The Gastronomy Notebooks No.10 | Collective

The Cahiers de la Gastronomie, a serious and modern culinary review, Menu Fretin has partnered with the IEHCA to offer you this new review: The Cahiers de la Gastronomie. It aims to be beautiful, serious, relevant, and modern. A laboratory of ideas, The Cahiers de la Gastronomie aim to question gastronomy, sharpening the way we look at it, mapping its cultural scope, and always keeping in mind that cuisine speaks more to our brains than to our stomachs. By drawing on history to better understand today's gastronomy. By addressing both avant-garde and classic with equal respect because one would not exist without the other, but above all, and this is one of the lessons of history, one becoming the other and then becoming one again over the ages. Yes, gastronomy should be seen as a cultural snapshot, reflecting cultures and eras. Both certainty and fuzzy thinking, gastronomy accompanies each of our revolutions. This review is open to researchers, academics, journalists, chefs, writers, and artists, in short, to all those who have a relevant perspective on gastronomy. It is also a forum, the meeting place for those who believe that gastronomy extends beyond the kitchen. The Cahiers de la Gastronomie therefore aim to look beyond the plate's rim because gastronomy is a matter of discourse, debate, readings, encounters, all those little things that we will try to account for in the four annual issues. The first issue offers the proceedings of the IEHCA's 2008 forum on the theme "What makes a good restaurant?" - it also explores serendipity applied to cuisine - discusses the story of pigeon André Malraux - features a meeting with Françoise Bernard - talks about kitsch in cuisine and presents many essential books for gastronomes.