Dining and Gastronomy
The idea of delicacy varies, but is the range wider across time or across geography today? You’ll find it hard to decide when you hear of some popular foods in history and abroad. And where are creative chefs looking for inspiration with ingredients and recipes? New kinds of experiences in dining, the impact of technology on hospitality, and of course, advances in sustainability of the industry. © 2020 Tanay and Sach ___ Film quote: the voices of Helen Mirren and Om Puri from The Hundred-Foot Journey (2014). Star chef neighbours spar over cultural differences in the defining good cuisine. Dish icon from Pause08. ___ Links: The very first dinner party https://www.newscientist.com/article/dn19376-tortoise-banquet-remains-of-the-oldest-feast-found/ A very presidential club with a nearly-extinct menu https://www.saveur.com/history-of-turtle-soup-hunting/ Popular foods once weren’t https://www.history.com/news/once-forbidden-foods Ketchup was once a medicine https://www.fastcompany.com/1673352/how-500-years-of-weird-condiment-history-designed-the-heinz-ketchup-bottle In Japan, chillies first went into socks https://www.japantimes.co.jp/life/2015/07/17/food/history-vegetable-hated-japanese-children/ ‘Hawaiian’ pizza? http://time.com/4814056/hawaiian-pizza-pineapple-sam-panopoulos-death/ World’s cheapest Michelin-starred meal https://www.businessinsider.in/RANKED-The-50-cheapest-Michelin-starred-meals-in-the-world/articleshow/66005549.cms Experiential dining: Ukraine style https://www.nytimes.com/2014/11/15/world/city-tied-to-masochism-finds-link-painful-sure-but-some-like-it.html Zero-tolerance coffee http://www.bbc.com/capital/story/20190402-these-coffee-snobs-ban-milk-and-sugar Entomophagy is the future! https://guides.loc.gov/entomophagy/internet-resources https://blogs.scientificamerican.com/anthropology-in-practice/whats-stopping-us-from-eating-insects/ Paradigm-challenging foods: China https://www.reuters.com/article/us-china-urine-eggs/urine-soaked-eggs-a-spring-taste-treat-in-china-city-idUSBRE82S0EE20120329 Paradigm-challenging foods: France (Foie gras is not their cruelest dish.) https://www.telegraph.co.uk/foodanddrink/foodanddrinknews/11101187/Ortolans-could-Frances-cruellest-food-be-back-on-the-menu.html How green is your cafe? A paper cup grown on trees! https://www.dezeen.com/2018/07/31/creme-creates-sustainable-plastic-cup-alternative-from-gourds/ Brazilian chef bringing indigious foods to fine dining tables https://www.nytimes.com/2014/10/26/world/daring-fare-from-the-amazons-mouth-to-yours.html Foraging for fine dining https://www.youtube.com/watch?v=w-Y6cJvIQwY Fighting unhealthy eating at the restaurant itself https://www.healthaffairs.org/doi/full/10.1377/hlthaff.2011.0224 A business promoting Home chefs https://www.authenticook.com/