Academic literature on the topic 'Cuisine de Noël'

This paper discusses the role of diaspora in Indonesian gastro-diplomacy. As a new country in culinary diplomacy, the role of the Indonesian diaspora is not dominant but not unimportant. The diaspora directly or not has popularized Indonesian food in foreign countries. Some of them have successfully managed Indonesian restaurants, although there are also some who are less successful. Learning from the experiences of countries already established in this culinary diplomacy such as India, China, Turkey and Vietnam, Indonesia needs to popularize more Indonesian food in many activities such as food festivals. In addition to this, the diaspora can increase the presence and visibility of Indonesian food through narratives in various printed and social media. Books and information on Indonesian cuisine, for example, are still very limited both in printed and digital media. In the current era, what is known as culinary fictions is one of the important aspects that can support gastro diplomacy. Keywords: Gastro Diplomacy, Diaspora, Indonesia Makalah ini membahas peran diaspora dalam gastro diplomasi Indonesia. Sebagai negara baru dalam diplomasi kuliner, peran diaspora Indonesia tidak dominan tetapi cukup penting. Diaspora secara langsung atau tidak telah mempopulerkan makanan Indonesia di luar negeri. Beberapa dari mereka telah berhasil mengelola restoran Indonesia, walaupun ada juga yang kurang berhasil. Belajar dari pengalaman negara-negara yang telah mapan dalam diplomasi kuliner ini seperti India, Cina, Turki dan Vietnam, Indonesia perlu mempopulerkan lebih banyak makanan Indonesia dalam banyak kegiatan seperti festival makanan. Selain itu, diaspora dapat meningkatkan kehadiran dan visibilitas makanan Indonesia melalui narasi di berbagai media cetak dan sosial. Buku dan informasi tentang masakan Indonesia, misalnya, masih sangat terbatas baik di media cetak maupun digital. Di era saat ini, apa yang dikenal sebagai fiksi kuliner adalah salah satu aspek penting yang dapat mendukung gastro diplomasi. Kata kunci: Gastro Diplomasi, Diaspora, Indonesia References* Chapple-Sokol, S. (2013). Culinary Diplomacy: Breaking Bread to Win Hearts and Minds. The Hague Journal of Diplomacy, 8(2), 161–183. https://doi.org/10.1163/1871191X-12341244 Chef Yono, Memulai Bisnis Resto di AS dari Nol | SWA.co.id. (n.d.). Creswell, J. W. (2009). Research Design : Qualitative , Quantitative , and Mixed Methods Approaches. Canadian Journal of University Continuing Education, 35(2), 1–251. Defrancq, C. (2018). Taiwan’s Gastrodiplomasi: Strategies of Culinary Nation-Branding and Outreach. https://doi.org/10.6814/THE.NCCU.IMPIS.002.2018.A06 Jagganath, G. (2017). Foodways and Culinary Capital in the Diaspora: Indian Women Expatriates in South Africa. Nordic Journal of African Studies, 26(2), 107–125. Retrieved from www.sahistory.org.za/indian-south-africans Kekuatan Diplomasi Kuliner - Tirto.ID. (n.d.). Kisah Diaspora Indonesia Sukses Berbisnis Bumbu Rendang di Amerika Serikat - Lifestyle Liputan6.com. (n.d.). Kisah Perjuangan Rustono "King of Tempe", dari Grobogan sampai Amerika Halaman all - Kompas.com. (n.d.). Kunci Sukses Pengusaha Kuliner Indonesia di Luar Negeri - kumparan.com. (n.d.). Mannur, A. (2010). Culinary Fictions. Temple University Press. Retrieved from http://www.jstor.org/stable/j.ctt14btcd6 Mengerek Kuliner Indonesia Lewat Diaspora Restoran - Wonderful Indonesia Co-Branding Forum. (n.d.). Mohebi, E. T., Editors, S., Keith, K., Nahas, J., Rockower, P., Rousseau, L., … Wu, D. (2010). Public Diplomacy Magazine. Cultural Diplomacy. Public Diplomacy Magazine. Nahar, N., Ab Karim, S., Karim, R., Ghazali, H., & Krauss, S. E. (2018). The Globalization of Malaysia National Cuisine: A Concept of “Gastrodiplomasi.” Journal of Tourism, Hospitality & Culinary Arts (JTHCA) 2018, 10(1), 42–58. https://doi.org/http://www.jthca.org/online-issues Pham, M. J. A., Simon, E., Simon, E., Brandt, J., Carter, J. L., Mcgraw, F., & Chu, S. (n.d.). Journal of International Service. Safran, W. (1991). Diasporas in Modern Societies: Myths of Homeland and Return. Diaspora: A Journal of Transnational Studies, 1(1), 83–99. https://doi.org/10.1353/dsp.1991.0004 Sakamoto, R., & Allen, M. (2011). There’s something fishy about that sushi: how Japan interprets the global sushi boom. Japan Forum, 23(1), 99–121. https://doi.org/10.1080/09555803.2011.580538 Sundarsingh, A. (2014). Curry: Making Home Away From Home in Diaspora. Wonderful Indonesia Restorans. (n.d.). Wonderful Indonesia Restorans. (2018). Wrekso, A. (2017). Djakarta Bali: A love story once unrequited - Food - The Jakarta Post. Yuswohady. (2018). Resto Diaspora. Zhang, J. (2015). The foods of the worlds: Mapping and comparing contemporary gastrodiplomasi campaigns. International Journal of Communication, 9(1), 568–591.

