Suchergebnisse

This article examines the imbricating discourses of modernity in the works of Jean Anthelme Brillat-Savarin and Charles Fourier. In signalling significant intertextual relationships between Fourier's utopian writings and Brillat-Savarin's iconic gastronomic treatise, Physiologie du goût (first published 1825), the author proposes to elucidate the role that food writing played in fantasising about new forms of sociability in the post-Revolutionary period. Both Brillat-Savarin and Fourier propose a rational and pleasurable ordering of the objects and spaces of consumption, through which individual appetites and social function are harmonised. This pleasurable ordering is, it will be argued, the central operational imperative of an emerging class of gastronomic administrators. It is here, however, in the failed management of appetite, that the gastronomic systems of our like-minded authors can be seen to diverge, exposing the deeply political nature of the alimentary knowledge they propose.

What is the relationship between a cinematic grid of color and the most visceral of the negative affects, disgust? The history of "good taste"—from the philosophical subdiscipline of aesthetics to French haute cuisine—banishes and simultaneously cultivates all things that taste bad and are in bad taste. Reading the phenomenologist Aurel Kolnai with the gastronome Anthelme Brillat-Savarin, this article explores how rot and decay, the negative of the aesthetic and gastronomic, function as a structural language in Peter Greenaway's The Cook, The Thief, His Wife, and Her Lover (1989), producing a rotting film form that simultaneously brings into being the possibility of the chromatically new. The author argues that criticism errs in taking rot as a fixed, concrete, knowable thing made available as a present, transparent "image of" (a corpse, softening meat, some mold). Rot is neither reducible to its visual representative of a rotting thing nor is it immediate or visceral or marked by obviousness; and decay is not a metaphor for moral declivity or ideological distaste. Instead, this article claims that putrescence is a structure-in-process, a textually constituting gesture that must be read for.

Abstract
This article focuses on the increasing fashionableness of gastronomic forms: their 'symbolic enhancement', and the ensuing incorporation of their forms into tourism, policy, destination management and marketing. The symbolic (although also material) enhancement of gastronomy may also lead to its objectification rather than acknowledging that gastronomy is an abstraction, and something that is negotiated constantly amongst the members of a society. Unfortunately, the inadvertent consequence of some studies focusing on the promotion and management of gastronomy, with respect to tourism and destination management, has been the formalization of such a normative approach with a tendency to link gastronomy with the wider debates on heritage. This article proposes a different way of looking at gastronomy: one in which gastronomy is relational, reflexive and negotiable – not fixed. This is a multi-disciplinary approach that draws on sociological and cultural studies of ­tourism, gastronomy, identity, reflexivity and consumption.

Nourishment stands apart from other physiological events: whilst we normally exercise discretion in relation to bodily functions, food consumption takes place in public. We dine, snack and nibble in front of others, and the imagery associated with food takes on the manifold of meanings—religious, cultural, historic and so forth. Gastronomic practices unite or divide people, and as such are a powerful communication tool. As the twenty-first century confrontational stance between fast food and family meal traditions intensifies, we investigate fast food's visual imagery and its ability to attract consumers.

Gastronomy and eno - tourism are pointed as special kinds of rural tourism. Special legislative is needed for these types of tourism. Gastronomy tourism considers traditionally prepared specialties, conditioned by environment specifics. Food of organic, healthy groceries should be prepared, in traditional area, in ethno - place. Legislation for rural, as well as for gastro tourism, differs from a country to another. In this paper, gastronomy tourism specifics are presented, its development in the Republic of Macedonia, referring the Ohrid region analysis. It's recommended gastronomy tourism to be developed on high level in this region, according to the legislative. Key words: rural tourism, gastronomy tourism, village tourism, organic food and beverages, legislative in gastronomy tourism.