This is an issue that should make you drool. She wears indeed a soft subject to our taste buds: the food! But can one write a history of Modern Gastronomy ? Dr. Jean Vital tried to meet with her talent and deep knowledge of the subject to the academicians of the ASMP on 4 July 2005. Today he discusses his book, a What Do I know? For food lovers.
What gastronomy? It is clear that it goes beyond the food or food. Does it offer more? The etymology of the word "gastro" and "nomos" (rule and stomach) informs us that hardly. Jean Vital also stresses we encounter this word later (18 th century) in the French language.
A good definition is given by Jean-François Revel, "the kitchen is a refinement of food to eat; Modern Gastronomy is a refinement of the kitchen itself. "
However, the question remains: what makes a dish is fine or not? Dr. Vital Response: There need is vital, fun and the dish makes use at least 4 of the 5 senses. Taste, smell, sight, touch
, and above all the products used in the composition of the dish are impeccably fresh!
History reveals that tastes change. Middle Ages, for example, the guts were a gourmet dish
Dr. Vital also insists on the table, to be beautifully drawn and for there to gastronomy, we must . of the guests in this what do I know , we read that two academicians adorned menus of their artistic talent: Jean Cocteau , the French Academy and Yves Brayer , of the Académie des Beaux-arts ... which Jean Cocteau frequented assiduously with Colette. A what do I know 125 pages is a short time to treat gastronomy. However, the key is there because it makes us want to know much more (...)
It exists British cooking? "It's a question that the French have the habit of asking when they are around a table with an Englishman. The simple answer is to give Yes, gastronomy is an old art in England, even if the dishes which are considered the classic dishes of English cuisine does not always among the most often enjoyed meals between diners in England. According to recent surveys, the favorite dish of English is now the ... curry. not very ! British, what although today the fashion is rather an artistic genre kitchen. It is good that British cooking; in addition, it begins to be recognized even France, where classic British specialists such the crumble or Cheddar and Stilton cheese are now in great delis, and increasingly even in supermarkets Find.
That is not always easy - a good restaurant English (even a traditional pub ) serving traditional dishes, or get invited to the English who are fond of traditional dishes, and even the finest French gourmand will not be disappointed. Ditto for the bread even though the British have a craze for French bread including baguettes, good traditional loaves of the English regions, as well as new creations - sometimes very innovative - English craftsmen bakers, are among the most delicious bread. Here are some classic dishes of English food.
http://www.ilemaurice.mu/en/gastronomy/gastronomy-in-french-era
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