Gastronomy: Exploring the Art and Science of Good Eating

ESSAY
1

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
2

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.
3