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- France is sourcing their meals other sources and serving meals that were ready made and produced offsite
- The problem is that they are serving 'French' food that is not being made by French chefs
- Paris shows signs of renewed cuisine by training Young foreign chefs

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Interesting

Publications such as Omnivore and Le Fooding have been drivers of the Bistronome Food Revolution in Paris

All but one of the chefs mentioned in the article are men

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Summary

French traditionalism with regards to the preparation of their cuisines has diminished in the past few years, with 70% of their restaurants serving already-prepared meals produced in offsite industrial kitchens.

However, through unexpected young foreign chefs, Parisian cuisines have recently started showing a sign of resurrection and reinvention, with chefs arising from all over the world such as, America and Australia.

Through a constantly changing menu based on the available local produce at the market, these chefs instil originality and resurrect traditionalism in French cuisine, "reviving an artisanal spirit that had largely vanished from French food culture "

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-American who serves gourmet burgers from a food truck [Le Camion Qui Fume]
-was written in Le Fooding and immediately gained popularity

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Daniel Rose
American chef cooking French food

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American influenced all-day cafe
Gregory Marchand

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Bones Menu

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Summary
- Decline/weakening of France's culinary tradition since 1990s
- Now, Paris seems to be reinventing its culinary scene with young foreign chefs who are trained in places like New York and London
- Cultural movement led by young restaurantgoers who are looking for menus changing by seasonality with an emphasis on relationships with suppliers of ingredients (artisinal approach)
- Upscale fare at affordable prices
- Parisians are increasingly interested in modern American food

Thoughts
- It's interesting to see the French broadening their concept of French food, and being more willing to embrace food from different parts of the world
- Perhaps this is a trend happening around the world in the younger generations right now - embracing foods from different cultures and incorporating it into one's own cuisine/diet

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- The website is about different culinary associations across Catalunya.
- Different chefs from different regions can contribute to the blog style website and promote traditional cuisine, ancient recipes and cooking techniques.
- The associations consist of criteria that chefs must have in order be considered an "expert".

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- Associations of chefs who aim to share their knowledge of food and their knowledge of local ingredients, particularly food throughout history in Catalonia

- Aim to continue and support the legacy of regional cuisine in Catalonia, through ancient recipes and cooking techniques

Barceloneta Cucina:
- Culinary association that consists of several different restaurants located in Barcelona
- 'Intention of this association is to highlight, defend, recover and promote the cuisine and produce of this seafaring district'

Tarragona Gastronomica:
- Knowledge of 17 of the best chefs in Tarragona, which have created the first association in this area of Catalonia
- Association has become a culinary reference point for the particular region, with a criteria system for restaurants and chefs in the area to become a part of their expert list
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Catalonian culture resonates within the cuisine's that are consumed. Catalonian cuisine posses historical significance, in the sense that it narrates the history, legacy and past civilizations that have influence the ingredients, preparation and presentation that go into each dish.

Through "Cuisine groups" Catalonia aims to preserve such rich traditions and methods of food preparation throughout their country.

The Cuina Volcànica

Comprises of 15 restaurants in the region of La Garrotxa.

These culinary venturers aim to bring together places that seek to preserve regional recipes as well as utilising local produce.

Instead of preserving such traditional dishes, The Cuina Volcànica, seeks to reinvent and adapt to these cuisines to better suit todays "most modern culinary trends".

The Col·lectiu de Cuina la Ràpita - Delta de l'Ebre

Seeks to improve the economic sectors, in the sense that, services and quality are built upon through creativity and innovation, as a means to emphasise the significant value of tourism and gastronomy.

15 restauranteurs from Sant Carles de la Ràpita and 15 food producers from the Terres de l'Ebre all aim to improve such economic sectors.

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Tarragona Gastromica
-includes 17 of the best chefs in the area
-defend local produce

Osona Cuina
-group that includes a dozen resturant from the distroct of Osona
-Offers the possibility of a series of routes that combine tourism and the gastronomic experience
-local cuisine includes game and pork, cured meats and sausages

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-      Placing a focus on the products of the land instead of the dishes they are used to create, as the building blocks of Spain as a culinary country should be emphasised through ordinary kitchens instead of the fancy chefs in modernised restaurants of Spain

-       Pampille emphasises the experience of the dinner not just what the consumer is eating but where and how they are consuming it

-        ‘Seek a sense of particular tastes and foods and places and how they fit together’

-       Food in France became French food, the expression forms part of an identity that has been culminated from a perception and exclusivity of French food

-       Despite Pampille’s rooted thoughts of culinary habits built from the products of the land and based on the notion that one must embrace the food of their homeland, modernized cuisine and travelling culinary experience have become prevalent in the gastronomic world of the 21st century

-       Identity accommodating change

-       Authenticity is not necessarily associated with physical food itself but more the idea and identity that is associated with a particular dish or cuisine

-       The French made cooking into a competition

-       Language of economics

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Summary:

Recipes are considered to be primary indicators of a nations identity and a staple to the unity of ones "culture".

