Rooted and Committed Gastronomy Humanity as the main ingredient Under the bell, a transparent plate? For a long time in the shadows, cuisine is now taking center stage. In the 19th century, Grimod de la Reynière spoke of the «Art of Eating», while acknowledging the opacity and lack of recognition of this medium: «This art is not the same as ...
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Rooted, committed gastronomy Ritual tasting & culinary identities Gastronomy, the luxury of the times Luxury is usually synonymous with rarity. While contemporary chefs are now shaking things up, gastronomy has long focused exclusively on exceptional products, neglecting those deemed too simple and commonplace. In the 15th century, Rabelais in his Pantagruel salivated ...
Une Gastronomie Enracinée et Engagée – Dégustation Rituelle & Identités Culinaires Read More »
Une Gastronomie Enracinée et Engagée - Mets et mots au goût de l'Art - In 2010, French gastronomy joined UNESCO and is now protected as part of humanity's intangible cultural heritage. Since 2017, Neapolitan pizza has joined it. It may sound funny, but good food is serious business ...
Une Gastronomie Enracinée et Engagée – Mets & Mots au Goût de l’Art Read More »
Rooted and Committed Gastronomy Cooking in resonance with the tempo of nature As a prelude to this reading, I suggest you discover the first and second parts of this article, which place gastronomy in its cultural, societal and artistic context. Authenticity on the menu If ...
Une Gastronomie Enracinée et Engagée – Cuisiner en Résonance avec le Tempo de la Nature Read More »
