A Detailed Analysis of Modern Gastronomy Determinants and Influences

This essay delves into the determinants of modern gastronomy, examining the multifaceted factors that shape our food choices and eating behaviors. It explores the influence of knowledge about food, modern trends in eating habits, and the underlying theories of human behavior related to food. The essay highlights the importance of understanding dietary patterns and their connection to health, with a focus on how individual behaviors and beliefs can be modified. It discusses the impact of socialization and cultural influences on food preferences, including innate taste preferences and the modulation of salt and sweetness. The essay emphasizes the significance of historical and environmental factors in shaping national food cultures and highlights the importance of social, physiological, and feeding experiences as key determinants. The essay concludes by referencing relevant research and providing a comprehensive overview of the complex interplay of factors that define modern gastronomy.

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Determinants of Modern Gastronomy
Gastronomy deals with food and culture and the various intersecting facets that
connect them through and through. Certain eating habits are restricted to certain cultures and
ecological regions and certain eating habits are found to be universal on a global basis
(Donati 2016). The various determinants are – a. knowledge about factors influencing food
choices. b. Recognition of modern trends in human eating attitudes (Geissler and Powers
2017), food consumption. c. The basic theory behind contemporary researches that relate to
modifiable attitudes and human behaviours (Okumus, Koseoglu and Ma 2018). d. Learning
from the dietary patterns ‘and’ related health purposes. I believe that certain suitable targets
apply itself through modifications (that is through individual behaviours and critical beliefs).
As for recommendations – the exact methods and the programs regarding diet change is not
ethically correct if the person, recommending the same lack the basic theory knowledge.
Food has an influence on behaviour and vice versa and the individual's thorough knowledge
of the dietary aspects and the health aspects are unlikely to modify dietary manner.
Socialization help a man understand other cultures that is not of his own and food is one thing
that greatly influences a person’s perception about a definite culture. There are certain
research that depicted humans being innately programmed to sweet tastes since birth and
these scientific researches actually reveal that there human beings are born with some or
other attraction to either meat, to fatty foods or towards both.
As per the modern gastronomy researches - salt, unlike meat and sweet tastes are not
preferred by infants or children and the modulation of salt taste depends on age and
development. People can modulate themselves to lower levels of salt in foods at any point of
life (Sorokowska et al. 2017). Salt levels immensely effect a cultural experience or rather a
whole gastronomic experience. While the modulation salt perception generally shifts from
higher to lower - the sweetness preferences modulate in different directions at different stages

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of life. I emphasize on the fact that food culture of a specific nation depends on its very
history. The resource availability in the environments and the indigenous items cooked over
centuries continue to be a part of a nation’s culture. Of all the modern gastronomy
determinants – the social and the physiological determinants needs be highlighted for
drawing contemporary interpretations.
This physiological determinant in eating behaviour is somewhat innate and somewhat
experiential. Individual experiences are influenced by family, community and society and
there are certain taste types that are considered instinctual. The young babies actually
universally find the taste of chili, very aversive. Other than physiology, either environment
(nurture) or (culture) affects the situation. The culture overall drastically affects in the ways,
how any society functions and it affects the food culture as well. Last but not the least, one of
the most cardinal determinant is feeding experiences that is not confined to just tastes and the
smells, the sights, the textures and the emotions in relation to the feeders. These deeply affect
how infants behaves when they completely dependent on adults for survival.

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References
Donati, K.J., 2016. Towards a multispecies gastronomy: stories of more-than-human
entanglements on small farms in Victoria, Australia (Doctoral dissertation).
Geissler, C. and Powers, H. eds., 2017. Human nutrition. Oxford University Press.
Okumus, B., Koseoglu, M.A. and Ma, F., 2018. Food and gastronomy research in tourism
and hospitality: A bibliometric analysis. International Journal of Hospitality
Management, 73, pp.64-74.
Sorokowska, A., Pellegrino, R., Butovskaya, M., Marczak, M., Niemczyk, A., Huanca, T.
and Sorokowski, P., 2017. Dietary customs and food availability shape the preferences for
basic tastes: A cross-cultural study among Polish, Tsimane'and Hadza
societies. Appetite, 116, pp.291-296.