{"id":14999,"date":"2017-11-07T00:00:00","date_gmt":"2017-11-07T00:00:00","guid":{"rendered":"https:\/\/horecamagazine.be\/academie-voor-streekgebonden-gastronomie\/"},"modified":"2023-11-24T10:52:57","modified_gmt":"2023-11-24T09:52:57","slug":"academie-voor-streekgebonden-gastronomie","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/academie-voor-streekgebonden-gastronomie\/","title":{"rendered":"Academie voor Streekgebonden Gastronomie"},"content":{"rendered":"<p><em>Locavore, frais de chez nous, propre terroir, produits r\u00e9gionaux\u2026 Ces termes sont devenus courants lorsque l\u2019on parle gastronomie. Et il est vrai que de plus en plus d\u2019acteurs de notre monde culinaire insistent sur l\u2019importance de valoriser les produits et les mets de notre propre r\u00e9gion. Chaque r\u00e9gion est \u00e0 cet \u00e9gard \u00e9paul\u00e9e par un service de promotion tels que le VLAM et l\u2019APAQ-W. Et chaque r\u00e9gion dispose \u00e9galement d\u2019un d\u00e9partement qui se charge de la promotion des produits r\u00e9gionaux. Les chefs aussi sont conscients de leur importance, il suffit de songer aux NorthSeaChefs.\u00a0<\/em><\/p>\n<p><strong>ASG<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>Cependant, ce ph\u00e9nom\u00e8ne n\u2019est pas nouveau. En 1981 d\u00e9j\u00e0, l\u2019Academie voor Streekgebonde Gastronomie (ASG) \u00e9tait port\u00e9e sur les fonds baptismaux. Autour du berceau, bon nombre de personnalit\u00e9s peut-\u00eatre moins connues aujourd\u2019hui, mais qui \u00e0 l\u2019\u00e9poque \u00e9taient de grands noms dans notre monde culinaire, saluaient la naissance de cette initiative\u00a0: chefs de cuisine, acad\u00e9miciens, c\u00e9l\u00e8bres producteurs de radio\u2026 Parmi eux, Jan Joris, le professeur Jacques Collen et Jan Lambin.<\/p>\n<p>L\u2019Academie voor de Streekgebonden Gastronomie vzw (ASG asbl) est \u00e9galement renomm\u00e9e pour son Centre d\u2019Etude et de Documentation (Biblioth\u00e8que du Go\u00fbt) relatif \u00e0 la Gastronomie, au Patrimoine Culinaire et au Gastro-Tourisme. Elle soutient avant tout l\u2019horeca, les initiatives promotionnelles, les \u00e9coles h\u00f4teli\u00e8res, les institutions touristiques, les entreprises etc. Depuis sa cr\u00e9ation, l\u2019ASG met tout en \u0153uvre pour sauvegarder, inventorier et d\u00e9crire notre patrimoine culinaire traditionnel.<\/p>\n<p>L\u2019association entend \u00e9galement apporter son soutien aux initiatives culinaires qui, sur base de produits sp\u00e9cialis\u00e9s et r\u00e9gionaux des environs proches, favorisent une gastronomie innovante et \u00e9volutive, notamment \u00e0 l\u2019occasion de la cr\u00e9ation de nouvelles tendances et sp\u00e9cialit\u00e9s telles que foodpairing, slow food, fast food de qualit\u00e9, \u2018cuisine du march\u00e9\u2019, \u2018green gastronomy\u2019, et bien d\u2019autres encore.<\/p>\n<p>Les membres ASG :<\/p>\n<ul>\n<li>\u00e9tudient les habitudes alimentaires, d\u2019antan et actuelles;<\/li>\n<li>\u00e9tudient, conservent et font la promotion du patrimoine culinaire du Benelux\u00a0;<\/li>\n<li>prot\u00e8gent le concept \u2018produit r\u00e9gional\u2019\u00a0;<\/li>\n<li>encouragent les chefs \u00e0 pr\u00e9parer davantage de plats r\u00e9gionaux et de travailler plus de produits r\u00e9gionaux dans la cuisine.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM178_NEWSLETTER_1711_ASG_beeld2.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-7386 size-full\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM178_NEWSLETTER_1711_ASG_beeld2.jpg\" alt=\"\" width=\"800\" height=\"600\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Dans le cadre du projet europ\u00e9en Euroterroir, pour lequel des fiches d\u00e9taill\u00e9es relatives aux produits r\u00e9gionaux ont \u00e9t\u00e9 r\u00e9dig\u00e9es, l\u2019ASG a r\u00e9alis\u00e9 une premi\u00e8re tentative d\u2019inventorisation des produits r\u00e9gionaux flamands.<\/p>\n<p>L\u2019ASG est membre du Verbond Volkcultuur in de Lage Landen (VVLL) (Alliance de la Culture Populaire des Pays Bas) et soutient le VLAM dans sa promotion des produits r\u00e9gionaux.<\/p>\n<p>Entre-temps, l\u2019ASG vzw, qui soit dit en passant, est la plus vieille association de ce genre dans le Benelux, a mis en place un Centre d\u2019Etude et de Documentation dans les archives de la ville d\u2019Hasselt. Vous pourrez notamment y parcourir plus d\u2019un kilom\u00e8tre de biblioth\u00e8ques bien approvisionn\u00e9es et une foule de coupures provenant de documents divers. Aux Pays-Bas, l\u2019ASG est active depuis 2011 en tant que fondation officielle, dont le si\u00e8ge est \u00e9tabli au Museum aan het Vrijthof \u00e0 Maastricht.