Gastronomy: Globalization, Homogenization, Heterogenization, and Food Business

Gastronomy

Contents
INTRODUCTION.....................................................................................................................................3
SECTION A...............................................................................................................................................3
Critically discuss the globalization and key underpinning aspects of homogenization and
heterogenization in relation to food and drink consumption and cultural identity, using examples.........3
SECTION B...............................................................................................................................................5
Critically discuss the factors that you need to consider when planning to open and operate a food
business...................................................................................................................................................5
CONCLUSION..........................................................................................................................................6
REFERENCES..........................................................................................................................................7

INTRODUCTION
Gastronomy can be defined as the study of relationship between food and culture, the art
of preparing and serving food that is rich and appetizing (Frost and et. al., 2016). One of the
advantages of studying gastronomy is that a person can enhance his/her knowledge about
different cultures. The individual also gets a chance to learn about new ingredients that can be
used in a particular food dish and new/innovative ways of cooking. Gastronomy is an important
concept because it holds a lot of potential to improve the overall tourism of a particular
destination by promoting its cuisines and culture. It also significantly contributes to agriculture
as well as food manufacturing sectors.
SECTION A
Critically discuss the globalization and key underpinning aspects of homogenization and
heterogenization in relation to food and drink consumption and cultural identity, using examples
Globalization can be defined as the worldwide interaction and integration among people,
companies and governments. Some of its major benefits include an increase in international
trade, a greater number of goods and services available at low prices, a higher quality of products
as well as a lower cost of living. Globalization has its own advantages and disadvantages in
relation to food and drink consumption. It has offered numerous benefits to the suppliers as well
as the customers. As per the view point of Gerald Hanks, suppliers have a great opportunity to
supply their products to new markets around the globe while on the other had customers get a
chance to try out new products (Globalization of the Food & Beverage Industry, 2020). For
example- McDonald’s and KFC have gained advantage from opening stores in various parts of
the world. Through franchising, food retail chains get a chance to serve customers have not been
previously exposed to their products.
Globalization has impacted the different food systems across the world which have in
turn affected the availability as well as prices of the food products (Gálvez and et. al., 2017). The
distribution systems, procurement and food trade environment across the world have been
impacted by globalization. Globalization has led to a sudden rise in obesity and other chronic
diseases that are related to the diet of people in different parts of the world. When we talk bout
the food supply chain getting affected, it means that the type, quantity, cost as well as desirability