Gastronomy: Exploring the Art and Science of Good Eating

This essay explores the meaning and history of gastronomy, focusing on European gastronomy and its influence on the present world. It discusses the art and science of good eating, the relationship between food and culture, and the key influencers in the world of gastronomy.

ESSAY
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Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Meaning.......................................................................................................................................3
History of Gastronomy................................................................................................................5
European gastronomy to the present world ................................................................................6
Key influencers of Gastronomy in Europe..................................................................................7
Key influences of gastronomy in Europe....................................................................................8
REFERENCES................................................................................................................................9
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INTRODUCTION
Foods consumption is the collections of contextual and social practices which relates to
people in a social, cultural and political terms. In tourism, food consumptions is related to
encounter and experience different cultures and places. The food industry across the world is
exploring the cultural difference and providing the same taste to consumers (Bresciani, 2017).
Gastronomy is a different style in which the food is cooked with new possibilities, research,
natural gums and commercial food processing in the restaurants. This is made the science based
cuisine popular. The report includes the explanation of gastronomy, European gastronomy and
the factors influencing it.
MAIN BODY
Meaning
Gastronomy is defined as the art and science of good eating. It is the science that deals
with culinary disciplines and transformation. There is shift from molecular gastronomy to note to
note cooking. The contribution of food scientists, culinary scientists, food engineers and makers
have collaborated in the kitchen. It focuses on gourmet cuisine with the study of art and culture.
It has introduced food sciences, subsumes cooking techniques, application of taste and smell,
nutrition facts, etc. and has changed the presentation of food.
Gastronomy is the relationship between food and culture, local and international cooking
style and cultures, preparing and serving appetizing food. It involves having an experience of the
good food, tasting and discovering it, writing about food and its quality, understanding the
nutrition of the food, etc. The food is an interface between culture and taste. The role of
gastronomy is to ensure that the human being consume the best quality food and take a balance
nutritious diet. It is the understanding of eating habits of human beings and deriving knowledge
of the food culture. Gastronomy tourism is an interest to many as they get to explore the different
styles of food and their servicing. They would travel to many places to have a sample of food
and contributes to the development of food gastronomy. Culinary tourism is the promotion of
unique and attractive food from the local cuisines. They focus on providing outstanding eating
and drinking experiences (Valta and et.al, 2015). The consumers appreciate the food and culture
of different places where they get a chance to eat and explore different cultures.
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Gastronomy is an art where the people cook with different ingredients and make dishes
which are not experienced in normal eating. The focus should be on preparing the food with right
measurement to balance nutritions and the taste should be wonderful and presentation should be
worked on. There is an innovation in gastronomy with the introduction of molecular gastronomy
which made some dishes popular like deep frying in water, liquid nitrogen, aroma leaf, jelly
noodles, etc. It is a study of food production, preparation and selection from culture of food to
consumption. Gastronomy of food has different types (Triguero, Fernández and Sáez-Martinez,
2018). The cultivation in gastronomy is not farming but involving the chemicals used in terroir
and appellation. The selecting is to choose the right quality and texture of food which includes
the nutrition and diets. The food ingredients selected should be sustainable and have a good
impact on the environment. The preparation of is the art of food which includes molecular
gastronomy and chemistry of food. The food should be presented to make them visually
appealing. The process of placing them on the table is an art and it is called as table scape. The
dishes should be identified who goes well with each other and pair them to increase the appeal.
For example, cheese and nachos is the best combination. The etiquette of social dining is
important to identify in a culture where capturing photo of food is a respect to the restaurant and
for some people it is disrespect who want to enjoy the food and they do not like it.
Gastronomy is important to understand the scientific bases of different types of recipes,
make new recipes by developing them using the scientific bases, the influence of ingredients on
the taste of food, the art of integrating food and culture. The presentation of the food is important
as it makes people feel how much the restaurants love them.
History of Gastronomy
The 17th century is called the great century which was the fundamental for Gastronomy.
