Abstract
Cooking, baking, mixing. Cooking and eating are part of what we call the «business of eating». We would say that this is part of the making of our identity, is also characterised by an eternal anomie, certainly more important or dramatised at any given time. Then, the cook/eater must make or be suggested to choices in certain situations so as to fulfil one or the other of his wishes. This reconstruction that involves both centripetal and centrifugal forces in the actor takes place in five scenarios. You enhance the value of a mythicised gastronomic heritage, which is regarded as being crystallised, (for us, this pseudo reproduction results in various types of changes) unless locking yourself into a neophobia which is only a hypothetical case. It is also possible to reconstruct oneself through a blend of taste experiences. Imposed crossing, desired crossing and unthought-of crossing are three types of them. We would stress that beyond gustative changes, the emergence of styles’ inversion in daily cooking and in «cuisine» leads to another type of desired crossing.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
