Cosmopolitan Taste

  title={Cosmopolitan Taste},
  author={Anton Pujol},
  journal={Food, Culture \& Society},
  pages={437 - 455}
  • Anton Pujol
  • Published 1 December 2009
  • History
  • Food, Culture & Society
Abstract It is rare that a gastronomical debate turns into a media sensation. However, that is exactly what happened during the summer of 2008 when Catalan chef Santi Santamaria criticized his rivals for the use of “suspect materials” in their food preparations and for creating “dishes that our parents would never have served us,” while reclaiming “traditional and artisan” cuisine. During the endless diatribes, the opposition between traditional Catalan cuisine and molecular or techno-emotional… 
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This thesis explores the cultural politics of Filipino cuisine in Canada. Filipinos are the fourth largest visible minority group in Canada yet their cuisine remains underrepresented in the Canadian
Food Fixations
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From commercial to cultural: The role of the festival “Firatast una fira boníssima” in the promotion and appreciation of Catalan cuisine
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Abstract The aim of this research is to determine the role played by a Michelin-starred restaurant, such as El Celler de Can Roca, in stimulating the creation and development of gastronomy tourism
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Bibliography "Food as Heritage"
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Trying to Be Cosmopolitan
Cosmopolitanism is often heralded as a cultural orientation ideally suited to the sociocultural and economic complexities emanating from the accelerating pace of globalization. In this study, we
Gastronomy or Geology? The Role of Nationalism in the Reconstruction of Nations
Abstract. This article considers the debate that has recently developed in studies of nationalism between those scholars who see the nation as a modern and constantly changing construction ex nihilo
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put Catalunya on the epicurean map show that their craft is a far cry from the food that regular tourists crave. The tapas phenomenon is not a Catalan tradition per se. Greg Richards
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