditional markets and their wines on the food page as well as an option to discover local dishes from the regions that you will be visiting

Food was not on the most popular searches list

There is an event “Forum a Coruna” in March where A coruna is “set to become Europe's premier culinary capital when it hosts this forum featuring some of the world's most prestigious chefs.”

Their themed tourism page does not had a food theme

On its page “10 most famous recipes from Spain” none of the are la Jolla podrida which is interesting as this was chosen as its national dish

On this page however they point to each dish’s regional origins, reflective of the idea of Spanish cuisine being a sum of all its regional parts

REFLECTIONS

This just reminded me of tourist websites I’ve been on before and nothing stands out as odd or unusual on it

It does make me want to go to Spain though!

The high level of focus on regions strikes me as interesting and relates to my newfound knowledge of the importance of regional diversity in Spain

This reading didn’t really trigger any questions for me except where to get more information about Spain?

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Standardising a national dish specific to that region allows for social, cultural changes within a country the Costa Ricans using el gallo pinto shows this as it went from a dish eaten by peasants to a national dish eaten by all classes and brought tourism with it creating economic favour for Costa Rica.

Wheat was the main grain of choice as it allowed separation of the other (other being the natives) natives chose the alternative of rice due to growing conditions with the Spanish soon following ordering rice to be harvested instead of maize to ensure there was enough food produced.

Afro-Caribbean influences of rice and bean dishes due to workforce immigration-  brought new recipes to the country allowing for Costa Rica to adopt new flavours and food creating a fusion food of different cultures and identities

National cuisine develops ground up, National identity does so top down

Thoughts

The reading seemed to emphasise the idea of social change coming from the introduction of migration and distancing oneself from the other from yesterday’s lecture and how a national dish can be part of the country’s identity through foreign influences and taking advantage of the geopolitical sphere of the time. Such as rice being used as a staple food overtaking maize

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Main points
The emergence of gallo pinto as a national dish created tensions between its place within the social hierarchy and ideals of citizenship and equality

Brought food from the popular sector to those higher up in the social hierarchy

Goods can be used to renegotiate social relations with the goal of sublimating the differences in lifestyle between the rich and poor as well as between different ethnic groups

Consumption of rice and beans was a result of social and economic factors

Dietary preferences are constructed according to social and cultural rules

Trade and economic crisis was a major driver in the increasing acceptance of this as a staple dish, particularly after the First World War

Uniqueness of food as a symbol of national identity

Cuisine develops from the ground up, unlike many other symbols of national identity which are imposed from the top down

Therefore domestic consumption of food can be very telling of a nation's constructed identity

Gallo Pinto was the result and clear expression of hybrid culture in Latin America

Influences from Caribbean, Italian and Chinese migrants

Driven by import and introduction of rice from foreign sources, and adding on to existing staples such as maize

Thoughts
- I liked how thoroughly this article analysed the history of gallo pinto and clearly explained the social, political and economic factors that drove its popularisation and acceptance as a national dish. I would not have thought that a dish that simple and straightforward would have had such complex roots
- This reading reinforces what we've talked about so far, regarding the power of food to distinguish or unite social classes, and construct a national identity

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-Specific Costa Rican cuisine to distinguish themselves nationally & the universally imagined national dish is el gallo pinto (despite it being a national dish of near by nations it is prepared differently)
-Eating it is a national standard, indicating foods have social, cultural, economic and historical meanings
-Went from a peasant dish to one enjoyed by all to being the national dish (observed even by tourists)
-"Folkloric symbol" = availability to be appropriated-
-Gallo pinto relies on rice and beans
-Rice came in 16c through colonial agricultural systems
-Rice originally lagged behind wheat on importance as wheat allowed the Spanish to eat differently to the natives (who ate maize, which was harvested by both)
-Only in the hot country did natives have a motive to adopt rice as maize didn't grow well
-Spanish issued orders for rice harvesting due to an agricultural program to ensure food for the hungry, residents would be jailed for disobeying
-Food shortages lead to the importation of rice and eventually was introduced to local food culture
-19c big export is coffee and rice & beans can't compete
-End of 20c, rice was the biggest import and its cost fluctuated over time and in different regions, but was soon  affordable enough for all
-Ethnic migration in 19c explains why this was when rice became a staple and it is likely gallo pinto resulted from Afro-Caribbean food  (rice and beans together present at working camps on railroads)
-National cuisine develops ground up, National identity does so top down
-diet can change around events and celebrations
-"food can be used to renegotiate social relations"
REFLECTIONS
I found it interesting how multifaceted a dish can be and what goes into its creation. A question I have is to understand more about the idea of cuisine being built up but identity being imposed down. The thought that food can renegotiate social relationships reminded me of today's class when we talked about how social changes can cause culinary ones (e.g. Greco Arab Conflict and European embracement of Pork). It reminded me of how my own Nonna uses a combination of ingredients from multiple areas to create her own unique dishes.

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SUMMARY MAIN POINTS

- During the French Revolution, “foods signified social hierarchy and political tastes” masculinity and “elite” male cooks connoted “aristocracy and luxury”, whilst femininity and female domestic servants and cooks symbolised “simplicity and economy”. These associations proved to be problematic for both females, who were limited to private domestic service, and for male professionals who were much more likely to be convicted of anti-revolution crimes by the revolution tribunal than females who were given leniency.

