Aesthetic Components

"Qu'est-ce que la nourriture ? Ce n'est pas seulement une collection de produits, justiciables d'études statistiques ou diététiques.

C'est aussi et en même temps un système de communication, un corps d'images, un protocole d'usages, de situations et de conduites."

(What is food? It is not only a collection of products, subject to statistical or dietary studies.

It is also and at the same time a system of communication, a body of images, a protocol of uses, situations and behaviors.)

- Roland Barthes, essayist (in Pour une psychosociologie de l'alimentation contemporaine, 1961)

Although the gastronomic meal of the French focuses on rituals and behaviors, there are a few aesthetic components to be aware of as they help us identify not only the tradition, but also some key French values.

Table Setting:

Because the tradition transmits the value of social connection, community and hospitality in France, a beautifully set table is a must! While specific cutlery and glassware may differ from family to family, it is important to put effort into the table setting for guests. Children often get involved in this process, for example by helping to fold the table napkins and set the table (UNESCO and MFPCA 2010, 4:20). Each setting also requires multiple glasses for water and different wines (red vs. white). Plates and cutlery vary between courses as well. Spoons: dinner, soup, dessert; Forks: dinner, salad, dessert; Knife: dinner, bread, cheese; Plates: dinner, bread, salad, dessert. These elements also vary based on the dishes selected. Watch the video below to see how this adds to the aesthetic qualities of the meal!

Source: The Lost Sheep, YouTube

Service:

Much like an offering, each main dish takes center stage at the table during its course; food, cut and served at the table, may symbolize the value of sharing (UNESCO and MFPCA 2010, 6:18). The French values of "eating well" (savoir bien manger), community, conviviality and social relationships find expression through this process.

Courses are placed in center of the table and large pieces are cut at the table.

Food and Drink:

While no specific recipe is associated with the tradition, the gastronomic meal of the French consists of at least 4 courses and is book-ended by an apéritif (pre-dinner drink) and a digestif (after-dinner liqueur) (UNESCO and MFPCA 2010, 5:46, 8:26). Each course is paired with a different wine, and courses follow a specific French order: apéritif, entrée (starter), fish dish, meat dish, cheese, dessert, digestif (UNESCO and MFPCA 2010, 5:46). The aesthetic components of wine and cheese are important inside the group (esoterically) as well as outside the group (exoterically) as they have become synonymous with French culture (Abramson 2011, 115). The course structure takes time, allowing us to see how the value of social connection is formed and expressed. In addition, the French value dietary balance and enjoying "good food" (Abramson 2011, 121). This is evident in the range of foods served during the gastronomic meal.

Different from everyday meals, the gastronomic meal must include a dessert

(UNESCO and MFPCA 2010, 8:01).