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Summary: French food has gone downhill. Fast food and ready-made meals. Oh no. International chefs are revitalising French food. Yay. Bistros.

Questions raised: What's next? What's nouvelle nouvelle nouvelle cuisine?

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1. SUMMARY
The article describes the apparent peril of French cuisine in the modern age of fast food and ready-made supermarket meals, however goes on to describe that the saviour of this decline in french cuisine's reputation and finesse lies simply within another culinary revolution. Whilst real French cheese is on the decline, and Maccas is on the rise, the article puts faith in up and coming young chefs coming from all around the world to redefine France's food culture with an international touch. Not necessarily with groundbreaking new food, but with concepts, such as the food truck.

5. THOUGHTS, IDEAS, EXAMPLES
The example in the reading of Kirstin Frederick introducing her food truck into French culinary culture prompts me to think about how innovative things like that are in Australia. We even have food truck festivals, and ice cream truck festivals. I wonder if this trend will continue in France?

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1. With 70 precent of French restaurants using already pre-pared meals the French culinary scene over the last few decades has been withering away. Recently however, the food scene in France has been getting an excited and much needed revamp. This refurbish has come thanks to a vibrant array of foreign chefs who have brought enthusiasm and change to the streets of France. This change has come in the form of different cuisines and different takes on typical French dishes.

2. I thought it was interesting the number of foreign chefs that have established themselves France. It strikes me how it has taken a different perspective or take on French food to make it interesting and exciting again as well as a mixture of different cuisines.

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Summary:
- 70% french restaurant serve pre-made meals
- loss of raw milk cheese
- wine consumption down
- Future of french food bleak
- revitalised by foreign/ internationally trained chefs
- French acceptance of foreign food/ chefs
- economical and social movement towards bistronomy
- New cuisine, lighter and more seasonal
- Reviews of restaurants: Bones, Roseval, Albion, Les Enfantes Rouge, Abri, Frenchie, Verjus, Spring, Le Camion Que Fume,
Experience/ knowledge
This article focuses on recent changes in the Parisienne food scene. When I stayed in Lion in early 2013 I did not observe such changes. One night we went out to a high class restaurant where I was served uncleaned pig's intestine. The dish is a Lyon delicacy that hasn't changed for centuries. On other occasions we ate steak and beef stews. The food on offer in Lyon, at least at that time, was extremely heavy, meat-focused and proudly French in heritage.

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Pat (with a Star wars opening scroll parody - try and imagine with music)

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Pat (with a Star wars opening scroll parody - try and imagine with music)

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French Cuisine is under attack! It has come under siege from the dark forces of the evil empire of fast, commercial and easy food; slowing destroying years of innovation produced by the old republic (past France). Such as a declining amount of raw cheeses and French wines and a rise of industrialised food leaving the light side of the force in tatters. Fortunately, a rebellion led by young Jedi knights (Chefs and entrepreneurs) from foreign lands such as Australia (James Henry - Bones), USA (Michael Greenwold - Roseval), and (Laura Adrian and Braden Perkins - Verjus) along with others have been a hit with locals and proven French Cuisine can be saved, and that it does not exclusively belong to the French. Will it be enough to break French Cuisine from the evil clutches of the Empire (predictable and commercial food)?
3. My main Question is to see how these young expats compare to experienced French Chefs and Restaurants firmly established in Paris and France, thus do they provide adequate competition and support for them?

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1. Summary: The French culinary tradition is withering recently, shown from the decrease of anywhere. instantly, the Paris restaurants is becoming energetic due to the emerging young foreign chefs, like from America, Japan and Australia. These group of people reviving the French food with good taste and spirit. The French cuisine is no longer belong to French and these young chefs control the tradition and push to a new level. Like the bistronomie movement, to remake the French cuisine.
2. In this news, it highly mentions few restaurants with good reputation in France, owned by foreigners. They keep the traditional cooking of French cuisine, and also combined with their thinking and experience before in cooking, like change the menu everyday in Bones as seasonality and people identity. this should be a good point to lead the development of future. What they did can be regarded as a new revolution.

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1. SUMMARY
The gastronomic section of the website, which takes definitive pride in Catalonian culture and history, strives to share its wealth of food, wine and experiences with the world. It does this whilst tying everything back to its regionally independent identity, encouraging tourists to embrace the plethora of traditional and innovative gastronomy which is inextricably linked with the region's landscape.

