Gastronomy: History, Influencers, and Food Consumption in the 21st Century

Essay questions 2020
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Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY..................................................................................................................................3
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8
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INTRODUCTION
Gastronomy is defined as relationship between culture, environment and various food
services which provided by people according to their regions. Especially, it applicable within
hospitality industry to achieve their desirable goal and objective. This report will discuss about
the concept of Gastronomy, identifying history of European gastronomy to present day.
Furthermore, it will describe about the influencers which always influence towards technique or
method of Gastronomy within tourism, hospitality and event. However, this documentation will
discuss the significant role of gastronomy and also determine the food consumption in 21st
century
MAIN BODY
What is Gastronomy
Gastronomy is the study based on the relationship between food and culture, preparing
and serving rich or dedicate and appetizing foods. Generally, different hospitality industry are
considered the cooking style of particular regions, science of good eating. One who is well
versed in gastronomy which is known as gastronome, while gastronomist is one of the unites
theory and practice in study (Bertan, 2020). The practical gastronomy is associated with study of
preparation, practice and production, service of various foods and beverages. Basically,
Gastronomy can be defined as set of activities, knowledge that are related to food recipes,
culinary techniques and other type of food ingredients. Within hospitality industry, it include
cooking techniques, nutritional facts and other palatability plus application of smell and taste as
human ingestion. Gastronomy involves discovering, experiencing, researching as well as
understanding the concept of food preparation. It also considered as sensory qualities of human
nutrition as a whole.
Eating, which in today is one the physical need and relation with developing tourism in
context of food and beverage. It has led to emergence of sector that become consider as leisure
time activities and desired to be met outside world (Boz and Ozturk, 2020). Almost of tourism
enterprise, no matter the accommodation at which they are staying and provide the best quality
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of services. At that time, “gastronomy” is to be considered as art of drinking and eating in
tourism. In fact, it is inter-related with branch of science, arts which has been established direct
relationship. The purpose of gastronomy is to maintain human health condition with
consideration of all nutrition possible. It ensures that enjoying life and eating Food and
Beverage. It help for producing a hygienic environment which are prepared to be consumed in
different manner.
History of European gastronomy to present day
Gastronomy is based on the term comprising all essential elements that go around food
from different ingredients used to prepare the dishes, associated with different cultural aspects.
The gastronomy from each country such as Europe constitutes a true cultural heritage, which
must needs to be preserved in proper manner. The origin of Gastronomy from the French Cuisine
in the global world (Kukanja and Peštek, 2020). Nowadays, it has been emerging of all
reputation, widely recognised effectively. From historical views, it was during the middle age
that cuisine began to stand out. In this age, it has marked by long time intervals of abstinence and
fasting. At the time of occasion, real banquet were served in proper manner. At certain point, it
applicable to exchange or share a meal, there was no habit of using an individual plates. Food
items was served at once and being hand eaten without any kind of ceremony.
At the time of gastronomy, it has been consider as lives a remarkable as well as decisive
period. It is strongly focused on the change within food quality and services. Throughout long
reign which has been lasted on impressive 72 years. There are enormous evolution at different
levels.
Additionally, the combination of food and different way to serve and consume in properly. In
this way, it was totally transformed. Meal at court which become as authentic feasts in term of
elegance within any kind of prediction and care of dishes. Individual European use the plates and
cutlery was disseminated (Forleo and Benedetto, 2020). This type of concept was identified
through Etiquette. Another important innovation which emerged in the “European” gastronomy
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