Premium Essay

The Development of Gastronomy

In: Other Topics

Submitted By femma1403
Words 909
Pages 4
Love food

Let’s start off with the fact that significant changes have been going on in the gastronomy world. With this article, I’d like to give you a brief overview on where gastronomy came from, to give you an impression, but more important, to discuss the drastic changes within the last fifty years.

The existing of “gastronomy” all started 5,000 B.C. in Greece and due to handling routes, crusades and cross-border marriages between royalties resulted in the European wide spreading of gastronomy. So after the first notice of gastronomy in Greece, the Roman Empire and England, the existence of gastronomy as we know it, was started in France.

Now, with a tiny bit of background on gastronomy, I’d like to discuss the following: “Why have we gone from loving food, to fearing it” (Mallet, G. 2004).

First, with quoting the first sentence from the documentary Food Inc “The Way we eat changed more in the last 50 years than in the previous 10,000” and taking this drastic change in food supply into consideration (WSWS, 2015). I’m convinced that it is fair to say that: we are what we eat, but we don’t know what we’re eating. To explain why the gross of the people fear food instead of loving it, I’d like to make myself clear with several arguments:

We’re getting used to being scammed, we’re not surprised anymore when vanilla extract is being made from beaver sperm or when there is only 0,05 grams processed dried truffle in the “Bertolli truffle and cream sauce” (KVW, 2015).

This scamming all started after WWII, when people were recovering from the war and were glad that serious problems like food shortage were over. Back then, industrial agriculture was praised as the technological development that would change the world and which would give the world’s population the opportunity to feed itself (uscusa, 2015).

Industrial agriculture however, got seriously out of

Similar Documents

Free Essay

Tourism and Gastronomy

...Consumption and Experience Economies | Case Study: Tourism and Gastronomy. | | Clarice | 12/14/2011 | “The study of gastronomy clearly has relevance to education and training in the hospitality industry. Accepting that hospitality is based on human exchange ‘undertaken to enhance the mutual well-being of the parties concerned’, then offering advice on what to eat and drink, explaining how these relate to the town’s or region’s culture, and suggesting where and when to find them at their best, are all part of this human exchange which can certainly affect the well-being of the visitor “(Santich 2004, p.15). | Introduction The term gastronomy has been defined in many ways and is evolving overtime. It used to describe sophisticated dishes prepared for the nobility but there are now much wider and even differing definitions. Food tourism can be considered as “a subset of cultural tourism” – to learn through an experience about a previously unknown or very specific culture and environment (Santich 2004). Consequently, one contribution of food is to provide tourists a greater experience. As tourists have to eat and generally at least partially participate in local food experiences, gastronomy has always implicitly been part of the tourism experience. Nowadays, gastronomy takes people to travel to other countries to taste and to know what other people eat, and how do they make such a delicious dish. The gastronomy tourism is a perfect example of what people can do to eat...

Words: 3477 - Pages: 14

Free Essay

Gastronomy as a Tourism Project

...Gastronomy can be defined as the art or science of eating food. It can also mean the studies of food as well as culture. Gastronomic tourism is used to refer to individuals travelling to a specific destination with the local food and drinks being the motivation. It is also known as ‘food tasting’, ‘culinary tourism’ and simply as ‘food tourism’. Tourists who fall under this form of tourism travel with the aim of having unique and memorable drinking and eating experiences. Gastronomic tourism is largely domestic where individuals travel to a certain region of the country to experience different foods and drinks. Many tourists travelling abroad rarely cite food as the major reason for their travel. However, there has been growth in the popularity of certain foods such as Chinese, Indian and Mexican, which has increased the number of people travelling for culinary purposes (Croce & Perri, 2010, p.56). Gastronomic tourists are usually couples of middle age whose income is above average and are usually professionals. This is also similar for other types of tourists. However, those who travel purposely for food spend more than half of their budgets on food. Food, just like many other cultural artifacts is specific for certain countries or regions. As such, a person looking for unique food and drinks would normally demand authentic and different foods that are different from what they are used to. For tourism site to appease such tourists, it is forced to produce foods that are...

