https://padlet.com/laraba/Chip2pm Scroll down to see all readings and corresponding space to comment en-us 2018-02-01 02:41:20 UTC 2026-03-10 03:19:16 UTC hello@padlet.com laraba https://padlet.com/laraba/Chip2pm/wish/226878146 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:
• 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?]]> 2018-02-01 02:41:20 UTC https://padlet.com/laraba/Chip2pm/wish/226878146 laraba https://padlet.com/laraba/Chip2pm/wish/226878147 Parkhurst Ferguson, P. 'Culinary nationalism'

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? ]]> 2018-02-01 02:41:20 UTC https://padlet.com/laraba/Chip2pm/wish/226878147 laraba https://padlet.com/laraba/Chip2pm/wish/226878148 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:
 • 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?]]> 2018-02-01 02:41:20 UTC https://padlet.com/laraba/Chip2pm/wish/226878148 laraba https://padlet.com/laraba/Chip2pm/wish/226878149 '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:
• 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? ]]> 2018-02-01 02:41:20 UTC https://padlet.com/laraba/Chip2pm/wish/226878149 laraba https://padlet.com/laraba/Chip2pm/wish/226878150 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:
 • 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? ]]> 2018-02-01 02:41:20 UTC https://padlet.com/laraba/Chip2pm/wish/226878150 laraba https://padlet.com/laraba/Chip2pm/wish/226878151  Appadurai, A. 'How to make a national cuisine: Cookbooks in contemporary India'

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? ]]> 2018-02-01 02:41:20 UTC https://padlet.com/laraba/Chip2pm/wish/226878151 laraba https://padlet.com/laraba/Chip2pm/wish/226878152 The Catalan Generalitat website 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?

]]> 2018-02-01 02:41:20 UTC https://padlet.com/laraba/Chip2pm/wish/226878152 laraba https://padlet.com/laraba/Chip2pm/wish/226878153 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:
• 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?

]]> 2018-02-01 02:41:20 UTC https://padlet.com/laraba/Chip2pm/wish/226878153 laraba https://padlet.com/laraba/Chip2pm/wish/226878154 Roser I Puig, M. 'What's cooking in Catalonia?'

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?]]> 2018-02-01 02:41:20 UTC https://padlet.com/laraba/Chip2pm/wish/226878154 laraba https://padlet.com/laraba/Chip2pm/wish/226878156 Steinberger, M. 'Can anyone save French food?' 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:
 • 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?]]> 2018-02-01 02:41:20 UTC https://padlet.com/laraba/Chip2pm/wish/226878156 laraba https://padlet.com/laraba/Chip2pm/wish/226878157 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:
 • 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?

]]> 2018-02-01 02:41:20 UTC https://padlet.com/laraba/Chip2pm/wish/226878157 laraba https://padlet.com/laraba/Chip2pm/wish/226878159 'Gastronomic meal of the French' UNESCO http://www.unesco.org/culture/ich/en/RL/gastronomic-meal-of-the-french-00437

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?]]> 2018-02-01 02:41:20 UTC https://padlet.com/laraba/Chip2pm/wish/226878159 laraba https://padlet.com/laraba/Chip2pm/wish/226878160 2018-02-01 02:41:20 UTC https://padlet.com/laraba/Chip2pm/wish/226878160 https://padlet.com/laraba/Chip2pm/wish/228886183 2018-02-06 22:21:33 UTC https://padlet.com/laraba/Chip2pm/wish/228886183 https://padlet.com/laraba/Chip2pm/wish/228941358 Escoffier's revolutionary practices within the kitchen parallels that of a rigorous and careful scientist:
-Laws and rules.
-Documented techniques and method.
-Measurement.
-Recipe

This therefore permits repeatability and uniformity of results.