<\/p>\n<p><strong>Lexique de cuisine Fran\u00e7ais-N\u00e9erlandais<\/strong><\/p>\n<p>Sous l\u2019impulsion de Jan Joris (propri\u00e9taire \u00e0 l\u2019\u00e9poque du prestigieux restaurant De Gulden Schalmei \u00e0 Zolder) l\u2019ASG se donna comme objectif de pratiquer un n\u00e9erlandais correct sur les cartes de menu, ce qui en ce temps-l\u00e0 \u00e9tait loin d\u2019\u00eatre \u00e9vident. En Flandre, bon nombre de cartes de menu \u00e9taient en effet exclusivement r\u00e9dig\u00e9es en fran\u00e7ais. En 1983, fut fond\u00e9e une \u2018commission de la langue\u2019. Ren\u00e9 Haeseryn, prof. au RUGent, qui avait d\u00e9j\u00e0 \u00e0 son actif diverses publications traitant du langage culinaire, en \u00e9tait le pr\u00e9sident. Les membres \u00e9taient le prof. Jacques Collen, Sonja De Kimpe, Eric Desmet, Herman Hertsens, Hugo Jacobs, Ir\u00e8ne Jordaens, Jan Joris, qui mourut bien trop jeune en 1987 et dont la t\u00e2che fut reprise par son \u00e9pouse Godelieve Bessemans, Jan Lambin, August Lauryssen, Guy Mombaers et Mattys Verhaeghe. Ce noyau fut r\u00e9guli\u00e8rement renforc\u00e9 par un certain nombre de sp\u00e9cialistes. Diverses publications virent le jour, parmi lesquelles \u2018Keukenterminologie, een Frans-Nederlands lexicon\u2019 (Terminologie culinaire, un lexique Fran\u00e7ais-N\u00e9erlandais), dont fut r\u00e9alis\u00e9e une deuxi\u00e8me impression et qui est utilis\u00e9 dans de nombreuses \u00e9coles h\u00f4teli\u00e8res.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/www.horecamagazine.be\/web\/wp-content\/uploads\/2017\/11\/Schermafbeelding-2017-11-07-om-11.18.18.png\"><img decoding=\"async\" class=\"aligncenter size-medium wp-image-7383\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Schermafbeelding-2017-11-07-om-11.18.18-205x300-205x300.png\" alt=\"\" width=\"205\" height=\"300\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Depuis 2011, la commission de la langue fonctionne au ralenti en raison de la maladie du prof. Haeseryn, et son d\u00e9c\u00e8s en avril 2016, la laissa orpheline. Aujourd\u2019hui, le Conseil d\u2019Administration de l\u2019ASG souhaite insuffler une nouvelle vie \u00e0 la commission et la faire rena\u00eetre sous le nom \u2019ASG-Commission de la Langue Jan Joris\u2019.<\/p>\n<p><strong>Pouvons-nous compter sur vous ?<\/strong><\/p>\n<p>Qui sait, peut-\u00eatre vous sentez-vous appel\u00e9 \u00e0 participer en tant que b\u00e9n\u00e9vole (h\u00e9las non r\u00e9tribu\u00e9) \u00e0 cette nouvelle Commission de la Langue, sur base de votre exp\u00e9rience pratique culinaire, de votre exp\u00e9rience dans l\u2019enseignement, ou simplement par pr\u00e9occupation d\u2019un enseignement de qualit\u00e9. La force de ce groupe a toujours \u00e9t\u00e9 de suivre une approche multidisciplinaire, et ils souhaitent poursuivre dans cette voie.<\/p>\n<p>Dans cette commission de la langue renouvel\u00e9e si\u00e8gent des membres \u2018participant aux r\u00e9unions\u2019, mais \u00e9galement de membres \u2018correspondants\u2019.<\/p>\n<p>Vous sentez-vous concern\u00e9\u00a0? Faites-le savoir au prof. Jacques Collen, pr\u00e9sident de l\u2019ASG (<a href=\"mailto:voorzitter@asg.be\">voorzitter@asg.be<\/a>), et vous obtiendrez de plus amples informations.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/www.horecamagazine.be\/web\/wp-content\/uploads\/2017\/11\/HM178_NEWSLETTER_1711_ASG_-beter-logo.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-7378 size-medium\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM178_NEWSLETTER_1711_ASG_-beter-logo-300x295-300x295.jpg\" alt=\"\" width=\"300\" height=\"295\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.asg.be\">www.asg.be<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Locavore, frais de chez nous, propre terroir, produits r\u00e9gionaux\u2026 Ces termes sont devenus courants lorsque l\u2019on parle gastronomie. Et il est vrai que de plus en plus d\u2019acteurs de notre monde culinaire insistent sur l\u2019importance de valoriser les produits et les mets de notre propre r\u00e9gion. Chaque r\u00e9gion est \u00e0 cet \u00e9gard \u00e9paul\u00e9e par un [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":13944,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42,63],"tags":[],"class_list":["post-14999","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-non-classifiee","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Academie voor Streekgebonden Gastronomie | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Academie voor Streekgebonden 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