- Various opinions were raised in cookbooks of the time. Some saying the new national cuisine could be best envisioned as the product of women, a direct replacement of the Old Regime’s privileged male cooks.
- Several suggested educating female citizens to their new duties. 
- For others, the new regime should not hold a change in gender roles, but rather reflect a broader consumer base, in which male cooks continue to cook, but for all the people, not just the aristocratic. 

- Some foreign cuisines were introduced in this time. In the late twentieth century, an explicit national Indian cuisine was constructed. Cookbooks reflecting this urged their readers to preserve threatened traditions. Frenchmen and women may have taken such advice and prudently applied this in their own lives, amidst the troubled times. 

·      ‘Republican cooking’ was simple and economical, changed ‘political significance of gender and cooking’ during the revolution

·      Key ideas in culinary nationalism: food shortages, loss and nostalgia 

·      Leconite originally wrote cookbooks targeted at males to enrich the health of the elite, shifted in revolutionary-era to include women and family health

·      1791 – legislation allowed anyone to cook for anyone, not just elite male chefs to cook for the wealthy - abolishment of guilds

·      As men joined the army, women filled the gaps of manual laborers, specifically in kitchens of Paris

·      ‘Politics of food was profoundly unstable’, Committee’s bread and wine bill was kept a secret from citizens during the widespread food crisis

·      Cuisine became a democratic rather than aristocratic art (neglects integration of public and private food service)

·      Generally, dishes that are associated with national identity descend from the top to bottom of social classes, in the case of gallo pinto, this is reversed (Economic necessity during the great depression)

·      The consumption of wheat allowed the Spaniards to differentiate between the natives that ate maize and potatoes

·      As rice required extensive manual labor, it was only cultivated to ensure provisions for times of hunger

·      As Costa Rica began exporting coffee, rice became part of the staple diet

·      1825, no rice sold in markets – 1852, rice sold in markets

·      Rice was cheaper for Costa Ricans to import from China and Japan rather than cultivated in their own country which would guarantee excellent quality 

-        economic necessity during the Great Depression helped gallo pinto gain middle class acceptance.
-        Only at a time of economic crisis in the 1930s, when Afro-Caribbean migrants at the bottom of the social hierarchy had combined the grain with the indigenous beans to form a nutritionally balanced dish, did the fusion become recognized as the national cuisine.
-        politicians and intellectuals had imagined Costa Rica as a white country, not an Indian, black or mestizo one – importance of rice was not reflected by immigration of the Asian, Italian or African but of the Spanish i.e. rice as evidence that Costa Rica was as white as Spain

-       Frijols and maize were the staple plantation by the Spaniards in the Audiencia of Guatemala. 

-       A shortage of maize, rice, frijoles and vegetables prompted the importation of rice, beans and maize in the second half of the nineteenth century.

-       history notes than in 1900 the mixing of rice and beans was not common. In 1915, rice and beans, together with sugar water, constituted the basic foods of those families lowest on the social scale

-       Gallo pinto (mix of rice and beans) became the national dish in the 1930s – became a national symbol. 

-       A cheap and nutritive dish, used as a reference of identity for a group of workers. Constructed a sense of belonging and sharing.

-       The adoption of the dish in the middle class lead to the renegotiation of social relations.

-       ‘To offer guests a dish of rice and beans in Costa Rica fulfills the basic norms of courtesy and hospitality’.

-       Other Latin American countries have adopted the dish – rituals, forms of preparation and time served all vary

- Many of the most exciting French chefs are incorporating foreign ingredients into their repertoire with a newfound creativity and confidence 

- One of the few places where intercultural encounters do in fact take place in the capital is in restaurants. A way/place to embrace the diversity of the country in a safe and exploratary way 

- For much of the 20^th century, the purveyors of la gastonomie Francaise wanted nothing to do with outside influences

- “The food is French, the techniques are French, the way of eating is French, and the produce is very French – aside from all the un-French sour and spicy ingredients." The modern restaurants have been able to uphold the history and technique of the French code whilst incorporating new cultures and ingredients. Showcases France's need to embrace diversity

- 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. ‘‘Pride is a huge word here,’’ - they are proud to embrace different cultures whilst maintaining the "French way"

- ‘‘Maybe it is because we are in crisis. In difficult times, a country turns to the values that always defined it — literature, ideas, fashion, humanism and cuisine — and lifts its head to be proud.’’ Food provides comfort whilst bridging political and cultural gaps.

How should I ask for tapas and where?

NOW – integration is everywhere (in terms of food). The Parisian food world reflects the true spirit of the city 

1/3 residents of greater metro area of Paris are either immigrants or children 

development 

Development 1: intercultural encounters take place in restaurants. Restaurants serving a mix of cuisines  eg. Le Baratin - Moroccan plus Southeast Asian plus Congolese and more

2^nd development. the native cuisine – the French are now seizing the opportunity to innovate when they once wanted nothing to do with outside influences