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January 15, day of freedom of expression, but so is the critic Simon?
















Anonymous organizes a series of events worldwide in support of Wikileaks in particular and freedom of expression in general on January 15. Anonymous
if he makes the famous François Simon, the famous food critic that no one knows your face (even if it's an open secret since Francois Simon in reality ........ beep ......)


In terms of free expression gastronomic discourse is a source of inspiration that gives freedom of expression for all the weapons speak honestly and to appear sometimes masked identity: its food identity.

find on this media http://www.ina.fr/art-et-culture/gastronomie/video/CPC99001448/pascal-ory-le-discours-gastronomique-francais.fr. html

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GASTRONOMY AND FRENCH CULTURAL IDENTITY

The Centre for Cultural History of Contemporary Societies, University of Versailles Saint-Quentin-en-Yvelines, in partnership with the Society of French and ethnology at the 250th anniversary of the birth of Brillat-Savarin, an international symposium titled "Cuisine and French cultural identity. discourses and representations (XIX-XXI centuries)". This symposium was held on 17 and 18 March 2005 in Paris.

The relationship between gastronomy and France seems obvious. Shortly after the "invention of the restaurant in Paris at the end of the ancien regime, they are French, the Grimod Reyniere, Antonin Lent, Brillat-Savarin, ..., who founded the food in developing a speech entirely again the pleasures of the table. During the nineteenth century, many French chefs, including those exercising their talent abroad, codify a "haute cuisine International. French gastronomy is shown both able to recreate in the "nationalizing" the regional cuisines, and assimilate many products and processes from foreign cuisines. The texts which affirm its indisputable superiority and its national character will then cease to grow, while abroad are modeled through the consideration of its cuisine and its etiquette, representations of France and French. However, the notion of cultural identity should not be regarded as an instrument but as an object of the study proposed here. If feeding practices are diversifying widely depending on geography or cultures and can help forge a given population a sense of belonging, it is unthinkable to adopt an essentialist definition of the French cultural identity. Quite the contrary, we must ask ourselves about the details and chronology of its construction, for example, for the period between the wars, by analyzing the speech gourmet accents Curnonsky a nationalist or a Leo Daudet. We know, on the other hand, the gourmet discourse evolves with technological changes, economic, aesthetic, social, but political: colonization, migration, international relations, the consequences wars and the "globalization" greatly influence him.

What French cultural identity, discourse and representations gourmet, they draw the last two centuries?

be distancing himself clearly from the conceptions involved in the founding texts and standards of the early nineteenth century?

Can we call breaking changes in recent decades are characterized by both a revival of "local cuisine", sometimes marked by a decline in regional identity, and an increasing diversification of sources and inspirations of "haute cuisine" that weakens the international position of French cuisine?

The symposium was divided into the following two areas: *

French gastronomy defined and represented in France, particularly in relation to regional and foreign cuisines.

* French gastronomy and view represented abroad.

(Calenda sources)

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Gourmet or Gourmand

Worldwide philantropico-gourmet Brillat-Savarin was a fellow named Baron Brisse, crushed in a work of Cirier published in Paris in 1867, one month before the overthrow of pots and compromising the cessation of oracles, presenting extravagant dishes: mixed thoroughly rotten or indescribable. The book is dedicated to free eaters, the free-dressers, for foodies, with gastrophiles, to Gastrolaters, the gastro-guzzlers. In this book the Baron Brisse, Lent and the cook, were declared "relay of injustice in a world that is starving that favor one another ...", so this is the aphorisms cons gastronomy, which is only the hypocrisy of gluttony. Baron Leon Brisse
(Gémenos 1813 - Fontenay aux Roses 1876). After a career as a forest-keeper, he left in 1850 admistration and went to Paris to go into journalism. Bon vivant and lover of good food, it was soon responsible for writing a daily column in the newspaper gourmet Liberty. His menus, sometimes "stunning" were often discussed. Among other publications include Three hundred sixty-five menus of Baron Brisse (1868), Small kitchen of Baron Brisse (1870), Lent kitchen, etc.. "Around a gastronomic calendar under the Second Empire and had a great successfully applied to the Baron Brisse seasonality its simple menus and customizable. Never less than six courses, or we can be amazed at the amount of thoughtful food that could swallow our fathers, in these early periods of the year and after Christmas.

Tuesday, 1 January 1867
Soup Condé
Brill to Béchamel
Sirloin with Madeira wine
Chicken Artichoke
piglet skin at the Lyon
Baba au rhum

Wednesday, January 2, 1867
Soup Julian
Eel minute
saddle of mutton rissoles garnished roasted
wimps
Scarole the English
Custard cream meringue

Thursday, January 3, 1867
Puree Soup partridge
Cod
cream topped with roast beef patties

Partridge roast marinated cauliflower
Pear Compote

For information, cheese n ' come on the menus at the end of the nineteenth century