The emerging gastronomic movement in France reflects an increasingly American-style desire for fast, more efficient products. For some time now fast food chains such as MacDonald’s, KFC and Starbucks have been immensely popular with French youth. Today there is a new trend: restaurants and cafes are competing with traditional by offering cheaper menus, top produce and organic wines. In Paris there is a new wave of restaurants, dubbed the “neo-bistrot” movement, where food presentation is comparable to those of a Michelin star restaurant minus the white tablecloths. Food quality is fresh, meals are affordable, and the atmosphere is casual and relaxed. Along with product improvement, most have created new interiors with open kitchens, in an attempt to give customers a more intimate and honest setting. Sit-down lunches during the work week are being substituted by take-away noodles, sushi, sandwiches or pizza.
This thesis will examine the new gastronomic movement in France while investigating the evolution of French cuisine and the ritual of eating in Paris—from the traditional model to its modern equivalent. The paper will argue that the senses of sight and taste have remained important to the 'terroir' of the French palate. This thesis will compare the neo-bistrot movement in Paris to the gastro-pub movement occurring in London and the farm-to-table movement in the United States. This thesis will also examine the influence social media platforms on the success of neo-bistrots.
Keywords: Neo-bistro, Gastro-pub, Farm-to-table, Media, Food trucks, Social media
|School:||The American University of Paris (France)|
|Source:||MAI 56/02M(E), Masters Abstracts International|
|Subjects:||Cultural anthropology, Food Science|
|Keywords:||Farm-to-table, Food trucks, France, Gastro-pub, Neo-bistro, Social media|
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