We are enslaved by speed and have succumbed to the same insidious virus: Fast Life, which disrupts our habits, pervades the privacy of our homes and forces us to eat Fast Foods. -- Manifesto of the Slow Food movement In Australia, we like our food fast. We spend more than a third of our average weekly household budget eating out or on takeaway food, a figure that may jump to 50% in the next five years (Macken). An ever increasing proportion of the food we do prepare at home has been processed for convenience, so that now we manage to spend just an hour and a half eating and drinking each day, or less time than we spend watching television (ABS, How Australians). If the sharing of food fosters family and social ties, and strong family and social relationships are an integral part of civil society, statistics such as these should give us pause. While it is beyond the scope of this article to give this topic the full attention it deserves, the article will nonetheless briefly examine some of the implications of life on the fast-food track. But first, why have we become so reliant on convenience foods? One reason is that significant numbers of women have entered the workforce during the last few decades and today, more than 60 percent of Australian women who are married work outside the home (ABS, Labour Force). As the value of women's labour in the market increases, their time becomes a more precious commodity and they seek ways to use it more efficiently (Bourdieu). Because women have traditionally been responsible for the preparation of family meals, and continue to shoulder most of the responsibility regardless of their role in the workforce, they naturally look for ways to save time buying and cooking food. However, this is not a trend confined solely to working women with families, but rather one that crosses many demographic and economic lines. We all seem to feel our time is at a premium, even though we are actually working less (ABS, Social Trends). That is because we are increasingly placing a greater value on our leisure time, and although we have more of it because of the shorter hours we work and the multitude of time-saving devices we use, we do not want to spend our free time shopping for food (Cheeseman & Breddin) or cooking it. Instead, our preferred activities are watching television and videos, socialising and talking, listening to the radio and reading (ABS, Social Trends). Interestingly, we have placed socialising and the family meal into completely separate categories. But first, why have we become so reliant on convenience foods? One reason is that significant numbers of women have entered the workforce during the last few decades and today, more than 60 percent of Australian women who are married work outside the home (ABS, Labour Force). As the value of women's labour in the market increases, their time becomes a more precious commodity and they seek ways to use it more efficiently (Bourdieu). Because women have traditionally been responsible for the preparation of family meals, and continue to shoulder most of the responsibility regardless of their role in the workforce, they naturally look for ways to save time buying and cooking food. However, this is not a trend confined solely to working women with families, but rather one that crosses many demographic and economic lines. We all seem to feel our time is at a premium, even though we are actually working less (ABS, Social Trends). That is because we are increasingly placing a greater value on our leisure time, and although we have more of it because of the shorter hours we work and the multitude of time-saving devices we use, we do not want to spend our free time shopping for food (Cheeseman & Breddin) or cooking it. Instead, our preferred activities are watching television and videos, socialising and talking, listening to the radio and reading (ABS, Social Trends). Interestingly, we have placed socialising and the family meal into completely separate categories. While the nutritional benefits derived from 'replaced' meals may be questionable, there are more important considerations at stake. People who have come to feel they do not have time to cook are not likely to feel they can spare much time to eat, either. 