Ratatouille - more than just a movie
- thewunderblog
- Mar 2, 2019
- 2 min read
Typing the word 'ratatouille' into google provides an equal amount of results depicting a small, cute chef-rat, and delicious-looking images of the classic stewed vegetable originating from Nice and the Provence region of France.
Ratatouille in its purest and simplest form consists of zucchini, tomatoes, green and red capsicum, onions, garlic and Mediterranean herbs, stewed in a large pot in olive oil. The Escoffier online recipe book indicates that 'herbs de Provence' must be used; rosemary, sage, thyme, marjoram, lavender buds and tarragon, in order to highlight the regionality of the dish. This fits in with the idea of 'terroir' that Parkhurst-Ferguson discusses; perhaps ratatouille is a dish best enjoyed in the South of France itself? Over time, the stewing process produces a thick gravy.
Arguably popularised by the Pixar film itself, ratatouille as a dish originated as a peasant meal, thrown together with simple ingredients that can be grown and sourced locally. As we have learnt in lectures discussing complicated food histories involving politics, revolutions, and the discovery of the New World, the origins of food are not always as simple as they seem. It is hotly contested whether ratatouille is in fact of French origin - it could be Catalonian, or Basque, eventually travelling its way into the kitchens of the people of Southern France and Northern Spain. Its Mediterranean style, cooked and served in olive oil, renders it popular throughout countries such as Spain and Italy. Despite its French name and supposed provincial origins, ratatouille has a vast and diverse trail throughout Europe.
Ratatouille is served widely throughout French restaurants in Melbourne, such as Bistro Guillame, Chez Dre and Bergerac. However, its impact spreads also to restaurants the likes of Miznon, an Israeli street-food focussed hot-spot, and popular gastropubs such as the Albion. These restaurants alter the recipe, with additions such as feta, or more diverse herbs and spices. What started as a peasant's fare in Southern France, based on the simple concept of stewed vegetables, has become an icon of French food. It is hearty, warming and beautiful to share. Perhaps in contrast to Escoffier's codified French cuisine, modern-day ratatouille, much like the beloved and trail-blazing rat-turned-chef in Pixar's celebrated film, is innovative and brings people together. Snap a pic and we're ready to eat.
Love, Ingrid
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