Gastronomy: A Study of Food and Culture

Gastronomy

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Definition.....................................................................................................................................3
Critical Evaluation of Gastronomy..............................................................................................4
History of European Gastronomy................................................................................................5
Influencers....................................................................................................................................7
Influences.....................................................................................................................................8
CONCLUSION..............................................................................................................................10
REFERENCES................................................................................................................................1

INTRODUCTION
The assessment is about gastronomy and food consumption in 21st century. The
gastronomy is the study of food and culture, reflects the culture, heritage and sense of
community of different people toward food. It explains everything about fine dining experience
and study of chemical manipulation of food. People always thought this word is related to chefs
and cooks but it defines the whole world as food. It explains the relationship between food,
human and world. It is way of promoting different traditions and people from different culture
together. This sector is emerging as protector of heritage. It creates job opportunities mainly in
rural destinations. Paul Bocuse was known as the father of gastronomy. The objective of the
report is to describe the changes in gastronomy from birth to 21st century, critical evaluation with
its key influencers and what they influence about food culture.
MAIN BODY
Definition
Gastronomy is the study of food and culture. The word gastronomy derived from ancient
Greek words “gaster” which means stomach and “nomos” means knowledge or rule and in this
manner it signifies “The law of managing the knowledge for stomach.” Its focus is on gourmet
cuisines. It is the art and knowledge of preparing, presenting and appreciating good food. It
contains both culinary arts and stomach (Ueda and Poulain, 2021). It will also teach the skills
and knowledge required to know how to cook and how to create new dishes. The study of
gastronomy tells about fascinating backstories about county's beloved dishes, restaurants and
food culture. It also tells about unique perspective of human towards food. It starts from study of
agriculture in environment and ends to international commodity trade. The study uses historical,
anthropological, socio-culture and economical approaches with sensual and hands on experience
to make food eating and studying which led to worth living and dying for. The person who have
knowledge of Gastronomy is known as Gastronome and person who study theory and uses in
practical life is known as Gastronomist. The elements of gastronomy are cultivation which
means gastronomy is not only about farming but also involves knowledge for cultivating wines
and chemicals to be involved in making food (Caporaso, 2021). Selection which comprises
identification of quality, texture and taste of item and fulfils the nutrition needs of body for
healthy living. It also considers food security and environmental changes impact on choices of

customers. It consists of art of presenting food in visually appealing way by good knowledge of
cooking traditions and dining. It helps a chef in identifying dishes and beverages that will go
together. It tells about the importance of food in tourist experience and it has become an
important source of evolution of culture in postmodern world (Mohapatra and Biswas, 2017). It
also includes service which refers to art of providing food or beverages with showing interior
decoration to providing table service. Also, Manners and Etiquettes for social dining within a
culture (Spacey, 2018). Gradually the process of using biological and chemical knowledge in
making of food has become molecular gastronomy.
Critical Evaluation of Gastronomy
By learning gastronomy one can increase the knowledge of different cultures. It increases
the will of learning new ingredients and new way of cooking techniques which are useful in
different cultures. For this one travels to different places and countries to know about ingredients
and use in cooking.
On the other hand in gastronomy takes lot of time. Individual has to work for long hours
with fewer breaks. They are often on feet and in pressure to deliver food. It is costly method to
travel different places and to do interaction with random people and convincing them to teach
their cultural techniques of making food as not everyone is happy to share knowledge.
Individual who study gastronomy, increases knowledge about the different cultures and
their food. One will able to know different ingredients that exist and are used in preparation of
food. This can individual very demanding in nature. This also lesser the nervousness and
increases interaction with random people more confidentially.
Whereas, To be successful one needs to demonstrate creativity in the kitchen. A basic
awareness of combination or pairing of food and beverages is essential. The recipe that are both
original and innovative in nature to separate one restaurant from competitors. One has to prove
consistently by maintaining quality. Individual is required to have four year degree in hospitality
and then professional in culinary which can be costlier thing.
In making of food chef uses cultural values and for presentation chef uses creativity and
technology and in 21stcentury wants creative things which can attract them towards food. A
good amount of hard work chef has to make to sell products to customer (Shukla and Ailawadi,
2019).