Gastronomy: European History, Influencers, and 21st Century Trends

This essay delves into the multifaceted concept of gastronomy, tracing its historical evolution from European origins to contemporary trends. It defines gastronomy as the intricate relationship between food, culture, and environment within the hospitality sector. The essay explores the history of European gastronomy, highlighting key periods and influences, from medieval times to the present day, and examines the key influencers such as chefs, food bloggers, and social media. It also analyzes the significant role of gastronomy in the 21st century, focusing on changing food consumption patterns, including the increasing preference for organic foods and health-conscious dietary choices, and the impact of these changes on the hospitality industry. The essay emphasizes the importance of gastronomy in maintaining human health, promoting hygienic food environments, and adapting to the evolving demands of consumers.

Essay questions 2020
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Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY..................................................................................................................................3
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8
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INTRODUCTION
Gastronomy is defined as relationship between culture, environment and various food
services which provided by people according to their regions. Especially, it applicable within
hospitality industry to achieve their desirable goal and objective. This report will discuss about
the concept of Gastronomy, identifying history of European gastronomy to present day.
Furthermore, it will describe about the influencers which always influence towards technique or
method of Gastronomy within tourism, hospitality and event. However, this documentation will
discuss the significant role of gastronomy and also determine the food consumption in 21st
century
MAIN BODY
What is Gastronomy
Gastronomy is the study based on the relationship between food and culture, preparing
and serving rich or dedicate and appetizing foods. Generally, different hospitality industry are
considered the cooking style of particular regions, science of good eating. One who is well
versed in gastronomy which is known as gastronome, while gastronomist is one of the unites
theory and practice in study (Bertan, 2020). The practical gastronomy is associated with study of
preparation, practice and production, service of various foods and beverages. Basically,
Gastronomy can be defined as set of activities, knowledge that are related to food recipes,
culinary techniques and other type of food ingredients. Within hospitality industry, it include
cooking techniques, nutritional facts and other palatability plus application of smell and taste as
human ingestion. Gastronomy involves discovering, experiencing, researching as well as
understanding the concept of food preparation. It also considered as sensory qualities of human
nutrition as a whole.
Eating, which in today is one the physical need and relation with developing tourism in
context of food and beverage. It has led to emergence of sector that become consider as leisure
time activities and desired to be met outside world (Boz and Ozturk, 2020). Almost of tourism
enterprise, no matter the accommodation at which they are staying and provide the best quality
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of services. At that time, “gastronomy” is to be considered as art of drinking and eating in
tourism. In fact, it is inter-related with branch of science, arts which has been established direct
relationship. The purpose of gastronomy is to maintain human health condition with
consideration of all nutrition possible. It ensures that enjoying life and eating Food and
Beverage. It help for producing a hygienic environment which are prepared to be consumed in
different manner.
History of European gastronomy to present day
Gastronomy is based on the term comprising all essential elements that go around food
from different ingredients used to prepare the dishes, associated with different cultural aspects.
The gastronomy from each country such as Europe constitutes a true cultural heritage, which
must needs to be preserved in proper manner. The origin of Gastronomy from the French Cuisine
in the global world (Kukanja and Peštek, 2020). Nowadays, it has been emerging of all
reputation, widely recognised effectively. From historical views, it was during the middle age
that cuisine began to stand out. In this age, it has marked by long time intervals of abstinence and
fasting. At the time of occasion, real banquet were served in proper manner. At certain point, it
applicable to exchange or share a meal, there was no habit of using an individual plates. Food
items was served at once and being hand eaten without any kind of ceremony.
At the time of gastronomy, it has been consider as lives a remarkable as well as decisive
period. It is strongly focused on the change within food quality and services. Throughout long
reign which has been lasted on impressive 72 years. There are enormous evolution at different
levels.
Additionally, the combination of food and different way to serve and consume in properly. In
this way, it was totally transformed. Meal at court which become as authentic feasts in term of
elegance within any kind of prediction and care of dishes. Individual European use the plates and
cutlery was disseminated (Forleo and Benedetto, 2020). This type of concept was identified
through Etiquette. Another important innovation which emerged in the “European” gastronomy
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such as categorise the meal into different stages on the basis of occasion. In order to find the
cultural and regional aspects of food within hospitality industry.
