Gastronomy: History of European Gastronomy and Influences

Gastronomy Assessment Brief

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY..................................................................................................................................3
Critically analysis and define gastronomy, history of European gastronomy and its key
influencer and influences. ......................................................................................................4
History of gastronomy:..........................................................................................................4
European gastronomy :...........................................................................................................5
Gastronomy and Michelin guide:...........................................................................................9
Key influencer and influences marketing strategies for food brands...................................10
CONCLUSION ..........................................................................................................................12
REFERENCES..............................................................................................................................13

INTRODUCTION
Gastronomy is wider and broader concept which refers to different religion, culture,
geography and demography of each and every country so there are different style of food are
preferred. It includes European country has different gastronomy in order to used different
approach to serves the food (Aguilera, 2018). The report is about gastronomy in order to serves
the various food for customers. It is one of the leading restaurant which are situated in UK. The
paper consist is concept of gastronomy as well as discuss the history of European gastronomy
with in the restaurant context and adapting various strategies regarding key influencers and
influences.
MAIN BODY
Introduction: Gastronomy perspective
Gastronomy refers to food and culture as well as focusing on particular cuisine in order
to utilised various techniques such as nutritional fact, food, science and many others. It is
experience regarding the tasting, experience, researching and various methods to know about the
food preparation. It considered as nutrition on the basis of different culture such as molecular
gastronomy, yet gastronomy, broader and many more. It is process which refers to relationship
between the food and culture such as art of preparing food in order to cooking styles.
Gastronomy in different kind such as practical, theoretical and technical gastronomy. Practical
gastronomy is study about the preparation, production and service of different food and
beverages are serves from across the globe. Theoretical gastronomy refers to various cooking
style, system and process in order to preparing food and beverages. Technical gastronomy refers
to utilised various techniques which are helpful for practical gastronomy.

Critically analysis and define gastronomy, history of European gastronomy and its key
influencer and influences.
Gastronomy is concept regarding food and beverages and it is show the relationship
between the food and culture. It includes each and every country and restaurant has different
way to serves the food for guest. It involves each and every region has adapting different
cooking style in order to developing practice such as preparation, production and service for
various food and beverages (Aydın, 2020). It considered as each country and region adapting
different style in order to preparing food and beverages. It is process which refers to chef
preparing food in different on the basis of taste of guest such as used as different approach, tools
and techniques, methods as well as different kind of recipe. It considered as every restaurant
adapting different method to treat guest as well as shows the culture of country.
History of gastronomy:
Gastronomy is wider and broader concept which refers to each and every country have
different religion, culture and tradition so accordingly restaurant adapting food and styles. It is
discovering, tasting, experience, researching, understanding and making food preparation from
different ways. It involves biological and chemical gastronomy is known as molecular
gastronomy. This term and word has deep meaning in order to this word derived from Joseph
Berchoux in 1801 (Batat, 2020). It involves various rules in order to eating and drinking as well