History of European Gastronomy

TLH 334 Gastronomy
Assessment

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................1

INTRODUCTION
In business environment there are many activities and functions which are important to
consider a business and make efforts to develop it. The types of businesses are retail, hospitality,
sports, auto mobile, consultancy and others are operating their business in challenging
environment and increase the organizational productivity (Aguilera, 2018). Gastronomy is
defined as study of relationship between food and culture, the art of preparing and serving rich or
delicate the food. In relation to hospitality industry, customers have different demand and needs
that should be complete which can help to attracts the number of customers and attain the higher
profitability. The cooking style of particular regions, and the science of eating, serving and
delivery of food considered as gastronome. A person who is well versed in gastronomy is called
gastronome where as gastronomist is one who unites practice and practice in the gastronomy.
This is related with a system and process approach that mainly focuses recipes, cookery books
and techniques. If all functions and activities is connected with food and beverage and their
genesis that increases number of customers and increase the organisational sales and
profitability. This report covers understanding about gastronomy and the history of European
gastronomy to the present day and its key influencers and influences.
MAIN BODY
For running a business it is important to understand the needs and wants then make
efforts to complete the task and attain the higher profitability. In business environment many
functions are operating effectively where it is needed to have good knowledge about customer's
needs and managing the all activities which are important to develop the business and
profitability. Gastronomy is one of the defined terms that often tossed around the culinary field,
which uses to define everything from fine defining experiences to specific studies of chemical
manipulation of food. It is defined in other words that different countries have different culture
and food wants that should be complete by hospitality industry so all activities and functions can
be maintain effectively. To understand the needs and wants , a person is require to analyse the
needs and culture of guests so that kind of food and other items can be provided to them and
attain the higher productivity in food and beverage industry. Whenever people comes from other
country and place then they have some desires to get food which they wants and as per their
culture so considering this point hotel and restaurant industry should make decision to operate
1

the business and make them happy. For any organisation it is needed to understand culture and
tradition of their country so they planning and implement changes in their entity. Gastronomy is
the art of food eating as it states how people are having food, what are their culture in food and
beverage industry, developing the business and arranging the all number of customers so that
they can make right business decision and attain the good profitability. In the environment of
business relation to food and beverage, management is require to understand and formulate
planning which can help to manage the functions and deliver the good quality of products and
services according to culture and practices (Batat, 2020).
Discuss the history of European gastronomy to the present day
The Gastronomy considering discovering, experiencing, tasting, researching,
understanding and writing about food preparation and sensory qualities of human nutrition as a
whole. This study about how nutritions interfaces with broader culture as it become difficult for
organisation to know the particular culture and value of country as well as customers who are
residing in European country. The culinary term come out for the first time in a statute title of
poem by Joseph Berchoux in 1801 entitled "Gastronomie. The invention of gastronomic
literature coincided with important cultural dimension in France that increased the understanding
about people culture and their wants in food industry. In hospitality industry, culture and
tradition of people are different where management of hotel are playing an important role as they
understand how to satisfied the people by offering food and services according to their wants and
culture. In all countries people are easting food in different style and culture that make them
different (Batat, 2020) (Below).
European Gastronomy in the 21th Century
The art and science of eating and drinking is considered a gastronomy concept that
extends outward to grasp wider nation of tradition, culture, society and civilisation. The book of
gastronomy states that the development of European gastronomy tradition, social, philosophical,
economic and geographical context of change. The experience philosophies and relative
contribution of great gastronomes stating interrelationship between gastronomy and travel and
tourism. In relation to tourism industry, government of European country has decided to bring
new culture and tradition in their food and beverage industry which can help to know the how
people are easting and behaving in particular place which increases the sales and performance in
changing environment and maintain the higher performance. The European Gastronomy in the
2