Words: 1654 - Pages: 7

Free Essay

Unit 27: Contemporary Gastronomy

...UNIT 27: CONTEMPORARY GASTRONOMY Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand contemporary gastronomic developments and trends Contemporary developments and trends: developments and trends eg diversity of development, operations and systems management, service methods, client base and choices, menu and beverage provision, sourcing of commodities, organic foods, availability of international foods, widening choice in New World wines, development and effects of concept cuisines, trends in airline catering, role of skilled workers and their influence on quality, entrepreneurial skills, elite establishments, branded food businesses, design Contemporary influences: key contemporary personalities; role; effectiveness; regional/national/international; potential key influences; political; economic; social; technological considerations; wisdom and fallacies of food choice; vision and leadership Relationship between food and drink: construction of menus and dishes; changes in balance between food and wine; other alcoholic/non-alcoholic beverages; changing nature of dining; service development; modern restaurant concepts; increased diversity; future development of trends https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=2661787398353896545\ LO2 Be able to use food preparation and cooking knowledge and skills to prepare a range of gastronomic dishes in a professional, safe and hygienic manner Preparation: time planning;...

Words: 1089 - Pages: 5

Free Essay

Stockholms Gastronomical Landscape Through a Sociological Perspective

...2013 Abstract Food and especially gastronomy is something that has always interested me. Because of my interest of cuisine I chose to write a paper about restaurant culture in Stockholm. My goal was to write about the restaurant life in Stockholm through a sociological perspective, with politics and economics as the main perspectives. Because of time limits I was needed to narrow my view of the restaurant world to two timeframes, from 1955-1965 and 2002-2012. The study is mainly based on literature analyses and attempts to find connection between economical and political events and events in the restaurant world. Through the analysing of literature pertinent to my subject I’ve found that the restaurants and it’s life is highly dependant on it’s society, some changes are of course panoptic but there are certain changes in the political landscape and the economy that has indeed influenced the restaurants. It is important to recognize that we can’t discuss about Stockholm’s restaurant life isolated when there has been major changes in society. Some changes are general for the whole society as well as the country. Keywords Gastronomy, Restaurant life, Sociology Introduction Question Can the development of society mirror on to the restaurant scene of Stockholm regarding array of cuisines, culture and economics? Thesis By looking at Stockholm’s restaurant life at two different periods of time we may read the development of society and it’s footprint on the restaurant...

Words: 2119 - Pages: 9

Premium Essay

El Bulli

...Intro. El Bulli, owned by Spain’s Ferran Adrià, in 1997 received its third Michelin star, and has held on to the glowing rating ever since. The luxurious reputation makes difficult for customer to get a reservation at the restaurant. Every year, the restaurant receives about one million requests for an annual seating capacity of just 8,000. The famous restaurant closes for half a year to undertake research and development in new flavors and textures. This unique approach has created an International Brand Image for Adrià as the “Alchemist of the kitchen” and the restaurant as the research place in “Molecular Gastronomy”, in which Adria have led to develop unique recipes with its creative and innovative ideas. Analysis: The article explains Disruptive Positioning Strategy adopted in its business by el Bulli, such as Stripping traditional features of Customer Feedbacks, and thinking approach of observing customers and designing services. Instead, elBulli’s magic and success ultimately lies in Ferran Adrià’s passion and desire to create a one-in-a-lifetime experience such as a two hour travel on narrow, twisting mountain roads, and a mysterious reservations system. In 2007-08, El bulli is running at low breakeven levels, and Adria has to decide on which “Side Projects” would be beneficial for El bulli, as its High quality, inimitable dining experience has helped her and Adria in sustaining the Brand positioning. Recommendation: Adrià should set up a new venture and broaden El...