5. THOUGHTS, IDEAS, EXAMPLES
The website is reminiscent of the Barossa Valley advertisement that I occasionally saw before in the cinema before the start of a movie, however unlike the ad, the website links everything back to being authentically Catalonian. Thus, it reminds me of how Australia sometimes claims to have a similar standard of fine dining, however it's not rooted in our history or culture

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1. The Catalunya website represents an attempt to preserve the regionality and culture of Catalonia. The website presents profiles of 26 groups of chefs, restaurants and farmers, suggesting that these groups allow you to "savour Catalan history". These profiles are presented on a map, clearly linking the group to its location within the Catalan region.

3. Given that the website is tourist-oriented, the food group profiles and overall depiction of Catalan food culture is relatively reductive and simplified. It equates cooking groups that focus on the "modern, avant-garde" with those that promote the "traditional and authentic" without exploring the debates around Catalan food culture.

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1. Catalan cuisine is a cuisine that is enriched with historical traditions, recipes and culture. The Catalan people take pride in their culture and recipes, that are often past from generation to generation. The recipes are able to take people on a magical journey through the thick culture of Catalan. In having this Gastronomic event the regional Catalan cuisine can be celebrated through many generations.

2. I thought it was interesting that major efforts have been made to maintain and celebrate the traditional cooking styles and recipes of the past. The region of Catalan take an enormous pride in their culture and food and it’s beautiful that they can celebrate these traditions with many generations and share their cuisine with many other cultures.

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Food, tradition and culture are synonymous with the richness of the culinary existence of Catalonia. Comprising a region in Spain that is in regards to cuisine independent from much of Spain in its own right; comprising a cuisine codex that contains greater than 20 groups of Chefs, farmers and restaurants that has been inherited and preserved through many years to conserve the famous cuisines, methods and ingredients. Unlike the trends that have been explored in Italy like futurism, or the centralist view of France; Catalonia pays homage to its ancient methods and recipes, and its reputation reveals its everlasting nature.
3.  Can Catalan cuisine be truly representative as 'regional' if many of those cuisine contributors such as the farmers, restaurants and chefs are spread all throughout the country; thus is it still truly authentic?

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-Catalonia is the special part of Spain with big  history and tradition. Through their cuisine, feeling its history and culture.
-There are over 20 groups of chefs, restaurants, and farmers to inherit the national legacy of culinary civilization. some promotes the recipe where some recover the old technique to cook.
-The main members of each group are male which means male chef is dominant in their culture.
-With some big events or celebration, there are also some traditional dance or performance to take place with enjoying the tasty food.
-Local ingredients are quite important in the development of the national cuisine.
-It is quite interesting to mention that the way of food plating, they make the food beautiful with gorgeous decorations.

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I accidentally deleted all of my work.

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1. The reading focuses strongly on the links between cultural identity,  culinary identity, and nationalism. It insists that codified discourse is vital for the survival and subsequent influence of French cuisine, even more so than the material dish itself. The reading gives examples of other countries displaying elements of culinary nationalism, such as Japan and Italy, while also presenting France's methods of cooking and codifying as superior and more easily adapted in other cultures.

5. When the author spoke about the Pampille example, that in order to enjoy a certain dish to the fullest capacity, you need to be born in that location, brings to mind the necessity to be in a particular context to have the most enriching experience of a dish. For example, similar to the question that was put to us in the first tute - do you need to be in France to properly experience french cuisine? To what extent does the dish need to be reminiscent of its origin, or how close do you need to be to it for your experience to be 'valid'?

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The reading spreads following the key point--culinary nationalism. From the last century to the now days. Culinary country should have unpretentious and family style instead of male chef in the fancy restaurants, which means cuisine and the nation should share the same gists. people believed that the meal had to be consumed in the right spot which means these ingredients are not only as a good dish but also transmit  a landscape. cuisine culture is tightly connected with the nation.
Nowadays, more and  more countries use national cuisine as their identity or a marker to face the world. like France, it must balance innovation and tradition, individual creativity and time-honored conventions, the singular and the collective. French cuisine has high strength to translate exotic to local, national.

In this article, it introduces a film called Le Grand Chef, which is really attractive and interesting in telling about asian cuisine culture and the cuisine competition. the movie shows the culinary nationalism works to identity cuisine and country. in the asian countries, they have different culture and inhibits so that their lifestyle, landscape and the international context determining their culinary nationalism, which is different with european countries.

