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Gastronomy in early 19th century Paris: Divergent views of food-writers Grimod de La Reynier and Jean-Anthelme Brillat-Savarin on “the first restaurateur”, Antoine Beauvilliers
... These signify the value of chefs who are constantly committed to advancing, improving, and proposing new dishes, showing their capability to adapt and meet the demands of customers and achieve sustained results. As such, chefs are increasingly accustomed to deciphering new ideas into new products/services, creatively experimenting and engaging with novel and conventional food components (Fine, 2021;Messeni Petruzzelli & Savino, 2014), instinctively exploring other sources of inspiration, and harmoniously integrating both visible and intangible elements that give rise to a whole and 'unique' gastronomic experience (Fine, 2021;Vargas-Sánchez & Lopez-Guzman, 2015). ...
... These signify the value of chefs who are constantly committed to advancing, improving, and proposing new dishes, showing their capability to adapt and meet the demands of customers and achieve sustained results. As such, chefs are increasingly accustomed to deciphering new ideas into new products/services, creatively experimenting and engaging with novel and conventional food components (Fine, 2021;Messeni Petruzzelli & Savino, 2014), instinctively exploring other sources of inspiration, and harmoniously integrating both visible and intangible elements that give rise to a whole and 'unique' gastronomic experience (Fine, 2021;Vargas-Sánchez & Lopez-Guzman, 2015). ...
Creativity studies have progressed over time to become more accessible and diverse in conceptualising the depth of creativity. Although the concept of creativity has been widely explored in various fields of study, there is still a lack of empirical evidence and suggestion on how the chefs initialised their creative thought process into an organised pattern when creating novel dishes. This paper introduces a new conceptual framework that elucidates chefs’ creativity in utilising Malaysian local herbs (MLH) to develop modern Malaysian cuisine (MMC). It attempts to integrate Amabile's theory of creativity within Horng and Hu's model, suggesting that both theory and model can be integrated into a new framework of the chef's creative process of new culinary innovative product development. The development of this creative process framework offers the potential to depict creativity systemically. It implies that creativity can also be implemented into organised thinking, although it is debatably viewed as ‘subjectivity’ by many scholars. The proposed new framework feasibly fosters creativity in organisations and industrial uses, as creativity is seen as a survival skill-set in today's economy and society.
... "Gastronomi" terimi, ilk olarak antik Yunanistan'da kullanılmış olup gaster (mide) ve (nómos) (yasa) sözcüklerinin birleşmesinden meydana gelmiştir (Etymonline, 2020). Günümüzde kullanılan anlamını ise 1801 yılında Joseph Bercholux tarafından yayımlanmış "La Gastronomie, ou l'Homme des champs" şiiri ile kazanmıştır (Berchoux, 1803;Coghlan, 2020;Fine, 2021). Gastronomi, Türk Dil Kurumu'na (TDK, t.y.) göre "Yemeği iyi yeme merakı" ve "sağlığa uygun, iyi düzenlenmiş, hoş ve lezzetli mutfak, yemek düzeni ve sistemi" anlamlarına gelmektedir. ...
UNESCO Yaratıcı Şehirler Ağı içerisinde yer alan gastronomi şehirleri ağı, yöresel yemeklerin korunması ve sürdürebilirliğine katkı sağlanması amacıyla şehirlerin tanıtımında ve turizm açısından ön plana çıkarılmasında destek sağlamaktadır. Sosyal medya platformları da şehirlerin güzelliklerinin ve kültürel zenginliklerinin tanıtılmasında etkili bir rol üstlenmektedir. Bu araştırmada; UNESCO gastronomi şehirleri ağı içerisinden belirli kriterlere göre seçilen şehirlerin, İnstagram hesaplarındaki yazılı ve görsel öğeler içerik analizi ile incelenmiştir. Araştırmanın amacı seçili şehirlerin paylaşımları üzerinden, gastronomi şehri hesaplarının başarı unsurlarını değerlendirerek gastronomi destinasyonlarına ve literatüre katkı sağlamaktır. Araştırma sonucunda tespit edilen ilginç bir bulgu; şehirlerin, takipçilerin yorumlarına ve hatta sorularına çoğunlukla cevap/tepki vermedikleridir.
Gastronomi şehirlerinin; hesaplarında ve paylaşımlarında UNESCO vurgusu yapmaları, ticari paylaşımlar ve kullanıcı etiketleri konusunda dikkatli olmaları, takipçileriyle etkileşimlerini artırmak için daha fazla emoji kullanmaları ve takipçilerin yorumlarına ve sorularına pasif bir şekilde “beğenme/like” ile cevap vermek yerine onlarla özellikle emoji kullanarak etkileşime girmeleri önerilmektedir.
