Fooding
Encyclopedia
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."
Cooking
Cooking is the process of preparing food by use of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions. Cooks themselves also vary widely in skill and training...
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
Libération
Libération is a French daily newspaper founded in Paris by Jean-Paul Sartre and Serge July in 1973 in the wake of the protest movements of May 1968. Originally a leftist newspaper, it has undergone a number of shifts during the 1980s and 1990s...
, 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
Modernity
Modernity typically refers to a post-traditional, post-medieval historical period, one marked by the move from feudalism toward capitalism, industrialization, secularization, rationalization, the nation-state and its constituent institutions and forms of surveillance...
and even in tradition
Tradition
A tradition is a ritual, belief or object passed down within a society, still maintained in the present, with origins in the past. Common examples include holidays or impractical but socially meaningful clothes , but the idea has also been applied to social norms such as greetings...
. 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
The New Yorker
The New Yorker is an American magazine of reportage, commentary, criticism, essays, fiction, satire, cartoons and poetry published by Condé Nast...
profile of the movement by Adam Gopnik
Adam Gopnik
Adam Gopnik, is an American writer, essayist and commentator. He is best known as a staff writer for The New Yorker—to which he has contributed non-fiction, fiction, memoir and criticism—and as the author of the essay collection Paris to the Moon, an account of five years that Gopnik, his wife...
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."
External links
- LeFooding.com - Official site