Recipes establish a sense of place, to a nation and allow for distinguishable recognition to be developed when comparing or seeing a certain dish, allowing an individual to immediately assume the origin of a particular dish through the codification of recipes.

Codification allows for easier preparation of cuisines, as it creates a sense of identity towards the recreation and the dish itself, allowing for it to be established that there is a main way of creating a particular dish, thus establishing that that is the traditional way of preparation throughout the nation of origin

"National dishes" need not be of an elite status or specific region, however an interwoven piece that crosses class and regions, thus, one's national cuisine endorses harmony, bringing together "regions and nation[s], left and right, old and new".

In our twenty-first century, culinary nationalism has evolved disbanding geographical and political boundaries, greatly due to evolving modes of transportation and technological advances, further unifying regions, establishing a better sense of a "nation" as a whole.

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Interesting:
'Pamille' aka Marte Allard Daude focused on the female discourse of culinary tradition and the regional dishes that made up french cuisine. This is in contrast the male writers such as Grimod, who centralised French cuisine to Paris.

Culinary nationalism:
how recipes are tied to identity

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Summary:
-  Talks mainly about how food ties to place

-  Sense of place is conveyed through recipes, not simply the preparation or ingredients of the dishes.

-  It is also important for nations to be recognised as they are everywhere they appear, for example, Japanese cuisine being known as Japanese cuisine

- This is achieved by codifying culinary preparations and recipes so that they are identical anywhere and recognised as one complete nation
- 'Most countries propose culinary distinction as a marker of identity
- 'Landscapes transmitted through an exquisite dish

- The link between French history and cuisine is strong

-  Cuisine and food brings together regions and nations

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Summary
- Recipes are important indicators of identity: practices of cooking the food, life associated with that food, what is appropriate, sense of certain tastes/foods/places and how they fit together
- Dishes transmit a landscape: consumers travel to eat food in certain spots, ideally are born where the food originates from (understanding of history/authenticity; making a recipe a "good read")
- French cuisine is highly portable as it isn't so deeply tied to place (codes define the cuisine)
- The question of new vs. old, and innovation vs. tradition: French cuisine does well in translating exotic lexicon into familiar words
- Nation as an "imagined community": link between cultural and culinary
Thoughts
- I've never really considered how food and cuisine are so deeply linked to place and tradition as a result of social constructs related to the desire to understand and recognise a national identity

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PIG IN A SUIT

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- Grimod was a critic
- His book series codified dining experience
- His family was upperclass, however he opposed their values and way of life. The Funeral Supper was an insult to his family. Questioned social hierarchies
- He wanted to share French cuisine with those of lower class, throughout releasing literature and reviews
- His work was not longer unique due to the competition of critics

Most important because.....

- He broke social barriers and made French cuisine accessible to people of different class.
- He showed that French cuisine was not only the taste, but also the experience

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-       Known as the world’s first restaurant critic, Grimod’s quirky and unconventional reputation saw him host unconventional dinner parties

-       Grimod was born with a disability and shunned from his family however not submitting to such shame, he channeled his emotion into politics and food

-       Grimod was arrested for the antics at one of his dinner parties and upon his release began travelling the world, refining his palette through several cultural cuisines and business ventures

-       He then returned to France where he became involved in the idea for the first food literature where restaurants would be reviewed, recipes made available to not only those able to afford to dine out and breakthrough ideas in culinary

-       All eight volumes of his guide allowed the social barriers of haute cuisine to be broken and therefore offered such experiences of the lavish lifestyle to those with the lacking financial required for such cuisines

-       Service à la russe: Grimod was the first person to suggest such a serving style for food where the guests would enjoy a single meal at a time. He began this in the hope that their attention would be able to focus solely on the meal which could be served at perfect temperature and timing

Thoughts and Ideas:

