# data[].attributes.body
- Discordant to find a city struggling to integrate immigrants, when the culture of food already so diverse
- Newfound creativity an integration in French cooking
- Diverse influences
- Quote: finally the food world is starting to reflect the true spirit of the city
- Food has been more inclusive than other realms of French society
- Mixed up and confused cuisine is starting to infiltrate French cuisine without the strictness, exclusivity and codification
- New explosive fusion – e.g. azipartite – fusing, morroccan, south Asian, Israeli, Spanish
- Le servan: an example of using French techniques of food prep, lots of French produce, French display an serving techniques. BUT fusing with French
- Quote: helping Parisian cuisine by allowing the rest of the world to guide it forward, suggesting that integration may be possible
- Taking French duck dishes and fusing them and giving Asian twist
- Quote: the duck and bahn mi represent both france And its former colonies
- Quote: sense of pride in the way different cultures are finding a legitimate place (through food)
- Pride: countries turning to food in harsh times to solidify identity

# data[].attributes.body
-integration of French and foreign cuisine become trendy in Paris
-multiculturalism affects the gastronomy in 2 ways.
1.more fusion restaurant opened and supply fusion cuisine
2.naive french cuisine also use more exotic ingredients and different techniques in cooking-> instructor to inventor
-"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.

# data[].attributes.body
- Paris is finally starting to embrace foreign tastes into its cuisine and embracing the multiculturalism of the city
- The new vision of Paris: " one that’s open-minded, inclusive and as respectful of the past as it is forward-thinking. " p. 2
- Writer puts down a very clear view of what he thinks French cuisine "is supposed to be" (p. 3), very different from the past
- Multicultural French cuisine should be a source of pride and is the part of embracing other ethnicities; the failure to do so in the past has led to the socio-political tension in Paris experienced today

# data[].attributes.body
The gastronomy section of the website emphasises regional cuisines, and shows how different regions have different cuisines. You can choose from all the different ones on the site.

The pictures they show are of tapas, haute cuisine… note the different origins)
The website’s aim is to showcase Spain and Spanish culture. There are sections on daily activities, places to visit, things to see and do.
GIVES RECIPES AND IDEAS ABOUT SPANISH FOOD.

The logo uses bright and bold colours using the colours of spain, and the rest of the website uses bright colours – shows an energy synonymous with Spain.

Medical tourism – travelling for the sake of medical treatments and procedures.

# data[].attributes.body
Highlights the importance of tourism in Spain. Shows variation throughout the country and regions... perhaps this could be a parallel with food?

# data[].attributes.body
-feature video promotes mental and physical medical treatments (health&care) in Spain:
mental- meditation in spa, massage, beautiful view
physical- plastic surgery
-hv same question as Kamwende that why they pour coffee and wine into the bath: unique/selling point? cosmetic effect?
-show professional in the video as all places are big and clean and staff r nice and helpful with all the smil
-not mentioning Spanish food or other attractive points of Spain in the video
-other sections of the page barely mention food, only hv a section abt famous recipe of Spanish cuisine
-doubt why not use food as one of the main features, ain't they proud of Spanish food?
-a "gastronomy" tap hidden in "what to do" tap, feature haute cuisine

# data[].attributes.body
- I wasn't quite sure at first what the video was promoting until at the end I saw 'Health and Care'
- Seems to focus quite a lot on beautification (massages, facials, baths etc.) and plastic surgery...?
- Did some extra research and came across the term 'medical tourism'- when people travel to other countries to obtain medical treatment; seems to be what they're promoting
- Didn't understand some of the techniques, 9maybe they're particularly Spanish ones?) e.g. pouring coffee and wine into the bath
- Emphasis on the eyes... potentially telling the story of someone whose come to Spain for eye surgery of some sort and showing the kind of things they enjoy; good service, good hotels, good tourist spots and above all, good medical treatment

# data[].attributes.body
Colourful, fun and energetic layout of the webpage page based on
-colour
-font
-images
-content

Struggled to find particular references to Spanish food... why?? This would be important, I'd have thought, as Spain is famous to us for things such as their food. Are they not advertising it as much because we already have some ideas about it? Are they trying to move away from that? Was it not considered all that important? I still think food would come into "Health and Care", so interesting it's not really prevalent.

# data[].attributes.body
- A national dish is "endowed with significant social, cultural, economic and historic meanings"
-  Roland Barthes: food “is [also] a system of communication, a body of images, a protocol of usages, situations, and behavior.” ie food imbued with deep meaning and value laden
- thought to have begun in a lower class group because the ingredients widely available, then spread and equalised
- Rice began foreign, spanish, introduced through colonial processes
- diversity of food (ie rice) pioneered by multi culture and multi racial Afro Carribean migrants.
- maize was the original staple, not rice or Spanish colonisers' wheat
- Environmental factors: rice came in where maize couldnt grow, but family based growing system poorly adjusted to rice growing
- food droughts -> import of rice and staples

