TLH 334 - Gastronomy: Trends, History & European Food Culture

This essay examines gastronomy trends in Europe, defining gastronomy as the study of food culture and culinary arts. It explores the history of European cuisine, highlighting the influence of molecular gastronomy, sustainable gastronomy, and cultural exchange. The essay discusses current trends such as the demand for natural and healthy foods, the rise of sustainable practices like zero waste and local sourcing, and the comeback of traditional cuisines. It also addresses the impact of Eastern European culinary traditions and key influencers shaping the gastronomic landscape. The analysis emphasizes the importance of understanding food nutrition, food science, and the application of taste and smell in modern gastronomy, while also acknowledging the role of cultural heritage and evolving food preferences.

TLH 334 Gastronomy.

The essay will examine, discuss analysis trends of gastronomy by defining and giving
over view on the history Europe. The term gastronomy is a study of various food preparation
methods and techniques which includes different culture. Research will shed light on present
scenarios of gastronomy in European countries which particularly focus on gourmet cuisine.
How gastronomy and traditional European subsume food nutritions, food science with the
application of taste and smell. Below, this essay presenting main trends of gastronomy which are
taking place in current time. Emphasis and portraying the influencers how communicating the
trend of gastronomy around globe and mixing different culture. Essay will also further determine
focus towards present trends of gastronomy which are influencing recent days.
Discussing and defining gastronomy
Gastronomy is defined as the study of food culture ideal associated with the culinary arts
of fine food and drinks which is called gourmet cooking. It is correlated with the term cooking
techniques, food science, facts of nutrition and palatability plus application of smell and taste.
Concept of gastronomy involves tasting, experiencing, researching, discovering and
understanding the food preparation. Writing and studying within the sensory qualities of human
nutrition as a whole are integral parts of gastronomy (Batat, 2021). In additional to that
application of the chemical and biological knowledge in this cooking concept, is related to
molecular gastronomy which is much broader and interdisciplinary ground. Molecular
gastronomy is a term use for scientific discipline concerned cooking in which the physical and
chemical transformations occur (Caporaso, 2021). Behind culinary processes, which is based on
chemistry and physics, is another integral aspect of knowledge. Examples of molecular
gastronomy: a miniature apple which taste like meat, ice sphere cocktails, transparent raviolis,
vegetable spaghetti, fake caviar of olive oil, instant ice-creams and list of varieties.
Gastronomy food and culture
Gastronomy is a broader concept as it's study involves different style of cooking of a
particular region. Sustainable Gastronomy Day is officially given a status by the UN and
celebrated around the world. Gastronomy celebration around the world is acknowledged a
culture expression in relation to natural and cultural diversities. Sustainable development
reaffirm by crucial enablers and contributors in all the culture and civilizations. Gastronomy

spotlights the need of world's focus that sustainable way of gastronomy (de Albeniz, 2021).
These factors owing interlinks of different dimensions by sustainable development goals.
Gastronomy can achieve sustainable development goals by promoting agriculture development,
security of food, maintain nutritions, process food with sustainability and conservation in
biodiversity. However, it can be critically analysed that it is expensive to maintain these
development goals by every individual.
Food is an important part of culture as it embraces the heritage of various changes.
Immigrants evolve their traditional cooking when they move at new places which preserve their
culture as expression of cultural identity. Continuous preparing family meals of their culture
gives sign of ethnicity however food does not remain same (Albuquerque Meneguel, Mundet,
and Aulet, 2019). Additionally, many immigrants open and serve their traditional dishes to
people from different countries by owning restaurants. Immigrants use alter the original dishes to
cater with twist of distinct tastes and flavour preferences to attract wide range of customers. Each
country and their different communities reflect their unique history, lifestyle, beliefs and values.
Gastronomy having new trends in the current environment, concern for healthy and more
sustainable food has increased. Every year new movements appears across several countries
which brings new gastronomic trends.
Natural and healthy food is on the rise as demand for natural food and product has
emphasis with the current environmental changes. People demand organic products with natural
ingredient. Preferences for natural food items processed with natural fruits and vegetables
became the reason for people rejecting processed foods which are dyes or preservatives. For
example Refined sugar is replaced by coconut sugar, stevia or honey. Olive oil is replaced almost
every other oil like sunflower oil or peanut oil or soybean oil. Even oat, almond flour and linseed
has completely altered wheat flour (Forgas-Serra, Majó Fernandez and Mundet Cerdan, 2021).
This way everybody looking is for healthy food. Fast food is losing its strength in the market as
supply is growing of vegan and vegetarian food, Lactose-free and gluten-free food products are
more facilitating to make the meal more healthy. But it also gave the access to various allergy to
human bodies like anaemia, deficiency of B 12 are omega like essential.
Awareness on sustainability increases in recent time, environmental protection is the
latest trend, so people getting various aspects of creating awareness on sustainability. This aspect
is also applicable for food as Zero Waste. Here, reusing of leftover food or ingredient in new