The cuisines across the world depends on the taste and culture of the people. They have the
special cuisines which are based on the ethnicity and race of the people. There are different
styles of cooking and they are different in different countries (Salim and et.al., 2018). The
Europeans have a history of unique food and the preparation styles.
The Roman times has a different taste and cooking style and they used to eat placenta
which has nutrition, vegetables, cheese and olives. They wanted the meat to be stewed or boiled
which was considered as the class and wealth. The roasting of meat was considered as bad and it
was not allowed. The liked sweet and sour meatballs and included spices, honey, vinegar and
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herbs. They had a tradition to use spices like cardamom, pepper, ginger and saffron in the food.
They have divided themselves in classes and the food habits are depending on it where rich
Romans used to have breakfast of meat, eggs, bread dipped in wine, honey, fruits, etc. and poor
Romans has small pieces of bread and fruits. The dinner used to be light for rich Romans and
heavy for poor. The food habits have changed in the middle age where the Romans where
divided to Germans and Franks and they started having meat in their food and less vegetables
and fish and meat was roasted where herbs were not used by rich and spices made the difference
in their classes (Santamaria, Tranchida and Di Franco, 2020).
The 17th century has changed the style of food and they stated have appetizers and soup
and then main course and desserts in their food. The gastronomy concept was founded in 19th
century in Europe and they used to have a combination of different styles and culture of food.
The restaurants were becoming popular, food was consumed based on quality and the ingredients
were imported. The desserts were made of coffee, vanilla, pineapple and cocoa. The trends were
set and the food industry was started using spices of international taste and focussed on
presenting food. The food was served on the table and the guests were welcome where the
waiters used to serve.
The Nouvelle Cuisine was founded in 17th century where the food was marinade and the
heavy sauces are used which the rejection of long cooking time. The different styles of cooking
and presenting food has become popular and they are used to attract people (Nirino, Miglietta
and Salvi, 2019). The cuisines used by Europeans were time consuming so they started Japanese
operations which are in need as it reduces the time of preparation and consumption and the
dishes were designed in terms of ingredients and the food size was reduced in terms of food
portions. New techniques of food production and preparation was used and it was introduced in
1970s and 1980s. The people liked it and the followers of cuisine classic and local food
champions were developed. The Europe has started with the diverse food culture and
globalization has made the food processed from different cultures. The dishes have become
popular of the European culture like Roast beef, lasagne, hot dog, Pizza and dessert like waffle.
The history of food eating in Europe is delightful and impacting the gastronomy of the world.
European gastronomy to the present world
The exploration of food was done by Europe and different type of food was developed by
them which was moved to different cultures. The import and export of food has reduced the
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cultural difference where the rich across the world has started using sugar and spices which was
popular in Europe. The European has used the culture of staple like tea, coffee and chocolate
which was borrowed from different cultures. The Europeans had different eating habits and meal
timings and it was found in 1950s when people worked and had working hours. They used to
have meal from 7 to 8pm. From the basic breakfast of dark bread and soup and their breakfast
did not have heavy food and have many dishes of Barley like soup, bread and it was harder to
cultivate food. The culture of tomatoes and potatoes started in Europe and was prepared in
different and exciting ways. The modern day food was an inspiration of their cultivation of
tomatoes and potatoes and salads and French fries was invented which is used across the globe
and potato salads have become popular.
The culture of French fries came from Europe and the excitement they created for the
dishes of tomatoes and potatoes was remarkable and sauces were made of gazpacho, spaghetti
and pizza (Bortolini and et.al., 2017). The chocolate bar became the heart of desserts. The dished
which were made in the middle age was used as reference for the new age dishes like curries,
tofu, etc. There is a shift in the diet of Europeans and their consumption of grains is the most
important factor in their food and drinks. The gastronomy of Europe has changed but the present
world has taken expressions as the most important factor. Their food and drinks have the
expression of culture and the elements in their diet depends on their caste, gender and religion.
The Europeans introduced tea, coffee, chocolate and tomatoes in their culture but it was
for rich people for many years and then they have gastronomy of food which was having starters
in their food and desserts which has now become the mainstream of the culture of many nations.
