Paperback Edition: ISBN 978-1-78570-632-5 Digital Edition: ISBN 978-1-78570-633-2 (epub) A CIP record for this book is available from the British Library and the Library of Congress All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical including photocopying, recording or by any information storage and retrieval system, without permission from the publisher in writing.

A set of paradoxes lay at the heart of early modern European culinary experiences. The food culture of the period can be understood as perpetually torn between pressures to maintain continuity in the face of revolutionary changes as well as being divided between common cosmopolitan tastes shared by European elites across the continent and a growing sense of urgency behind defining national differences in terms of rival national cuisines. On the one hand, the cosmopolitan intellectual culture of humanism struggled to maintain and revive the culinary and dietetic legacies of classical antiquity. On the other hand, the ‘modern’ pressures for change were irresistible, particularly as access to, and knowledge of, new foods and new cooking techniques increased. This chapter explores these paradoxes of early modern food culture by examining carefully the two most important influences on European understandings of food between the age of Columbus and the age of the French Revolution: humanism and mercantilism. This chapter also explains the rise of a new culinary aesthetic in early modern Europe (c. 1500- c. 1800). It describes the transition from medieval and renaissance culinary ideal of 'intensive‘ flavouring through sugars and spices of a few select dishes to a more expansive early modern and enlightenment culinary aesthetic of 'extensive‘ spicing of a wider variety of new foods. This transformation in taste was part of a wider European cultural revolution that occurred in the wake of humanist neo-classicism and the expansion of European trading networks in Asia and the Atlantic world. While this post-renaissance cultural revolution had its origins in the late fifteenth and sixteenth-centuries, its impact on European taste was not fully felt until the mid-seventeenth century.

Culinary Heritage - Tracing, shaping and reshaping food culture from the Middle Ages to the present, 2024

This anthology explores food and cultural heritage from various eras to show how food history helps us understand the past, present, and future. It provides new insight into local food cultures and focuses on the creative use of historical food culture for the future. The chapters cover new research on medieval food culture, starting with the Viking ship excavation at Gjellestad, which sheds light on early Norwegian fishing culture. Others address animal husbandry, cultivation, and food processing on medieval farms, and the dietary practices of monastic orders based on Cistercian rules. The history of beer brewing is also highlighted, along with the transition to traditional Nordic cooking after the Middle Ages, influenced by global food trade. Finally, the book discusses the radical changes in Norwegian food culture over the past hundred years, partly driven by developments in the restaurant industry. Culinary Heritage is illustrated with recent photographs taken by the authors, as well as historical images from various collections.

2007

Explores the post-1945 big and small changes in food throughout the world

2018

1rst Conference of the PSL Global Studies project " European-Asian culinary fusion. Global space of teaching and research on cuisine " of Sandrine Ruhlmann (CNRS)

Bruno Laurioux / Agostino Paravicini Bagliani (eds.), The Recipe from the XIIth to the XVIIth Centuries. Europe, Islam, Far East (Transcultural Conferences of the International Union of Academies 9 Micrologus Library 116), 2023

2010

2014

The Influence of French Haute Cuisine on the Development of Dublin Restaurants Máirtín Mac Con Iomaire Gastronomy, fashion and philosophy are probably what most immediately capture the public imagination globally when one thinks of France. The most expensive and highly renowned restaurants in the western world are predominantly French whereas, historically, Ireland has not traditionally associated with dining excellence. However, in 2011, the editor of Le Guide du Routard, Pierre Josse, noted that ‗the Irish dining experience is now as good, if not better, than anywhere in the world.' Nonetheless, Josse reminds us that ‗thirty years ago, when we first started the Irish edition, the food here was a disaster. It was very poor and there was no imagination' (Irish Independent, 9/1/2011). Thus it may well come as a surprise to many that Dublin had a previous golden age for haute cuisine in the decades after 1945, and that it centred on two worldclass establishments, Restaurant Jammet and The Russell Restaurant. This chapter will outline the origins of French haute cuisine and will trace the story of its movement from private households to the public sphere in the form of restaurants. This brief history of Dublin's haute cuisine restaurants will outline the various stages of birth, prosperity, success, gradual decline, stagnation and then its subsequent resurgence in Dublin restaurants. It will also reflect on the public image of such cuisine and its purveyors over the years.