recipes. Preparing new food with leftover vegetables or fruit peelings rather than throwing them
is all about making sustainable step in day-to-day life. For example creating new concepts and
aromas from fruits and vegetables, Using vegetable stalks in remaking soups or purees (Antón
and et.al., 2019). Another way to sustainability by creating vegetable garden. European
restaurants increasing use of small garden to create organic meal by using sustainability with
100% fresh food ingredients. Increasingly important ideas for Minimizing waste and creating a
protection to environment is another aspects which help in serving sustainability awareness.
Chefs and final consumer of the food can raise importance of sustainability of food.
Reducing the use of plastic and reducing ecological footprints of human trendy now days,
Using plastic straws, cups and plates has established alternatives by bamboo, porcelain, metal
and glass like reusable materials. Strong gastronomic trends are back to the origins, means to 'the
local markets' has raised value in gastronomy trends. This trend privileging seasonal and regional
products of nation and these concepts increasingly present in restaurants across the country.
Nostalgia of Traditional cuisines are awakens and valued but customers, its latest example is
Portugal traditional cuisine which are more economic and healthier.
The fast pace of daily routine does not allow to spend a lot of time on making meals so
this is the options to 'grab and go' or 'home deliveries' for the food. This concept proves that fast
foods not hazard of nutrition always, it can be avail by fresh and healthy or in the form of light
meals. Food can be made fresh and healthy and can serve as well- made products which are
ready-to-eat. Vogue of Bowls has extended to the present scenarios as gastronomic trend. Meals
are serve in the bowls which enables adjusting any type of food like hot dishes, desserts and
salad of mix fruits. These meals pack can be use in afternoon or in the morning times because of
their versatility.
'Probiotic food' items food items also known as Fermented food items which is
continuing with the list of gastronomic trends. Those who suffering from disease and intolerance
of lactose can also consume these probiotic food items (Hernandez-Rojas, Folgado-Fernandez
and Palos-Sanchez, 2020). Nutritionally rich food helps to improve intestinal health and
important for creation of antibodies in the human body. These new trendy probiotic food also
involves yoghurt, aged cheese, miso and kimchi. However, probiotic food may cause unpleasant
digestive symptoms which are more commonly reported reaction. Amines in probiotic food may
trigger headache.

Discussing the History of European gastronomy to the present day
Gastronomy is derived from an ancient Greek word which mean ''stomach'' which is
relationship between food and culture. It is an art of preparing and serving rich, appetizing food
in delicate manner, which is one of the latest trend in recent time. Well-versed people in
gastronomy are called 'gastronome'. Practical gastronomy is supported by theoretical gastronomy
which focus on recipes, approach of process and system, books of techniques of cookery.
Technical gastronome is connected with practical gastronomy. Food, beverage and their genesis
underpins with food gastronomy.
Development of gastronomy in the Europe with the change in time
Historically, European cuisine is comprised mixture if cuisines brought by other
countries and cuisines of Europe itself. It developed from continental cuisine which are more
strictly cuisine of western parts of mainland Europe. The common food which serve in Europe
are Goulash, Creme Cataln. Struklji and Herring which has more preferences from the European
people. European cuisine taken its origin from the noble and royal courts (Kowalczyk, and
Derek, 2020). Notabilities of European mostly lived country side in the separate manors which
uses knife as primary eating implement which required cutting. Later the court officials who
prepared food ready to eat in the kitchen and to be eaten with chopsticks than soups and fork
introduced later in the early period.
In the Middle age, European eats Arancini in Italy, Pierogi in Poland, Waffles in Belgium
and Cheese fondue in Switzerland. Due to Columbia Exchange European cuisine introduced to
new ingredients such as tomato, eggplant, chocolate, bell pepper and potato which gave new
influx to this cuisine. The popular dishes were distilled spirits, with tea coffee and chocolate in
the Europop during that time. As soon as restaurants was introduced in Paris, It revolved with the
French Revolution and developed quickly. The French Revolution with European cuisine had
spread all around the Europe very quickie and popularized.
Modern Europe is a mix dishes which are inherited from medieval cuisine. Medieval
cuisine which includes cooking methods, eating habits and different food from list of various
culture of Europe which has lasted fifth to the fifteenth century. With the change in time, new
world has established new trends which introduced new routes leading to Asia. It increased
foreign and influenced people from other countries. Change in time pace familiarized Europeans
with sub-Saharan and Middle East and introduced multitude of new foodstuffs. Spices that were

