Trends and Influencers in European Gastronomy: A Study of Food Culture and History

TLH 334 Gastronomy.

The essay will examine, discuss analysis trends of gastronomy by defining and giving
over view on the history Europe. The term gastronomy is a study of various food preparation
methods and techniques which includes different culture. Research will shed light on present
scenarios of gastronomy in European countries which particularly focus on gourmet cuisine.
How gastronomy and traditional European subsume food nutritions, food science with the
application of taste and smell. Below, this essay presenting main trends of gastronomy which are
taking place in current time. Emphasis and portraying the influencers how communicating the
trend of gastronomy around globe and mixing different culture. Essay will also further determine
focus towards present trends of gastronomy which are influencing recent days.
Discussing and defining gastronomy
Gastronomy is defined as the study of food culture ideal associated with the culinary arts
of fine food and drinks which is called gourmet cooking. It is correlated with the term cooking
techniques, food science, facts of nutrition and palatability plus application of smell and taste.
Concept of gastronomy involves tasting, experiencing, researching, discovering and
understanding the food preparation. Writing and studying within the sensory qualities of human
nutrition as a whole are integral parts of gastronomy (Batat, 2021). In additional to that
application of the chemical and biological knowledge in this cooking concept, is related to
molecular gastronomy which is much broader and interdisciplinary ground. Molecular
gastronomy is a term use for scientific discipline concerned cooking in which the physical and
chemical transformations occur (Caporaso, 2021). Behind culinary processes, which is based on
chemistry and physics, is another integral aspect of knowledge. Examples of molecular
gastronomy: a miniature apple which taste like meat, ice sphere cocktails, transparent raviolis,
vegetable spaghetti, fake caviar of olive oil, instant ice-creams and list of varieties.
Gastronomy food and culture
Gastronomy is a broader concept as it's study involves different style of cooking of a
particular region. Sustainable Gastronomy Day is officially given a status by the UN and
celebrated around the world. Gastronomy celebration around the world is acknowledged a
culture expression in relation to natural and cultural diversities. Sustainable development
reaffirm by crucial enablers and contributors in all the culture and civilizations. Gastronomy

spotlights the need of world's focus that sustainable way of gastronomy (de Albeniz, 2021).
These factors owing interlinks of different dimensions by sustainable development goals.
Gastronomy can achieve sustainable development goals by promoting agriculture development,
security of food, maintain nutritions, process food with sustainability and conservation in
biodiversity. However, it can be critically analysed that it is expensive to maintain these
development goals by every individual.
Food is an important part of culture as it embraces the heritage of various changes.
Immigrants evolve their traditional cooking when they move at new places which preserve their
culture as expression of cultural identity. Continuous preparing family meals of their culture
gives sign of ethnicity however food does not remain same (Albuquerque Meneguel, Mundet,
and Aulet, 2019). Additionally, many immigrants open and serve their traditional dishes to
people from different countries by owning restaurants. Immigrants use alter the original dishes to
cater with twist of distinct tastes and flavour preferences to attract wide range of customers. Each
country and their different communities reflect their unique history, lifestyle, beliefs and values.
Gastronomy having new trends in the current environment, concern for healthy and more
sustainable food has increased. Every year new movements appears across several countries
which brings new gastronomic trends.
Natural and healthy food is on the rise as demand for natural food and product has
emphasis with the current environmental changes. People demand organic products with natural
ingredient. Preferences for natural food items processed with natural fruits and vegetables
became the reason for people rejecting processed foods which are dyes or preservatives. For
example Refined sugar is replaced by coconut sugar, stevia or honey. Olive oil is replaced almost
every other oil like sunflower oil or peanut oil or soybean oil. Even oat, almond flour and linseed
has completely altered wheat flour (Forgas-Serra, Majó Fernandez and Mundet Cerdan, 2021).
This way everybody looking is for healthy food. Fast food is losing its strength in the market as
supply is growing of vegan and vegetarian food, Lactose-free and gluten-free food products are
more facilitating to make the meal more healthy. But it also gave the access to various allergy to
human bodies like anaemia, deficiency of B 12 are omega like essential.
Awareness on sustainability increases in recent time, environmental protection is the
latest trend, so people getting various aspects of creating awareness on sustainability. This aspect
is also applicable for food as Zero Waste. Here, reusing of leftover food or ingredient in new

recipes. Preparing new food with leftover vegetables or fruit peelings rather than throwing them
is all about making sustainable step in day-to-day life. For example creating new concepts and
aromas from fruits and vegetables, Using vegetable stalks in remaking soups or purees (Antón
and et.al., 2019). Another way to sustainability by creating vegetable garden. European
restaurants increasing use of small garden to create organic meal by using sustainability with
100% fresh food ingredients. Increasingly important ideas for Minimizing waste and creating a
protection to environment is another aspects which help in serving sustainability awareness.
Chefs and final consumer of the food can raise importance of sustainability of food.
Reducing the use of plastic and reducing ecological footprints of human trendy now days,
Using plastic straws, cups and plates has established alternatives by bamboo, porcelain, metal
and glass like reusable materials. Strong gastronomic trends are back to the origins, means to 'the
local markets' has raised value in gastronomy trends. This trend privileging seasonal and regional
products of nation and these concepts increasingly present in restaurants across the country.
Nostalgia of Traditional cuisines are awakens and valued but customers, its latest example is
Portugal traditional cuisine which are more economic and healthier.
The fast pace of daily routine does not allow to spend a lot of time on making meals so
this is the options to 'grab and go' or 'home deliveries' for the food. This concept proves that fast
foods not hazard of nutrition always, it can be avail by fresh and healthy or in the form of light
meals. Food can be made fresh and healthy and can serve as well- made products which are
ready-to-eat. Vogue of Bowls has extended to the present scenarios as gastronomic trend. Meals
are serve in the bowls which enables adjusting any type of food like hot dishes, desserts and
salad of mix fruits. These meals pack can be use in afternoon or in the morning times because of
their versatility.
'Probiotic food' items food items also known as Fermented food items which is
continuing with the list of gastronomic trends. Those who suffering from disease and intolerance
of lactose can also consume these probiotic food items (Hernandez-Rojas, Folgado-Fernandez
and Palos-Sanchez, 2020). Nutritionally rich food helps to improve intestinal health and
important for creation of antibodies in the human body. These new trendy probiotic food also
involves yoghurt, aged cheese, miso and kimchi. However, probiotic food may cause unpleasant
digestive symptoms which are more commonly reported reaction. Amines in probiotic food may
trigger headache.