{"id":135,"date":"2013-03-26T21:45:19","date_gmt":"2013-03-27T01:45:19","guid":{"rendered":"http:\/\/pages.vassar.edu\/fren380\/?p=135"},"modified":"2013-03-26T21:46:40","modified_gmt":"2013-03-27T01:46:40","slug":"la-ritualisation-de-la-nourriture-francais","status":"publish","type":"post","link":"https:\/\/pages.vassar.edu\/fren380\/2013\/03\/26\/la-ritualisation-de-la-nourriture-francais\/","title":{"rendered":"La ritualisation de la nourriture fran\u00e7ais"},"content":{"rendered":"<p>1. <a title=\"Ortolans, Anthony Bourdain and Larousse Gastronomique\" href=\"http:\/\/cookingwithlittlebuddy.com\/ortolans-anthony-bourdain-and-larousse-gastronomique\/\" target=\"_blank\">Ortolans sont discut\u00e9s dans ce blog, ce qui est particuli\u00e8rement int\u00e9ressant, c&#8217;est la description de l&#8217;exp\u00e9rience d&#8217;Anthony Bourdain<\/a><\/p>\n<blockquote><p>I bring my molars down and through my bird\u2019s rib cage with a wet crunch and am rewarded with a scalding hot rush of burning fat and guts down my throat. Rarely have pain and delight combined so well. I\u2019m giddily uncomfortable, breathing in short, controlled gasps as I continue slowly \u2013 ever so slowly \u2013 to chew. With every bite, as the thin bones and layers of fat, meat, skin, and organs compact in on themselves, there are sublime dribbles of varied and wonderous ancient flavors: figs, Armagnac, dark flesh slightly infused with the salty taste of my own blood as my mouth is pricked by the sharp bones. As I swallow, I draw in the head and beak, which, until now, have been hanging from my lips, and blithely crush the skull.<\/p><\/blockquote>\n<p>Aussi, <a title=\"Francois Mitterrand's Last Meal\" href=\"http:\/\/www.npr.org\/templates\/story\/story.php?storyId=5223077\" target=\"_blank\">un article sur NPR discute le dernier repas d<\/a>e\u00a0Fran\u00e7ois\u00a0Mitterrand<\/p>\n<p>2.\u00a0<a href=\"http:\/\/pages.vassar.edu\/fren380\/2013\/03\/26\/la-ritualisation-de-la-nourriture-francais\/eatingortolans\/\" rel=\"attachment wp-att-136\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-136\" alt=\"eatingortolans\" src=\"http:\/\/pages.vassar.edu\/fren380\/files\/2013\/03\/eatingortolans-300x228.jpg\" width=\"300\" height=\"228\" srcset=\"https:\/\/pages.vassar.edu\/fren380\/files\/2013\/03\/eatingortolans-300x228.jpg 300w, https:\/\/pages.vassar.edu\/fren380\/files\/2013\/03\/eatingortolans-624x475.jpg 624w, https:\/\/pages.vassar.edu\/fren380\/files\/2013\/03\/eatingortolans.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>3. Deux Articles \u00e9crit par Priscilla P. Clark<\/p>\n<p><a href=\"http:\/\/pages.vassar.edu\/fren380\/2013\/03\/26\/la-ritualisation-de-la-nourriture-francais\/thoughts-for-food-i-french-cuisine-and-french-culture\/\" rel=\"attachment wp-att-141\">Thoughts for Food, I French Cuisine and French Culture<\/a><\/p>\n<p><a href=\"http:\/\/pages.vassar.edu\/fren380\/2013\/03\/26\/la-ritualisation-de-la-nourriture-francais\/thoughts-for-food-ii-culinary-culture-in-contemporary-france\/\" rel=\"attachment wp-att-142\">Thoughts for Food II Culinary Culture in Contemporary France<\/a><\/p>\n<p><span style=\"line-height: 1.714285714;font-size: 1rem\">4. <\/span><a style=\"line-height: 1.714285714;font-size: 1rem\" href=\"http:\/\/www.colbertnation.com\/the-colbert-report-videos\/393974\/august-04-2011\/anthony-bourdain?xrs=share_copy\" target=\"_blank\">Anthony Bourdain sur The Colbert Report- commencez \u00e0 3:17<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>1. Ortolans sont discut\u00e9s dans ce blog, ce qui est particuli\u00e8rement int\u00e9ressant, c&#8217;est la description de l&#8217;exp\u00e9rience d&#8217;Anthony Bourdain I bring my molars down and through my bird\u2019s rib cage with a wet crunch and am rewarded with a scalding hot rush of burning fat and guts down my throat. Rarely have pain and delight [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-135","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/pages.vassar.edu\/fren380\/wp-json\/wp\/v2\/posts\/135","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pages.vassar.edu\/fren380\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pages.vassar.edu\/fren380\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pages.vassar.edu\/fren380\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pages.vassar.edu\/fren380\/wp-json\/wp\/v2\/comments?post=135"}],"version-history":[{"count":7,"href":"https:\/\/pages.vassar.edu\/fren380\/wp-json\/wp\/v2\/posts\/135\/revisions"}],"predecessor-version":[{"id":146,"href":"https:\/\/pages.vassar.edu\/fren380\/wp-json\/wp\/v2\/posts\/135\/revisions\/146"}],"wp:attachment":[{"href":"https:\/\/pages.vassar.edu\/fren380\/wp-json\/wp\/v2\/media?parent=135"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pages.vassar.edu\/fren380\/wp-json\/wp\/v2\/categories?post=135"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pages.vassar.edu\/fren380\/wp-json\/wp\/v2\/tags?post=135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}