expensive and prohibited due to luxuries such as pepper, cloves, cinnamon, ginger and nutmeg
introduced to the majority population (Okumus, 2021). New plants available which are coming
from new world introducing like cocoa maize, potato, sweet potato, Chile pepper, cocoa, tomato
and tea transformed the cuisine of Europe forever. New ideas increase in foreign trade revolve
scientific food but preservation of foods remained same with traditions which were used as
drying, salting smoking or vinegar pickling.
Gastronomy are in trends now days because of unstoppable growth of healthy food as
people are seeking healthy eating and healthy lifestyle such as organic food and locally produced
food. In this modern era anti-ageing food with the powerful properties of antioxidants are in
trend such as broccoli, extra virgin olive oil, garlic, dark chocolate, cinnamon and red fruits are
back in demand. People are obsessed about fermented foods which is also listed among the
trendiest foods now days. To finish, the traditional cuisine making comeback as signature dishes
will always stood the taste of time as old favourites. Preferences for culinary cuisine are well
mixed with European food are particularly focus on gourmet food for preparing different style of
food, often associated with origin. Changing food culture in Europe extended the term of
Gastronomy is European cuisine with moderation and change in time.
European gastronomy's key influencers and influences
Eastern Europe is greatly influenced by cuisines of rest part of Europe like Western,
Southern and Northern Europe. It often made millet, barley, wheat rye, pancake, berries, bread
and mint listed in important food of Eastern area as is based on grains and crops. There taste and
behave changes under different temperatures and pressures which added various dishes to
Eastern Europe cuisine. Due to Eastern Europe sounded by water bodies like lakes, fish is used
in major food use in various recopies. The climate favourably gives good crops of onions,
turnips, beets and radishes of good quality. It is able to grow variety of fruits and vegetables
which includes cherries, cucumber, figs, apples, apricots and many spices, there scientific
conditions change with gastronomy additions (Pérez-Rodrigo, and Aranceta-Bartrina, 2021).
Herbs and spices includes pepper, dill, mint and basil leafs. The main characteristic of Eastern
European cuisine are food of preservation as they use many ways of presenting like drying,
pickling, smoking. These items with the hint of revolutionary approach to cooking look one food
taste another with the use of gastronome. It also included alcohol preservations of fruits like
pears and apples in the list. This deconstruction process change food in molecular gastronomy.

