logo

Aspect of Heterogenization and Homogenization

   

Added on  2021-02-21

8 Pages2104 Words692 Views
GASTRONOMY
Aspect of Heterogenization and Homogenization_1
Table of ContentsINTRODUCTION ..........................................................................................................................3MAIN BODY...................................................................................................................................3SECTION A.....................................................................................................................................31. Globalization and aspect of heterogenization and homogenization in context to food anddrink consumption and culture identity.......................................................................................3SECTION B.....................................................................................................................................42. Slow food movement in relation to food consumption in 21st century...................................43. Factors need to considered when planning to operate and open food business.......................44. Culinary tourism, benefits and importance of gastronomy, current global trends and itsimpact as well as significant of gastronomy in tourism experience............................................55. Global nature and geographies of fine dining..........................................................................66. Importance of gastronomy to events and festivals...................................................................6CONCLUSION................................................................................................................................6REFERENCES................................................................................................................................7
Aspect of Heterogenization and Homogenization_2
INTRODUCTION Gastronomy is associated with study and practices of production, preparation andservices of several beverages and foods from nations around the world. The present report isbased on gastronomy and related to food preparations (Caporaso and Formisano, 2016). Itexplains concept of globalization, aspect of heterogenization and homogenization in relation todrink and food consumption and culture identity. Slow food movement in relation to foodconsumption and concept of local/artisan and provenance produce. It justifies, factors need toconsider when planning to operate and open food business and culinary tourism. Advantages andimportance of gastronomy, recent global trends and its influence as well as reason for theimportance of gastronomy to tourism experience. Furthermore, clarifies significance ofgastronomy to festivals and events.MAIN BODYSECTION A1. Globalization and aspect of heterogenization and homogenization in context to food and drinkconsumption and culture identityGlobalization is simple term used to depict increasing economic, social and politicalinterrelation and interaction across cultural and political boundaries. It refers to the procedure ofbusiness expansion and extension across national borders which is beneficial for businesssuccess and growth. In simple term, it is the process of business extension by whichorganizations develop its international effect or start operating several operations on theinternational level effectively. It is very essential for business as well as economy developmentand well fare. The procedure of adoption of components of global culture to local is known asheterogenization. It is the process of becoming or making heterogenized or heterogenic, due toglobalization peoples contaminate food and drinks which is not beneficial for economic cultureand their perspectives (Okumus, Koseoglu and Ma, 2018). Globalization negatively affectculture, as they increase percentage of food and drink consumption in which many companiesmixed some unhealthy elements in products against to culture of economy. In order to gaincompetitive benefits and advantages within international market place there are severalorganizations who try to contaminate food and drinks. On the other side homogenization is keyaspect of globalization, it is the procedure of breaking down fat molecules in milk so that its stayintegrated than separating as cream, it is purely physical process. From ear lied period of time
Aspect of Heterogenization and Homogenization_3

End of preview

Want to access all the pages? Upload your documents or become a member.

Related Documents
Homogenization and Heterogenization - Ikea
|8
|1864
|341

Gastronomy: Globalisation, Homogenization, and Heterogenization in Food and Drink Consumption
|7
|1934
|35

Gastronomy: Globalization, Homogenization, and Heterogenization in Food and Drink Consumption
|8
|2396
|49

Gastronomy: Globalization, Homogenization, Heterogenization, and Food Business
|7
|2037
|86

Gastronomy Exam
|13
|4891
|2

Assignment on Gastronomy
|19
|5184
|453