Cooking Utensils
<p ><b>Source: </b><a href="http://en.wikipedia.org/wiki/Fooding">http://en.wikipedia.org/wiki/Fooding</a>
<b>Fooding</b> is an art of <a href="http://en.wikipedia.org/wiki/Cooking" title="Cooking" >cooking</a> and/or eating. The word fooding is a <a href="http://en.wikipedia.org/wiki/Portmanteau" title="Portmanteau" >contraction</a> of the word "food" and "feeling". This <a href="http://en.wikipedia.org/wiki/Neologism" title="Neologism" >neologism</a>, invented in 1999 by the French journalists Alexandre Cammas and Emmanuel Rubin, is also the name of a guide, edited in partnership with <i><a href="http://en.wikipedia.org/wiki/Lib%C3%A9ration" title="Libération" >Libération</a></i>, and happenings, for example <i>Grand Fooding d'été</i>, <i>Wine & Fooding Tour</i> and <i>Semaine du Fooding</i>.
The goal of fooding is getting rid of the traditional rules of cooking to yield the possibility for the chef cooks to free themselves in <a href="http://en.wikipedia.org/wiki/Modernity" title="Modernity" >modernity</a> and even in <a href="http://en.wikipedia.org/wiki/Tradition" title="Tradition" >tradition</a>. So fooding crystallizes all the gastronomical currents, like <i><a href="http://en.wikipedia.org/wiki/World_food" title="World food" class="mw-redirect" >world food</a></i>, <i><a href="http://en.wikipedia.org/wiki/Fusion_food" title="Fusion food" class="mw-redirect" >fusion food</a></i>, <i>easy eating</i> ("street food") and <i>bistronomy</i>, and wants to break with a narrow and too conservative vision of the pleasures of the dining table. It's the art of cooking and eating in certain states of mind: appetite for novelty, rejection of annoyance, desire for sincerity, fun and, overall, eating with the times.
A <i><a href="http://en.wikipedia.org/wiki/The_New_Yorker" title="The New Yorker" >New Yorker</a></i> profile of the movement by <a href="http://en.wikipedia.org/wiki/Adam_Gopnik" title="Adam Gopnik" >Adam Gopnik</a> concluded that: "Le Fooding was to cooking what the New Wave was to French cinema. The hidden goal was to Americanize French food without becoming American, just as the New Wave, back in the fifties and sixties, was about taking in Hollywood virtues without being Hollywoodized—taking in some of the energy and optimism and informality that the French still associate with American movies while reimagining them as something distinctly French."<sup id="cite_ref-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Fooding#cite_note-0" >[1]</a></sup></p>