How To Conceal Pipes On Pedestal Sink

Unesco class French gastronomy


AFP

11/16/2010 2:11 p.m. French gourmet dinner was inscribed today on Intangible Heritage of Humanity by UNESCO's Intergovernmental Committee meeting in Nairobi, according to an AFP journalist.

is the first time that a practice revolving around food and cooking is established by Unesco.

The French bid for the catering trade was announced in 2008 by Nicolas Sarkozy and formalized in January.

The government denies wanting to flatter corporate and argues that seeks classification and protection not a kitchen or special techniques, but a social habit.

"The meal of French cuisine is a social practice customary to celebrate the most important moments of life of individuals and groups (births, weddings, anniversaries, successes, reunion)," we read in the French case filed Unesco.

"It's a social practice that focuses on a common representation of good food rather than specialty items," he adds.

France stresses that this practice is meaningful and specific rituals, the search for good products to the aesthetics of the table and conversation. Paris
even see this habit as an opening "Known to the other, intercultural dialogue, friendship among peoples".

My Babysitter Dominatrix

This book was released November 16, 2010 editions Breal































The manifesto therefore attempts to present the cuisine without its usual pageantry and fireworks, honoring the philosophical vision of this world food gourmet personality that is within us, his social interest, and vision of each of the word "gastronomy".



Summary 1. But what do we gastronomy?
2. Where does the food?
3. Why wonder about the food?
4. "Know-Eat" Does this term make sense?
5. Is there an ethic of "eating well"?
6. Can we rise to "gourmet"?
7. All the credit for it from gourmet food choices he makes?
8. How to choose your food?
9. Does it likes the same food that our surroundings?
10. The cooks are they holding a gastronomic identity?
11. The cuisine is it a sign of wealth and moral heritage?
12. Querelle (im) pertinent around gastronomy
13. Is there too much or not enough food (s)?
14. What is good?
15. What is good to eat ?
16. Eating gastronomically principle, what does that mean?
17. Feel obliged to eat certain
18. Should we ban personal taste considerations?
19. Can we satisfy his greedy passions?
20. Do I feel guilty to enjoy myself at the table?
21. Are we generous when we cook a meal?
22. Must be true to its gustatory choice?
23. I am what I eat?
24. Is there an absolute truth in terms of "good"?
25. Can we rely on the experience of the womb?
26. Culinary knowledge they have power?
27. The cuisine is it economy?
28. Gastronomy is political?
29. All cuisines of our time is it honest?
30. Culinary creativity is it free?
31. Is there a universal food?
32. Gastronomy is this the "good cheer"?
33. Can we find happiness at the table?
34. What about the aesthetics of cooking?
35. What love a dish?
36. What is a gastronomic identity?
37. What is the gastronomic pleasure?
38. How to eat is it innate?
39. Are we deceived by our senses of taste and smell?
40. The need us away from a balanced diet does the cuisine?
41. Is known to express our love in words?
42. The subjectivity of taste! It does exist?
43. The imagination plays us she turns on the representation of gastronomy?
44. Individualism taste! It does exist?
45. The opinion of a greedy that she is a gourmet?
46. Do we really have any taste?
47. Can we invent a recipe by chance?
48. The life of a gourmet there a purpose?
49. Must not be greedy?
50. Culinary knowledge is there in the books? It

all these questions that this book would not respond, but introduce the reader, particularly through some fundamentals of the phrase "it's good" to emphasize that our identity is food really our most valuable.