Search results for "gastronomy"
showing 10 items of 36 documents
Hollandaise sauce and the chemistry behind old and new preparation techniques
2013
Hollandaise sauce has been part of western gastronomy since 1593. Being both an emulsion and a foam, it is a good educational platform for heterophasic systems. Preparing Hollandaise sauce generally includes two phases: forming the foam and forming the emulsion. The sauce is a challenging product and fails easily. Improved preparation techniques have been introduced throughout history. This work combines food historical, scientific and educational perspectives to Hollandaise sauce and introduces an experimental setup to compare the quality of sauces prepared with different techniques.
Rhétorique du menu gastronomique
2009
The elaboration of a restaurant menu as a text aiming at seducing and at convincing visitors, infers that it does not merely enumerates various dishes among which we are to choose from, but that it is a rhetorical production whose processes need to be analysed and whose function needs to be understood. The corpus being studied consists of gourmet menus selected from about twenty fine restaurants. It certainly enables us to observe the main figures of speech (metaphors, metonymies); above all, it reveals the great variety of the rhetorical gear in use : analogies, transgressions, systems of values are as many means of creating the "genuine" flavour of food.
Paroles de chef : modèles communicationnels d’une organisation professionnelle
2016
Dans un restaurant, communiquer correspond à informer la clientèle, dialoguer avec elle, collaborer avec les équipes, et diffuser une image du restaurant, des mets et du chef. La communication apparente du chef de cuisine précise le lien qui existe entre lui et son personnel, lui et les clients, lui et les fournisseurs, et plus rarement entre lui et les médias ou supports de communication. Apportant la communication organisationnelle, formelle et normative, auprès de ses subalternes comme de ses fournisseurs, le chef cuisinier tente de diffuser une communication mi-naturelle afin de parfaire une certaine convivialité, et mi-formelle afin de transmettre ou confirmer son savoir-faire. Il s’ag…
La production d’identités territoriales à usage commercial dans l’entre-deux-guerres en Bourgogne
2002
National audience; A l’échelle nationale, l’essor du tourisme amende les modèles des représentations identitaires territoriales issus des sociétés savantes du XIXe siècle. Le tourisme leur confère un aspect plus spectaculaire et distractif qu’érudit, et transforme leurs usages devenus commerciaux. La tradition et la gastronomie deviennent des outils de promotion territoriale. La bourgeoisie viticole de la Côte-d’Or les adapte aux enjeux viticoles de l’époque, c’est-à-dire la création de territoires économiques dans le cadre des nouvelles lois sur les appellations d’origine et la crise des débouchés. Avec la Paulée de Meursault et la Confrérie des Chevaliers du Tastevin de Nuits-Saint-George…
Objet et préfiguration
2010
We call prefigurative an object whose primary function is to allow whoever manipulates it to represent an object, a situation, an action that has not yet happened ; the prefigured object is particular because it not only exists to convey meaning but also to inform, to get us to believe and finally to make us act. This article aims to outline the semiotic analysis of one of these objects, the restaurant menu: leaving aside the verbal text, we shall examine the material object which is its support (paper, cardboard, slate, screen, etc..) and see that it directs our receptions and predisposes us by its material, its size, its touch, its typography and its layout to perceive the true taste of t…
Forms of gastronomic camouflage: veridiction in the kitchen
2022
In this essay, we analyse the regimes of truth and the forms of culinary camouflage inscribed in some signature dishes by several well-known Italian chefs, whose work is emblematic of the various fictional trends in gastronomy. In doing so, we will keep in mind the so-called semiotic square of veridiction that discursive semiotics has been proposing and using for some time. The analysis reveals how the gastronomic discourse of the Italian haute cousine produces effects of illusion, secrecy, falsehood and truth. The concurrence of these veridiction modes allows for an explicit model which accounts for the various styles of camouflage and thus describes current tendencies in contemporary cuis…
Cucina politica: percorsi semiotici
2019
On the one hand, cuisine and politics have always been considered two very different semi-spheres. On the other hand, considering the issue more in depth, cooking and politics are both strategies and tactics for governing the community. What I would like to do in this essay is to highlight the unexpected of the (multiple) relations of cooking and politics. Starting from a Latourian epistemological perspective, which considers the social collective as a whole formed by human and non-human actors, and governed by a series of management, control and enhancement processes that are similar to the world of gastronomy and that of politics strictly understood.
PREMISES OF GASTRONOMIC TOURISM
2013
Since the competition among tourism destinations has risen, local culture has developed into a competitive advantage and a priceless resource of new products and services to attract and captivate tourists. Gastronomy plays a vital role in the process of attracting tourists because food has an important part in the tourist experience, plus gastronomy developed over the year's styles and tastes and become a critical source of establishing patterns in postmodern civilization.
Ways to Promoting Rural, Cultural and Gastronomical Tourism in Mărginimea Sibiului
2016
In 2009, the touristic potential of Marginimea Sibiului is recognised both nationally and internationally for its unique ethnographic, cultural, architectural and historical heritage and it has also won the Golden Apple Award of World Federation of Travel Journalists and Writers. In 2015, this area with rich traditions won a price for promoting local gastronomy. Cheeses of Marginimea Sibiului are an important part of this region's culinary and cultural tradition, and its diversity comes from specific production techniques. The Sheep Cheese Route provides an excellent opportunity for discovering the pastoral world of Marginimea Sibiului, with its picturesque settlements and calm lifestyle. D…
La congiura degli uguali: involtini & friends
2019
The essay reconstructs the events of “involtini”, a very popular dish in Italian cuisine, in order to trace the specificities of the Sicilian recipes. In particular, a corpus of recipes is analyzed in order to identify the recurring narrative programs in the preparation of the Sicilian “involtini”, distinguishing variations and invariant forms. Particular attention is given to the conformation of the gastronomic object itself and its arrangement on the plate. By comparing other types and sizes of similar gastronomic objects, it is highlighted how cultural and political meanings can be identified in the sense of the “involtini”.