-interesting title when Escoffier's Guide Culinaire was made over 10 years after Artusi's compendium?
--why Escoffier held in much wider regard than Artusi? ( Perhaps standing of French cuisine vs Italian cuisine) (Perhaps, different emphasises of different cuisines, French and technicality and precision, Italian with high quality local ingrediants cooked simply and with love)

"their taste, the company with which they were consumed and the schedule, were conducive to the construction of a sense of belonging and sharing related to an alimentary pattern"

a principal plate of the majority (often seen as a poor man's choice) spread to the peak of the social pyramid as they found other ways (both gastronomic and otherwise) to distinguish their class 

food shortages were common in the 18th /19th century (poor farming methods, natural disaster, small scale production, mass exports) but then the import of rice, beans and maize took off
coffee export took off and allowed for the rice to be cheaply imported (once considered foreign) 

·      In the 19^th century rice became an important staple in Costa Rica

·      Rice and beans were starting to be the main diets when migrant workers from China, Italy and the Afro-Caribbeans came to work in the railroad construction in mid century. 

·      The dish was popular in rural and urban households as it was good nutritionally and inexpensive, which led to recognition of the national dish.

·      The great depression helped gallo pinto gain middle class acceptance

·      Rice and beans have in them an affective signification: they are a means to validate existing social relations. 

·      Forms of preparation, methods of eating, times of consumption, utensils for eating, and the company in which foods are shared are all indicators of social relations. 

1 lb (450 gr.) Black beans. Fresh are best but most likely you’ll find them dried.
8-10 sprigs cilantro (coriander leaf) fresh or frozen, not dried!
1 small or medium onion
½ small red or yellow sweet pepper (optional)
3 cups (700 ml) chicken broth or water
2 cups (350 ml) white rice
½ teaspoon (2.5 ml) salt
1 Tablespoon (15 ml) vegetable oil
1-3 Tablespoon oil to fry the Gallo Pinto

https://costa-rica-guide.com/travel/food/gallo-pinto-recipe-costa-rica/

- Barceloneta Cuina: love of gastronomy, the product, a deep-rooted tradition. The intention of this association is to highlight, defend, recover and promote the cuisine and produce of this seafaring district.

- Col·lectiu de Cuina La Ràpita - Delta de l'Ebre: aims to transform economic sectors by improving the quality of their services through creativity and innovation to give tourism and gastronomy the value they deserve as ways of conveying the area's history and culture.

- Girona Bons Fogons (Good Kitchen Stove): cultural tourism is combined with gastronomic tourism, thereby showing that apart from impressive historical heritage, the city of Girona has all the ingredients to become a first class gastronomic destination.