]]> 2018-02-07 03:47:49 UTC https://padlet.com/laraba/Chip2pm/wish/228941358 https://padlet.com/laraba/Chip2pm/wish/229385242 The Bocuse d'Or, a huge cook off in France, includes chefs from all over the world vying to win the gold, silver and bronze statuettes. This competition is so prestigious that it takes immense training to even qualify for the trials, and most notably, French cuisine plays a large part in the training of the competitors and especially the winners.
Just goes to show how much of French cuisine really is implemented in cooking all over the world.]]> 2018-02-08 00:53:24 UTC https://padlet.com/laraba/Chip2pm/wish/229385242 https://padlet.com/laraba/Chip2pm/wish/229386641 Marthe Allard Daudet, known as Pampille, was the wife of Léon Daudet and wrote a cookbook attempting to define France through it's cuisine. Unlike most cookbooks published at the time, she wrote about regional dishes and showed how French cuisine was made of different parts which all comes together.]]> 2018-02-08 01:01:34 UTC https://padlet.com/laraba/Chip2pm/wish/229386641 https://padlet.com/laraba/Chip2pm/wish/229401527 It is interesting as Ferguson suggests that once, we read the recipes from the cook-book. We are seeking to sense and participating a reminiscence of particular culture from the dish. To exploring that idea, Pampille has became a central figure for us to study.]]> 2018-02-08 02:32:54 UTC https://padlet.com/laraba/Chip2pm/wish/229401527 https://padlet.com/laraba/Chip2pm/wish/229404683 -Cookbooks are an amalgam, combining a manual like format whilst extolling the sensuous pleasures of food and the food experience.
-Indian is strikingly marked by clear demarcations between high and low culture; aristocratic and peasant food; urban centers and rural peripheries.
-Modern Indian society however is marked by a middle class that is a "polyglot" culture, a cosmopolitan blending of traditions. This has catalysed the diversification of diet, insofar it has become the norm. 
-A "transcendence of boundaries; the "culinary other" becomes more and more mainstream.
-This is in part due to cookbooks.]]> 2018-02-08 02:53:33 UTC https://padlet.com/laraba/Chip2pm/wish/229404683 https://padlet.com/laraba/Chip2pm/wish/229405188 El Gallo Pinto

5 points:
 -  this article focuses on how eating gallo pinto became a national standard in costa rica
- dish black beans and rice became popular from working class upwards to elite, instead of top down progression
- reason for this: was a nutrient food consider by french as "poverty food" 
- national dish ended up consisting of ingredients (rice) that were primarily imported as farmland was taken up growing coffee beans
- it represents cuisine moving alongside culture in overcoming an oppressive force imposed on the country, similar to how spain established both a cuisine and a cultural identity away from the french

]]> 2018-02-08 02:57:04 UTC https://padlet.com/laraba/Chip2pm/wish/229405188 https://padlet.com/laraba/Chip2pm/wish/229405935 Because it is a social construct, that is, of our making, “authenticity” is not the property of an object as such. Which is precisely the dilemma of national identity. What fixes it? Who fixes it?When? Then, how does identity accommodate change? If clear definitions provide security, by the same token they arrest change. In the twenty-first century we cannot escape the transformations that Pampille feared. Any claim to national singularity, much less eminence,
must contend with the permeability of boundaries
between countries, regions, places, and products. It must also take into account the value placed on individual creativity. Culinary countries must balance innovation and tradition, individual creativity and time-honored conventions, the singular and the collective.]]> 2018-02-08 03:01:36 UTC https://padlet.com/laraba/Chip2pm/wish/229405935 https://padlet.com/laraba/Chip2pm/wish/229407252 Culinary nationalism as defined by Pampille verges on being extreme and even perhaps isolating. One must travel to the location of the food's origins to appreciate it. Yet to truly appreciate it, one must be born in the region of the said dishes' foundation. So rigid it may not be unifying.]]> 2018-02-08 03:09:46 UTC https://padlet.com/laraba/Chip2pm/wish/229407252 https://padlet.com/laraba/Chip2pm/wish/229407574 2018-02-08 03:11:25 UTC https://padlet.com/laraba/Chip2pm/wish/229407574 https://padlet.com/laraba/Chip2pm/wish/229407797 scrumptious 