Food and Technologies, ed. Yu Shuenn-der, Taipei: Institute of Ethnology, Academia Sinica Monograph, pp. 145-64, 2022

This paper challenges prevailing approaches to the "anthropology" of taste, in its presumed diffusion of a cultural tradition, the emphasis on semantic content in the literal constructions of taste, and flawed perceptions of the relationship between taste and cuisine. I argue that the construction of taste is best understood as the product of a regime, not only of cooking in a material sense but also in the way implicit principles of practice foreground the possibilities of taste. Even if literal taste can be seen as the product of concrete techniques, these implicit principles of practice already predetermine divergent outcomes. That is to say, the same ingredients "cooked" differently can reveal distinctive features of different cultural regimes, and these regimes represent cooking at the "core" more accurately than prevailing labels attached to so-called cultural traditions. It is necessary to correct flawed approaches to the construction of taste in order to evaluate in what sense taste is related, if at all, to the definition of a cuisine. Cuisine, not unlike the institution of public eating that gave rise to the "invention" of the restaurant and a diversity of consumption regimes that differentiate not only the public from the private but also class influences and the role of various industries in commoditizing consumption, is above all a social formation. It may use culture to "brand", but such branding is not necessarily related to taste per se. More importantly, they underline the role of more complex processes of hybridization and cosmopolitanism in the "making".

2004

Is the practice of cooking an art or merely a skill? To answer this question, this essay analyzes the transformation and incorporation of food by humans from a cultural-historical perspective. In particular, it analyses the tension between tradition and rationalization. It becomes apparent that "modern times" are not only based on a scientific-technical innovation dynamic, but also on specific forms of tradition forming. The industrialization of food and the "rational kitchen" are used as examples to demonstrate how the new and the old are constantly blurring in hybrid connections. The thesis that cooking has lost its function due to the mechanization of the household therefore falls short of the mark. Rather, cooking is itself an important cultural technique in which art and science intertwine in a paradoxical way. The essay undermines the juxtaposition of natural resources and culinary culture and presents a new interpretation of cultural change for discussion.

Proceedings of the Dublin Gastronomy Symposium. Dublin: Technical University of Dublin. (Amy Dahlstrom, second author), 2020

2009

HAL is a multi-disciplinary open access archive for the deposit and dissemination of sci-entific research documents, whether they are pub-lished or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers. L’archive ouverte pluridisciplinaire HAL, est destinée au dépôt et a ̀ la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d’enseignement et de recherche français ou étrangers, des laboratoires publics ou privés. Centre de recherche G

Cooking Cultures

A n intimate association of eating with sensual pleasure in Muslim theologydepicted in the Garden of Delights-had occasioned serious unease in the Christian world that could barely digest the bonding of religion and sensuousness. What caused immense concern was the fact that this 'philosophy of gratification' did not only promise joys after death. It spoke of, indeed encouraged, the reaping of pleasure in life by associating good life with good eating (Peterson, 1980, 321). This was in stark contrast to the austerity and temperance demanded of Christians in this life as a step toward an angelic society in heaven (Peterson, 1980, 322). Hence, after the Qu'ran was translated into Latin by the mid-twelfth century, scholars devoted themselves to the task of discerning whether this association was real or allegorical. Others, however, found a different use for this bonding of eating and pleasure in this life. An 'upheaval' occurred in the cooking of the European elite from about 1300 CE, accompanied by a marked change in the attitude toward food (Peterson, 1980, 317). I begin the introduction on this note to divulge, at the outset, an important argument of the book. The volume seeks to explore how food, cooking and cuisine, in different societies, cultures and over different periods of time, are essentially results of confection-combination-of ingredients, ideas, ideologies and imagination, inflected by relations of power and experiments with creativity. Such blends, churned out of transcultural flows of goods, people and ideas, colonial encounters and engagements, adventure and adaptation, and change in attitude and taste, enable convergent histories of the globe kneaded by food www.cambridge.org © in this web service Cambridge University Press Cambridge University Press 978-1-107-14036-3-Cooking Cultures: Convergent Histories of Food and Feeling Edited by Ishita Banerjee-Dube Excerpt More information Ishita Banerjee-Dube 2 and cooking that tell us about being and belonging, pride, identity, hospitality and sociability, class and power, and nation and culture that are ever ready to be cast in different moulds. They also point to a convergence between the histories of the world as one of 'species migration', whether through climate or habitat change or population pressure, or through more active processes of human intervention, and of food, eating and cuisine as being constituted by such mixing and migration. The different chapters of the book look at the evolution of food in distinct parts of the globe over different periods of time from diverse perspectives. Yet, together they portray and convey the polyphony that surrounds food and cooking, a polyphony often subsumed by the attempted homogenisation that underlies the construction of 'national', 'natural' or 'regional' cultures. In contrast to such homogenisation, this book offers a tale strewn together from a variety of smells and tastes, peoples and places and their multiple mixtures. The chapters also highlight the importance of sharing and exchanging food as vital elements of 'culture' and sociability, elements that are often used to mark social distinctions and not erase them (Peters, 2016; Pilcher, 1998). An early cookery book of Baghdad had drawn upon the Qu'ran to declare food to be 'the noblest and most consequential' of the six human pleasures, along with drinks, clothes, sex, scent and sound (Peterson, 1980, 322). The write-up on an adventurous book on the history of food calls cuisine 'the defining characteristic of a culture' (Fernández-Armesto, 2002). What makes food and cuisine tick as the 'noblest pleasure', and the most significant element of a culture? What makes Indian food serve as 'street food' in Cairo and 'court food' in Isfahan and yet remain a prop of national culture? How has 'curry', invented during British rule in India, moved back and forth between India and England and come to signify 'Indian food' in the world? This volume addresses some of these issues in its attempt to track how peoples and cultures relate to food and cuisine, and how such bonding shapes cartographies of belonging and identities. It explores the elements and processes that go into the cooking of cultures, in which food and cuisine are flavoured by adaptation and innovation, transcultural and trans-regional flows, and nostalgia and recreation ; and 'national', 'regional' and 'cosmopolitan' cultures, along with personhood, are concocted and confected. The volume takes into serious account reminders that food, as an important element of material culture, significantly shapes individual and collective identities (Palmer, 1998, 183) and that food is neither neutral nor innocent but a product of dominant ideologies and power structures (Cusack, 2000, 208). Indeed, the first essay of the volume examines and interrogates why and how certain plant and animal species are constructed as 'natural', 'native' and www.cambridge.org