The gastronomy of Europe has similar culture in terms of food and nutrition as they have 75 to
90% grains in their diet and have good quality food (Sterns, 2015). The rich people do not have
more than 20% of bread in their food. The food gastronomy has changed from social, economic
and geographical concerns where they have extended from traditional, cultural, society and
civilisation. They have not used meat for many years and they got complains in their restaurants
for not using meat. They use spices in their food and seasoning and preservatives gives flavours
to the dishes. The present world of Gastronomy use dairy products like cheese, milk, etc. in their
food and balance the nutrition in their diet. They have started using it from middle age and use it
for consumption.
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The style of food has changed in these years but the taste of the basic ingredients is
similar in European gastronomy and where they are focussing on presenting the food better and
used technology to serve it. They use different type of food processing operation which has
changed and people have become scientific in preparing food.
Key influencers of Gastronomy in Europe
The influencers reach to the consumers and make them get attracted to their favourite
cuisine and it is art which can be used in different styles by the influencers. The gastronomy has
an influence of strategy, creativity, monitoring of lifestyle, common sense, etc. across the world
which is considered by the people (Bogart, Castro and Cohen, 2019).
Food influencers in restaurant marketing
The food influencers are attracted to the restaurants and have influenced from the culture
of Europe which was popular for its gastronomy. They have a direct impact on the trends and are
attracted from the promotions. They have increased the sale of the popular dishes and have made
them attractive to different culture. The influencers have opened their own restaurants in
different countries and are providing European culture to them and they have hired a team of
European people who will provide the taste like them. They have contributed to spreading the
culture of Europe and they have established different taste like Pizza, waffle, etc. in many
countries which is as an important dish. They were invited to restaurants and asked to taste the
food and make the video to upload on the social media to attract customers. They will share the
recipe and stories on how to make Sushi, curry, etc. They will record the kitchen and how the
food is prepared to make it attractive.
Events for food influencers
The events are conducted where the influencers are invited and asked to taste different
European cuisine. They have different talk shows, they taste food, share the experience,
workshops are conducted. The events are especially to attract influencers across the globe and
make them interested in the food which will increase their popularity (Jawando and Adenugba,
2017). The restaurants make good relations with the influencers and follow them on social
media, interact with them, share like and comment and collaborate with them where both the
parties are benefited. The bloggers should be from different cultures and are inspired by the
gastronomy of Europe. The events have exciting series of programs which will show the
improvements in the presentation style and photo of the food. The importance of these events is
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to communicate the eating habits European culture and improving the taste of the people
(Fenich, 2016). This is helpful in creating the experience which is important for making the
people experience the taste of European food. They will experience the taste and spices of their
culture. This is helping them to improve the behaviour of the people towards the culture. The
restaurant in many countries are based on the gastronomy of Europe and have made it according
to their culture.
Travel influencers
The travel influencers have made the world a better place by exploring different cultures
and the food is the most important factor in influencing people (Subramaniam and Wareing,
2016). The food is what is most interesting in different places and the European gastronomy has
given a good experience to them as they get to explore. The gastronomy is an art and science of
presenting the food habits and it has made the places attractive for people to travel. They have
made European taste popular as the people are attracted by their experience and it makes them
experience it. The influencers will have an impact on the taste of the people as they will want an
experience of different cultures.
Key influences of gastronomy in Europe
The food of different cultures provide the experiences of different taste and there are
people who are influenced by the culture of the country by food. It gives satisfaction to
consumers and they can connect socially to people. The influence of food on people can be
increased when they are interested in the food (Amrane and et.al., 2020). The gastronomy of
food and eating habits is to influence people so that they experience different food. The influence
can be direct or indirect. The European gastronomy has influenced the countries and they are
using different styles to give the experience to customers. The influence on the society is helping
the restaurants to expand their gastronomy to different countries where the people want to
experience it.