... Así como Brillat-Sabarin, Grimod de la Reyniere fue un prominente escritor gastronómico francés, que promulgaba mediante sus críticas culinarias, desde su visión cultural y formación, ambos vivieron la evolución de los primeros restaurantes en París y disfrutaron lo mejor de la gastronomía de la ciudad (Fine, 2021). ...
Se inició con la observación en territorio, en donde se identificó una posible pérdida de la identidad cultural alimentaria, evidenciada en la oferta culinaria de restaurantes de la zona y el desconocimiento de las nuevas generaciones con relación a su cocina popular tradicional. Por tanto, se estableció como objetivo analizar las costumbres y tradiciones alimentarias del territorio Salinas, para poner en valor la tradición culinaria mediante la estructuración y organización documental de las costumbres identificadas. Con la intención de que se constituya en un recurso para el turismo culinario en el sector, la metodología fue con enfoque cualitativo, de tipo exploratorio. Se realizó el levantamiento de información a través entrevistas a tenedores de saberes de la localidad en edades entre 60 a 91 años, estos conocimientos transmitidos fueron codificados mediante recetas de cocina popular tradicional y finalmente reproducidas con técnicas culinarias típicas y productos de la localidad. La investigación permitió identificar que las manifestaciones alimentarias del sector aun se las puede encontrar en las diferentes etapas del año relacionadas a su vez a ritos y festividades indígenas y mestizas con leves modificaciones debido a la globalización gastronómica, por tanto se concluye que mediante la adecuada gestión turística se puede generar desarrollo económico y social basado en las expresiones culturales, tanto alimentarias como las de diversa índole que existe en Salinas-Guaranda, basados en un turismo creativo que fortalezca las identidades de la localidad.
Creativity studies have progressed over time to become more accessible and diverse in conceptualising the depth of creativity. Although the concept of creativity has been widely explored in various fields of study, there is still a lack of empirical evidence and suggestion on how the chefs initialised their creative thought process into an organised pattern when creating novel dishes. This paper introduces a new conceptual framework that elucidates chefs’ creativity in utilising Malaysian local herbs (MLH) to develop modern Malaysian cuisine (MMC). It attempts to integrate Amabile's theory of creativity within Horng and Hu's model, suggesting that both theory and model can be integrated into a new framework of the chef's creative process of new culinary innovative products development. The development of this creative process framework offers the potential to depict creativity systemically. It implies that creativity can also be implemented into organised thinking, although it is debatably viewed as ‘subjectivity’ by many scholars. The proposed new framework feasibly fosters creativity in organisations and industrial uses, as creativity is seen as a survival skill-set in today's economy and society.
The first food writer generally acknowledged as such, was Grimod de La Reyniere, a Parisian born into an unhappy family environment. His earliest aspirations were to be recognized by the public and to achieve this through outlandish acts and publications which outlined his youthful biases. His earliest writings were articles in journal dedicated to the theater. His first two publications, written in his early twenties, were Reflexions Philosophique sur le Plaisir (1783) and Lorgnette Philosophique (1785). In these treatises he expresses his love and appreciation of the theater, but his distaste for female behavior in general and for the decadent youth of his day is made very clear. His denigrates and insults women openly and berates their flirtaceous behavior. He expresses his preference for dining frugally and clearly finds the social side of a meal and the gathered company to be important elements contributing to the pleasure of the meal. These volumes provide little insight into the substance of his subsequent publications as a food writer, but they do reveal his forthright style of writing and his confidence in his own judgement, which were expressed in his subsequent publications when he addressed the seasonal availability of foodstuffs and the quality of restaurants and their chefs.
In mid-18th Century France, the cooking and serving of meat dishes had been in decline for many years. Household cooks were invariably male and were experienced professionals serving those who could afford their expertise. In 1746, Menon, a prolific food writer, published a cook-book, "La Cuisiniere Bourgeiose", which was specifically written for the female cook, What has not been noticed or addressed by previous authors, is the fact that the majority of recipes in this book are devoted to the cooking of meat and poultry. Within a few years of publication of the first edition, all subsequent editions carried this emphasis on meat cookery on the title pages. The book went though multiple editions attesting to its relevance and usefulness to the cooks to which it was directed. It is argued that this publication may have had a substantial influence on household meat cookery of the time.
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