-      Grimod assisted in changing the stigma of the meaning of glutinous and instead encouraged the indulgence of food and large amounts of it

-       The space in which you eat can also impact the way you see food and the way you either enjoy or find it not pleasurable

-       Food is also about an attitude and a confidence

-       Even though Grimod’s methods of sharing food with others were dramatic and eccentric his passion for the food really allowed a new perception of cuisine throughout France

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Reading A
Thoughts:
Grimod's series 'Almanach' of books was an attempt to codify the dining experience and educate the bourgeoisie.
This draws similarities to Careme, who codified processes of cooking French Cuisine

Interesting:
Grimod, despite being born with a disability, was known for hosting events including the macabre themed 'Funeral Supper'.

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Summary

Grimod was from a rich aristocratic family but felt different to his family due to the physical appearance of his hand and his republican values and desire to not conform to social expectations

Hosted a “funeral supper” which opposed his family’s values and social hierarchies, and other controversial entertainments

With the Revolution, Grimod moved away from Paris and explored different culinary landscapes and styles

Saw materialism in French society and felt that the public needed access to culinary guides, leading him to issue Almanach des Gourmands which detailed different food preparations and how to best host a dinner party

Aimed to guide people into thinking more deeply about the “Art of dining”

Thoughts

The story behind Grimod highlights the importance of travelling and exploring different cultures and their cuisines to broaden one’s understanding and appreciation of food generally

It is quite interesting to think that fine culinary culture was only present in the upper class, and that the publication of a written culinary guide had the power to influence this and empower more people to truly understand and enjoy fine cuisine.

In today’s world, I feel that this process of giving more people the tools to really enjoy food is continuing, with top chefs releasing cookbooks detailing the processes behind their recipes, and an increasing number of recipes available online for free

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Summary:

As a means to insult his family from which he somewhat detested, Grimod hosted a "Funeral supper",  as a means of questioning the social hierarchies, in such a spectacle he states that "death was the great equalizer"

When revolution struck, Grimod travelled away from Paris and in doing so was submerged in different cultures and cooking styles, thus further pursing his gastronomic education.

Coming back to Paris followed by the passing of his father, Grimod took it upon himself to seek employment in theatrical reviewing and other writing, leading to what he would best be known for, educating a community of commoners and wealthy men alike, the art of fine dining, thus establishing an appreciation for cuisine to a broader community.

By conducting a review of individual cooking styles and preparation, critiqued by a panel of 12, Grimod provided individuals success in the culinary world, or ended their career.

Grimod, unfortunately exterminated such means of critiquing, that he so single-handedly invented, due to its increasing popularity and mimicry from other individuals.

Interesting points:

Fine cuisines and the appreciation for fine dining only existed within the inner circles of those wealthy enough.

If it weren't for Grimod, appreciation of such culinary preparations would have remained within the workings of the elite.

Thoughts:

This reading reiterates the example of culture and diversity in contributing to understanding and developing an appreciation for fine cuisine, in the sense that Grimod developed such an understanding by travelling away from Paris, actively developing his ideologies in relation to gastronomy.

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-Grimond hosted controversial entertainment until 1786 and in particular, the Funeral Supper.
-He published 8 volumes of Almanach des Gourmands.
-I learnt that dropping the 'de' made Grimod a bastard under French law.

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Day 2 Reading A

·      This reading is about Alexandre-Balthazar-Laurent Grimod de La Reyniere who was a lawyer and theatre critic.

·      Was known for hosting bizarre entertainment events, one of his most notorious was the “funeral supper”, which insulted his family. He had complications with his family relationships.

·      He dressed the room in all black, as well as providing black coloured foods including blackberries, truffles, raisins.

·      Dressed a pig as his father and placed it at the head of the table

·      He released a book series, that included 8 volumes between 1803 and 1812. Some were about Parisian gastronomy, others included political topics, recipes and other culinary topics such as table preparation and host duties.

·      He was one that introduced elite dishes to a wider audience and thus they were able to survive and become well known

·      His books allowed his to “launch modern attitudes towards the pleasures of the table”

·      He reviewed dishes, cuisines

·      Eventually his work was no longer unique because other people were reviewing and it became a competitive field.

·      It’s interesting why he would dress a pig as his father, and how did he come about with that idea

·      Yes, he had complications with his family, but what would make someone want to insult their family by holding a supper indicating death

really

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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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Summarise the reading here...

...maybe 150 words?

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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?