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Gollner combines a historical telling of Parisian cuisine with a  discussion of nouvelle cuisine restaurants in contemporary France.

I found it particularly interesting the way in which Gollner suggests that in the wake of the recent terrorist in events in France, he feels they have become more accepting, but only by necessity. I thought this was interesting as my reading of France in the wake of these attacks has been increased xenophobia rather than greater acceptance.

Intersting quotes:
- "...these days, French cuisine and its champions are seizing the opportunity to innovate."
- "the capital [Paris] was far more diverse than it was made out to be "
- "France has been limited by its own xenophobia. "
- "la gastronomie Française wanted nothing to do with outside influences. But these days, French cuisine and its champions are seizing the opportunity to innovate. "

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The decolonisation of cuisine in Paris is leading to an acceptance of foreign foods and ingredients. For example, in restaurants, they are incorporating foreign ingredients such as cous cous creatively into their dishes. This is interesting because Paris doesn't seem very multicultural and because there is a general xenophobic attitude towards the 'foreign'.
Does acceptance of cuisine = acceptance of the people as well?

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The article focusses on multiculturalism in France and the fact that the capital was more diverse than it seemed. Despite the multicultural area, the integration of the large immigrant population has proved a struggle.

Now, integration (at least on the plate) has become  common and as a result of this newfound acceptance, many of the star chefs are incorporating foreign ingredients into their own dishes. Now the spirit of the city (as being one of the most multicultural cities in the world), is mirrored in the Parisian food world.

For a majority of the 20th century, there was no interest in foreign influences. However, the use of foreign ingredients has now led to innovation

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Paris is entering another culinary golden age as it is finally learning to accept its multiculturalism and incorporating it into their traditional dishes.
- france has always been far more diverse than it's ever accepted itself to be
- how traditional is their food actually?
- 'a place that is gloriously, unabashedly pluraliste' (good quote)
- france has always been limited by its own xenophobia and now that it is finally coming to terms with its multiculturalism, it is thriving in its culinary
- french cuisine is seizing the opportunity to innovate
- 'authentic' foods in france have always been quite mixed up and miscegenated in that it implicitly incorporates other cultures anyway
- 'theres a sense of pride in the way different cultures are finding a legitimate place in mainstream food' (good quote

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1. No Spanish cuisine, all focused on regions - website focuses on regional cuisines
2. Promotion of cuisine for tourism, specific references to Catalonia
3. Government continues to promote tourism through gastronomy

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- can search regional cuisines which shows people how diverse regional cuisines are in France
- typical tourist website
- 'travelogues'

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The Mediterranean diet (http://www.spain.info/en/reportajes/el_sabor_mas_saludable_dieta_mediterranea.html)
- "olive oil is... recommended for its health and heart benefits
- "essentially based on fruit, vegetables, pulses and dried fruit and nuts"
- "The Mediterranean diet is much more than a healthy gastronomic recommendation."
- emphasis on different regional cuisines, but specifically references Andalusia and Catalonia

- emphasises the cosmopolitan cuisine of Barcelona (Catalonia)
- interestingly, cuisine is absent from the "Culture and Art" tab, to instead be in entirely relegated to the gastronomy tab

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This website was hard to navigate myself around however I found a very interesting video on the home page which depicted the beauty and lifestyle rituals in Spain. Their service included a lot of skin care (suction cups on the tummy, massage, laser, botox). What stood out to me was when a woman poured wine in her bath in order for the bath to release a perfume that is pleasing to her and in this way there is a link to gastronomy.
- serving of foods looked very peaceful
- many pintxos
- avant-garde cuisine
I was able to click on various links within the page and read more in depth about traditional Spanish cuisine such as tapas, haute cuisine and Mediterranean produce.

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I was expecting the website to give recommendations of good places to eat under the search function for 'gastronomy' in Barcelona, but instead, I was shown getaways and cooking classes (interestingly sorted in the order of most to least expensive).

Under the 'what to do' --> 'gastonomy' page, there was an emphasis on presenting regional cuisines.

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- For many Costa Ricans, one of the most identified things with being 'tick' is the taste for gallo pinto, a dish made with rice and beans The mestizo, native Americans and Africans began to gain a taste for rice, rather than discarding tortillas or beans, they combined them. Gallo pinto is an elucidation of Latin America's hybrid culture.
- The text highlights that foods are endowed with important social, cultural, economic and historic meanings.
- "For food to have a socially integrative effect in a country (or community), there must be, if not a national cuisine, at least some dishes that make the consumer feel as if he or she is part of national culinary communion" . Arnold Bauer

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- foods can be used to differentiate between social classes
- food is significantly effected by the political state
- foods can be claimed to be national and autochthonous cuisines, but are often a derivation of other cultural foods

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Some key points and interesting concepts:

- Strong indication that foods are endowed with significant social, cultural, economic and historic meanings.

- Instead of following a similar process to France with a 'top down' approach, gallo pinto had humble beginnings within the popular sectors until approximately 1930. The dish was then introduced to the peak of the social pyramid, without impacting their social status or gastronomic distinction.

- The notion of gallo pinto as a part of national cuisine produced tension within social hierarchy in particular, affecting the ideals of citizenship and equality.

- The national dish of Costa Rica was previously considered to be just black beans served dry, and generally accompanied by tortillas. The shift was then made by proletarian migrants to rice and beans as a folkloric symbol.