]]> 2018-02-08 03:12:45 UTC https://padlet.com/laraba/Chip2pm/wish/229407797 https://padlet.com/laraba/Chip2pm/wish/229407916 2018-02-08 03:13:23 UTC https://padlet.com/laraba/Chip2pm/wish/229407916 https://padlet.com/laraba/Chip2pm/wish/229411319 2018-02-08 03:34:10 UTC https://padlet.com/laraba/Chip2pm/wish/229411319 https://padlet.com/laraba/Chip2pm/wish/229411750 Cookbooks are not necessarily just for following the recipe but also for seeking out a sense of particular tastes and food and places and how they fit together.

Codes define French cuisine, not time and place or products or people.

International context redefines the national identity.

Food bridges gaps between social, cultural and political classes.

When food travels around the word, the localisation of it is sorta lost even though that is what probably gave it the taste in the first place. The region is lost, the nation is what is remembered. ]]> 2018-02-08 03:36:51 UTC https://padlet.com/laraba/Chip2pm/wish/229411750 https://padlet.com/laraba/Chip2pm/wish/230494519 Paris seems to be taking on a Spanish style of breaking up of food regions but instead breaking food up by districts. The immigrants to these parts of Paris give rise to many cuisines which are then taken and presented in a way that is 'French', by top chefs. Lets hope this represents the inclusive and multicultural society that France is working towards. 

]]> 2018-02-12 08:09:33 UTC https://padlet.com/laraba/Chip2pm/wish/230494519 https://padlet.com/laraba/Chip2pm/wish/230515515 Chefs cooking traditional French dishes were beginning to bore people and France's culinary side was in a decline. Because of this the most exciting thing in food is new foreign chefs who don't always cook foreign food, but instead use their different ways of thinking to modernise French food to much acclaim. ]]> 2018-02-12 10:03:31 UTC https://padlet.com/laraba/Chip2pm/wish/230515515 https://padlet.com/laraba/Chip2pm/wish/230893093 The French Gastronomic meal is an ordered sequence emphasing togetherness. It begins with an aperitif and ends with digestifs. The flow of meals is an event; a spectacle. Food and wine aids social interaction, as well as all that surrounds them: the table setting, the people, the narrative of the local produce and preparation... etc.

Does social class matter? In Bourdieu's fatalistic "Distinction", he argues that the upper class adhere to a strong, almost rhythmic-like pacing to meals as described.  Often the food is lean and healthy, reflecting the positive body image (then) typical of the upper elite.

Those with high cultural (intellectual) capital have the disposition to prefer exotic foods.

Those of low class prefer a more communal emphasis - rich and filling hearty stews served in a big pot in the middle of the table, accompanied by dense potatoes, rice, and pasta. The 'ladle' becomes a bourgeoisie symbol of the working class. ]]> 2018-02-13 02:45:06 UTC https://padlet.com/laraba/Chip2pm/wish/230893093 https://padlet.com/laraba/Chip2pm/wish/231353693 -Food is the common denominator of mankind; a lingua franca (Levi-Strauss).
-However some foods are more aligned with certain ethnicity and cultures (Barthes).
-Catalonia has always been food-proud.
- A retreat into regional, home-style cooking in response to the perceived threat of industrialisation and the homogeneity it brings.
- ... This is dubbed as the 'true taste']]> 2018-02-14 02:35:21 UTC https://padlet.com/laraba/Chip2pm/wish/231353693 https://padlet.com/laraba/Chip2pm/wish/231365349 #gethungry2018]]> 2018-02-14 04:02:09 UTC https://padlet.com/laraba/Chip2pm/wish/231365349 https://padlet.com/laraba/Chip2pm/wish/231365432 #gethungry2018]]> 2018-02-14 04:02:40 UTC https://padlet.com/laraba/Chip2pm/wish/231365432