#cooks

[empirearchives]

Citizen Cooks in the Age of Napoleon

Excerpt about the role of cooks in France after the abolition of culinary guilds, and how they navigated a world which demanded for them to find new ways to stay relevant and prosperous. From Defining Culinary Authority: The Transformation of Cooking in France, 1650-1830 by Jennifer J. Davis:

French cooks sought new sites upon which to rebuild the authority of culinary labor. Throughout the early nineteenth century cooks increasingly adopted scientific terms to demonstrate their reliability and profound knowledge of the culinary arts. Such language communicated the author's education and distinction, just as an appeal to an elite patron had done in the 1660s and referral to a cook's professional expertise had done in the 1760s. The rhetoric and institutions of scientific knowledge also provided a means of distinguishing men's work from women's in the post-revolutionary era. During the early nineteenth century, cooks' claims to scientifically valuable savoir-faire rested on three crucial points of culinary innovation: food preservation, the improved production of bouillon, and gelatin extraction.

As these processes left the realm of traditional knowledge and became sites of scientific inquiry by tradespeople and amateurs alike, cooks sought to maintain authority in this arena by including scientific terms and theories in cookbooks, advertisements, and government petitions.

Two factors encouraged cooks' claims to scientific knowledge during this era. First, when Napoleon Bonaparte took the reins of government as first consul in 1799 and established himself as emperor in 1804, he raised medical doctors and academic scientists, Idéologues, to positions of political prominence. From these posts, the Idéologues subsidized experiments and inventions deemed useful to the nation and encouraged the popularization of science in the public sphere through state sponsorship of exhibitions and print forums. The Idéologues particularly supported research related to food preparation and preservation that might benefit France's armies and navies, with obvious benefits for professional cooks. Many cooks presented their particular techniques to the government during this time, seeking both financial recompense and public acclaim. Second, a voluntary association closely allied with the Idéologues' vision, the Société d'encouragement pour l'industrie nationale (Society for the Encouragement of National Industry), provided a forum in which formally trained scientists, politicians, merchants, artisans, and curious educated men might unite to address questions that inhibited French science and industry.

Together, these men sought to develop a more coherent program for industrial advancement than any one group could achieve independently. The society explicitly sought to join scientific knowledge to artisanal practical expertise, recognizing that each group had strengths that would benefit industrial development. This association invested heavily in three diffuse projects that eventually infused the most basic culinary processes with scientific awareness: new methods of food preservation to benefit the nation's armies and navies, new methods of stock preparation to sustain the nation's poor, and new methods of extracting gelatin from bones to improve hospital and military diets at little added expense.

[ybon-paramoux]

Anita Magsaysay-Ho: Cooks, 1995

[whowouldwininafite]

[acmeoop]

A Dash Of Pinky & The Brain, A Cup Of Slappy Squirrel… “Animaniacs Stew” (1994)

[tufnation]

Cooks

[terrence-silver]

If beloved had an ED and Terry saw her purging in their upstairs bedroom after they shared a dinner together, would he get mad and scream at her or would he try to sympathize with her?

Why do people instantly think his first reaction is to scream?

Man would be more likely to blame the food itself than beloved's own insides that causes them to get sick. Clearly, what they ate wasn't up to par, not any part of themselves --- and we got to keep in mind, Terry's very cordial and even friendly with people he employs, but still, he isn't to be trifled with, I don't think. If anything, whatever chef or team of cooks that prepared this meal they just shared are the ones (unfairly) in hot water, not beloved or even any illness or disorder they suffer from. No, no. His Michelin star staff needs to be fired or otherwise replaced, which Terry promptly does, vengeful and petty as he can be. Only the best for him and those he dines with and if beloved's here purging and automatically vomiting meals out, well, clearly --- someone ain't doing their job right. Right? So, not only does Terry sympathize to amazing degrees, oh, he's willing to make an enemy out of everyone he feels brought beloved to this state even though they validly had nothing to do with it in the first place.

Beloved eats and purges out a meal prepared by someone?

Guess that someone just made a very dangerous adversary because of it.

[consultjohnwatson]

Steamy.

[gone2soon-rip]

JOCK ZONFRILLO (1976-Died April 30th 2023,at 46). Scottish television presenter and former chef based in Melbourne, Australia. He was the founder of The Orana Foundation and one of the MasterChef Australia judges alongside Andy Allen and Melissa Leong.https://en.wikipedia.org/wiki/Jock_Zonfrillo

[wickedjack81]

[20th-century-railroading]

Cruising through Cooks by Mike Danneman Via Flickr: A westbound Burlington Northern freight is about to curve through 122-foot Tunnel 2 near Drano Lake at Cooks, Washington, in the Columbia River Gorge on March 4, 1993.

[asillylittleduck]

I bring a sorta raw and unfiltered homoerotic out of pocket takes vibe to line that diminishes the other chef’s toxic masculinity

[thunderstruck9]

Aldo Balding (British, 1960), Los Caracoles lV, 2020. Oil on canvas, 90 x 120 cm.

Los Caracoles is a restaurant in Barcelona

[strawberry-muffin-crisis]

adventures in culinary school

chef: wine is especially important to use in fish stocks, because if you dont use it your stock is gonna taste like a fish

chef: and if that's what you want you might as well pull a fish out of the dang ocean and lick it

[yugiohz]

One of my favorite manga gags is when a character makes food and the result is so vile looking they censor it.

cinema

[eduardoferrao]

©Eduardo Ferrão