Words: 707 - Pages: 3

Free Essay

Nouvelle Cuisine

...1. Introduction As far as the cookery tools and equipment had evolved through years and centuries, the French cuisine also deals with great revolution over time. The chefs were always in search of new products and new aromas, and kept looking for new techniques (Cengage, 2003). 1. Definition Nouvelle cuisine is a French term which means “new cuisine”, which actually refer to an approach to cookery and food presentation used in French cuisine. Unlike classical cuisine, an older form of French haute cuisine which recognized with elaborate style of cooking and service, nouvelle cuisine in contrast, is characterized by lighter, more delicate dishes with an increased emphasis on presentation (Wikipedia, 2010). According to Larousse Gastronomique (2009), Nouvelle cuisine is a movement in cookery started in 1972 by two food critics, H. Gault and C. Millau, with the aim of encouraging a simpler and more natural presentation of food. The movement combined a publicity campaign with novel recipes and a new ethic, although the idea itself was not new. 2. History The term nouvelle cuisine has been used many times in the history of French Cuisine. For instance, the work of Vincent La Chapelle, Franҫois Marin and Menon in 1940s was described as nouvelle cuisine. Even in 1880s and 1890s, the cooking of Georges Auguste Escoffier was described with the term. However, the modern usage of the term are attributted to two French journalist and food critics, Henri...

Words: 1817 - Pages: 8

Premium Essay

Sial China

...destinations in recent years. Ranking as export destinations of the Food and Beverage industry, it indicates that China ranks eighth in the amount exported in 2014 and the second position if we do not consider the EU markets. In short, a fair of great importance within the sector. | SIAL CHINA 2016 in Shanghai, will feature the best companies and professionals, that will show the latest developments and innovations in its various aspects. In addition it should be noted that this fair because of its importance, has become an event of almost inexcusable best care for all professionals and companies, both contacts may be established as developments can be observed. | As a novelty compared to previous editions, the fair will dedicate a specific area for the foodservice industry, and for the fourth time, will be a hall specially reserved for the exhibition of Wines and Spirits companies. | In short, a fair of great importance within the sector in China. | Dates: 05/05/2016 - 05/07/2016 | Location: Shanghai, China. Exhibition and conference hotels in Shanghai, China. Sector: Food - Gastronomy Venue: Shanghai New International Expo Centre (SNIEC) Website: www.sialchina.com/ Floor...

Words: 292 - Pages: 2

Free Essay

Ddww

...Château Margaux has to reinforce its position if it wants to stay one of the leaders on the prestigious market of wines. China seems to be an alternative to Château Margaux. There is a keen interest in food and wine in China. The consumption of wine is massive and the development of the wine industry could be very promising. Indeed, Paul Pontallier, general manager of Château Margaux, said China is the world's fastest ever growing wine market and the company aims to position Château Margaux at the very top. What we plan is to position Château Margaux as a luxurious wine leader in China. For future, what we expect is that China represents Château Margaux’s second largest market the first next year and may become the first one from the two next years. Moreover, Gao Ming, vice president and Shanghai general manager of Ruder Finn Asia, claims that China is looking for prestige and luxury, that’s why Chinese luxury consumers would appreciate such a prestigious brand. (By: Erica Ng, China – Shanghai, Published: Aug 03, 2010) Château Margaux will keep the high quality and wine characteristics that make its famous reputation. It has to keep its French image, so like this it will be associated to French values and gastronomy, which are really seeking by rich Asiatic people. Some will buy because they are connoisseurs, others because it is a French popular wine. In addition, it is an inaccessible wine in China, really rare because mainly present in France. That’s why developing this wine...

Words: 327 - Pages: 2

Premium Essay

Unit 30: New Product Development in Food

...UNIT 30: NEW PRODUCT DEVELOPMENT IN FOOD Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Be able to develop a new or modify an existing food or beverage product Design: concept research; small-scale development; corporate development programmes; costing; specification manual; presentation methods; food stabilisers; food enhancers; trend analysis; consumer reactions; timescales for development; risk assessment Legislation: concerns eg food labelling, additives, food safety, risk analysis [HACCP] Influences: types eg food fashions, globalisation, ethnic cookery influences, vegetarian and healthy eating concepts https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=821891962334217847 LO2 Understand issues of large-scale food production Production: project design and management; product quality and saleability Packaging: role of packaging in demand and acceptance; technological developments; materials; environmental issues; distribution channels Equipment: appliances and their versatility; new equipment requirements; staff training; operating procedures Technology systems: types eg testing and evaluation equipment, analysis software and hardware, temperature controls and recording, storage monitoring, stock rotation systems LO3 Be able to investigate food quality using subjective and objective tests Subjective tests: tests eg taste, colour, texture, smell, flavour, overall acceptability. Objective tests: physical; chemical;...