This cuisine strongly influenced by the people of Ukraine and Czech republic with the food like
sauerkraut, dumplings and roost goose (Seyitoğlu, and Ivanov, 2020).
Modern European mostly intake bread and butter pudding which are made from
panettone, potato roast and gravadlax. Other than that chicken liver mousses and red onion are
also in trend. Famous restaurants in Europe using culinary transformations with traditional
approaches in food. Molecular gastronomy give the ability to bring change and transform it with
the tastes and textures in many revolutionary ways. It requires to know the ingredients and their
behaviour in certain ways. The food science has generated seemingly bizarre dishes and taste
amazingly delicious after convection physical aspects.
European recent food innovation in culinary cuisine which are also shaping future food,
one of them is magic of food science. Most interesting development in the food industry has
introduced by origin food which are nutrient-rich with protein and Solein which bring change in
source ingredients. Gastronomy is adding value for entire chain of producing quality food.
Where real food coming from grain, spices and developing of unique cultural flavours are using
in creation of unique food with understanding the principles of gastronomy (Polat and Aktaş-
Polat, 2020). It also contributes to the generation of wealth and employment. The subsumes
cooking techniques not only focusing on nutritional facts but also plus applications of taste and
smell which attracts many people.
There is high demand for gastronomy due to sustainability factors rises and bought
concept of avoiding damage by reducing the waste of natural resources. Sustainable food also
contributes to climate change as food is essential for life and it takes whole production process to
next level if wasting these natural resources can not be reduced, over the period. Further focusing
on the role of sustainability gastronomy with the decision acknowledged as expression of culture.
These are the diversity in natural and cultural in the world For example pandemic unfolded
across the globes. Ingredients, producers and preserving wildlife are more relevant in culinary
traditions. Restaurants of Europe are attracting tourists by using various techniques like higher
creative and innovation in food styles. Restaurant introducing tasting sessions cooking classes
for attract visitors. As food tour seek to tourists to typical restaurants, street fairs and local
markets. Gastronomy bring and an immersion to attract visitors in the European areas (Batat,
2021). Gastronomic tourism product based on introducing travel on regional product routes gives
ability to explore in depth of authentic food. Gastronomy which helps to attract visitors help then

to experience all tastes and benefits to local restaurants in Europe. Fast-food restaurant are
coming up with new dishes with the concepts of gastronomy.
New trends rise and demand for high attractive food meal options in gastronomy as they
are unique and sustainable. Many restaurant food and beverage are continuously looking for
ways to enticing healthy meals and best innovations to emerged in the market (Seyitoğlu, and
Ivanov, 2020). Gastronomy trend in food and beverages brings offering to meet the unique need
for customers in the restaurants.
The gastronomy trend has stormed in the latest culinary industry with its high demand
among people As innovation are emerging and growing in every category practise of food
productions also changed with the time. Europe focusing on the production of new ingredients
and these text generation food marked as ''future food'' with rising trend.
The area's climate is the biggest factor that have an impact on different region's cuisine.
Culinary change with different countries, religion and cultural exchange. The world Health
Organisation is indicating healthy diets which are essential in society's healthy life style
(Okumus, 2021). Dietary needs for older adults and children has raised with factors that
influenced the environmental change. Key communicators of food are the regulators, food
researchers and print media. Now-a-days, social media playing greater role in aspects of
influencing new trends around the world. Social media actively promoting the latest food from
globe which are helping these trends to be followed by others. It also bridging the difference
between different countries and culture mixing.
Evolving focus on sustainable and healthy cuisine food options like avoiding meat which
is the most prominent and substantial in traditional cooking. This is how western cooking are
different from rest cuisine. Cuisine is influence by its ingredient in the first place which are
locally and became popular (Seyitoğlu, and Ivanov, 2020). Gastronomy is related to the
relationship between food and culture which are influenced and shared by many people on social
media sources has become trend now. Many people following trends from different countries of
their cuisines However, demand for foreign food is low in few countries.
High demand for gastronomic food options among people as they are influenced by many
food influencers in the market. Social media is another reason for increasable demand for
culinary cuisine which are prepared, cook and present with the innovation of art which triggered
gastronomy back in trend. Gastronomy is influenced by changing preferences for new style in

food and meal preparations while dining out as many people around the world learning and
following trends of different countries, their food preferences are also changing. People
demanding new food and new tastes with heathy nutrients in it.
The essay has concluded food innovation is important because it helps in development
and commoditization of innovative food products with nutritious offering. These accessible and
exiting new creation in food take gastronomy concept to the level where it plays key role to the
influencers. Furthermore, gastronomy also specifically heads on profound focus sustainability
food products. From the study it has been analysed that healthy food are mainly focused by
today's generation which will be the part of 'future food' lighting towards nutrient-rich food like
fruits and vegetables (Batat, 2021). From the study it has been analysed modern era now making
shift to vegetarian food which is also health beneficial and these vegan shift demanding
innovation in the food. Summarized the food science bringing new concept to the European
cuisine with the help of influencers in the market and introducing new recipe of food preparation.
Essay depicted that restaurants taking initiatives by offering opportunity of innovation food and
attracting visitors.

REFERENCES
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Online
History of European cuisine and gastronomy. 2021. [Online]. Available through:
<https://www.oldcook.com/en/history-gastronomy>. [Accessed on 6 August 2021].