Food innovation and diversification
The food is the most important part of the life as it is a source of energy. The food
industry has expanded and the innovation has helped it to grow. Food connects people of
different ages, gender, culture and religion. It has contributed to the growth of different
countries. It is linked to different things like well being, travelling and many people are
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influenced with the innovation in food. The food is consumed everyday and the gastronomy of
food has impacted the decisions from many options.
Traditional food across Europe
The dishes which are popular form a region is a traditional food and it is an influence for
people who are interested in experiencing different cuisine. It includes the culture, taste and
different beliefs of the people who are making it popular across the world. The traditional food
and the European gastronomy has made a culture and culinary exchange in many countries and it
is important to influence the people (Shahidi, 2015).
The gastronomy factors are an influence
There are different factors that influence the behaviour of people and their decisions
related to food. The presentation of food has changed and have taken different shapes where the
food is decorated and served in different styles which attracted the customers (Panda and Shetty,
2018). The photo of the food which is posted on social media has an influence as it make the
people crave for it. The opinions of the popular people has an influence on the decisions of the
people and make them experience different cuisine of European gastronomy. These factors are
important as they help the people in understanding the knowledge of different cuisines and
making them interested in it and they will be influenced by the attractive photos and presentation
styles.
CONCLUSION
From the above report it is concluded that the history of European gastronomy has a
different style and it is maintained by the influencers and the people across the world is having a
good experience. The emphasis is given on increasing the food and gastronomy of European
culture as it helps them in the development of the cuisines. It has helped in innovation and
development of different styles of food and making it expanding to social and economic growth.
The food has an impact on the lifestyle and it is involved in making different class and helps in
development and innovation.
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REFERENCES
Books and Journals
Bresciani, S., 2017. Open, networked and dynamic innovation in the food and beverage industry.
British Food Journal.
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beverage industry. Desalination and Water Treatment. 53(12). pp.3335-3347.
Triguero, A., Fernández, S. and Sáez-Martinez, F.J., 2018. Inbound open innovative strategies
and eco-innovation in the Spanish food and beverage industry. Sustainable Production
and consumption. 15. pp.49-64.
Salim, H.K. And et.al., 2018. Evaluating the organizational intention to implement an
Environmental Management System: evidence from the Indonesian food and beverage
industry. Business Strategy and the Environment. 27(8). pp.1385-1398.
Nirino, N., Miglietta, N. and Salvi, A., 2019. The impact of corporate social responsibility on
firms’ financial performance, evidence from the food and beverage industry. British
Food Journal.
Santamaria, M., Tranchida, G. and Di Franco, F., 2020. Corrosion Resistance of Passive Films on
Different Stainless Steel Grades in Food and Beverage Industry. Corrosion Science,
p.108778.
Bortolini, M. and et.al., 2017, April. Design of an innovative plant for the wastewater recovery
and purification in the food & beverage industry. In International Conference on
Sustainable Design and Manufacturing (pp. 691-700). Springer, Cham.
Sterns, J.A., 2015. Open Innovation in the Food and Beverage Industry.
Bogart, L.M., Castro, G. and Cohen, D.A., 2019. A qualitative exploration of parents’, youths’
and food establishment managers’ perceptions of beverage industry self-regulation for
obesity prevention. Public health nutrition. 22(5). pp.805-813.
Jawando, J.O. and Adenugba, A.A., 2017. Gender differences in the allocation of tasks and
decent work in the food and beverage industry in Lagos, Nigeria. Gender and
Behaviour. 15(1). pp.8301-8319.
Fenich, G.G., 2016. Meetings, expositions, events, and conventions: An introduction to the
industry. Pearson.
Amrane, A. and et.al., 2020. Nanotechnology in the Beverage Industry: Fundamentals and
Applications. Elsevier.
Shahidi, F. ed., 2015. Handbook of antioxidants for food preservation. Woodhead Publishing.
Panda, S.K. and Shetty, P.H. Eds., 2018. Innovations in technologies for fermented food and
beverage industries. Berlin: Springer.
Subramaniam, P. and Wareing, P. eds., 2016. The stability and shelf life of food. Woodhead
Publishing.
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