{"id":3247,"date":"2021-04-14T18:15:17","date_gmt":"2021-04-14T18:15:17","guid":{"rendered":"https:\/\/www.justinegrosset.com\/?p=3247"},"modified":"2024-09-18T16:36:28","modified_gmt":"2024-09-18T16:36:28","slug":"gastronomy2","status":"publish","type":"post","link":"https:\/\/www.justinegrosset.com\/en\/gastronomy2\/","title":{"rendered":"Une Gastronomie Enracin\u00e9e et Engag\u00e9e \u2013 D\u00e9gustation Rituelle & Identit\u00e9s Culinaires"},"content":{"rendered":"

A deep-rooted, committed gastronomy<\/h1>\n

Ritual tasting & culinary identities<\/h2>\n

 <\/p>\n

Gastronomy, the luxury of the times<\/strong><\/h3>\n

Luxury is usually synonymous with rarity<\/strong>. If the\u00a0contemporary chefs are now shaking things up<\/strong>, the\u00a0gastronomy has long focused exclusively on exceptional products.<\/strong>, We're moving away from foodstuffs deemed too simple and commonplace.<\/p>\n

In the 15th century,\u00a0Rabelais<\/strong>\u00a0in its\u00a0Pantagruel<\/em>\u00a0was salivating at the idea of\u00a0caviar<\/strong>, caviar, an exceptional hors d'oeuvre made from sturgeon eggs. Originating in Russia, caviar (from tartare\u00a0khavia)<\/em>\u00a0was imported to France in the 1920s by the brothers\u00a0Petrossian<\/a>\u00a0who fled the Russian Revolution to found their eponymous company. For a long time the only caviar-producing country in the world, Russia then ceded its infrastructure on the shores of the Caspian Sea to Iran. Poaching, low-quality production and a reputation for bling have since deeply tarnished the reputation of this black gold. It's worth remembering that since 2008, wild caviar has been banned in favor of farmed caviar and that, despite French production being in the lead for a long time, the majority of caviar available on the market today is Chinese.<\/p>\n

Another sought-after delicacy, truffles are now on the menu of many bistronomic establishments, after having long been reserved for exceptional tables. Received at L'\u00c9lys\u00e9e by\u00a0Val\u00e9ry Giscard d'Estaing<\/strong>\u00a0in 1975,\u00a0Paul Bocuse\u00a0<\/strong>to serve his truffle soup covered with puff pastry (the future\u00a0VGE black truffle soup<\/em>\u00a0or\u00a0\u00c9lys\u00e9e Soup<\/em>)\u00a0: \u00ab\u2009Mr. President, let's break bread<\/em>\u00bb. A seemingly relaxed approach, but make no mistake:\u00a0a time of noble gastronomy<\/strong>\u00a0where truffles, foie gras and lobsters still play the leading roles<\/strong>.<\/p>\n

Experience tasting rituals<\/strong><\/h3>\n
\"\"
A banquet scene at Thebes, where victuals, ointment cones and lotus flowers accompany the tasting.<\/figcaption><\/figure>\n

More streamlined, our modern tableware is nonetheless richly accessorized.<\/strong>. The plate appeared in the Renaissance, while the white tablecloth comes from the Middle Ages. But the\u00a0Tableware<\/strong>\u00a0act as much more than decorative elements, revealing our habits and customs more than we can imagine. Jade chopsticks, broken porcelain reconstituted with gold lacquer in the Japanese tradition of kintsugi, or Portuguese glazed earthenware from oven to table:<\/span>\u00a0these objects are accompanied by a ceremonial that reveals a certain poetry of everyday life<\/strong>. These humble everyday objects, whose aesthetic or artisanal grace can also move,\u00a0<\/span>bear the imprint of a culture, its craftsmanship or industry<\/strong>. The current craze for ceramic tableware and modeling classes demonstrates our desire to surround ourselves with handcrafted objects with organic forms born of the patient gesture of Man.<\/span><\/p>\n

\"\"

The experience<\/strong>\u00a0gastronomy goes beyond\u00a0pleasure of the taste buds, and not just because of the prestige of its ingredients.<\/strong>. From the reclining meals of the Neo-Assyrian empire, to ancient feasts and contemporary brunches, there's a veritable\u00a0table setting,<\/strong>\u00a0ceremonies that the ancient Egyptians mastered to perfection, they whose\u00a0the banquet was inherently multisensory<\/strong>. On the banks of the Nile, the wine jars are richly decorated and the guests, lulled by the songs of the musicians and the melody of the arched harps, adorn themselves with their most precious jewels (whose spiritual significance is recounted in\u00a0this interview<\/a>\u00a0by Maryline Sellier, Doctor of Egyptology). The scents of food and drink: breads, beers, wines, poultry and meat made from onyx or sycamore figs mingle with the fragrances of onguent cones worn by guests on the crown of their skulls. Everyone keeps a lotus flower close at hand to savor its fragrance between courses.\u00a0Taste, sight, hearing and smell are all catered for, but another sense, less in demand today, is also invited to the festivities: touch.<\/strong>. Ancient Egyptians didn't hesitate to smear themselves with ointment and caress their loved ones during these most formal of banquets.<\/p>\n