# data[].attributes.body
- Possibly first female authored cookbook (by Merigot) edited by a man
- Antoine Parmetier: PR guy for potatos, made them visible and popular
- Finance guy Turgot, 1790s: supports potatos as a way to diversify crops/protect peasant food and income
- 'La cuisinere Republicaine': potatoes linked to modernity and economic progress
- " Their daily chores of shopping and cooking held deeper political import in those troubled times". [women]
- "The revolutionary government promised to throw open the doors to the table" - promoting female chefs
- female cooking was v traditional, now male cooking was - mourning old regime and ways
- Loss and longing important motivators, similar to India
- driven by wartime and economic struggles
- womens' work was 'healtful, thrifty' - positive
- economy and ingenuity
- doing away with politicised cooking - elite spaces, recipes referring to queen etc
- not everything changed - slow to change industry
- cooking seen as good and psychologically healthy

# data[].attributes.body
o   The people of Costa Rica have a strong sense of national identity. This has been developed mostly through the establishment of complex symbols such as a national tree, a bird and a cart that represents labour.

o   El gallo pinto (the spotted rooster): The meal that is most commonly identified as Costa Rica’s national dish. El gallo pinto is a mix of rice and beans (normally black beans) that is served both to people in both public and private spaces.

o   Many foods are ‘endowed with significant social, cultural, economic and historic meanings.’ (p.224) However foods do not have ‘an intrinsic significance’, and instead exist in ‘a world of representation.’ (p.224)

o   El gallo pinto has been claimed by the Nicaraguans as a dish that they created, and it is a dietary staple in various Latin American countries, but is identified as ‘a component of national culinary culture’ among all people of Costa Rica. (p.224)

# data[].attributes.body
-Gallo Pinto is a national dish of Costa Rican and made of blacks beans and rice
-black beans have been basic staple for long but rice only became popular in nineteenth century as a result of globalisation and mono agriculture (plant coffee beans for export and import rice coz cheap)
- "combination of rice and beans was introduced in the nineteenth century by Afro-Caribbean migrant railroad workers" " Gallo pinto was born as a cheap and nutritive dish that supplied the peons of the United Fruit Company, who may well have baptized the dish " widespread in lower class
-spread to middle class during wartime and great depression
-"eventually leading to its recognition as a national dish"

# data[].attributes.body
- It's important to consider the social context that food exists in in order to analyse changes in its perception
- The government threatened people with fines and jail sentences if they didn't plant certain crops- very different to the system of subsidies or taxes that governments use today
-  "Like few dishes, gallo pinto was the result and clear expression of the hybrid culture of Latin America" p. 227
- 'Gallo' a black and white rooster good in cockfights; reason for the name of this black and white dish, Afro-Caribbean influence
-" national cuisines develop from the ground up, unlike many other symbols of national identity imposed from the top down " p. 233
-Food preparation and consumption are big indicators of social relations
- "Now even transnational corporations like McDonald’s offer gallo pinto, incorporating it into the morning menu" p.237

# data[].attributes.body
- Gallo pinto is Costa Rica's national dish equivalent to Germans' sausages, Japanese sushi and Italian pasta
- Several latin American countries have the same staple foods (rice and beans) but have different variations of eating them (its the same national dish as Nicaragua though)
- The national dish used to be considered to be just beans but then changed to rice and beans as the production of rice became more popular
- Costa Rica imported rice because of the high domestic demand that was not being met by domestic supply, rice became known as a necessity and the govt banned its exportation to control prices
- Gallo Pinto was not really eaten commonly in the higher echelons of society until the 1920s, it was pleb food for workers who couldn't afford anything else before it was embraced as the national dish

# data[].attributes.body
I found it interesting that the reading points out how food has no intrinsic significance. This brings up ideas for me about food being a signifier for culture, history, and identity.

Different countries use the same ingredients but create different variations of the same dish - makes me think of how a lot of the food we have has been slowly altered over time and through different cultures / backgrounds.

Coffee was a major Costa Rican agricultural inclusion!

Rice is an inexpensive staple in Australia which is also mixed with things (stirfry or sauces) to create more fulfilling dishes - it's interesting to see how our everyday eating choices relate to national dishes elsewhere in the world.

# data[].attributes.body
-The national food was originally a lower-class, migrant dish, and eventually became a dish representative of national identity.
- "To assign the food the category of "national dish"...is an unquestionable indication that foods are endowed with significant social, cultural, economic and historic meanings".
-Gallo Pinto = rice and beans. Rice was a cheap import and so became a staple for Costa Ricans. Beans were considered the national dish in the 19th century (with tortillas).
-Food is an important aspect of certain social and cultural events; funerals, Christmas, holy week. note pg 235

# data[].attributes.body
o   In France during the eighteenth century, the potato became popular among the nation’s people. This was largely due to the efforts that were led by pharmacist and social reformer Antoine Parmentier, who promoted use of the potato in cooking.

o   By the end of the 1790’s, potatoes became symbolic of the new economic order that had been crafted by intellectuals and politicians for the future of France.

o   La cuisinière républicaine: A small chapbook that consisted of recipes for the preparation of potatoes.

o   La cuisinière républicaine has been attributed to Madame Mérigot. The pamphlet is therefore the first cookbook in French history to have been written by a woman.

o   La cuisinière républicaine is ‘a footnote in French culinary history’, that indeed ‘holds essential clues about the changing political significance of gender and cooking during the revolutionary era from 1789 to 1814.’ (302)

o   During the period 1789 to 1814, masculinity was symbolic of the aristocracy and luxury. Meanwhile, femininity was associated with simplicity and economy.

