Gastronomy: Globalisation, Homogenization, and Heterogenization in Food and Drink Consumption

Gastronomy
1

Contents
INTRODUCTION.......................................................................................................................................3
Section A.....................................................................................................................................................3
Through example critically discuss globalisation and key underpinning aspects related to
homogenization and heterogenization in relation to the food and drink consumption and cultural
identity.....................................................................................................................................................3
Section B.....................................................................................................................................................4
Discuss the factors needed to consider when planning for open and operate a food business..................4
CONCLUSION...........................................................................................................................................6
REFRENCES..............................................................................................................................................7
2

INTRODUCTION
Gastronomy is considered as the study in which information related to relationship
among food and culture, art of preparing and serving in rich or delicate and appetizing food, style
of cooking of particular regions or location and science of good eating (Bertan, 2020). In order to
be successful in hotel, restaurant or any other food business it is essential to have knowledge of
gastronomy as that will help in developing most effective dish which like by customers. The
main aim of developing this report is top understand about globalisation and its key underpinning
aspect that are related to homogenization as well as heterogenization in relation to food and drink
consumption and identity of cultural. Along with this it will also include factors need to be
considered for open a food business.
Section A
Through example critically discuss globalisation and key underpinning aspects related to
homogenization and heterogenization in relation to the food and drink consumption and cultural
identity.
Through globalisation a food business is enhancing day by day as well as it also help in
adding innovation in the dishes and style of offing food. There are generally two types of
underpinning aspects which is related to food and drinks consumption as well as cultural identity
i.e. homogenization and heterogenization. According to homogenization, a food business
develop their products or dishes according to culture of specific nation so that they can attract
more and more customer and it will also help in sustaining at the market for lifetime. There are
several examples of homogenization related to food and drinks consumption as well as cultural
identify such as Dry pork and seaweed Donut which is offer by Dunkin’ Donuts in the China
market (Globalization and Homogenization of Culture: Taking a Closer Look at Fast-Food
Restaurants, 2020). This is so because it is China culture that they consume pork and seaweed in
high ratio, by offering this they of Donut respective company able to attract more and more
Chine people towards their shop. Another example of homogenization food and drink
consumption as well as culture identify is Shrimp Nuggets that is offer by KFC in market of
3