 He "reestablished order, hierarchy, and distinctions in the realm of good taste" through the publication of texts that helped to define the French food scene.While others at the time were focused more on art, literature and drama, Grimod opened the door to criticism of food and cookery, inventing the gastronomic guidebook ("Almanach des Gourmands"), the gastronomic treatise ("Manuel des Amphitryons"), and the gourmet periodical ("Journal des Gourmands et des Belles").There was literature about food and eating before Grimod, but it was concerned only with technical aspects and recipes, while Grimod introduced the idea of food criticism.