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Paris 1990s – multicultural place struggling to integrate its booming immigrant population

NOW – integration is everywhere (in terms of food). The Parisian food world reflects the true spirit of the city

1/3 residents of greater metro area of Paris are either immigrants or children

development

Development 1: intercultural encounters take place in restaurants. Restaurants serving a mix of cuisines  eg. Le Baratin - Moroccan plus Southeast Asian plus Congolese and more

2nd development. the native cuisine – the French are now seizing the opportunity to innovate when they once wanted nothing to do with outside influences

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 - These days, French cuisine and its champions are seizing the opportunity to innovate

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 - These days, French cuisine and its champions are seizing the opportunity to innovate

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-  Another take on this newly expansive French cuisine can be found at Le Servan, a sensational two-year-old restaurant run by two Filipino-Polish Jewish-Algerian sisters
-  The need for France to embrace its diversity is only reinforced by incidents such as the 2005 riots, the Charlie Hebdo shootings and last November’s terror attacks

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- Diverse Parisian cuisine, influenced by other cultures.
- The arrival of migrants from diverse backgrounds has given rise to the integration of foreign ingredients into French cuisine.
- French cuisine has become a platform for innovation and multiculturalism.
- Traditionally, French cuisine has rejected outside influences.
- The new wave of French cuisine goes against this notion, embracing diversity rather than rejecting it.

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- A country to taste. That's Spain.You'll be able to discover the exquisite and typical dishes of each area, the famous miniature canapés known as 'pintxos', some of the best wines in the world, and an avant-garde cuisine. We present the regional cuisine from all over the country, we tell you how to prepare particular recipes, where to find traditional markets, places to enjoy Spanish gastronomy... Why not come and see?

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- A country to taste. That's Spain.You'll be able to discover the exquisite and typical dishes of each area, the famous miniature canapés known as 'pintxos', some of the best wines in the world, and an avant-garde cuisine. We present the regional cuisine from all over the country, we tell you how to prepare particular recipes, where to find traditional markets, places to enjoy Spanish gastronomy... Why not come and see?

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-Cuisine as an artistic creation to delight the senses –this is the way gastronomy is seen in Spain

- A number of restaurants in Spain have been distinguished for their outstanding quality and creativity. Throughout the country there are over 190 Michelin-starred establishments

FIND THE ANSWER :

How should I ask for tapas and where?

Which is the best kind of paella?

What are the most typical Spanish fruits?

How many kinds of ham are there in Spain?

What is menú del día, and how much is it?

What does the Mediterranean diet consist of?

What health benefits does Spanish olive oil provide?

What is sangría? How is it made?

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Importance of tourism in Spain
Health video (central on the site) identified a female audience, luxury and relaxation
Can search what province you can do activities in
A tab saying 'what to do' leads to you gastronomy links about mediterranean diet and selections on regional cuisines, wine tours, olive oil, tapas
- Interactive map enhanced the idea of separate regions
- emphasises important foods that are grown in Spain, explain how to make the foods or the drinks that are common in the cuisine
Not specifically aimed at any audience.
Options for LGTB community 'friendly' events
Section for social media 'most photographed places in Spain'

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- Entering another culinary golden age

- Many of the most exciting French chefs are incorporating foreign ingredients into their repertoire with a newfound creativity and confidence

- One of the few places where intercultural encounters do in fact take place in the capital is in restaurants. A way/place to embrace the diversity of the country in a safe and exploratary way

- For much of the 20th century, the purveyors of la gastonomie Francaise wanted nothing to do with outside influences

- “The food is French, the techniques are French, the way of eating is French, and the produce is very French – aside from all the un-French sour and spicy ingredients." The modern restaurants have been able to uphold the history and technique of the French code whilst incorporating new cultures and ingredients. Showcases France's need to embrace diversity

- As Paris begins to decolonize its attitude (culinary and otherwise), there’s a sense of pride in the way different cultures are finding a legitimate place in mainstream food. ‘‘Pride is a huge word here,’’ - they are proud to embrace different cultures whilst maintaining the "French way"

- ‘‘Maybe it is because we are in crisis. In difficult times, a country turns to the values that always defined it — literature, ideas, fashion, humanism and cuisine — and lifts its head to be proud.’’ Food provides comfort whilst bridging political and cultural gaps.

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-       The costa Rican national identity included many invented symbols, though a national dish was not one of them.

-       Frijols and maize were the staple plantation by the Spaniards in the Audiencia of Guatemala.

-       A shortage of maize, rice, frijoles and vegetables prompted the importation of rice, beans and maize in the second half of the nineteenth century.

-       history notes than in 1900 the mixing of rice and beans was not common. In 1915, rice and beans, together with sugar water, constituted the basic foods of those families lowest on the social scale

-       Gallo pinto (mix of rice and beans) became the national dish in the 1930s – became a national symbol.

-       A cheap and nutritive dish, used as a reference of identity for a group of workers. Constructed a sense of belonging and sharing.

-       The adoption of the dish in the middle class lead to the renegotiation of social relations.

-       ‘To offer guests a dish of rice and beans in Costa Rica fulfills the basic norms of courtesy and hospitality’.

-       Other Latin American countries have adopted the dish – rituals, forms of preparation and time served all vary

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-        combination of rice and beans was introduced in the nineteenth century by Afro-Caribbean migrant railroad workers.
-        Highlights the ways that lower-class foods can become central to national identities.

