"If you are not capable of a little witchcraft, it is not worth getting involved in the kitchen" - Colette
"Eating is a need, knowing how to eat is an art"
- François de La Rochefoucauld
"The pleasure of the table is for all ages, all conditions, all countries and every day" - Brillat Savarin
Introduction
The first concern of man has been to feed to ensure its survival, growth and cover its expenses energy. Each of our meal comprises dish raw ou cooked. THE products et ingredients which compose them are very often aged of several million years or come much more recently from food or scientific laboratories.
The vast majority of these products are in Europe or in nearby countries, but it is common to bring them from other continents thanks to fast and less and less expensive modes of transport, but very voracious in renewable energy, while preserving their characteristics organoleptics through methods of preservation sophisticated (hyper-freezing, cryo-drying or freeze-drying, bet under vacuum without atmosphere, new physical or chemical preservatives, etc.) thus offering our cooks an immense diversity of products exotic by forms, color, flavor and texture.
La food made up of vital substances assimilated by our organism was therefore transfigured into " gastronomy »By our chefs mainly over the last three centuries. Although often referred to as " gastronomy de Luxury », It remains today the art of good dear, Food, wines, of the ordinance of meal and backgammon.
Then, globalization and the fusion of consumption patterns and customs, the proliferation of cultures and races, whose flows are facilitated by these same modes of transport, allow us to discover new spot et dish, which mix and mix the products whose knowledge and transformations are also boosted for more than twenty years via the Internet (gastronomy sites, recipe exchanges, cats culinary, Blogs gastronomic columnists and rss gastronomic in constant flow, social networks, ...).
Some Frenglish (...) are already talking about melting-pot, because now the foodstuffs no longer have a homeland, the receipts have erased the borders, some even send us to distant continents of taste.
For the culinary future, if some researchers have already succeeded in remotely recreating certain particles byOdour (for example, that of the vanillin, molecule aromatic of the vanilla), the dematerialization (or virtualization) of food and computer manipulation by Artificial Intelligence (AI) are fortunately not yet for (a loved one) tomorrow and are oriented more towards the robotization of tasks and culinary services.
Also, our chefs still have many years ahead of them to amaze us with their talent (as with the deconstruction which is perhaps the beginnings of it) and to always create more to vary as you wish and ad infinitum on the range of our vital need: the perpetual quest for food (the French philosopher Jean-Paul Sartre (1905-1980) said that "the appetizer is a hole that must eternally be filled ”) and this secondary need that is the fun gustatory.
In the summer of 2020, gastronomic or culinary communication measured on sites and 'rating blogs' (such as Technorati ) rate blogs dealing with gastronomy or Food in the best scores among those of the so-called normal or non-marginal audience, with trade statistics unfavorable for men compared to women (33/67), but very interesting in terms of culture gastronomic, culinary, diet, and of course dietetic.
To come back to "La Grande Carte" which wants to be the temporal witness of the culinary creativity, it reveals, by the menu (…) most of dish et spot old (classic kitchen or high traditional) and dishes highlight ou actus, Daily specials to signature dishes, sophisticated and or now simplified, national dishes, all these dishes that we find with joy on the tables of our restaurants starred or not, of our brasseries, of our cafes and our bistros, which are places of commensality, consensuality and friendliness, places of communication par excellence.
The “Grande Carte” of dishes and dishes contains most of the creations and inventions culinary, old and conventional as news. We are in the creation culinary, therefore this Large Map cannot of course be exhaustive.
It was nevertheless created over several years of research in order to discover all the products et ingredients used by chefs (whose clickable names are mentioned there) to make up the dish and spot which are classified there.
This classification follows the order of one menu training and it is articulated exactly like the carte an great restaurant.
The director of the edition Régis Carisey - 11final match.
