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Assignment on Gastronomy

   

Added on  2020-10-05

19 Pages5184 Words453 Views
Languages and CultureEconomics
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Gastronomy
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Table of ContentsQUESTION 1 Discuss two of the aspects of globalisation, (a) homogenisation and (b)heterogenization in relation to food consumption...........................................................................3Introduction..................................................................................................................................3Conclusion...................................................................................................................................7QUESTION 2: Contribution of food courts in tourism, hospitality and gastronomic experience inHong Kong. Explain some tactics used by retailers to extend their offering and to promote “Foodparadise” and to travellers and overseas market..............................................................................8Introduction..................................................................................................................................8Conclusion.................................................................................................................................12REFERENCES..............................................................................................................................14
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QUESTION 1 Discuss two of the aspects of globalisation, (a) homogenisationand (b) heterogenization in relation to food consumptionIntroduction The evolution of globalization has transformed the world economy. it has provided aplatform for businesses to expand their operations in different markets. now, enterprises havedeveloped strong trade relations with countries (Hegarty, 2014). they are successful inidentifying culture of people and developing goods. Also, with integration of trade, culture andtechnology it has resulted in two aspects that is homogenization and heterogenization. the mainimpact of globalization is on food industry. it is playing a significant role in success and failureof businesses. this report will discuss about globalization and how it has evolved in recent time.moreover, it will show how both aspects has impacted on food consumption with someexamples. In present times, it is very important for business to trade with other countries in order togrow and develop. globalization has provided them opportunity to expand. now, they are able toprovide variety of products and services to large number of people. this has also led to exchangeof culture. it has influenced to a great extent. the invention of gastronomy has allowed foodindustry to study food by interacting with people (Gálvez and et.al., 2017). usually, gastronomyis not only study of food but it also includes sociology, economies, marketing, etc. furthermore,there are two types of gastronomy which is food and people (Food festivals and its importance,2016). the food one is concerned with food whereas other is about how people interact with eachother through food. it also includes understanding economic and social aspect of food industryalong with cultural dimensions. food and culture are related to each other. this can because foodis prepared according to society. it contains some morals and values which restricts people tocook and eat other type of food. for instance, vegetarian and non vegetarian. gastronomy isrelated to individual identify of people. identity refers to background, social, ethics, etc. ofpeople. the consumption of food is affected by many factors such as income level, social class,taste and preference, etc. these factors divided people on basis of culture. there is great impact onfood consumption. however, the determinants of gastronomical changes are current fashion and
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product availability. it has helped in fulfilling needs of people and offering latest food items tothem. there has been rapid change in gastronomy of globalization. it can be divided into threewaves which is as follows :- The first wave occurred in 1400 to 1800 century in which many European countriesformed policies to trade with one another. it was useful to expand business in othercountries. Second wave occurred between 17th to 20th century in which there large scale companieswas highly engaged in trading. they dominated overall economy and influenced markets. the current economy is third wave where globalization has benefited in transfer andexchange of technology and culture (Rinaldi, 2017). it has allowed businesses andcountries to communicate with each other.The major influence of globalization is on food and beverage companies. it has allowedsmall firms to promote their product in global market. in addition to it, food ingredients such asspices, raw materials are supplied in different countries. globalization has removed barriersbetween countries so that companies can trade freely. small firms have created awareness abouttheir goods. moreover, they have to compete with large firms to survive for long term. smallfirms operating in fast food sector have merged with large ones. it has created combination ofculture and food. hence, it can be said that by interacting with culture cuisines are developed. Thus, it can be concluded that homogenization has grown with globalization. the overallfood sector has liberalized due to FDI. this has also changed the taste and preference ofcustomers. besides this, companies have expanded rapidly in countries and implemented localculture. it has transformed overall food consumption (Sormaz and et.al., 2016). McDonald’s andother brands have adopted local food items in their menu. Besides this, globalization hasimpacted in both negative and positive way. it has influenced growth of small and largecompanies in food consumption. McDonald’s is successfully operating due to their concept ofhomogenization. for example – in India they have applied concept of paneer, aloo tikki, etc. typeof burgers. this is done to by adopting Indian recipes and cuisines. Homogenization and McdonalisationHomogenization is a process of mixing of two or more than two non soluble liquid intoan emulsion. Generally, it is used in separating cream from milk and other drinking food items.
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