Grimod was seen to the public eye as a controversial figure who refused to conform to social expectations. 

His complicated relationship with his family, his society and gastronomy surfaced through the meals he prepared in the funeral supper. 

Grimod’s unique entertainment style ultimately led to the publication of his book Almanch des Gourmands which covered topics such as proper table settings, and discourse on ingredients. 

I found it interesting how Grimod’s sense of theatre and the dramatics led to his passion for food. This is clearly illustrated through his fake death at his funeral supper. 

- In the beginning, potato gained a reputation as an economical subsistence food during shortage. based on the cookbook talking about various ways on how to cook potatoes, it was seen that cooking potatoes is simple, easy and economical. thus, potatoes are portrayed as a product from women. potatoes are important in the 18th century

- After the revolution happens, the changes towards work field opportunities increases. for example, the size of public kitchen expanded, diners option increased and etc. These changes resulted in the gendered division that no longer based on patriarchal household. However, these changes didn’t last for a long time and men still dominate public cooking throughout the revolutionary era. 

Mariah Papadopoulos

Cookbooks define cultural nationalism. Through the inclusion and exclusion of certain ingredients and techniques, national diversity is created – tying food to place. 

Pampille’s cookbook Les Bons Plats de France allowed for her growth as an emblematic figure. 

Her culinary consciousness of France empowered other women for over half a century, enabling rather the unpretentious, familiar dishes to be celebrated. 

In particular, she focuses on dishes correlating to class as well as regions, ultimately emphasizing a unified national status. This therefore can cater to both the peasants and the bourgeois alike. 

She describes each ingredient as containing a landscape – in order to truly enjoy a dish – the consumer must relocate to the area where the dish is produced. 

Regardless of politics, cuisine and food allow all individuals, regions and nations to be brought together 

Today, cultural nationalism has been modified today. The geographic and political boundaries that sustained culinary singularity have been abolished as a result of transport and technological innovations. 

Producers and consumers travel far and are inspired by the culinary cultures they encounter. 

Despite this, food and cuisine more than ever is tied to place whereby culinary countries must balance innovation and tradition. 

French cuisine remains consistent, despite the rapidly evolving cuisines of other nations. This can be seen to be due to the strict governing principles and practices of the French cuisine structural system. 

-historical origins of gallo pinto that became a symbol of costa rican national identity

-in countless tourist restaurants, the category of national dish has been filled with el gallo pinto (the spotted roaster)

-less than 92% of costa ricans said that the most identified ‘being tico’ is taste of gallo pinto. which is more than arroz can pollo which is a common plates on national table

-foods are significant with social , cultural, economic and historic meanings. however food dont have an intrinsic significance assigned by individuals so social context must be considered.

-there are a lot of distinction towards mixture of white rice and black beans. from their common foundation, various ritual and forms in many countries and how it was carried.

-gallo pinto status as a national cuisine produce tension within the social hierarchy and the ideals of citizenship and equality.

-at the end of the 19th century the national dish was considered to be indigenous black bean. whereas rice is still symbolically associated with foreign. this was observed by the first cook book published in costa rica by juana ramírez de aragón.

-over the course of 19th century rice import is cheap and became a component of diet for common costa ricans. 

-later the proletarian migrants had established gallo pinto as a folkloric symbol. this it became available for appropriation as national icon

- Les Bons Plats de France was published by Pampille in 1913, focussing on and defending the culinary traditions of France.

- Pampille aimed to define France by its modest, unpretentious and familiar dishes, which focused on the regional products of the land.

- She believed that to truely experience a dish, one would have to venture to the location of its production to be appreciative. Even further, she believed you “really have to be born there.”

- Today due to the advancement in reliable modes of transport, the boundaries of culinary singularity have been abolished. Despite this, cuisines are more than ever tied to locations as a mark of their culinary individuality.
- Le Grand Chef also touches on the idea that, "the international context defines the national identity," as opposed to Pampille's perception of French cuisines.

Luke Paino

-        Les bon plats de France- is a publication of recipes she collected from friends and family. 

-        Post WWI- returning to the tradition and cultural values

-        Transportation and travel have meant that a greater majority of people are able to experience different cultures

-        So long as you stick to the traditional methods of cooking; new dishes can be created in any part of the world; ‘open to innovation, yet mindful of tradition’. 

-        Le Grand chef- film; competition where focus is cooking

Anastasia Tsivelekis

-Emily-Jane Skillin

Own thoughts and interpretation of the reading

Essay explores the notion of culture being tied to its cuisine, as a sort of ‘culinary nationalism’. The author believes that recipes in cookbooks become the primary indicator of identity. They define what is a part of a region and what is not. They exclude everything that is not a part of one’s identity. For example, they distinguish between Italian and French. They also tie the food to the people and back to the land in which they come from. They form identity markers and form the basis of connection for emigrant’s back to their homeland. 

Interesting= the author draws on many literary sources to support his claim. 

Indigenous people had neither economic nor cultural reasons to adopt rice, which differentiated Spaniards from the natives who preferred maize and potato.

A reason for this was rice required enormous manual labour.

For the Gallo pinto, rice was combined with tortilla and beans- a hybrid Latin America culture. Combining modern Spaniards with the natives food culture.

Spain experienced food shortages and so policies were put in place to control the level of plants planted, with fines and jail time being the result of non-compliance.

Prices of food rose, food wasn’t meeting local demand, making it more expensive.

Increased prices caused consumers to rely on basic staples, reducing variety of diet.

-        Decline in popularity of French cooking, it was considered ‘dull’

-        Young chefs are revolutionising French cooking

-        Most popular chefs are those who have completed training elsewhere and are from overseas. They still have the ability to make food that is ‘authentic, sophisticated and delicious’

-        Importance placed on making menus with what is seasonal and buying from local suppliers 

-        Result of a weak economy chefs turned to bistro style restaurants.

-        In 2010, UNESCO designated the ‘gastronomic meal of the French’

-        Speaks about different expat chefs who have achieved success in France.  

Mariah, Luke, Kristen and Anastasia

Mariah, Anastasia, Kristen, Luke

Also, the Spanish foodscape being presented in the page is ranging from traditional regional dishes, avant-garde Spanish cuisines, until some selections of Spanish wine. The message from this broad range of cuisine being offered here is to attract as many types of tourists from as many countries as possible. Its emphasized on regionality produces a sense of curiosity and excitement for tourists to open the website and explore the wide range of different regionals they could explore.