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1. opening statement: cook books tell a lot about culinary nationalism, first example ' Bons Plats de France: cuisine régionale ' by Pampille, feminine + collation perspective, home/female/provincial cooking, food across class and nation, regional and environmental link to food and history. Her recipes are meant to be read above being eaten, authenticity is key. System of food patents:  'gastronomy is “a Great School of Regionalism and Traditionalism,” which “makes us feel, understand, and love the prodigious variety, all the fertile diversity, of French soil.” ' French hegemony, culinary chauvinism.  21st c, modernism, globalism, blurring of national boundary and shrinking of the globe leads to a response towards the authentic national cuisine, balance of innovation and tradition,  Bocuse d’Or competition and France's continued culinary dominance, French cuisine as a set of codes which can adapt, Japanese cuisine as a tradition regardless of place, food represented as music, loss of culinary singularity due to adoption of the international, regions subsumed by the nation. Film 'Le Grand Chef' about culinary nationalism of Korea, distinct from Japan by its simplicity, focus on ingredients and their connection to the landscape. Conclusion: the more a cuisine is tied to ingredients and place the less it can adapt to a global world, modern culinary identities are a combinations of traditions and new ideas, sources from disparate countries and regions.
4. a huge amount of the food I buy is sourced from overseas, a totally foreign prospect to consumers of the mid 20th century. The food I make often has no connection to where I live, except in the rare occasion where I actively choose to source local ingredients. My mum has an old CWA cookbook which is full of recipes for English puddings and roasts.  This is a fundamentally Australian production which doesn't really contain any recipes which resonate with the Australian climate or produce. In this sense, I feel Australia is completely separate from the concepts of tradition and culinary nationalism mentioned in the context of France.

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The essence of this reading was the intrinsic nature and link between culinary identity and nationalism, with a focus on the French. The French believe heavily in codes and method rather than ingredients and location determining a French dish, and that a cook book needs to officially label a dish as 'French'. French cuisine is also very transportable, as as regarded by Pampille - French food is special due to its history, tradition, animals and the special place women have in preserving sacred cooking traditions.

3. My burning question is whether codes truly do have a monopoly on whether something is French or not. Wouldn't location, tradition and ingredients play a part? This is also a criticism of mine. Also, to what degree does globalisation play a part in so called 'national' dishes? So for instance is Ratatouille still a French dish even though a key ingredient is tomatoes.

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1. The reading focuses heavily on the notion of national culinary identity. This ideology of culinary identity creates a culture and a sense of belonging for individuals as well as a sense of pride for their cuisine. This is demonstrated in the reading by exploring french cuisine and how it can be seen as as being a world leading cuisine. While exploring the ideas of national identity the concept of authenticity and change are also mentioned discussing if certain dishes can be seen as authentic and showing that a countries food culture is constantly changing.
2. I thought it was interesting the connections that are made between culinary and culture and how they can be linked together. Also to learn about some of the culinary cultures that I never really knew existed such as the Japanese and Korean food culture.

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Summary
When Grimod was a 25 year-old lawyer and theater critic, holding a event called funeral supper with good reputation. he was rebelling against his aristocratic parents and the injustices of the world with flamboyant pranks.

His family had a recessive genetic condition where the fingers are fused and Grimod retaliated by flaunting the pig as his leitmotif. His life improved when he was fitted with prosthetic hands.

Funeral supper was held in a hall draped with black bunting and supper opened with a course of dishes made of pork; next course featured food cooked in oil ; curiosity seeker were admitted to observe the festivities behind the balustrade. Moreover, friends who had not been included in the original fete was given a second version that the color at the table, meal started with tortoise soup and black food including caviar, olives, truffles et al.

He travelled through other places to lean ingredients and absorbing local cooking styles.

It is worth to mention that his book Almanach gave the further generation many information and as guide in the gastronomy. Not only on the readers, who can justify the foods but also anticipated the future revolution in the manners. He pointed out the many different ways to prepare or cook to teach people. As a gourmands, he helped launch modern attitude towards the pleasures of the table. we should think that at that moment, people was survived from hunger and how many readers can accept him and why people like to trust his tongue instead of his own. just because of his experience? dining can be treated as a kind of arts but its also the simplest thing in the life. Different people would prefer different taste, hence defining a good meal is a tricky thing. ridiculous ?

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1. 'overage adolescent'  Alexandre-Balthazar-Laurent Grimod de La Reynière throws a party. He was inbred, born with f'd up hands, a lawyer. Dinner was funeral themed. He disrespected social norms of the upper class. Hosted a second dinner themed on the colour black. Was arrested for dressing up a pig as his father, forced to live with monks. Travelled and learnt through rural France during the revolution. Survived the revolution by hiding as a poor salesman. Early 19th century, dismayed by the taste of the new middle class he wrote  the 'Almanach des Gourmands'. The new order learnt of the restaurants, ingredients, dishes and table manners of the ' ancien régime ' from Grimod's guide to Parisian Gastronomy. Created a jury to assess the quality of restaurateurs.  Moved from service ' à la française ' to ' service à la russe '. Moved away from gluttony and food appreciation as a sin; appreciation of gastronomic art.
2. idea of food as sin, influence of religion against appreciating food. Changes in France due to revolution, complete redefining of social classes, the culture, arts and food left by the aristocrats and how they were adopted by the bourgeois.
3. how did he maintain somewhat of a lavish lifestyle during a time when the rich were being hunted out of existence? How did his time with the monks influence his movement away from the gluttony = sin line of the church?
4. I studied the french revolution a bit at school, but only from the perspective of it's impact on the developing scientific world in Europe. I've travelled to France, the french are extremely arrogant about their food. If the changes detailed above occurred relatively recently how did they become such a big part of French identity?
5. It's crazy how big a part of modern eating reviews have become. Quality food is much more accessible, likewise it must be harder for lower quality establishments to survive.