In most of cases, it has been rapidly changing everything. Unit the middle of 17th century,
added more spices, sugar are completely used in the court. Thus, it also preparing as specific
kind of dishes on the basis of preference, want and needs of European citizen. With rapidly
growing the interest towards fresh products and pleasant flavours which are being replaced by
aromatic herbs. This is considered as simplest way to represent a significant innovation
throughout culinary era. For long term, it must added natural flavours of food that have been
emphasizes instead of wanting to mask them.
By using gastronomy, evolution of kitchen and cooks a food from added more true
pioneers in elaboration of new recipes and combination of different flavours. It was consider as
unique time period of European gastronomy that adopt new techniques, method and approaches
emerged, even in select specific ingredients during food cooking (Garibaldi, Stone and Pozzi,
2020). Hence, it helps to preserve for food and increase the use of cream, milk and other
ingredients in proper manner.
It has been summarised the history of gastronomy in Europe, which appears very
differently in particular subject of European food. In fact, throughout history, daily cookery of
ordinary individual people which become simpler and less varied than of its current rich. In
course of centuries, at the time of Virgil, Cato and Frugality which was consider as virtue of
most romans. They often consume different food items such as fruits, vegetables, cheese and
olives. Wealthier roman of during the time of empire which are mainly preferred to more
luxuries and exotic foods. In this way, Colonies of Roman Empire are highly influenced by
different subjugators and adopt in their diet. In this way, it also focused on the gastronomy as
technique which preferred for purpose of boiling and stewing their meats. It had been
representing the as symbol, culture and wealth of European citizen. For Example- Roasted meat
was considered as natural untransformed such as raw food item, it always attracting more and
more consumers.
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European people had a taste for rich and well-cooked food, sauces made for honey and
other fruits items. These are considered as common spices which include during cooking. Over
next millennium, the art of cooking had been evolved in continuously. In this way, it has been
started to diversify the principle for European citizen such as vegetable that are eaten less and
limited, replace lard into olive oil. In medieval times, it has been considered the gastronomy
technique to become as central part of meal. This type of method will help for roasting, boiling
the different sauce. It was commonly used to cool them in tart.
In 17th and 18th century, Gastronomy has been evolved in slowly. Despite the fact that
adopt as cooking methods at time of Louis. These are promoted the changes in country to use
gastronomy in their cooking styles. After sometimes, Medieval and other Renaissance tastes are
remained popular in Europe so that they can gastronomy to discover delight of vegetables and
along with other food items. The spices have been used in European cooking from antiquity unit
just after Renaissance (Manola and Koufadakis, 2020). End of 20th century. It may influence of
other nation such as Mexican cuisines, Asian and North African.
Food is probably considered as one of the most diverse European heritages among those
are representing the actual result or outcome. It encounters through age. Nowadays, it has been
increasing the globalised world of eating products and culture. However, Ancient times onward,
it may change the exchange that have shaped what people eat and how they can eat. This is one
of the important aspect of assume gastronomy technique which help for identifying different
style where preparing a food by individual European citizen.
Key influencers and influences
In 21th century, hospitality industry such as restaurants, cooks and supermarkets are
evolving at edge of most enduring enterprise. Since, beginning of life people are making sure
that they are nourishing their body and soul (Kukanja and Peštek, 2020). As per identified that
key influencers towards gastronomic innovation such as chefs, food bloggers and other biggest
restaurants. These are basically influencing with social media channel that always inspire or
motivate the people to adopt gastronomy as concept in food making procedure. In Europe, there
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are biggest hospitality industries allows to adopt Middle Eastern ingredients, use that reflect their
own heritage. Although, many staff members are working in his family restaurants and consider
as Middle Eastern food preparation style and consider as gastronomy. Still fans love this
affordable to represent culture, heritage in front of European citizen. In additional, other
countries are influencing with gastronomy while adopting this concept in their cooking. It should
consider this type of ingredients that always attract potential more customers (Kukanja and
Peštek, 2020). On the other hand, it also influencing the history of European gastronomy into
other countries such as Mexican cuisines, Asian and North African. This can possible by
different distributed channels such as social media and other twitters, Facebook. These are
promoting the history of European gastronomy concept and how they can use in their own
cooking style. In this way, different restaurants, hotels are inspiring with this gastronomy and
changing their style.
