Gastronomy Report: European History, Influences, and Trends Analysis

This report provides a comprehensive overview of gastronomy, focusing on its historical development and contemporary trends within the European context. It begins with an introduction to the concept of gastronomy, defining its significance in the business environment, particularly within the hospitality industry. The main body delves into the history of European gastronomy, tracing its evolution and key influences, including cultural and societal factors. The report discusses the impact of gastronomy on tourism, highlighting the growing phenomenon of gastronomic tourism and its importance in shaping tourist experiences. It explores various aspects of European food culture, including regional cuisines, food trends, and the role of food and tourism in the contemporary experience economy. The report also analyzes the indicators of success in the European market, such as the Michelin guide and sustainability factors. Finally, it emphasizes the importance of branding, marketing, and the application of hygiene principles within the food industry. The report uses examples and case studies to illustrate the application of these concepts.

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
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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
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21th Century, uses example menus and case studies to define the theory. This provides an insight
in to business arena, by using key destination restaurant by defining management techniques and
marketing issues. In context to business environment, it is important for organization to analyse
the environment and manage the activities by managing work and developing the business
effectively (Björk and Kauppinen-Räisänen, 2017).
In recent years gastronomy tourism has been developed a lot and it become one of the
more important elements of the quality of tourist's experiences. This is very important for
promotion of local, national, and regional gastronomic tourists that mainly shows good guests
with more funds for spending their holiday. The journey of gastronomy in Europe started with
close connection with a lifestyle by involving learning from different cultures, experimenting,
collection of knowledge and lessons learned by eating in a different way. It has been seen that,
tourism and gastronomy in recent years, a process for EU domestic demand, and such trend
continue from past years. European tourism success basis consider as ability to bringing changes,
innovation, and diversifying offerings in European market that helps to attracts the large number
of customers and encourage them to make the buying decision. In such market, Gastronomic
tourism is defined as growing phenomenon, as more than third of tourist expenditure is allocated
food, according to report that increases the cultural experience, activities and functions in
changing environment so that people can get advantages of experience and Gastronomy activities
showing how people are behaving and developing their activities in food and beverage industry
that helps to maintain the all activities effectively and cover the all performance so that people be
happy and satisfied. The trends in Gastronomic European tourism consider development of
tourism nowadays it is paradoxical, that generates continuous process of globalisation and
appreciation for local services (Bukharov and Berezka, 2018). The food culture involves dishes,
traditions and ingredients that differs from country to country. The common characteristics of
European food culture as people are mainly demanding sea food, Asian food, dumplings of
various kinds, pasta and pastries that influences people. The people who residing in such country
analysis the market for the purpose of knowing best food place where they can get best quality,
taste and sitting arrangement so that they can make enjoyment and make efforts to increase the
organisational sales and profitability. The food culture of Eastern Europe consider Ukrainian
Cuisine influenced by countries like as Germany, Poland and Turkey where people are having
food in different ways and living their life in different ways. The food which is cooked in large
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quantities that can suffice for everyone. Pork meat, vegetables, mushrooms, fruits, herbs and
berries are mainly used in European food that affects the number of people and develop the food
industry (Correia, Kim and Kozak, 2020).
Food and tourism plays a major part in contemporary experience economy that is the part
of cultures, a major element of global intangible heritage that increases attraction for tourists.
The link between tourism and food provides a platform for local, domestic and international
development that helps to improve brand and market destinations. The food and beverage
industry provides a basis for tourism experience by connecting culture and tourism, developing
the meal experience, supporting local culture, development of critical infrastructure for food
production and consumption, and producing distinctive foods that increases performance and
profitability. Food and Gastronomy can also be considered as creative industries, that helps in
stimulating innovation by involving the consumer in co-operation, stimulating link between
global and local culture (Hussin, 2018). It has been seen that if number of people are not
delivering better services and food in hospitality sector of European market then it will be
difficult for organisation to sustain in competitive market and maintain the good effectiveness.
The food industry of European country considering branding and marketing activities such as
lifestyle positioning, lifestyle related to Gastronomy, Theming and packaging, development of
speciality restaurant, communication of national and regional brand, setting standard for local
food and partnership between food farmers, producers, restaurants and travelling industry which
helps to attracts the number of customers and attain the higher productivity in changing
environment (Kowalczyk, 2020).
In relation to food industry, there are many factor and elements which need to consider in
European market that influences food experience in tourism. The factors are providing a good
culinary offer at home that stimulate appreciation of food and attracts the number of visitors who
comes to visit the country. The development of a network of good quality restaurants abroad that
help to profile national and regional cuisine, food and wine exportation, education and training to
attracting talent, linking food experience to tourist needs that develop the higher performance
and profitability in challenging environment. For management and organization it is important to
understand the needs and taste of their guests who have arrived in the country for visiting and
wants to spend their holidays by selecting a best hotel and place to get food and beverages.
Culture is defined as set of behaviours, habits, knowledge that shape a society which is based on
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the feeling and belongings which influences number of people and generating higher
productivity. In the cultural diversity, government has formulated the regulations and laws in
food industry that needs to followed (Symons, 2020).
