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- It was interesting how recipes were passed on through imprecise word of mouth opposed to accurate scientific measurements
- Gastronomy did not hold a high status in modern society until it became regimented and structured.

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What were Escoffier's motivations behind revolutionising the culinary world?
Was Escoffier really the inventor of the modern recipe?
Were their challenges Escoffier had to face in order to create the changes to traditional French cooking methods?
Who presented these challenges?

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(5) This video made me consider the similarities between how Escoffier brought modern French cuisine to the public in the 19th century and  how Caréme brought the cuisine of the Ancién Regime to the people earlier in the 19th century.

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(5) This video made me consider the similarities between how Escoffier brought modern French cuisine to the public in the 19th century and  how Caréme brought the cuisine of the Ancién Regime to the people earlier in the 19th century.

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4) The video emphasises Escoffier’s recordings and codification of recipes, measurements and processes which in many of our own kitchen/cooking experiences is something most of us take for granted. A recipe is generally our starting point for most meals. In this sense we do not understand a time (even more so for our generation with online recipes) when there was limited access into a cooking/chef’s world and their publications. Still today in my experience working in a kitchen there is a sort of hierarchy/distinct roles (to a lesser extent in smaller restaurants) put in place to make the cooking process smoother.  In this sense Escoffier’s legacy lives on.

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(1) This short video is a homage to the profound impact Escoffier's gastronomic revolution had on French cuisine.

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(1) This short video is a homage to the profound impact Escoffier's gastronomic revolution had on French cuisine.

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It refers to:
*Escoffiers written work that made cooking techniques, principles and scientific instructions available to the public.
*How Escoffier established the brigade system; a productive and efficient hierarchy in the kitchen.
*The codification of a national French cuisine

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'Gastronomic meal of the French' UNESCO http://www.unesco.org/culture/ich/en/RL/gastronomic-meal-of-the-french-00437

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Gastronomic meal of the French - intangible heritage - Culture Sector - UNESCO

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Website of the Convention for the Safeguarding of the Intangible Cultural Heritage

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Gollner, A. 'The New Nouvelle Cuisine' New York Times

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:
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Steinberger, M. 'Can anyone save French food?' New York Times

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Roser I Puig, M. 'What's cooking in Catalonia?'

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Official Spanish Tourism campaign http://www.spain.info

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:
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Tourism in Spain |Tourist information about Spain | spain.info USA

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Tourist information in Spain: art, culture, museums, monuments, beaches, cities, parties, tours, cuisine and nature in Spain | spain.info USA

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The Catalan Generalitat website http://www.catalunya.com/what-to-do/savour/gastronomy-with-a-past-with-the-cuisine-associations

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Appadurai, A. 'How to make a national cuisine: Cookbooks in contemporary India'

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Vega Jimenez, P. 'El Gallo pinto: Afro-Caribbean rice and beans conquer the Costa Rican national'

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:
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'The Birth of the Recipe' National Geographic https://www.youtube.com/watch?v=leamWS368L8

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:
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The Birth of the Recipe | National Geographic

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Davis, J. 'To make a revolutionary cuisine: Gender and politics in French kitchens 1789–1815', pp. 301-310 only

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:
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Parkhurst Ferguson, P. 'Culinary nationalism'

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Kaufman, C. 'The Claw at the table: The gastronomic criticism of Grimod de la Reynière'

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:
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