Words: 749 - Pages: 3

Free Essay

Paper

...http://www.artinthepicture.com/styles/Futurism/ Futurism was a 20th century art movement. The Futurists loved speed, noise, machines, pollution, and cities; they embraced the exciting new world that was then upon them rather than hypocritically enjoying the modern world's comforts while loudly denouncing the forces that made them possible. Fearing and attacking technology has become almost second nature to many people today; the Futurist manifestos show us an alternative philosophy. The Futurists explored every medium of art, including painting, sculpture, poetry, theatre, music, architecture and even gastronomy. The Italian poet Filippo Tommaso Marinetti was the first among them to produce a manifesto of their artistic philosophy in his Manifesto of Futurism (1909), first released in Milan and published in the French paper Le Figaro (February 20). Marinetti summed up the major principles of the Futurists, including a passionate loathing of ideas from the past, especially political and artistic traditions. He and others also espoused a love of speed, technology and violence. The car, the plane, the industrial town were all legendary for the Futurists, because they represented the technological triumph of man over nature. http://www.huntfor.com/arthistory/C20th/futurism.htm Futurism came into being with the appearance of a manifesto published by the poet Filippo Marinetti on the front page of the February 20, 1909, issue of Le Figaro. It was the very first manifesto of this...

Words: 643 - Pages: 3

Premium Essay

Business Management

...ILM Level 6 Diploma in Management Course Content ILM Level 6 Diploma in Management has been designed to provide practising or potential senior management with a solid foundation for their formal development in this role. This programme has been developed to include 5 pathway options: Hospitality Management, Health and Social Care, Patisserie and Confectionary, Retail and Enterprise and Culinary Arts. It will help young professionals to acquire the necessary skills in modern management procedures and to get prepared for first line management positions. This is a 21 month programme including a salaried 6 month work placement in the related industry. The Work Placement Team will guide students in finding these positions. The placements may be situated anywhere in the UK. Student placements have included hospitality/catering positions with: Claridges, Nobu, Carluccio’s, Sanderson Hotel, Dubai Air Show, Hurlingham Club, Nadell’s Patisserie, Greenhouse and Smiths of Smithfield and nursing homes: Barchester Health Group, Bupa Care Homes, St Matthews Nursing Homes. Modules Include: Critical thinking and research skills in management, Reviewing corporate policy and strategy, Developing the executive manager, Becoming an effective leader, Understanding how management coaching and mentoring can benefit individuals and organisations, Optimising organisational capacity, Leading change in organisations, Leading project implementation, Developing excellence in operations, Managing...

Words: 589 - Pages: 3

Premium Essay

Han China Research Paper

...Unrv. Accessed January 24, 2024. https://www.unrv.com/food/use-fruits-ancient-roman-cuisine.php#google_vignette. Russell Montalbano, Nicole Rozelman, Phoebe Freedman, and Victor Ma. HAN DYNASTY. hunter han dynasty. Last modified November 16, 2014. Accessed February 7, 2024. https://hunterhandynasty.weebly.com/economy.html. The "Roman Trade Goods" Unrv. Accessed February 8, 2024. https://www.unrv.com/economy/trade-goods.php. "The development of ancient Chinese agricultural and water technology from 8000 BC to 1911 AD." nature. The sand is a sand. Accessed February 9, 2024. https://www.nature.com/articles/s41599-019-0282-1. Culture Insider: How did the ancient Chinese cook? Chinese culture. Accessed February 9, 2024. https://en.chinaculture.org/2015-11/12/content_627203.htm. The "China Facts" somers school. Accessed February 8, 2024. https://www.somersschools.org/cms/lib/NY01913963/Centricity/Domain/1252/China%20Facts.pdf. The "Trade in the Roman World." world history. Last modified April 12, 2018. Accessed January 24, 2024....