This paper introduces the special issue of Food & History, which is the product of a two-day colloquium that was organised in December 2010, aiming at closing a large-scale research project. This investigation questions whether food (and if so, to what extent) serves as a reliable proxy for measuring rough and more subtle social hierarchies. Three themes have been considered, which this paper presents and situates in a broader context: elite cuisine, middle-class shopping for food, and bourgeois eating out.

Encyclopedia of Food and Society, 2024

Abstract: Aesthetics as a philosophical concept excluded food in its high Western construction in the 18th century. This article shows how that was a provincial European construction that is fast losing its raison d'etre in an increasingly globalizing conceptual world that puts European elite culture in its place. I illustrate that process by showing how spices lost value in that universe of modern Eurocentric judgment and is returning to haunt haute cuisine in the North Atlantic world.

International Journal of Gastronomy and Food Science

This study analyzes the feminine culinary universe of Early Modernity in a society marked by food crises and socio-cultural change. To do so, it examines two handwritten recipe books dated between the 16th and 17th centuries. Both examples represent a specific typology of works that is typical of a domestic and private environment. A non-experimental investigation is carried out that consists of an initial descriptive study of the structure of the same. This is followed by a correlational analysis where the relationship between both compliled works is evaluated through the model of recipes, raw materials used, exposed culinary techniques and the final purpose of the food preparations. The results show the permanence of a Greco-Latin culture in the gastronomy of the time with the presence of a strong Moorish influence and a still scarce incidence of the American raw materials. It can be concluded that the formation of this type of Golden Age food pattern had great continuity with previous periods in terms of taste, the transmission of cooking knowledge and the memory of a very sweet and spicy palate.

Food, Culture & Society, 2020

2025

OXFORD INSTITUTE CULINARY SCIENCE AND GASTRONOMY , 2024

Food is an intrinsic part of human life, shaping societies, defining cultures, and fostering connections across generations and geographies. It is more than just sustenance; it tells stories of history, geography, religion, and identity. Whether it is the spices traded along the Silk Road, the sacred offerings of religious feasts, or the fusion cuisines that emerge from migration and globalization, food is deeply intertwined with the cultural fabric of societies. In this book, The Influence of Culture on Food, we will explore how various cultural elements— geography, religion, migration, art, and even gender—shape what and how we eat. From ancient feasts to modern culinary innovations, food reflects the values, beliefs, and history of the people who prepare and consume it. As globalization continues to reshape traditional food systems, this exploration will provide insight into the delicate balance between preserving culinary heritage and embracing modern food trends. Through this journey, we will uncover the profound influence that food has on cultural identity, social norms, and global connections. It will highlight how the foods we enjoy today carry with them centuries of cultural evolution and how they continue to evolve in response to changing social, technological, and environmental factors. I hope this book will inspire a deeper appreciation of the rich cultural significance behind everyday meals and a broader understanding of the role food plays in shaping our world.

Foods, 2020

Haute cuisine, the cooking style for fine dining at gourmet restaurants, has changed over the last decades and can be expected to evolve in the upcoming years. To engage in foresight, the purpose of this study is to identify a plausible future trend scenario for the haute cuisine sector within the next five to ten years, based on today’s chefs’ views. To achieve this goal, an international, two-stage Delphi study was conducted. The derived scenario suggests that the coronavirus disease 2019 (COVID-19) pandemic will lead to significant restaurant bankruptcies and will raise creativity and innovation among the remaining ones. It is expected that haute cuisine tourism will grow and that menu prices will differ for customer segments. More haute cuisine restaurants will open in Asia and America. Local food will remain a major trend and will be complemented by insect as well as plant-based proteins and sophisticated nonalcoholic food pairings. Restaurant design and the use of scents will ...

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