The creation of this almanac, led to three important revelations:

First, the bourgeois and elite publics had access to Parisian gastronomy, the best restaurants organised by neighbourhood, and the culinary preparations of the ancien regime.

Second, the Jury Degustateur - first food critics who determined which restaurants and caterers would be mentioned - "a favourable mention in the succeeding Almanach could make a business" - with strict parameters regarding attendance and participation. 

Finally, the word gourmet stems from his decision to use Gourmands for his Almanach. The use of the word formed a change in attitude towards the 'pleasures of the table' rather than the gluttonous overtones the word had in his time. Grimod argued that 'while the gourmand was a voluptuary at the table, he or she was also reflective and thoughtful.'

The eight volumes of the Almanach "had encouraged 'people to study, and to deepen their knowledge of this great Art of dining.'"

Whilst our understanding today of haute cuisine and fine dining may not be synonymous with 'budget', this was just one of the dichotomous characteristics of Grimod. Born into an aristocratic family with deformed hands, his parents as good as disowned him, dropping the de from his name and bastardising him under French law. This tumultuous and complicated relationship contributed to Grimod's eccentric, dark and highly theatrical 'funeral suppers' as a younger man (1783-86). The 'funeral suppers' were evenings that "questioned social hierarchies and reminded all that death was the great equalizer" (p. 3).

-       Grimod hosted a “funeral supper” that featured a black theme including the food – truffles, raisons, blueberries and caviar were featured. The dinner party was to mock his family and the aristocracy of French society (despite the fact he had an aristocratic family background). 

-       The pig that he dressed up to represent his father apparently exploded at the party (from another source), which created such a scandal that the King banished him to Naples.

-       He lived in a monastery amongst the monks, where he became a gastronome during the Ancien Regime. However, I find this perplexing – was it the local produce that he could grow and consume that inspired him? Or was it more that he began to appreciate the advancement of Haute Cuisine from the simplicity of monastery cuisine. 

-       Later on, he became astonished that even the wealthy did not properly understand/appreciate the Art of fine dining, despite spending exuberant amounts of money on dining. To him this appeared wasteful and ignorant. 

-       Therefore, to educate he published a book (Almanach des Gourmands) along with 8 editions which highlighted the appreciation of cuisine and as well as a manual to best host a fine dinner party (Manuel des Amphityons). 

-       For his preparation on the Almanach des Gourmands – he would invite 12 friends to judge the dishes that chefs would offer to gain reviews. If the review was negative – it would cost the chef his career, but if the review was positive it would lead him to success. 

-       He changed the view of a gastronome which was considered a rich glutton, to an individual who knew a lot about cuisine and who respected and found pleasure in food and fine dining. 

Died: 25 December 1837, Villiers-sur-Orge, France

2.     Childhood neglect and maltreatment was based on his deformed hands = impacted onto his adult life. Because he was disowned in that environment he mocked his family, as well as the aristocracy of which his family was a part of. *He was theoretically disowned, but he was still able to appreciate both class systems.  He probably got an insight into high cuisine during this time too. 

3.      His food guides on fine dining and culinary experiences goes beyond just the food, but also to the dining setting etc. 

4.     Food critique -> inspired the appreciation of food, which had an impact onto society over the years. For example, Master Chef’s Matt Preston

5.     Monastery -> He developed his appreciation for cuisine and became a “gastronome” when he was banished by King Louis XIV for his scandalous behaviour that painted the upper-class society including the monarchy in a very unfavourable light.