TABLE OF CONTENTS
Title ________________________________________________ i
Approval _________________________________________ ii
Dedication ____________________________________________ iii
Acknowledgments ______________________________________ iv
Table of Contents _____________________________________ vi
INTRODUCTION ______________________________________
CHAPTER 1: WHAT IS GASTRONOMY ?__________
- Definition and evolution of the concept________________________
- Purpose of gastronomy ____________________________
- The importance of gastronomy ____________________
- The disadvantages of gastronomy ________________
CHAPTER 2: PRESENTATION OF THE PEOPLES _______________
2.1 The history of the French
2.2 Yoruba history
2.3 The history of the Hausa
2.4 The history of the Ibo
CHAPTER 3: COMPARATIVE STUDY OF FRENCH GASTRONOMY AND THE THREE ETHNIC GROUPS IN NIGERIA
3.1 French gastronomy
3.2 Yoruba gastronomy
3.3 Houssa gastronomy
3.4 Ibo gastronomy
3.5 The similarities between the four gastronomies
3.6 The differences between the four gastronomies
CONCLUSION
BIBLOGRAPHY
INTRODUCTION
Gastronomy is the set of rules (fluctuating, depending on country, social classes and fashions) which define the art of good food. It combines the art of preparing meals well, of selecting more or less products (cheese, for example) and of tasting them. According to the French Academy , “faire bonne cher”, which meant “to give a good welcome”, was used from the 19th century in the sense of “to make a good meal” – a good meal being an element of a good welcome. In this sense, “expensive” includes everything relating to the quantity, quality and preparation of dishes [ 1] .
This “art” encompasses those, creative in some cases, consisting of collecting, adapting or inventing recipes, selecting products, preparing dishes, dishes and tasting them.
A gastronome is a discerning gourmand, with a strong table culture.
In addition, gastronomy is the set of arts considered as an essential aspect of the culture of a people or a country. It remains and remains one of the most prominent areas in the discovery and knowledge of a people. Then it spreads on a large scale, the more the esteem held for this people increases.
When we talk about gastronomy in the diffusion of a civilization, it varies from one culture to another. In other words, any people or country has its gastronomic particularities. It is these particularities that make the difference and arouse either interest or repulsion for a particular gastronomy.
Through this dissertation, we want to present four gastronomic cultures; French gastronomy belonging to the Western world, Yoruba, Igbo and Hausa gastronomy belonging to Nigerian, therefore African, society.
To achieve this, our dissertation covers three chapters. In the first chapter, it will first of all cover everything that gastronomy consists of, that is to say, we will give a presentation on gastronomy; the definition and evolution of the concept, its purpose, the place it occupies within the four peoples through a study of its importance and its disadvantages. In the second chapter, we present the four peoples under study: the French, the Yoruba, the Igbo and the Hausa. In chapter three, we will precede a comparison of the four gastronomies, which will help us to identify possible similarities and differences.
The interest of this study lies in the fact that it will help Igbo-speaking, Hausa-speaking and Yoruba-speaking students of French (which we are) to appreciate how French gastronomic culture resembles or differs from theirs.
CHAPTER 1
WHAT IS GASTRONOMY?
- Definition and evolution of the concept
According to Wikipedia, gastronomy is the body of culinary knowledge and practices. It was generally defined in the 20th century as a particular way, often considered elitist, of cooking and tasting food, with the art of cooking as its pillars. Its objective being to “satisfy the taste buds” more than to fill the stomach, it follows rules that vary from one country to another and over time, based on possibly very elaborate culinary techniques and tasting principles based on beyond immediate pleasure.
The notion of tasting varies with the context (joyful conviviality or meeting of experts acting as judges). Commonly, it involves appreciating and being able to analyze the combinations of flavors, the nuances of preparation, the harmonies between dishes and accompanying drinks, the very preparation of the dishes, the quality of the service and to be able to judge the respect for traditions or the interest of innovations.
The culinary techniques are essentially those of ordinary cooking, but executed to perfection (choice of products, cooking temperature and time, seasonings), and for some requiring a long apprenticeship.
In the 19th century, as a body of knowledge and practices, gastronomy was gradually also considered as a culture: it integrated intangible sounds such as knowledge, practices-know-how and rituals – social bonds and sharing summarized by the formula “humanism of the table”, speeches and representations. Immateriality which is embodied in the materiality of technical instruments, products, dishes, recipe books, places like restaurants, kitchen and table objects.
An element appropriate and recognized by all social classes of a region or country is gastronomy which constitutes one of the components of culture, a synthesis of know-how and traditions regarding drinking and eating.
- Purpose of gastronomy
To live, you have to eat, but to live well, you also have to eat well. From there, we draw all the essence of gastronomy.
Gastronomy, in fact, as a component of culture relating to eating and drinking represents a significant heritage. Bringing together within it all the knowledge and know-how to contribute to the good nutrition of man, its essential goal is to ensure the conservation of men by means of the best possible food. What foods must be made available to man to ensure his growth at all levels of human development are demanding. This is the task she has assigned herself.
- The importance of gastronomy
Who says importance, says advantage or positive impacts. Gastronomy is an aspect of culture that cannot be underestimated.
