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Types of cuisine 2


 

Types of cuisine - 2






Gillespie C, 2001, p 198, European Gastronomy into the 21st Century, Butterworth-Heinemann




op cit, p 84


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Bode, W K H - European Gastronomy ... - Grub Street [Press] - London - 2000


Willi Bode gives two pages on cuisine minceur, pages 184/5/6 followed by cuisine nouvelle.

There is a chapter on gastro-geography and within it gastro-geographical belts are described.

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From "Types of cuisine 1" we ought to look at haute cuisine, cuisine bourgeoise and cuisine paysanne.  Use the link at the end of this paragraph and use Control + F to search for for relevant words including peasant and middle class.  If you only look at one cuisine in depth it  ought to be French cuisine.  If you can't talk about that within western society, you can't talk about much more.  link 




Choose one conventional cuisine and one "exploited" cuisine and defend them in discussion.

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