Foodscape grounded paper
Karan Arora
7.EatingOutGastronomy.ppsx7: Eating-Out & Gastronomy
Comedor, Rio Dulce, Guatemala
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Learning Objectives:
Examine and assess the distinctions between dining at home and dining out.
Describe the origins of public eating culture.
Identify the importance of restaurant meals as a setting for identity work.
Trace the rise of gastronomy and its role in shaping cuisines.
Explore the use of cuisines as an economic resource.
Assess the complexities of mainstream versus ethnic restaurants, together with the applicability of the terms.
Assess the messages conveyed through restaurants, and how notions of “authenticity” are established.
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Hello Dr. Gillian here… let’s explore eating-out, and what it can tell us about our lives, cuisines, and identity-work
Eating-In: Kin to Hosts & Guests
Why might this be safe?
What did you learn from last topic?
Eating Away from Home: A Risky Business?
From UNESCO French Gastronomic Meal Site.
Risky Dining?
Why eat away from home?
What could be the risks?
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Street Food: Eating Standing Up
Restaurant Food: Eating Sitting Down
What are the characteristics of this street food?
What can it tell us about people’s lives?
What are the origins of restaurants?
How did people’s social lives change?
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Zhang Zeduan, Qingming scroll detail, circa 1186, depicting market restaurant
Characteristics of Restaurants:
Rarotongan Fish & Chips
What can they tell us about cuisines?
About the foodscape?
About patron’s identity work?
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Why so taken-for-granted?
What are the characteristics of restaurants?
Gastronomy: Cultivating Culinary Taste
Gastronomic city
What is gastronomy?
Which theorists have been interested in it?
How is it cultivated?
How has it shaped cuisines?
What does it mean today?
2018 Food Industry trend spotter publication
1825 guide to gastronomic taste
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Pierre Bourdieu
Indigenous Restaurants
Sean Sherman Sioux Chef
What’s on the menu?
Why so under-represented?
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Salmon & Bannock
Urban Gastronomic Foodscapes:
Mainstream Restaurants
How are these restaurants identified?
Why consider the social context?
What’s the power structure of the social order?
Whose identity-work is at play?
What does this do to cuisine(s)?
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Cactus Club Menu
Immigrants & “Ethnic” Restaurants
Malaysian Restaurant
Tamarind Hill, New Westminster
Nasi Lemak – national dish of Malaysia
North & South Indian Cuisine
Chettinad Dosa Palace, Burnaby
Spinach & Paneer Masala Dosa
What can these tell us about the lives of immigrants?
What can we learn about the changing tastes?
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Diaspora Dining: Chinese Restaurants & Ethnosites – from Chop Suey to Congee
Au Wing Kee, Cantonese, Burnaby
Chinese-American, San Francisco
See Film Worksheet: Sweet & Sour Christmas
What are ethnosites?
What happens to the cuisines?
What gastro-politics are played out?
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