Fooding is an art of cooking and eating. The word fooding is a contraction of the word "food" and "feeling". This neologism, invented in 1999 by the Frenchman Alexandre Cammas, journalist and chronicler for Nova Magazine, is also the name of a guide, edited in partnership with Libération (also available at lefooding.com), and happenings, for example Grand Fooding d'été, Wine & Fooding Tour and Semaine du Fooding.
The goal of fooding is getting rid of the traditional rules of cooking to yield the possibility for the chef cooks to free themselves in modernity and even in tradition. So fooding crystallizes all the gastronomical currents, like world food, fusion food, easy eating ("streat food") and bistronomy, and wants to break with a narrow and too conservative vision of the pleasures of the dining table. It's the art of cooking and eating in certain states of mind: appetite for novelty, rejection of annoyance, desire for sincerity, fun and, overall, eating with the times.
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