Gastronomy Exam

Gastronomy Exam

Table of Contents
INTROUDUCTION........................................................................................................................1
SECTION A.....................................................................................................................................1
Critically discuss globalisation, and the key underpinning aspects of homogenisation and
heterogenization in relation to food and drink consumption and cultural identity.....................1
SECTION B.....................................................................................................................................6
Critically discuss the factors you need to consider when planning to open and operate a food
business.......................................................................................................................................6
CONCLUSION .............................................................................................................................10
REFERENCES..............................................................................................................................11

INTROUDUCTION
Gastronomy is undertaken the study of significant relationship among the culture and
food that include the art of making and preparing food and also tends to serve in delicate and
effective way considering the cooking style of specific region and also include the science of
good eating. Moreover, practical economy is concerned with the practice of study regarding the
development, preparation and service of several food and beverages which get fluctuate
according to world. Moreover, theoretical gastronomy leads to support practical one as it is
related with the system and process approach that put emphasis on significant recipes, techniques
and so on (De Jong and et. al., 2018). Gastronomy is the concept that leads to include
discovering about experiencing, researching and understanding regarding the development of
food and other sensory qualities. Moreover, it is the knowledge and understanding that include
the purpose in order to make sure the conservation of using the best food possible. The below
assignment is based on the understanding of critical discussion about the globalisation and
undertake various aspects of homogenisation and heterogenization in terms of drinks and food
for the consumption of cultural identity. Along with this, it also leads to discuss about the various
factors that should be undertaken regarding the planning in order to open and operate food
business.
SECTION A
Critically discuss globalisation, and the key underpinning aspects of homogenisation and
heterogenization in relation to food and drink consumption and cultural identity
Globalisation is the procedure of interaction and significant integration among various
people, governments, organisations and across the world. Moreover, it is considered as the
complex phenomenon, which include various form of capitalist and expansion that leads to entail
the integration of local and national economies within the global and unregulated market
economy (Yilmaz and Ülker, 2018). Along with this, globalisation tends to increase because of
advances within the transportation and other communication technology as it increase global
interactions regarding the growth of interactions that comes towards of international trade,
growth and culture. It is considered as the primarily for the economic process for the interaction
and integration which is concerned with the social and cultural aspects. Globalisation is the quite
responsible for the current global economic crisis as it also shows the threat for the culture and
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religion that harm indigenous people while multinational corporations is profitable from it.
Globalisation tends to influence various aspects of human activity considering the food
production and consumption which depicts the scope of modifications that facilitate regarding
the advances in transport, information and communication technology.
Moreover, it is the procedure of great integration considering the world economy through
movements for goods and services and also focus on the movements with fundamental concept
of tourism that include people, goods, ideas and so on. Moreover, this concept leads to comprise
the sum total of homogeneity and heterogeneity which recognises the globalisation features for
the critical reinvention of local cultures in terms of cultural entities. Despite from this, it is
important in order to understand the terms among homogenisation and heterogenisation that
depends on the concept of global and local consciousness. From the perspective of tourist it leads
to include the promising attraction and potential impediment that demotivate tourists in order to
visit destination (Sorokina, 2016). Along with this, the food consumption depends of the
recognition of the symbolic form of consumption. Moreover, food consumption in tourism leads
to possesses the portion of food consumption within tourism and also support experience for the
tourists in order to complete and analyse the prominent level of travel. Hence, it prominently
focus on the symbolic factor instead of obligatory component for the food consumption.
Food consumption for the tourism can become very conceptual in order to differentiate
for the peak touristic experience and also depends on food consumption for the relationship of
tourist in terms of contrasting, intensifying and analysing the daily routine and concerning
experience. In terms of this, the significant aspect of globalisation undertaking the cultural
implications that leads to describe the universal uniformity in culture and also tends to leave
room for the effective particularism and cultural diversity. Moreover, it leads to influence the
globalisation in terms of food supply and the frequent change in technological development
depicts the contemporary globalisation that influences the food system around the world and also
leads to bring prominent changes that result in the greater availability for the diversity of food
(Sánchez-Jofras and Kuri-Alonso, 2019). Furthermore, homogenising element for the
globalisation is quite considered as the threat for the authenticity for the food which is more
important and long lasting that prominently become an issue for the tourism and undertaken as
the concept of debate for the food consumption in tourism.
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