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"These days, however, integration is everywhere — at least on the plate. Many of the most exciting French chefs are incorporating foreign ingredients into their repertoire with a newfound creativity and confidence."

- the idea of a pluralism in cuisine --> couscous on Michelin-starred menus

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Paris cuisine changing, new nouvelle cuisine.

examples of different types of cuisine in one of the most multicultural cities in the world

compared to previous times, incorporation of new ingredients has appeared in french cuisine

influences as diverse as the people

integration is everywhere

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- Paris is a diverse city, 'yet in many realms, France has been limited by its own xeneophobia'
- food is an important within paris as a means of intercultural encounters for example well respected restaurants serving traditional french dishes with middle eastern foods
- unlike the rigidity of french cuisine within the 20th century french cuisine is beginning to change itself
'.. there is a sense of pride in the way different cultures are finding a legitimate place in mainstream food.'

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Video link - 'Spain is Alive in You (Health & Care)'
- boasts Spain to be a place of relaxation and health (as seen through day spas, hotels, oils and products they use)

- Spain shown as a place that has the newest technology in healthcare (as seen through plastic surgery options, GPs, labs)

- nothing overtly on food on homepage??

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Spanish tourism portal

Saint Valentine promotion, ideas of what to do in Spain

Surprisingly nothing food or cuisine related on home page

Beauty treatments and massage prioritised over food...

Finally see a 'potato omelette' on the last tab of highlights section

Cultural calendar to show important culture event dates

In the what to do tab, more categories including gastronomy

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rice and beans
- rice rose to become an important staple over the course of the 19th century
- starting in 1840, coffee became the principal product of Costa Rican agriculture
- rice cultivated in the country is more expensive than imports from China and Japan
- the combination of rice and beans is a new dietary pattern that appeared at the end of the 19th century, cemented in the 1930s

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el gallo pinto- is a dish consisting of a mix of rice and black beans

the bean - the bean has been a basic staple in Central America since pre-Hispanic times, however it only became part of the diet in the 19th century due to the move from subsistence agriculture to coffee exports

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"[Food] is not only a collection of products that can be used for statistical or nutritional studies. It is also, and at the same time, a system of communication, a body of images, a protocol of usages, situations, and behaviour." - Roland Barthes

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Summation:
- Rice and beans (gallo pinto) is a relatively novel dish in Costa Riccan diets, but through historical events has been cemented as a national dish.
- Traditionally there was a distinction between indigenous community and Spaniards within Latin America made through differing staple foods (the Spaniards ate wheat and the indigenous ate maize, potatoes and other tubers) . Rice was not popular until the 19th century as the mixed descendants of Europeans, Native Americans and Africans began to gain a taste for it and it was beginning to be imported to Costa Rica.
-As coffee began to overrun Costa Rica's agricultural industry, production of traditional staples such as maize and grain declined. Changes to global economy and this agricultural transition in Costa Rica mad rice an economical import crop.
- Black beans, an important national dish for Costa Rica, and rice were not traditionally mixed and this was the invention of migrant Africo-Carribean migrants in the 19th century. As the price for black beans rose and the price of rice became increasingly more economical, the mixing of these two foods and hence  the creation of gallo pinto diffused throughout the working population of Costa Rican people.
- Unlike other national cuisines and dishes, like the French, where their popularity descends from top to bottom within the social pyramid, gallo pinto was a dish eaten predominately by the working class and migrants due to cheap cost of importing rice. Only was it within the twentieth century that beans and rice was conveyed to the peak of the social pyramid
- in the early 20th century it was imagined by politicians and intellectuals that Costa Rica was a white country, creating a disparity between Costa Rica's imagined European identity and its culinary identity. Refuting the traditional view that culinary identity is created from the top down.
-gallo pinto is an important symbol of Costa Ricas diverse and untied culture.

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MAIN POINTS:
- the peasants dish "gallo pinto" (spotted rooster) came to be a symbol of Costa Rican national identity
- due to economic necessity during the Great Depression the dish was accepted by the middle class despite its origins
- food must always be understood within the given social context --> foods do not have intrinsic significance but rather they are assigned by individuals
- representation --> foods and the methodology surrounding food preparation are considered signs by those who participate in a process of interactions that signifies the act of eating
- the food that had been consumed prior to rice included maize and beans
- migrant workers who came to build the first railroads in the eastern part of the country had a basic diet of beans, tortillas and sweetened water or sweetened coffee
- rice entered the country after 1870 when three groups of migrants arrived --> Afro-Caribbeans, Chinese and Italians
- this migration explains the patterns of rice consumption in the country (rice a dietary essential for the Chinese, an important complement for the Italian)
- gallo pinto differentiated rich from poor, slaves from whites and workers from employers
- today, having rice or beans at home signifies the ability to feed the family
- diverse factors such as climate, war, economy, politics and diplomacy changed the national diet

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Some summarising points

origins of spotted rooster  (beans and rice) investigated and how beans and rice came to become a part of national identity of Costa Rica

Costa Rica created many complex ideals and symbols to differentiate themselves from other nation identities. El Gallo Pinto served in public and private places, made of beans (normally black) and rice.

Costa Ricans also believed that to assign a food as a national dish meant that foods were endowed with significant social, economic, cultural and historical meaning

The choice of a national dish is frequently met with various levels of resistance. Social hierarchies and ideals of citizenship and equality arise.

Some factors that led to the decision of national dish included locality of ingredients, felt familiar with citizens, accessibility and price. Beans and rice are very common commodities; therefore rarely have shortages and price is very affordable.

The integration of rice as a commodity and its influences within the market for food experienced different dynamics through sixteenth century and onwards. Relatively new commodity.

Trade played a big role in the path of rice becoming very popular. Coffee industry was booming, and production of other previously popular staples decreased. Rice cheap import.

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Main points:
- La cuisinière républicaine illustrates the political significance of gender and cooking during the rev era
- La cuisinière républicaine was a book detailing various methods of how to choose, conserve and prepare potatoes
- the book outlines that cooking potatoes is a political duty
- the potato became a point of political discourse --> the finance minister Anne-Robert Turgot advocated for the potato as a way to diversify French agriculture (lessening the burden of poor grain harvests for peasants)
- the potato became a symbol of the new economic order
- texts such as La cuisiniére républicaine tell us about the changing political significance of gender and cooking
- the new national cuisine was imagined by some as the product of the humble, simple woman, which was in stark contrast to the Old regime's "elite male cooks"
- by others the Revolution meant males should continue to practise elite cuisine but aiming to serve the nation rather than the aristocrats
- "nostalgia" and "loss" in the nation --> a shared sentiment as the consequence of social legislation, food shortages and economic privation
- In the kitchen Jacobin politics elucidated many of the terms previously used that referenced the Ancien Régime --> e.g. à la reine (in the style of the queen)
- three culinary guilds: the caterers, the pastry cooks, the roast cooks
- the guild furthered already existing social hierarchies of sex and age --> the guild was an inherently male space

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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 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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thoughts, responses, ideas, examples...

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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 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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Summarise the reading here...

...maybe 150 words?

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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?