Jean Marie Ozanne
Culinary
introduction
My course of cook head was really traditional and, after having learnt in
cooking schools, I spent a good part of my professional life
in the large chains of restoration and the large European
restaurants. I developed my approach of the raw feeding more
particularly in Martinique, in the middle of my career.
This was first of all an answer to a traditional
local request; the seafood and the many varieties of fish displayed all their
tastes when raw and marinated in green lemon.
As soon as I was back in France, I could note that this type of dish
was largely appreciated; the arguments advanced by the customers
were a discovery of new gustatory feelings associated with a
search for dietetic nature.
It appeared to me that " Good food " was not inevitably
any more synonymous with overload, and that it was possible to
combine Gastronomie and Dietetics at the same time. Those condemned to
the diet boiled leeks / soft white cheese 0% could perhaps leave
their frustration finally!
The difficulty encountered by the amateurs of raw food is
primarily of cultural nature; our culinary tradition very often refers
to cooking in the preparation of a dish or the conservation
of a food. We took the practice to associate feeding and cooking,
so much that the salads are often served in the cooked food, when they are not quite
simply cold cooked dishes.
With this purely mental obstacle the reference to the nourishing mother is added who largely accustomed us to
some savours
(cooked!) we can qualify of emotional
amalgam. There one touches the field of emotions and memory, with its
associated feelings sometimes violent and
contradictory. The conviviality refers to the family practices of
each one.
The people eager to modify their feeding and who crossed the
obstacles of tradition and emotional stopping, are then
confronted with the existence of a profusion of cooked recipes and with the relative
lack scarcity of collections of raw
recipes.
This inevitably reinforces a terrible feeling of isolation which
finally perhaps will disappear!
Most of the recipes presented in this work are
voluntarily very simple and quickly carried out; the majority are
adapted to a daily feeding and leave a gate largely open to the
creativity of each one; the possibilities of imagining new
associations are practically infinite, at least as numerous as in
traditional cooking.
According to the places, climate and over the millenium, man has made the best of very diversified feedings.
At the dawn of
the 3rd millenium, boosted by the experiences in the past and
revelations of science, we will perhaps attend to the birth of a
new medicine which will link therapeutic, feeding and gastronomy.