-        economic necessity during the Great Depression helped gallo pinto gain middle class acceptance.
-        Only at a time of economic crisis in the 1930s, when Afro-Caribbean migrants at the bottom of the social hierarchy had combined the grain with the indigenous beans to form a nutritionally balanced dish, did the fusion become recognized as the national cuisine.
-        politicians and intellectuals had imagined Costa Rica as a white country, not an Indian, black or mestizo one – importance of rice was not reflected by immigration of the Asian, Italian or African but of the Spanish i.e. rice as evidence that Costa Rica was as white as Spain

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-Interesting that there is an official national tree but no national dish
-To assign a food the category of “national dish”—such as Germans and sausage, Chinese and rice, Italians and pasta, Japanese and sushi—is an unquestionable indication that foods are endowed with significant social, cultural, economic and historic meanings.
-Foods do not have an intrinsic significance; they are assigned by individuals, and therefore it is impossible to analyze changes in patterns of consumption without considering their social context.
-Regardless of where gallo pinto originated, its status as a national cuisine produced a tension between its place within the social hierarchy and the ideals of citizenship and equality. - interesting that food can provoke such a reaction
-The excessive inflation of prices for beans and rice obliged the government to search for solutions to avoid the growing threat of social conflict. For this reason, President Alfredo González Flores signed a decree that would ban exports of “beans, maize, rice, lard, and white and raw sugar” without previous authorization from the Ministry of Finance, and could “concede or deny authorization according to the quantity of those goods in the country.”32 These rising prices also had the unfortunate effect of forcing consumers to rely more exclusively on these basic staples, reducing variety in the national diet.
-Having them in the pantry signifies the ability to feed the family, particularly for those of scarce resources. To offer guests a dish of rice and beans in Costa Rica fulfills the basic norms of courtesy and hospitality. If one can add meat or other condiments, then the banquet is complete, and the host appears even more gracious.
-Tastes and dietary patterns are dynamic and changing, depending not just on availability but also the transformations of cultures and societies.
-Rice and beans is also considered the national dish for other Central and South American countries. Whilst the dish has a similar heritage and carries similar meaning in each country, the methods, rituals and forms of preparing and serving the dish vary among countries.

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·      Plebian dish became a symbol of Costa Rican national identity

·      Gallo pinto was the result and clear expression of the hybrid culture of Latin America (As they developed a taste for rice, they combined it with their staples such as beans and maize)

·      Generally, dishes that are associated with national identity descend from the top to bottom of social classes, in the case of gallo pinto, this is reversed (Economic necessity during the great depression)

·      The consumption of wheat allowed the Spaniards to differentiate between the natives that ate maize and potatoes

·      As rice required extensive manual labor, it was only cultivated to ensure provisions for times of hunger

·      As Costa Rica began exporting coffee, rice became part of the staple diet

·      1825, no rice sold in markets – 1852, rice sold in markets

·      Rice was cheaper for Costa Ricans to import from China and Japan rather than cultivated in their own country which would guarantee excellent quality

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bonjour :)

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- The French Revolution gave rise to a new understanding of French  cuisine inspired by Republican ideology.
- The downfall of the monarchy saw a shift from private dining to fine dining in the public sphere as professional chefs began seeking job opportunities outside of aristocratic households.
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·      Education regarding simple methods of cooking potatoes enabled citizens to make inexpensive meals during ‘troubled times’

·      ‘Republican cooking’ was simple and economical, changed ‘political significance of gender and cooking’ during the revolution

·      Key ideas in culinary nationalism: food shortages, loss and nostalgia

·      Leconite originally wrote cookbooks targeted at males to enrich the health of the elite, shifted in revolutionary-era to include women and family health

·      1791 – legislation allowed anyone to cook for anyone, not just elite male chefs to cook for the wealthy - abolishment of guilds

·      As men joined the army, women filled the gaps of manual laborers, specifically in kitchens of Paris

·      ‘Politics of food was profoundly unstable’, Committee’s bread and wine bill was kept a secret from citizens during the widespread food crisis

·      Cuisine became a democratic rather than aristocratic art (neglects integration of public and private food service)

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- potato recipes were a staple in the 1770s and 1780s as it was such an easy crop to grow. It was a relatively new food in the 18th century where it gained a reputation as an economically sustainable “fuel” in times of shortage, particularly in revolutionary times.

- Various opinions were raised in cookbooks of the time. Some saying the new national cuisine could be best envisioned as the product of women, a direct replacement of the Old Regime’s privileged male cooks.
- Several suggested educating female citizens to their new duties.
- For others, the new regime should not hold a change in gender roles, but rather reflect a broader consumer base, in which male cooks continue to cook, but for all the people, not just the aristocratic.

- Some foreign cuisines were introduced in this time. In the late twentieth century, an explicit national Indian cuisine was constructed. Cookbooks reflecting this urged their readers to preserve threatened traditions. Frenchmen and women may have taken such advice and prudently applied this in their own lives, amidst the troubled times.

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- The events of the French Revolution meant that even food became political
- This saw the shift from a society where predominantly men held positions in elite household kitchens and in commercial kitchens, to women also having these opportunities
- In this way the revolution brought about positives for the feminist movement through cuisine, food and diet
- In 1793, the revolutionary government passed the General Maximum, part of a broader ‘Law of Suspects’ which explicitly linked the work of cooks and food retailers to the political nation
- The city even sought to monopolise the sale of livestock and meat, prohibiting all caterers, butchers or restaurateurs from slaughtering or selling raw meat
-A number of prominent chefs and public cooks were  arrested on suspicion of counter-revolutionary actions. They faced punishment not simply for breaking a law, but were to be tried as enemies of the state
- Supposedly one of the most famous quotes of the revolution by the Queen upon learning that the peasants had no bread

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hi guys :)

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thoughts, responses, ideas, examples...

[double click to edit]

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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...

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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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Summarise the reading here...

...maybe 150 words?

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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?

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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 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?