Fooding
Fooding is an art of cooking and/or eating. The word fooding is a contraction of the word "food" and "feeling". This neologism, invented in 1999 by the French journalists Alexandre Cammas and Emmanuel Rubin, is also the name of a guide, edited in partnership with Libération, 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 ("street 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.
A New Yorker profile of the movement by Adam Gopnik concluded that: "Le Fooding was to cooking what the New Wave was to French cinema. The hidden goal was to Americanize French food without becoming American, just as the New Wave, back in the fifties and sixties, was about taking in Hollywood virtues without being Hollywoodized—taking in some of the energy and optimism and informality that the French still associate with American movies while reimagining them as something distinctly French."[1]
[edit] References
- Fallon, Steve; Annabel Hart (2006). Paris. Footscray, Victoria: Lonely Planet. p. 177. ISBN 1740598490.
- Fooding Le Dico, Albin Michel
[edit] External links
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Look up fooding in Wiktionary, the free dictionary. |
- LeFooding.com - Official site (French)
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