# data[].attributes.body
- male cooks serve aristocratic, luxury royal cuisine to elite households; female cooks serve simple, economy republican cuisine to nation.
-the Revolution era driven French cuisine from consumed as privilege of few elite household to the public.
-" In revolutionary France, wrenching social legislation, wartime food shortages and widespread economic privation enshrined nostalgia and loss as key ideals within culinary nationalism, and transformed the significance of gender within the kitchen. "p.303
- interesting that the cookbook  La cuisiniere bourgeoise remained the best seller from 1746-1790s as for female cooks.
-agree with Chole's thought about "Foods signified social hierarchy and political tastes". When there were food shortage-  "no five-course meals here and naturally no extensive menu", "revolutionary legislators were highly attuned to the symbolic value of food and tastes"  by having  Rousseauian dietetic ideal. which means even cannot compare to the time that food is abundant, but compare to the other people at that  time, they were eating much better which reflects their social status.

# data[].attributes.body
- "in cuisine (in contrast to nearly every other arena of French culture), masculinity connoted aristocracy and luxury, while femininity symbolised simplicity and economy." p. 302
This is quite strange considering our modern perception of artistocracy and luxury tends to be associated with femininity.
- The idea of a 'revolutionary cuisine' is interesting, once again playing into the dynamic we touched on earlier of the relationship between food and power
-  "female cooks signified the deprivation of the war years more than they represented the simple, natural and republican cuisine of the early 1790s." p. 303 don't quite understand why...
-  "In an era when many urban inhabitants lacked cooking facilities in their dwellings, the public cooks filled a truly popular niche" p. 305 The concept of 'public cooks' is very intersting; the idea that people wouldn't be able to cook in their own homes is interesting and disturbing; we just don't have that kind of thing nowadays... the only thing I can think of is soup kitchens
-  "The politics of food" p. 307

# data[].attributes.headline
How would you summarise the reading's content or main points?

# data[].attributes.subject
How would you summarise the reading's content or main points?

# data[].attributes.body
-"Foods signified social hierarchy and political tastes", this quote from page 308 nicely sums up part of the focus of the reading, explaining the social hierarchy involved in food preparation, cooking and eating. I believe that the reading suggests cooks and chefs were to prepare elite food for those of a higher social standing (such as royals etc) than those of a lower one. Those in higher classes would have "five-course meals" which were unavailable to the general public. Examples like this highlight the position of food in regard to social class.

*PLEASE EDIT IF THIS IS INCORRECT - FINDING IT HARD TO PIECE THIS READING TOGETHER!*

# data[].attributes.headline
What strikes you as novel or interesting in this reading; what did you learn?

# data[].attributes.subject
What strikes you as novel or interesting in this reading; what did you learn?

# data[].attributes.body
- I found it interesting that following the French revolution, women cooking became symbolic of the war-time and deprivation they had experienced during the period of the revolution. This inevitably would've impacted them in the workplace, and makes me wonder if it is ideas like this which has led to Monday's lecture point of men dominating the food industry...

- "This place remained limited to those employments deemed appropriate to the perceived reduced physical and mental capacities of women." Page 305. This discusses how while women have a place in the workforce, it needs to be suited to how society perceived their capabilities to be, which further in the reading, only involved culinary trades from 1776. I find this fascinating due to women's
-Chloe

# data[].attributes.headline
DAY 8: Gollner, A. 'The New Nouvelle Cuisine' New York Times'

# data[].attributes.subject
DAY 8: Gollner, A. 'The New Nouvelle Cuisine' New York Times'

# data[].attributes.body
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.headline
DAY 7: Official Spanish Tourism campaign  

# data[].attributes.subject
DAY 7: Official Spanish Tourism campaign  

# data[].attributes.body
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?

# data[].attributes.headline
DAY 3: Vega Jimenez, P. 'El Gallo pinto: Afro-Caribbean rice and beans conquer the Costa Rican national'

# data[].attributes.subject
DAY 3: Vega Jimenez, P. 'El Gallo pinto: Afro-Caribbean rice and beans conquer the Costa Rican national'

# data[].attributes.body
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.headline
DAY 2: Davis, J. 'To make a revolutionary cuisine: Gender and politics in French kitchens, 1789–1815', pp. 301-310 only

# data[].attributes.subject
DAY 2: Davis, J. 'To make a revolutionary cuisine: Gender and politics in French kitchens, 1789–1815', pp. 301-310 only

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

...maybe 150 words?

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

...maybe 150 words?

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

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

...maybe 150 words?

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

[double click to edit]

...maybe 150 words?

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

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

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

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

# data[].attributes.headline
No Readings Project work DAY 4, DAY 5 or DAY 6

# data[].attributes.subject
No Readings Project work DAY 4, DAY 5 or DAY 6

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

[double click to edit]