Globalisation, Homogenisation and Heterogenisation : Essay
Added on 2020-10-04
7 Pages1791 Words390 Views
Gastronomy
Table of ContentsINTRODUCTION...........................................................................................................................1SECTION 1......................................................................................................................................1Critically discuss globalisation and key underpinning aspects of homogenisation andheterogenisation in relation to food and drink consumption and cultural identity.....................1SECTION 2......................................................................................................................................2Critically discussing factors that is need to be considered in planning to open and operate afood business...............................................................................................................................2CONCLUSION................................................................................................................................4REFERENCES................................................................................................................................5
INTRODUCTIONGastronomy is defined as a study of a relationship that takes place between food andculture (Barska, 2014). It is also defined as an art of preparing and serving rich or delicate andalso art of cooking in different styles of particular region. Gastronomy in other words is a scienceof good eating. It is being related with system and process approach that is basically focused onrecipes, techniques and also to cookery books. In addition to this, food gastronomy is beenconnected with food and beverages. In this essay, globalisation, homogenisation and heterogenisation related to food is beendefined and discussed in deeply. Further, this report also helps in analysing factors that isactually needed in order to consider in terms of planning of opening and operating new foodbusiness. SECTION 1Critically discuss globalisation and key underpinning aspects of homogenisation andheterogenisation in relation to food and drink consumption and cultural identity.The term globalisation is been termed as the process in terms of interaction andintegration among people, companies and also the governments in the whole world. It has beengrown due to various reasons that includes technology in terms of transportation andcommunication has been advanced (Mnguni and Giampiccoli, 2016). Thus, impact is being felton availability and also on access of food, right through changes to production of a commodity.Further, it also includes procurement and distribution systems, food trade environment andoverall culture of a food. Therefore, globalisation of systems of food has direct impact on theirsecurity and also in nutrition. There are many foods in present which are a product that is relatedto globalisation. Thus, it affects nature of food supply chain, thereby altering quantity, type, costand also desirability of foods available in order to consume. The term homogenisation is defined as process that is basically used in making of amixture of two mutually and non-soluble liquids the same. Thus, it is that process which is beingused by food manufacturers that leads them in preventing fats. This means that liquid or water isseparated away that is contained in a dairy product. The main aim or purpose of thishomogenisation process is to extend life of a milk product. For example- this helps in suspendingfat into milk and also to stay integrated rather than separating them as a cream. 1
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