The importance of gastronomy is to be seen not only on a cultural and economic level but also in terms of prestige, image, the role and value of gastronomy. French, Yoruba, Hausa and Igbo gastronomy are typical examples of cuisines which in a constantly evolving world have not lost face. Their importance is verified through the advantages they possess in a number of dimensions. Cuisine is the most comprehensive aspect as it touches every aspect of the culture of civilization and economy and medicine in a country. It is a science that is capable of preventing all diseases and causing economic development through the development of agri-food.
Advantages
As we noted in the introduction, gastronomy constitutes one of the pillars of the diffusion of a culture or a civilization or a civilization, for example, we have French gastronomy which has spread almost everywhere in the world. In developed countries such as Japan, China, Vietnam, South Korea and Taiwan, large luxury French restaurants serving French dishes and culinary specialties are open.
In these countries, the taste for French cuisine has resulted in the expansion and strengthening of the French brand image. This brand image has made France a respected country, enjoying great esteem.
In addition, gastronomy constitutes an effective tool of cultural offensive. In a world marked by the clash of cultures, France has been able, through its gastronomic wealth, to carve out a place of choice in the firm circle of countries renowned for their culinary qualities.
Also, on an economic level, gastronomy constitutes an important source of foreign currency. French gastronomy once again should be cited as an example. French cuisine, through its quality, attracts tourists and lovers of exotic tastes to France, especially the Chinese and Japanese, who are fascinated by the culinary art of France and represent a considerable economic opportunity for France. From the outset, we realize the full economic significance derived from French gastronomy.
Gastronomy is also only representative of Nigerian culinary art, but also of an entire continent losing its cultural values. Unlike French cuisine which attracts significant tourists to France, Yoruba, Igbo and Hausa gastronomy remains very plant-based, therefore non-industrial and far from being the object of intense desire.
As for Yoruba, Igbo and Houssa gastronomy, the advantages for the Yoruba entity are numerous as well as for Nigeria. Firstly, Yoruba, Igbo and Houssa cuisines, through their international expansion, are one of the culinary arts of Africa recognized in the West. Consequently, it is Nigeria that is in the spotlight because outside the borders of Africa, Yoruba, Igbo and Houssa cuisines are called Nigerian cuisine. Which gives Nigeria a certain prestige.
Also, gastronomy is not only representative of Nigerian culinary art, but also of an entire continent losing its cultural values.
On the contrary, French cuisine which attracts significant tourists to France, Yoruba, Igbo and Hausa gastronomy, is very plant-based, therefore non-industrial and far from being the object of intense desire.
The other notable advantage of Yoruba, Igbo and Hausa gastronomy is that it is largely plant-based. The Yoroubas, Igbos and Houssas have a particular taste for plants.
Edible plants like efo, ewedu, (among the Yoruba) abacha, ofeora (among the Igbos) and taliya, kunun zaki (among the Hausa) etc. always present in their soups have positive effects on the health of consumers.
Used naturally without any industrial processing, these plants contain everything the body needs for its growth. Also these edible plants have protective effects for the body. Plants are recognized for their considerable medical properties. This is why doctors and dieticians constantly recommend the consumption of plants, fruits and vegetables because of their medicinal benefits. For example, ‘gbure’, ‘ofeora’ and ‘kunun saki’ aid digestion, contain protein and lots of vitamins. However, consumption must be moderate in order to prevent the risk of obesity.
The other notable advantage of gastronomy is that it is good for your health, for example.
- The disadvantages of gastronomy
The disadvantages of gastronomy are relative. Indeed, gastronomy means good food.
One of the negative effects of gastronomy has to do with health.
An excessive taste for good food can lead to obesity due to the excessive accumulation of fats in the body. In addition, French gastronomy, for example, is difficult to access economically for Africans. You have to have what the French eat for breakfast to realize that an average French person has difficulty satisfying a meal worthy of the name. From there, we realize that gastronomy is a privilege, a luxury that only the elite can satisfy.
As for Africans, French gastronomy is highly appreciated. In these countries, only the elite has the means to satisfy the very high cost of French dishes, one of the particularities of which is its lack of simplicity. Ornaments and drinks and many other unnecessary accompaniments must be taken into account when one wishes to enjoy a typically French meal, they can only eat dishes that are not very rich. It is a visible reality in French-speaking Africa and requires a lot of money. One of the negative effects of gastronomy has to do with health. An excessive taste for good food can lead to obesity due to the excessive accumulation of fats in the body.
In addition, French gastronomy, for example, is too expensive for many Africans. You have to see what the French eat for breakfast to realize that the average French person has difficulty satisfying a meal worthy of the name. From there, we realize that gastronomy is a privilege, a luxury that only the elite can satisfy.
As for average Africans, they can only eat poor foods. This is a visible reality in French-speaking Africa where French gastronomy is highly appreciated. In these countries, only the elite has the means to satisfy the very high cost of French dishes, one of the particularities of which is its lack of simplicity. The ornaments and drinks and many other accompaniments are necessary if you want to enjoy a typically French meal.
There is no doubt that gastronomy helps to make known the know-how and talent of a people, however it can lead the people who own this culinary art to the manifestation of a certain pride, a certain feeling of superiority.
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