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pampille emphasis that is food is connect to place

the most interesting part was the le grand chef korean movie. the best moment was the final part where the two finalist complete for the grand chef knife.the final dish was beef soup. knowing that one of the judge was a japanese, one of the finalist decide to soy sauce and mirin in the final dish to impress the judge. this japanese judge was looking for a dish which made the last king of korean tear up when eating it. the other served rustic yukgaetang (spicy beef soup) which are eat by commoners. it was this dish where the king tear up and the dish signify the unity of korean people toward the nation. each ingredients in the dish instill some type of story and help him won the grand chef knife.

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"Grimodʼs complicated relationships with his family, his society, and the
gastronomic arts found voice in the funeral supper, where he orchestrated an evening that insulted his family, questioned social hierarchies and reminded all that death was the great equalizer."

catafalque - a decorated wooden framework supporting the coffin of a distinguished person during a funeral or while lying in state.
At Grimod's supper this replaced a surtout de table which was an ornamental centrepiece placed in the centre of a formal dining table.
(Context of consumption and its relationship to cuisine?)
Food as cultural currency and political critique.

Grimod travelled and "absorbed the ingredients and cooking styles" of the local regions  - he was a forerunner to today's Rick Stein's and other famous cook/chef's who make a business of importing local flavours and styles into everyday cooking.

Published Almanach des Gourmands  - "the Almanach was a reminder to the newly enfranchised that they needed to acquire cultural capital from members of the old order." (Relationship between food-social status-mark of sophistication; is this the formalisation of it? The mass dissemination/marketing of how to pretend to be an elite?)

Turn of the nineteenth century and the change in dish style and presentation - sampling of many dishes in no particular order - malleability of dining styles?

The popularisation of linguistic food terms - gourmand - in its initial conceptualisation was synonymous with glutton, whereas today is connotes a certain sophistication and sensual engagement with food.

...early relationship of food and theatre...similar to people like Heston Blumenthal? Masterchef's obsession with presentation?

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Grimod and La Reynières family complicated relationship may resulted Grimod creating "mad" theme for food such as the a course meal in black color only or an entire meal consist of pork. the awkward relationship also help Grimod to discover/explore and not restrain himself into exploring different dining art and style from different regions.

using his knowledge, he then created almanach to educate people of art of fine dining while he claim is lacking among the wealthy. almanach emphasis gastronomy and seasonal and include preparation/purpose for ingredient.

maybe his best achievement was to provide acknowledge/recognition to people who are knowledgeable in food which may be one of the driver in creating michelin guide book until modern era where professional food critics job has such impact in the dining world.

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Alexandre-Balthazar-Laurent Grimod de La Reynière notably transformed his dinner parties into something more than just food.
Word circulated regarding Grimod's dinner parties and became an item of interest amongst friends and family of those that had attended the first of these events.
These functions became about performance at the dinner table, e.g. an ominous set-up with black decoration and a judge present to scrutinise the guests as they dined. Running themes were also present within the meals, e.g. colour coding the dishes (using olives, caviar, chocolate, and blackberries to create foods "the colour of licorice and boot black").

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The one, the only, the crazy... the genius before his time

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Alexandre was arrested after "dress[ing] a live pig in his father’s clothes and seated the porcine amphitryon at the head of the table". But what does this mean? Amphitryon is a figure in Greek mythology, but the name doesn't seem to have any particular significance that I can see here...

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Timeline of Alexandre-Balthazar-Laurent Grimod de La Reynière:

1758: born to Laurent Grimod de La Reynière and Suzanne de Jarente de Sénar with disfigured hands, possibly due to Cenani Lenz Syndactylism.

1758-1775: general treatment as a grotesque creature unworthy of parental love.

1775: fitted with artificial hands crafted by Henri-Louis Jaquet-Droz.

1775-early 1780s: enjoying life as a “bon vivant”.

Early 1780s: a practicing advocate (lawyer).
February 1, 1783, 9:30 p.m.: the funeral supper. 17 guests plus a 25-year-old Alexandre.

1783-1786: continued hosting of controversial entertainments.

1786: arrested for dressing up a pig in his father’s clothes and seating it at the head of the table. Proceeded to focus more on the food than the dinner parties.

Upon the conclusion of his incarceration: travels intra-nationally and abroad learning about local ingredients and cooking styles.

1794: returns to Paris and uses his misleading birth certificate to survive the aristocratic purge.

1790s: has to work for a living. Continues his bon vivant living as much as possible while writing theatrical and other pieces.

1803: first copy of the ‘Almanach des Gourmands’ published. 20,000 copies sold!

1803-1812: total of 8 volumes of the ‘Almanach des Gourmands’ published. Restauranteurs and others invited to attend culinary evaluations in the family hôtel.

1812: the “vanguard of dining”, Jury Dégustateur, disbands.

Sometime after 1812: fakes his own death, comes ‘back to life’ at his own funeral supper. Retires.

1814: the invention of Alexandre’s style of meal presentation to his juries, i.e. (later) service à la russe, is falsely credited to the Czar ambassador to Paris (Prince Kourakine).

1837: dies.

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thoughts, responses, ideas, examples...

[double click to edit]

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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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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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Summarise the reading here...

[double click to edit]

...maybe 150 words?

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Summarise the reading here...

...maybe 150 words?

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thoughts, responses, ideas, examples...

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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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Summarise the reading here...

...maybe 150 words?

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Summarise the reading here...

...maybe 150 words?

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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?