Words: 1590 - Pages: 7

Free Essay

Export China Thailand

...export country are the growth of the population, the high GDP per capita and the location of our target group. But the biggest opportunity is the increasing popularity of Asian food and the growth of the amount of Asian restaurant that comes with it. On the other hand there are some threats when exporting to the U.S. The exchange rate of the U.S. dollar, cultural differences and the required visa you need for visiting the U.S. Table of contents List of figures (if used) List of tables (if used) List of abbreviations (if used) Chapter 1 Introduction We have chosen to import Asian Gastronomy Interior from China and Thailand, and export these Interior to the United States and Australia. We selected China, Thailand and India as importing countries, because of the low production costs in these countries, and there are no better countries to produce Asian Gastronomy Interior than Asian countries themselves. We want to export to the United States and Australia, because both of them are countries within many different cultures can be found, no language barriers will occur, and finally, Asian style is very/ becomes more and more popular in the catering industry. We have deliberately not chosen for food and clothing, because food is very perishable and in the clothing industry, there is too much competition. The report firstly includes the research set-up, in which we formulate our company’s problem, the objective, central question with accompanying research/sub-questions...

Words: 10108 - Pages: 41

Premium Essay

Unit 25: Menu Planning and Product Development

...UNIT 25: MENU PLANNING AND PRODUCT DEVELOPMENT Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand factors that influence menu planning decisions Menu development and policy overview: principles of menu planning; types of menu; menu balance; creativity; consumer expectations; religious, cultural, ethnic and social influences; fads and trends; fashions; themes Menu compilation: factors eg taste, colour, texture, portion size, temperature, appearance, commodity planning, seasonal factors Recipe development: creativity; cookery styles; nutritional composition; consistency of product; methods eg fresh commodities, prepared foods, combination of fresh and prepared foods, cook-chill/freeze, batch cookery; call order; timing Food service systems: variations to standard service methods eg silver, table, buffet, tray, counter; food presentation; addressing consumer needs and expectations; timing LO2 Understand menu product development planning processes Idea generation: SWOT analysis (Strengths, Weaknesses, Opportunities and Threats); market and consumer trends; focus groups; employees; user patterns and habits; brainstorming of new menu, service or restaurant concept Idea screening and concept testing: elimination of unsound concepts prior to devoting resources; developing and marketing; feasibility; cost; production issues Business analysis: estimated selling price; sales volume; profitability; breakeven point; market testing; technical implementation;...

Words: 991 - Pages: 4

Free Essay

Unit 28: World Food

...UNIT 28: WORLD FOOD Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand the characteristics and influences in world cuisine World regions: European; the Americas; Caribbean; Pacific Rim; Far East; Middle East; Indian sub-continent; Africa; Australia Characteristics: conventional menu structures eg starters, main courses, sweets, regional and cultural variations; sequencing of courses/dishes; why do people eat what they eat Trends: recipe development; dietary/special requirements; health issues eg lifestyle, balanced diet, anaphylactic shock; fusion with different cuisines; changes in customer demand; changes in menu structure; religion https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=6161545265251223374 LO2 Understand the multicultural nature of food and drink in society Multicultural: historical and geographical influences eg European, Asian, Pacific Rim, the Americas Food: current trends; association and relationship with drink; branded foods and food businesses Drink: current trends; alcoholic eg beers, lagers, ciders, wines, spirits, liqueurs; non-alcoholic eg soft drinks, bottled water; tea/speciality tea; coffee eg cappuccino, espresso, mocha, latte; service procedures and techniques; trends eg designer waters, branded alcohol drinks, energy drinks LO3 Be able to use food preparation and cooking knowledge and skills to prepare dishes from different world regions in a professional, safe and hygienic...

Words: 874 - Pages: 4