The open forum is currently LOCKED to guests, to new members, and to standard members who registered before 30 April 2017. You’re welcome to read as much as you like, but we’re not allowing new posts or accepting new members except for our students.
If you’re a GET STARTED student, CLIENT HUNTING student or MENTORING student, you should be able to read *and* write posts in the open forum when you’re logged in. Client Hunting students should also have access to a private Client Hunters forum – scroll down below the open forum on this page. If you’re a student and you don’t have access to the things I just described (or you don’t have a forum login yet), email firstname.lastname@example.org and I’ll set that up for you.
Please consider registering
The open forum is currently LOCKED to guests, to new members, and to standard members who registered before 30 April 2017. You’re welcome to read as much as you like, but we're not accepting new members or allowing new posts at the moment except for our students.
If you’re a GET STARTED student, CLIENT HUNTING student or MENTORING student, you should be able to read *and* write posts in the open forum. If you don't see a reply option at the end of a thread when you're logged in (or if you don't have a forum account yet), email email@example.com and I'll set that up for you.
CLIENT HUNTING students should also have access to a private Client Hunters forum where you can read, write and get your questions answered about how to get fantastic clients. If you can't see that Client Hunters forum (or you don't have a forum account yet), email firstname.lastname@example.org and I'll give you access.
February 9, 2017
By cuisine, I simply mean a style of cooking. This includes a culinary philosophy or way of thinking about how food fits into religious or moral, political, economic, health and environmental beliefs, as well as specific ways of dining and of preparing food. Any cuisine has an associated set of trading and agricultural practices.
“High” cuisines are those of an elite, traditionally perhaps as much as 10 percent of a population.
High cuisines were prepared by male professionals and served in special spaces with elaborate equipment ; they were rich in meat, fat and sweeteners, and features sauces and sweets.
Most people, however, ate humble or “low” cuisines based on local ingredients, primarily grains of one hind or another, eked out with a few vegetables and the occasional scarp of meat. These meals were prepared by women of the house, eaten when and where possible, often from a communal bowl. They were both more local, in that they depended on local ingredients, and more universal, in that scarcity meant that they were restricted to a few basic techniques.
In the past hundred years, this sharp division has been largely replaced by “middling” cuisines, which show many of the features of high cuisines but remain accessible to entire populations : The American hamburger, with its previously elite meat and white bread accessorized with sauces, condiments and vegetables, is perhaps one of the most common examples. That the proliferation of middling cuisines is a historically new global phenomenon often makes it difficult for us today to understand the cuisines and food economies of the past.
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