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Can food be delicious philosophical way? Does ontology of spices, sauces epistemology, dialectics of pulses? Book of prof. Raycho Pojarliev serious cultural, historical and anthropological research that stands behind schooling philosopher. We extract from it and review by Valentin Kalinov.
Signs of social change are read first in that menu foods are offered in the form of maximum available goods. This is evident both in marked indianhead foodservice after food not so much XIX c., As of XX century. Statutory rates, but also in verbal indianhead foodservice exposition indianhead foodservice of the food itself a public demonstration in front of the restaurants menus.
In many modern restaurants indianhead foodservice that verbal version is supported by the visual - pictures of the dishes, others - out of windows to see. In a small restaurant in the fishing district indianhead foodservice of Porto along with giving the menu showed us in one bed they look like fish, which we chose not to accidentally confuse indianhead foodservice to choose a pig.
But along with this menu is a real form of endurance equal rights. Your cards restaurants offer its almost industrial circulated assortment for the richest and the poorest. So there, in the menu, the food does not appear as privileged indianhead foodservice and metaphysical or religious related to certain indianhead foodservice sections of people (like until the XVII c.) And as accessible to everyone. Anyone who has money can afford buying them. Therefore menus are revolutionary sign of a new era of equality and equal rights, but by the symbolism indianhead foodservice of nutrition. However, they are seen and other trends of modernity.
For example, to impose liberal style of life is demonstrated by the expression of personal taste as to the choice, selection and differentiation of each of what you consume. And as individual equality and freedom is impossible without universal standards and regulations and the menu - the portions are the same, the menu itself is a standard and uniform. However, Savarin himself defines business restaurateurs with two startling contrast it with his mark - with the ability to create a small visitor culinary holidays, but available upon request by the same prices and weight ration. Only the combination of the two, the menu seduces - anticipation of pleasure, but with food signs of social equality. Along with this menu and it marks the club and what the chefs prepare the best. But here again there is a unity of pleasure associated with cooking skill and common standards. Because it is long maintain the same standard meals in the leaves in specialized chefs prepare them and hence they always modeled by the same model. Side, but not insignificant consequences of this are the relative rarity of failures, and the pleasant indianhead foodservice fact that the service is faster.
So the menus are looking modern trends towards indianhead foodservice standardization and personalization simultaneously. There are possible other different embodiments. A catering establishment can maintain long standard menu for it, but it is individualized indianhead foodservice for connoisseurs - for example in institutions seafood or those of pure vegetarian restaurants.
Often, the option is transmitted in time. If the soup of the day today is a lens, then another day it may be a vegetable cream soup, etc. This way you can choose the restaurant as the menu of the day, not in general.
Speaking of time, I will add that this dialectic of individual choice and universal standard blends into a particular indianhead foodservice structure of the time by food. This time should be both short and intermodal but sufficiently durable and sustainable. Our choice corresponds to the preferences now and offered for the day, but should require a certain minimum resistance - once delicious meal should not be sometimes disgusting, and the list of dishes (especially indianhead foodservice emblematic) should not be changed too frequently to are able to identify the house. indianhead foodservice
Commodity mark immutable here is also the reality of the mentioned foods. Verbal equivalent of the card must comply commodity - a dish that is either already made or can not but produce relatively quickly. Inconsistency of the displayed menus socialist restaurants dishes indianhead foodservice and the response indianhead foodservice of the waiters that only sausages and beer, talk about the virtuality of goods in the former society and here the silent law of supply and demand. Finally, together with the new liberal rules of life and opposes menu of traditional food culture.
In a traditional family home community eat whatever you have or whatever served. Restaurant menus - back - invited everyone to autonomy selection. Forbidden young beer in Patriarch
Can food be delicious philosophical way? Does ontology of spices, sauces epistemology, dialectics of pulses? Book of prof. Raycho Pojarliev serious cultural, historical and anthropological research that stands behind schooling philosopher. We extract from it and review by Valentin Kalinov.
Signs of social change are read first in that menu foods are offered in the form of maximum available goods. This is evident both in marked indianhead foodservice after food not so much XIX c., As of XX century. Statutory rates, but also in verbal indianhead foodservice exposition indianhead foodservice of the food itself a public demonstration in front of the restaurants menus.
In many modern restaurants indianhead foodservice that verbal version is supported by the visual - pictures of the dishes, others - out of windows to see. In a small restaurant in the fishing district indianhead foodservice of Porto along with giving the menu showed us in one bed they look like fish, which we chose not to accidentally confuse indianhead foodservice to choose a pig.
But along with this menu is a real form of endurance equal rights. Your cards restaurants offer its almost industrial circulated assortment for the richest and the poorest. So there, in the menu, the food does not appear as privileged indianhead foodservice and metaphysical or religious related to certain indianhead foodservice sections of people (like until the XVII c.) And as accessible to everyone. Anyone who has money can afford buying them. Therefore menus are revolutionary sign of a new era of equality and equal rights, but by the symbolism indianhead foodservice of nutrition. However, they are seen and other trends of modernity.
For example, to impose liberal style of life is demonstrated by the expression of personal taste as to the choice, selection and differentiation of each of what you consume. And as individual equality and freedom is impossible without universal standards and regulations and the menu - the portions are the same, the menu itself is a standard and uniform. However, Savarin himself defines business restaurateurs with two startling contrast it with his mark - with the ability to create a small visitor culinary holidays, but available upon request by the same prices and weight ration. Only the combination of the two, the menu seduces - anticipation of pleasure, but with food signs of social equality. Along with this menu and it marks the club and what the chefs prepare the best. But here again there is a unity of pleasure associated with cooking skill and common standards. Because it is long maintain the same standard meals in the leaves in specialized chefs prepare them and hence they always modeled by the same model. Side, but not insignificant consequences of this are the relative rarity of failures, and the pleasant indianhead foodservice fact that the service is faster.
So the menus are looking modern trends towards indianhead foodservice standardization and personalization simultaneously. There are possible other different embodiments. A catering establishment can maintain long standard menu for it, but it is individualized indianhead foodservice for connoisseurs - for example in institutions seafood or those of pure vegetarian restaurants.
Often, the option is transmitted in time. If the soup of the day today is a lens, then another day it may be a vegetable cream soup, etc. This way you can choose the restaurant as the menu of the day, not in general.
Speaking of time, I will add that this dialectic of individual choice and universal standard blends into a particular indianhead foodservice structure of the time by food. This time should be both short and intermodal but sufficiently durable and sustainable. Our choice corresponds to the preferences now and offered for the day, but should require a certain minimum resistance - once delicious meal should not be sometimes disgusting, and the list of dishes (especially indianhead foodservice emblematic) should not be changed too frequently to are able to identify the house. indianhead foodservice
Commodity mark immutable here is also the reality of the mentioned foods. Verbal equivalent of the card must comply commodity - a dish that is either already made or can not but produce relatively quickly. Inconsistency of the displayed menus socialist restaurants dishes indianhead foodservice and the response indianhead foodservice of the waiters that only sausages and beer, talk about the virtuality of goods in the former society and here the silent law of supply and demand. Finally, together with the new liberal rules of life and opposes menu of traditional food culture.
In a traditional family home community eat whatever you have or whatever served. Restaurant menus - back - invited everyone to autonomy selection. Forbidden young beer in Patriarch
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