- Coffee became the principal product of agriculture, displacing the cultivation of basic grains, given the previous decline of food supplies due to primitive farming methods, small scale of production, excessive rains, droughts and inefficient work of smallholders. Following the decline of food supplies, was partially resolved by government intervention in the form of importation of rice, beans and maize.

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France built it's history on the theory of using top-down methods for popularizing foods of the wealthy and making them more available to the lower-class. In contrast Costa Rican's focused on a bottom-up method to engender support for their dishes, resulting in wealthier people eating 'dirtier foods'.
- there isn't one true dish for any culture, it is customized for each person as they incorporate their own talents into the dish
- idea of food always evolving therefore a dish does not always stay true to its original state
- as diet patterns change, dishes evolve
- high demand for rice and beans which demonstrates a lower class dish working its way up the social hierarchy

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Unlike France, whose national cuisine was brought from the top of the social hierarchy (aristocrats) down to the bourgeoisie and into the public sphere, Costa Rica's gallo pinto was built from lower class ingredients.

- Social and economic context is important for the development of national cuisine (e.g. cultivation of rice alongside the native staple, maize, in case of shortages)
- Rice was an economical import
- Migrants from areas where rice was a staple/complement increased consumption
- Inspiration from Afro-Caribbeans' rice, beans and coconut milk dish

National cuisine and diet are dynamic - economic and social context dictate symbolism/significance of certain dishes

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The social and economic history surrounding Costa Ricans’ consumption of the dish gallo pinto was fascinating to me. As the text explains, the significance of food is assigned by individuals and therefore one must consider carefully the social context attached to the food they are examining. The nineteenth century saw the exportation of coffee become fundamental to the Costa Rican economy and resulted in rice becoming a common part of the average Costa Rican’s diet. Gallo Pinto, deriving from rice and beans of African Americans, was seen as a food of the poor and peasants for this reason. As the article discusses, however, national cuisines ‘develop from the ground up, unlike many other symbols of national identity imposed from top down’ and therefore gallo pinto became the national dish of Costa Rica.

Some key points:

‘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 analyse changes in patterns of consumption without considering their social context’

‘Tastes and dietary patterns are dynamic and changing, depending not just on availability but also the transformations of cultures and societies.’

'The appropriation of the new dish by the middle classes resulted from a growth in the demand for rice and beans.' Therefore, social context determines diet --> dish wasn't determined by upperclass but rather the working class.

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1. men as a chef to cook luxurious foods and women made accessible foods on an everyday basis for families
2. potatoes as an innovative food which strengthened economy
3. revolution enabled women to advance in cooking carriers in that men were absent, leaving women to carry on with their duties
4. being a chef is a very niche profession, need of family descendants who are chefs to have a good reputation to build from
5. cookbooks written by women through the voice of a man for popularity purposes (Madame Merigot)

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The first cookbook written by a woman was written in a masculine voice. Women did not have prominent roles in writing cookbooks during the Napoleonic eras but were both consumers and cooks

Potatoes became a popular food as they were an economical food that was able to be grown even in times of shortage. Because of this, recipes based around potatoes became —

During the French revolution  men working in culinary trades left to work in the military a military opportunities grew, some were volunteered for the military by those who they were employed by. This left a shortage of workers in these fields. This created opportunities for women in manual labour including kitchens in France

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- Potatoes came to symbolise the new economic order in France as bread became too expensive following inflation.
- In terms of cuisine, masculinity implied aristocracy and and luxury whilst femininity connoted simplicity and economy.
- Women's culinary activities were acknowledged during the revolutionary years, as opposed to just male cooks for aristocrats. Lecointe's text suggests that women's gained a leading role in the creation of republican cuisine as a result of the Revolution.

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- cookbooks written by women through the voice of a man for popularity purposes
- potatoes as a popular and innovative ingredient holding economic benefits, therefore man believes he should fulfill a patriotic duty by offering dozens of different preparations for one ingredient (man seen as powerful and innovative therefore they must experiment and write recipes to do with potatoes?)
- men were innovative and professional chefs whilst women were more so cooks at home
- french revolution opens up cooking opportunities for women
- male writers politicized the significance of gender and thrift in the kitchen
- women made humble dishes and men made luxurious dishes

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Davis highlights the way in which food, cuisine, cooking, and restaurants are deeply political, as evidenced through the relatively recent history of France. I found it interesting that the roles of both women and men in relation to food were regularly reinterpreted and reinvented based on the popular ideals of the time. For example post-revolution when cooking certain food became a political statement, allowing women to participate in the intensely androcentric world of politics through methods of cooking. Despite this however, Davis suggests that the politics of cooking progressively began to reflect the more recent history of sexism still relevant today: the public/private distinction along the lines of gender. Female cooks seemed to move away from a positive empower source of a political statement, to, naturally, the relegation of women to the domestic sphere, an unfortunate turn from the positives immediately post-revolution.

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Political beliefs at certain periods of time influenced French perceptions of male and female cooks

Early 1790s
- Masculinity is linked to privilege and aristocracy
- Femininity is linked to simplicity, economy, healthfulness ('Republican qualities')

Early 1800s
- Women as cooks after being associated with simple cooking because of deprivation during war years
- Men as innovators: heads of enterprise and provider for the family

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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: 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?