'Eating on the run' has now become part of our lexicon. And truthfully, who would want to linger over a meal made from reconstituted foods? But more importantly, what message do meals such as these impart to those who eat them? The social engagement, for example, that occurs over a frozen dinner "is very different to that which occurs over a long meal that has been carefully prepared and is shared with family or friends" (Finkelstein). The message inherent in quickly prepared or purchased foods that are in turn quickly consumed, often at different times by different members of the family or household, is that the family or communal meal is not an occasion worthy of much attention. Nothing can be farther from the truth. According to Claude Lévi-Strauss, food is at the very core of sociality. Humans evolved as food-sharing animals (van den Berghe), and the origin of the family can be traced in large part to the necessity of sharing meals. Today, meal times not only serve to strengthen family and social ties, but also to acculturate children into the norms of 'civilised' behaviour" (Lupton). Yet, they are under attack as family members are increasingly left to forage for food on their own. We need to consider what social and emotional skills our children are developing as they nibble on leftover pizza by the kitchen sink or unwrap their microwaved meal in front of the television. In an interview with Psychology Today, Ruth Reichl, renowned food writer and current editor of Gourmet magazine, said that the trend for family members to eat five-minute meals on their own will have a profound psychological impact on future generations of children, who will have missed out on a vital part of the socialisation process (Toufexis). Perhaps the Slow Food movement, then, has hit upon something. Its manifesto states, "a firm defense of quiet material pleasure is the only way to oppose the universal folly of Fast Life... . Our defense should begin at the table with Slow Food. Let us rediscover the flavors and savors of regional cooking and banish the degrading effects of Fast Food" (Slow Food). The movement was founded in Italy in 1986 by Carlos Petrini as a reaction to the establishment of a McDonald's near Rome's historic Spanish Steps. While global fast food colonisation is certainly a rallying point, the movement also encourages members to eat seasonal foods, support and protect regional cuisines, reinstate the ritual of family dining and educate children's palates. Mostly, however, Slow Food is about taking the time to enjoy a meal, to value the ingredients that go into it, and to share it with friends and family. It is appropriate, then, that the movement's symbol is a snail, "a talisman against speed" (Slow Food). While speed may be exciting, fast foods are not, and the idea of slowing down to savour meals with family and friends is one that is gaining momentum. The Slow Food movement, which started with a few delegates from 15 countries just over a decade ago, has now grown to 60,000 members in 35 countries, complete with 400 convivia, or local branches. Australia hosts eight of these chapters. Maggie Beer, the well-known Barossa Valley chef, entrepreneur and food writer, is also a Slow Food member. Her solution to the daily dinner dilemma is simple: by planning ahead and keeping a well-stocked pantry, it is possible for time-constrained cooks to have at hand many of the ingredients they need to make simple and nutritious meals in as much time as it takes to go get takeaway food (Beer). Nonetheless, keeping the pantry well-stocked with quality foods instead of dinners-in-a-packet means deciding that meals matter, that they are worthy of consideration and of time spent in preparation and consumption, and that the long-term rewards of Slow Food are worth far more than the short-term benefits of Fast