Discuss about the gastronomy and food consumption in 21st century
Gastronomy is the study based on the relationship between food and culture, preparing and
serving rich or dedicate and appetizing foods. Generally, different hospitality industry are
considered the cooking style of particular regions, science of good eating. One who is well
versed in gastronomy which is known as gastronome, while gastronomist is one of the unites
theory and practice in study. The practical gastronomy is associated with study of preparation,
practice and production, service of various foods and beverages. Basically, Gastronomy can be
defined as set of activities, knowledge that are related to food recipes, culinary techniques and
other type of food ingredients. Within hospitality industry, it include cooking techniques,
nutritional facts and other palatability plus application of smell and taste as human ingestion.
Gastronomy involves discovering, experiencing, researching as well as understanding the
concept of food preparation. It also considered as sensory qualities of human nutrition as a whole
(Faxholm, and et.al., 2018).
It has been identified that there are certain trends in food consumption in 21st century.
There is because of change in lifestyle of people. Also, due to covid 19 people are focusing on
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health and are maintaining their diet. Moreover, they are taking green and organic food more as
compared to other food. However, it has been evaluated that use of dairy products such as eggs,
milk, cereals, and other items are consumed more. In addition to that, now emphasis is on
taking energy food products that boosts and increases immunity. In this it included green
vegetables, fruits, salads, etc This change is not only observed in European but also in Asian
countries. In developing countries such as India green food is consumed more as people are
focusing on their health. In 21st century the consumption of organic food is more as it state that
it is fresh and pure.
On contrary it is found that there is less consumption of food such as fish, chicken,
ham, oil, etc. and these all are being eliminated by people from their diet. This is because these
food products consists of high fat that rises cholesterol level. Thus, people are not preferring to
eat these type of food. Furthermore, it is impacting on their health in negative way and there is
rise in complaints of heart disease. Hence, not much supplements are consumed by people as
before 21st century (Aydın, 2020). However, more meat, potatoes and sugar were
consumed in Poland, while in Finland, more dairy products were consumed. This is
double of Spain and in Spain more fruits and vegetables, fish and pulses were
consumed. Furthermore, this analysis highlighted the extent to which overestimate
food consumption compared for example, the consumption of dairy foods in Spain
ranged from 430 to 226 g per person per day (a 43% overestimation). This level of
overestimation, while similar between countries for dairy foods, was not apparent to
the same degree for other food groups, or in the similarity in overestimation between
countries.
Alongside, consumption there is change in nutrition transaction as well. It has led to
change in pattern of consuming of nutrients in food. There is a series of adverse changes in
diet, physical activity and health. The shift from a high prevalence of under-nutrition
to a situation where nutrition-related non-communicable diseases. There is also
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change in cooking of food as well. It has been analysed that food is firstly boiled and
then cooked. This is done to ensure that all virus of infection is killed and food
remains healthy for consumption (Pearson, and Pearson, , 2016). With age as well food
consumption pattern is changed. People are preferring to take low diet during night
and including more nutrients in it. Old age people are consuming more organic food
and there is very less amount of fast or junk food which is taken. The emphasis is on
eating homemade food where it ensure its hygiene and quality. So, there is shift
toward quality as well in regard with consumption.
Therefore, it can be said that food consumption in 21st century has various
patterns that has led to maintaining health of people. With change in lifestyle there is
change in diet and physical health.
The role of gastronomy in tourism, hospitality and events
It has been analysed that there is great role of gastronomy in tourism, hospitality and
events. This is because in all these food and culture are highly related to each other. Also, in
hospitality is it necessary to take care of cooking and serving food as it may lead to
dissatisfaction among customers. It is found that change in tourism has highly impacted on
gastronomy. Alongside, there are certain factors as well that has changed such as culture, supply
chain mobility, income generation, etc. So, these all has led to developing creative tourism. This
is related to art, design, food, culture, etc. thus, as result gastronomy in tourism is developing.
Apart from it, shift in creative tourism has resulted in providing opportunity for innovation in
food and culture (Gomes, Simões, and Silva, 2020).
In addition to it, food tourism is emerging as new trend that has pushed gastronomy in it. Now,
people are more inclined towards food and culture in tourism. There is transformation occurred
in it. The main role of gastronomy in tourism, hospitality and event is used of social media.
The food bloggers promote different types of food dishes, way of preparing food, etc. on social
sites such as Facebook, instagram, etc. This attract more people to view that and share it.
