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- examples of 3 different restaurants in Paris
- all owned and run by non-French people
- very innovative and inventive takes on French cuisine

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- Luxury restaurants and chefs/cooks are emerging and taking control of french culinary traditions, making it their own

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- shocked by the amount of prepackaged or off-site made in french restaurants
- reinvigorated by the new way of french cooking and non french chefs into the french market

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-Unesco designated a 'gastronomic meal of the french'
-james henry opened a restaurant called bones in paris using french products and churns his own butter
- roseval was opened and known for its wine in belleville

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-French cuisine is hierarchical, starting from "washing lettuce in the basement"
-American start straight away into cooking meals
-French cooking lacks freedom when compared to the "autonomy" of the American restaurant
- Daniel Rose: "Most French chef in Paris"
- Rose believes he is "answering to a higher authority: Escoffier"
-Kristen Fredrick brought American hamburgers and food trucks
- Fredrick noted that several restaurants most popular dishes were burgers
-Fredrick brought food truck which immediately received write ups in Fooding.
-Fredrick now attempts to bring Chinese to Paris

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-  Catalan cuisine lives on through the conservation of ingredients and cooking methods passed down through generations of Catalans
- The conservation of these recipes and techniques is overseen by groups of chefs, restaurants and sometimes farmers.
- Groups base their gastronomic offerings on locally sourced cuisine.
-The groups number roughly 20 and are separated across Spain
- The groups promote traditional cooking and the use of ancient recipes and even the use of traditional and classical utensils in food preparation
- The groups promote a solid identity as Catalan rather than the Spanish identity

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·      Culinary nationalism

·      Recipes as primary indicators of identity

·      Cookbooks set standards, define what belongs in what category eg. why we think something is French or Italian

·      Recipes are not just there for cooking but also for the enjoyment of reading, to get an idea of different tastes/senses, what goes well together

·      Les Bons Plats de France: cuisine regionale – a cookbook that came out after WWI

-       Written by Marthe Allard Daudet (Pampille), wife of famous journalist and politician, Leon Daudet

-       Her recipes aimed to preserve tradition, didn’t want to lose identity after war

-       -Believed in a strong link between history and cuisine eg. animals used in traditional French cooking often appeared in fables and historical texts

-       Wanted women to remain the cooks and inventors of these traditions

-       Believed Frances history was to be seen through traditional family cooking not what was being prepared in fancy modern restaurants by male chefs

-       She published dishes from all different parts of the country that suit all different classes

-       Believed food has to be consumed in the right spot, the landscape matching the food

·      Culinary nationalism still alive today but changed by ability to travel and encounter different cultures

·      Ability to travel enhances distinction between different cuisines and pinpoint them to different places

·      These days countries mush balance their own culinary traditions and history with new and innovative creations

-       Competitions such as Bocuse d’Or support this by having chefs from different countries compete, having to be innovative and creative in the cooking

·      Japanese chef Nobu Matsuhisa believes as long as you keep traditional ways of cooking you can invent new ones

·      French cuisine has become exotic and palatable for people everywhere

·      Korean film Le Grand Chef based on a competition between chefs

-        Show how cuisine can represent history and identity, certain tastes belonging to certain places

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·      Alexandre-Balthazar-Laurent Grimod de La Reyniere 1758-1837 was the founder of French gastronomic writing and the worlds first restaurant critic

·      The 25y/o lawyer and theatre critic was acclaimed for his outlandish dinner parties known as the “funeral supper”

·      Came from a background of nobility, however the family outlived their wealth and continued a privileged lifestyle

·      His “funeral suppers” were an orchestrated and theatrical performance questioning social hierarchies and equality through death

·      The “funeral supper” was a blunt mockery of Versailles and the bourgeoisies. He often played subversive games on his guests who later regarded him as mad

·      The foods supplied at the “funeral supper” was an exhibition of quality and colour

·      After going too far at one of this parties he went into the business of food and trade with his father. This opened him up to a culinary education.

·      In the 1790’s in the thick of the French revolution, Grimod still intended to live an indulgent culinary lifestyle. However, shifted to the education and literature of fine dining

·      Intending to educate the wider public about the elitism of fine dining, Grimod published ‘Almanach des Gourmands’ which covered topics from seasonal delicacies, restaurant reviews, appreciation of the table, preparation, host duties, and discourse.

·      As such, he revolutionised the way formal dinners were composed and orchestrated. With particular focus on plating and presenting food rather than banquet style meals.

·      1812 was the last issue of Almanach

·      It is called a funeral supper because he staged one last party where his guests were deceived to think he was deceased. Guests arrived to the funeral supper with a coffin in the dining room. During the meal Grimod arose from the dead much to the shock of his patrons.

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- Appearance was very important (spread rumours to justify son's deformity)
- although Grimod had a hatred for his father he rejected the job as a magistrate so he would always be able to 'defend him' if he were on trial to be hung
-Grimod explored cuisine through senses other than taste, and used sight, to present all black foods
-Grimod's new found lifestyle in Paris after the passing of his father lead to him finding ways to save/make money, sparking the idea of a 'reliable guide to the gastronomic arts'.
-Grimod included 'duties of the host, proper table settings and general discourse on ingredients'
-became so well known a 'favourable mention... could make a business'
- exposure of audience to gluttony (habitual greed or excess of eating) which was condemned by the Catholic church

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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?

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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 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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thoughts, responses, ideas, examples...

# data[].attributes.body
Summarise the reading here...

...maybe 150 words?

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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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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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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: 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?

# data[].attributes.body
thoughts, responses, ideas, examples...

[double click to edit]