Food. As the training grounds for future generations and important sites of reconnection for current ones, meals should be welcomed as opportunities for interaction rather than chores to be completed as quickly as possible. They should make people want to linger, while enjoying the company, the conversation and the food. As the French gastronome Jean-Anthelme Brillat-Savarin wrote in the early nineteenth century: One may find round a single table all the modifications which extreme sociability has introduced into our midst: love, friendship, business, speculation, influence, solicitation, patronage, ambition, intrigue; that is why conviviality affects every aspect of human life, and bears fruits of every flavour. (Brillat-Savarin). Reviving the ritual of a family meal does not mean returning to 'traditional' 1950s household dynamics, but rather, adopting a modern view that meals are important, even vital, and that all members of a family should contribute to making them special. The preparation of a meal can become part of the social process; Italo-Australians, for example, have turned the making of tomato sauce into a very communal and social event that draws friends and family closer together. It is a type of meal preparation that can be replicated on a far smaller scale by simply involving family members, housemates and partners in the making of a meal, which can be accomplished in a myriad of ways by people of varying ages and skills. However, it means periodically suspending time, for a good meal that satisfies body and soul cannot be rushed. The evidence suggests, however, that many of us are not yet able to jump off the treadmill, even though the current trend toward faster and faster foods may have a significant impact on the structure of the family and the nature of our relationships with each other. If we continue to eat on the run, if we consistently eat meals that do not make us want to linger, then we may find ourselves in danger of losing that uniquely human ritual of sharing food, which is a cornerstone of our sociality, the bedrock of family life and a building block of our collective spirit. Much does, indeed, depend on dinner. References Australian Bureau of Statistics. How Australians Use Their Time. Canberra: ABS, 1998. Australian Bureau of Statistics. Labour Force Status and Other Characteristics of Families, Australia. Canberra: ABS, 1999. Australian Bureau of Statistics. Social Trends 1999. Canberra: ABS, 1999. Beer, Maggie. "Advance Australia's Fare." The Australian Magazine 1-2 Jan. 2000: 40. Van den Berghe, Pierre. "Ethnic Cuisine: Culture in Nature." Ethnic and Racial Studies 7.3 (1984): 387-97. Bourdieu, Pierre. Distinction: A Social Critique of the Judgement of Taste. London: Routledge & Kegan Paul, 1984. Brillat-Savarin, Jean-Anthelme. The Philosopher in the Kitchen. Trans. Anne Drayton. Harmondsworth: Penguin Books, 1970. Cheeseman, Noel, and Robyn Breddin. Food Retailing in Australia. Brisbane: Queensland Department of Primary Industries, 1995. Finkelstein, Joanne. "Fast Foods: The Dangers of Eating Too Quickly." Proceedings of the Sixth Symposium of Australian Gastronomy: Much Depends on Dinner. Melbourne, 1991. 173-7. Lupton, Deborah. Food, the Body and the Self. London: Sage, 1996. Macken, Deirdre. "The Death of the Kitchen: Will Cooking Survive the 1990s?" Sydney Morning Herald Spectrum 7 Sep. 1996: 10s. Mangosi, Sandro. "Pie-and-Sandwich Corner Shop Threatened by Dynamics of Fast Food Industry." BIS Shrapnel News Release. 18 May 2000. Slattery, Geoff. "Accept No Imitations." The Age Food 11 May 1999. Slow Food. "Manifesto." 2000. 1 June 2000 <http://www.slowfood.com/>. Toufexis, Anastasia. "Dishing with Ruth Reichl." Psychology Today 31.6 (Nov.-Dec. 1998): 48. Citation reference for this article MLA style: Gwendolyn Stansbury. "Arresting Fast Food." M/C: A Journal of Media and Culture 3.3 (2000). [your date of access] <http://www.api-network.com/mc/0006/food.php>. Chicago style: Gwendolyn Stansbury, "Arresting Fast Food," M/C: A Journal of Media and Culture 3, no. 3 (2000), <http://www.api-network.com/mc/0006/food.php> ([your date of access]). APA style: Gwendolyn Stansbury. (2000) Arresting fast food. M/C: A Journal of Media and Culture 3(3). <http://www.api-network.com/mc/0006/food.php> ([your date of access]).