Cosmopolitan Taste
T he M orphing of the N ew C atalan C uisine
Bibliographic Data
| ID | 12799178 |
|---|---|
| Authors | Anton Marc Caparó Pujol (0009-0006-9820-7465, University of North Carolina at Charlotte, corresponding author) |
| Year | 2009 |
| Volume | 12 |
| Issue | 4 |
| Pages | 437-455 |
| Publication date | 2009-11-11 |
| Open Access | No |
| Type | ARTICLE |
| Venue | Food Culture & Society (JOURNAL) |
| Journal identifiers | ISSN: 1552-8014 • E-ISSN: 1751-7443 |
| Publisher | Routledge (PUBLISHER • GB) |
| DOI | 10.2752/175174409x456737 |
| OpenAlex | W1963618474 |
| Language | EN |
| Citations received | 9 |
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 cuisine was clearly drawn. In this paper I analyze how Catalan cuisine has moved from being home-based, straightforward and locally accented to become a highly sophisticated, cosmopolitan restaurant cuisine with a strong drive toward innovation and iconoclastic creation. Such a rapid yet profound change in culinary culture could be easily dismissed as a consequence of dramatic socioeconomic upheaval, but this change mirrors the same relentless quest for the Catalan community to achieve cosmopolitanism in all areas
Aesthetics · Art · Catalan · Cosmopolitanism · Humanities · Opposition (politics · Political science · Sociology · Taste · Culinary Culture and Tourism · History · Law · Psychology
Food at the Hearth
National Cuisines
Dark times for cosmopolitanism? An ethical framework to address private agri‐food governance and planetary stewardship
Food Fixations
Cuisine
The unity and diversity of La olla podrida
Food, national identity and tourism in Greenland
El discurs mediàtic al voltant de la gastronomia
The training and creativity of professional chefs
| Citations per year | 0.64 |
|---|---|
| Citation span | 2012 - 2026 (15) |
| Highly cited | No |