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1. SUMMARY

A brief history of Grimond's  upbringing in 18th century France, including descriptions of his turbulent family and their involvement in politics, and how that affected his life and subsequent career.

Provided an insight into how Grimond's controversial and imaginative contributions to French dining traditions resulted in his subsequent study of "the arts of the table", resulting in the eventual publication of Almanach.

2. NOVEL/INTERESTING?

I found Grimond's childhood and upbringing interesting, and how his family handled the societal shame of his deformed hands, consequently saving him from further difficulties later in life.

I had never heard of Grimond or his influence on French cuisine and traditional dining in general. I learned about the origins of these things and what a colourful background they have given Grimond's interesting character and tendency to rebel.

3. QUESTIONS? DISAGREE?

Was Grimond a pioneer of his own making, and did his creative inspiration come only out of rebellion from his family, or was he inspired by someone? If so, who influenced him?

How DID he hide his inability to carve meats?

4. MY OWN KNOWLEDGE/EXPERIENCE

It strikes me how similar our methods of dining are to that which was inspired by Grimond, specifically who we talk about food and how courses are served.

5. THOUGHTS, IDEAS, EXAMPLES

I am reminded of dinner parties as a source of entertainment. Television shows such as "Come Dine With Me", that encourage participants to put a spin on the dinner that they host in order to provide a memorable experience, is strongly reminiscent of the entertainment provided by Grimond (although less politically inclined).

How easily dining habits and traditions are influenced by other cultures/events/individuals/groups

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In a time of growing political uncertainty in France; Grimod was an eccentric figure born into French nobility and proceed to transcend traditions associated with food, nobility and lay the foundations for what came to be known as Gastronomy. His story is not only an intuitive insight to the art he conceived with the publishing of his 8 volumes of 'Almanach des Gourmands', his story is inspirational of how he overcame adversity as a child through his hand deformities and survive the reign of terror, thus it is interesting and intriguing how he even survived so long, even with forged papers.
Nevertheless, I am still intrigued to how his cuisine would fair in the modern world, and whether they have a universal reproducibility? Also his genius and unusual style for the time is a paradigm for the personality and style of many great minds; thus his personal story further asserts that greatness can be achieved by being different.

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4. That these days we don’t just have a large assembly of food but instead focus on one dish at a time like Grimod emphasized. We take for granted the system of courses when we eat not realizing the context behind this ideology. Also that the concept of gourmet started by Grimod and has transpired over the centuries to now be part of everyone’s lives through the cooking shows, and magazines published today.

5. The reading triggers me to realize how much we take modern cuisines for granted and how cultures can be partial to change due to individuals, groups and media types.

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1. Grimod helped successfully launch modern attitudes to the pleasure and experience of dining as part of burgeoning development of food studies. Through the Almanach, Grimod was able to progress the way in which diners approached the concept of assembling courses by changing a culture of multi-dish courses to one that focuses on one dish at a time. In doing this Grimod demonstrates that food culture is not inert.

2. That food can be an expression of social, political and artistic endeavors as well as showing how a food culture can be influenced heavily upon individual figures and different kinds of media.

3. Are their any other key figures that were effectively able to impact on French cuisine and were their people that influence Grimod?

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ONE

A brief biography of Grimod, following his life through the French Revolution and subsequent role as restaurant critic.

Outlined the importance of his work in bringing the aristocratic food traditions to the nouveaux riche in a way that not threatening to either group.

TWO

Interesting to hear about the development of Girmod's attitudes towards food and how this helped him through the French Revolution

I was surprised by the theatrical nature of his dinner parties; seems like similar tricks wouldn't be out of place today

THREE

The reading spoke a lot about how Girmod introduced aristocratic traditions to the masses. I'd be interested to read more about the influence of peasant/bourgoise traditions on the cuisine.

FOUR + FIVE

It's interesting how Girmod's role as first restaurant critic - and the idea of restaurants in general - has remained so prevalent, and the way that today it's second nature to check reviews - especially through the readily available online content.

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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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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...

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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?