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Usually, food bloggers are having high fan following. And people also want to try to eat some
new variety and food when they visit restaurant, hotel, etc . thus, they also share their experience
by uploading photos on social media. Besides, now cooking classes and workshops are
conducted online. So, it enables chefs to learn and gain some info about ways of preparing food
and serving style, cuisines, its origination, etc. Food tourism has become integral part in
gastronomy. In this it consists of cultural experience as well. When people get to know about
food they find out culture behind its way of preparing, serving, how it originated. Hence, they try
to prepare by watching videos on social media. In this way they get to know about ingredients,
materials, taste, of that food. In this way gastronomy is integrated with tourism (Cavicchi, and
Stancova, 2016).
When tourism is promoted it also leads to promoting of its culture and food. For
example- when a person has visited France then he will get knowledge about French culture,
food, cuisines, etc. Therefore, tour operators has to provide options in food as well. It is done to
fulfil customer needs. In hotels as well new cuisines are included in menu. This is done to attract
people and make them aware culture and food.
Now, with rise in cuisines and restaurants it has been found that new ways and styles are
applied in cooking of food. There are many countries who is having its own blog page on
instagram where types of food, cuisines, etc. are promoted. For example- in India only in some
state food cooked is in tandoor and in other it is cooked in sand. Furthermore, in preparing of
food traditional culture is followed. In Hinduism veg food is prepared whereas in Muslim non
veg food is cooked (Forleo, . and Benedetto,, 2020).
CONCLUSION
From above it has been summarised there is change in way of cooking and serving food.
Gastronomy is the study based on the relationship between food and culture, preparing and
serving rich or dedicate and appetizing food. In 17th century, adding more spices, sugar are
completely used in the court. Thus, it also preparing as specific kind of dishes on the basis of
preference, want and needs of European citizen. With time Mexican, continental and other
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dishes started evolving and was included in meal. Moreover, the key influencers towards
gastronomic innovation such as chefs, food bloggers, etc. in 21st century there is shift in pattern
of food consumption. In diet of people nutrient intake is more with organic food.
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REFERENCES
Book and Journals
Aydın, A., 2020. The strategic process of integrating gastronomy and tourism: The case of
Cappodocia. Journal of Culinary Science & Technology, 18(5), pp.347-370.
Bertan, S., 2020. Restaurant rankings factors in gastronomy tourism. Tourism: An International
Interdisciplinary Journal. 68(1). pp.34-42.
Boz, N. and Ozturk, H.M., 2020. Importance of Creativity and Innovation for Gastronomy and
Business Tourism. In Accelerating Knowledge Sharing, Creativity, and Innovation
Through Business Tourism (pp. 261-280). IGI Global.
Cavicchi, A. and Stancova, K.C., 2016. Food and gastronomy as elements of regional innovation
strategies. Institute for Prospective and Technological Studies, Joint Research Centre,
Sevilla.
Faxholm, P.L., and et.al., 2018. Squids of the North: gastronomy and gastrophysics of Danish
squid. International Journal of Gastronomy and Food Science, 14, pp.66-76.
Forleo, M.B. and Benedetto, G., 2020. Creative Cities of Gastronomy: towards relationship
between city and countryside. International Journal of Gastronomy and Food Science.
p.100247.
Forleo, M.B. and Benedetto, G., 2020. Creative Cities of Gastronomy: towards relationship
between city and countryside. International Journal of Gastronomy and Food Science,
p.100247.
Garibaldi, R., Stone, M.J. and Pozzi, A., 2020 CONSUMING GASTRONOMY WHILE
TRAVELLING: WHAT DO TOURISTS WANT?.
Gomes, L.R., Simões, C.D. and Silva, C., 2020. Demystifying thickener classes food additives
though molecular gastronomy. International Journal of Gastronomy and Food
Science, 22, p.100262.
Kukanja, M. and Peštek, A., 2020. Development of Slovenia's Gastronomy–From Peasant Food
to the European Region of Gastronomy 2021. Gastronomy for Tourism Development.
Manola, M. and Koufadakis, S.X., 2020. The Gastronomy as an Art and its Role in the Local
Economic Development of a Tourism Destination: A Literature Review. SPOUDAI-
Journal of Economics and Business, 70(1-2), pp.81-92.
Pearson, D. and Pearson, T., 2016. Branding food culture: UNESCO creative cities of
gastronomy. Journal of International Food & Agribusiness Marketing, 28(2), pp.164-
176.
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