- Male authors of culinary publications associated women’s work with the qualities of healthfulness and thrift, which then carried through to be the foundation of the new regime’s progressive and natural cuisine after the revolution, despite male cooks still dominating the marketplace, with female cooks typically signified with ‘low cuisine’.

- A new space emerged in France after the revolution with new national discourse on food allowing male cooks to become ‘independent entrepreneurs’. Food and dining became accessible for the public, not just the aristocracy, however a woman’s place in society became more cemented with the ideology of ‘domesticity’, and so they became excluded from labour within public dining establishments.

QUESTIONS:
Where did these new foundations lead France's culinary scene and in particular women's roles in society into the 19th Century?

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Main Points

By writing down how to cook the recipes were made available to everyone. Due to the cooking guilds in France the recipes were only known to those in a specific sphere but now people all over France new and could start to revolutionise cooking.

§  -The introduction of potatoes brings with it new economic and social order This allows for women to become more part of the culinary sphere. People now have a sustainable food source for hard times bolstering the thought of the revolution for the people by having the humble potato as a symbol of change in the country.

“Potatoes came to symbolise the new economic order promised by intellectuals and politicians alike”- 302

-The recipes show the changing times in French cuisine as they are the most efficient and cost-effective ways to prepare meals and also have a viable way to make it last for as long as possible. The potato symbolised the joining of classes having both use potatoes for various uses. The rise of women to power in France through the bridge of cooking

-Who should prepare the revolutionary cuisine?

-Post-revolutionary cookbooks promising to educate women on different styles of cooking whilst others thought that males should keep their roles as the high-class cooks to an elite whilst integrating women into the cooking scene with basic recipes, allowing them to take over the domestic cooking scene from men.

“female cooks signified the deprivation of the war years more than they represented the simple, natural and republican cuisine of the early 1790s.

Thoughts

With the power of the revolution women were given a chance to amerce themselves into the French culinary sector through the works of authors of cookbooks allowing them to share in part with the male chef scene, only with basic recipes though which used the most cost efficient ways of cooking. With the political sphere, we see that politics plays a dynamic role in the way food in cultures can change and give way to new ideas.

However, I still see this transition in culinary spheres especially in countries such as France where there is still a male dominated chef community which is shown in media today in shows such as Masterchef and MKR with mostly male judges.

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a cookbook marketed to women about how to prepare potatoes

written presumably by a women (it has no author) has a strong male voice in the form of an editor

perhaps tried to educate women on “their duties”

Potatoes “symbolised new economic order” and popular because:

cheap, heavily promoted, and better yields in harvest compared to grains

Gender in cuisine: males = aristocracy, luxury / females = economy, simplicity, and the impoverishment of the war years

“The literature of exile, nostalgia and loss" can construct a cuisine

e.g. Indian cookbooks speak of the lost great eras of the past and how to preserve traditions

females had no major roles as culinary authors but were consumers and cooks

“social hierarchy in elite cuisine”

linguistic shifts away from the monarchy to the republic

1789-1805 cookbook titles became more patriotic and feminine

most fail to record such shifts in language - one author first bucks this trend, but changes after the execution of the King, highlighting females’ role in creating the “republican cuisine”

Public cooking reforms to abolish guilds (which have sex and age hierarchies) so as to hold both men and women equal (still barriers to overcome)

As men went to war as soldiers or chefs females filled the spaces left in kitchens

foods highlighted your political position and place in a social hierarchy

e.g. restaurants with foreign languages were forbidden, restauranteurs generally targeted in police records from the era (which show they were mainly male)

REFLECTIONS

I learnt about gender and cuisine and found it interesting how much influence politics has over food. I can relate this to Italy and the influence fascist politics had on food. As far as remaining questions - what happened next? How far is there left to go for women in the culinary arts? The readings made me think perhaps Remy in Ratatouille was a reflection of barriers in French cooking - past and present.

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Main points
The French Revolution brought about a lot of social and political changes that influenced the way cooks operated and were perceived by the public.

Use of language in naming and describing food was strongly tied to the new regime, with the elimination of monarchial associations

Suppression of the Guilds led to a greater emphasis on the free market, rather than the old structure of the patriarchal household

Emergence of Republican cooking (la cuisinière rèpublicaine)

Disdained extravagance in favour of simplicity

Promised to remove privileges and thereby empower female cooks rather than male cooks who had long been associated with aristocracy and royalty

Transforming gender ideals

Women associated with healthfulness and thrift (in the 1780s and 1790s)

Women gained a greater role in the creation of a republican cuisine

However, men still continued to dominate public cooking throughout the revolutionary era

Significance of food and language in the Revolution

Revolutionary legislators were highly attuned to the symbolic value of food and tastes

Foods signified social hierarchy and political tastes

Thoughts/Interesting takeaways
- I found the political nature of food and dining establishments quite fascinating. It was harder to grasp because I don't have much context about the French Revolution and French history, but it seemed like political changes did manifest itself in culinary culture
- Based on what I have seen in the media, it appears that French cuisine and cooking is very much still dominated by men (at least within the public sphere)

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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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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 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?

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Summarise the reading here...

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thoughts, responses, ideas, examples...

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Summarise the reading here...

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Summarise the reading here...

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...maybe 150 words?

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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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thoughts, responses, ideas, examples...

[double click to edit]