In past years the people of European country were not aware regarding Gastronomy
culture who were operating their business in normal ways but they inspired from French culture
as how people are living, eating, behaviour, dressing code, different food items etc. that highly
influenced them and encourage them to make the right business decisions. In providing the food
and services there is need to follow the different regulations in relation to food such as best
quality standards in catering establishments, conditions for performance of activities, developing
the food industry, selecting a best place for providing food, selecting best employees, and
experiencing chefs who can cook variety of foods, following guidelines for good hygiene
practices and application of HACCP principles in hospitality sector, removing of administrative
barriers and promotional channel which influence the large target area and increase the higher
profitability in challenging environment. If all principles and practices are followed by
organisation then it will opportunity to grow and develop their business by arranging all
activities and functions (Navarro-Dols and González-Pernía, 2020).
Indicators of success in European market
Objectives Key Indicators of success
Visibility  Arrival of international Michelin guide to Europe.
 Strengthening of presence of global market and
services.
 To become the largest and attractive hospitality culture
in food and beverage industry.
 To provide the high range and culture of hotel services
in European Country.
 To develop the business and manage the activities
effectively
Sustainability  To understand needs and provide the quality and taste
of foods.
 Increases in the number of green supply chain by
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adopting better distribution channel that helps to
increase the sales and supports to attain the
sustainability.
 Continuous increases in the share of organic and
hygiene food that maintains higher productivity.
 Brining the changes in existing process and continuous
improvement in food services (Yu and Zhang, 2020).
Higher value added  Increases spending per tourist (Zoran, 2019).
 Occurring new taxes and duty in transportation that
might be affected the businesses.
 Changing in government regulations and trade policies.
The present effect of climate on European Gastronomy
As all knows Gastronomy is related to art of eating food and culture that are uses by
people in their country and feeling good by getting food as they wants. If all food services and
products are properly maintained then it will be easy to understand the customers are happy and
satisfied with hospitality services. For management it is important to analyse the functions and
activities which are pertaining in food industry and needs to manage them effectively. In the
current environment, all the country in whole world is facing the Pandemic that is a serious
diseases which is affecting the whole businesses whether they are situated in any country.
COVID-19 is the big problem which is rendering in all activities and increasing the number of
deaths due to spreading the virus. All retail sector, transportation, auto mobile, food industry, and
hospitality industry has been forced to closed during the lock down period which affected the
economy and living standard of people. The government of each country including European has
formulated regulation that no one is allowed to operate their business and no visitors are
permitted to visit the different places which has reduced the productivity, profitability of country
negatively. The food industry die to this pandemic has been affected negatively as during lock
down no hotels and restaurants were open which has stopped the business. Now, government has
allowed to open their business for certain period of time and maintaining proper hygiene and
food safety in relation to workplace and industry. This is important for organisation to
understand what people wants in this Pandemic and how they will be satisfied so they are
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required to provide the kind of food and services so that customers will be happy and satisfied by
making right business decisions (Rinaldi, 2017). The Gastronomy industry is required to follow
some regulations that stay with confidence by considering various factors. The hotel should be
measure social distancing regulations in public areas and only one way system should be
implemented for all customers. The lift for guests is going to available only for two customers
maximum in one time and uses of staircase if its is possible for customers. The house keeping
team will be available at all time as while having they are vacant, the private health members
should be introduced at private areas by providing them training, and hand sanitising station will
be placed at every place where chance of public collection. Contactless introduction, inquiry,
booking a table, cancellation, payment and sharing feedback are encouraged that can help to
keep healthy and safe to people (Spence and Youssef, 2018).
In food& Beverage Outlets, due to Pandemic it is important that number of customers
will be limited in F&B by following the social distancing, the table and chair should be strictly
follow sanitisation procedure by maintaining gap between guest seating period, place across all
outlets. The highest food safety standards should be maintained, breakfast buffet option is also
required to available in A La Carte Menu's that can help to maintain the distance. Temperature
will be check of arrivals and employees by maintaining a standard protocol, accommodation will
be carefully cleaned and sanitised by placing the Ozone machine in room prior to arriving
customers. The guests will be encourages to use the private toilets which is attached to their
room by ignoring the public facilities. The people should be provided to better quality and taste
of food as due to this Pandemic customers are demanding healthy and organic food instead of
fast food that can help to attracts the large number of customers (Seyitoğlu, 2019).
CONCLUSION
From the report it can be concluded that Gastronomic activity refers as tourism is
organised in small groups, style of eating and culture that influences the number of people in
European market that attracts the large number of customers and attain the higher productivity.
The needs and wants of people in food industry is different as it vary country to country that
affects the people to obtain variety of foods and services. The Gastronomy was firstly introduced
to stating the culture and value of food that influences number of people and increases the
economic development. As people are facing from Pandemic there is need to focus on different
activities which should be consider while operation and managing the activities.
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REFERENCES
Books and journals:
Aguilera, J. M., 2018. Relating food engineering to cooking and gastronomy. Comprehensive
Reviews in Food Science and Food Safety. 17(4). pp.1021-1039.
Batat, W., 2020. Pillars of sustainable food experiences in the luxury gastronomy sector: A
qualitative exploration of Michelin-starred chefs’ motivations. Journal of Retailing and
Consumer Services. 57. p.102255.
Batat, W., 2020. The role of luxury gastronomy in culinary tourism: An ethnographic study of
Michelin‐Starred restaurants in France. International Journal of Tourism Research.
Below, T. G. A. L., Physiology Of Taste Or Meditations On Transcendental Gastronomy.
Björk, P. and Kauppinen-Räisänen, H., 2017. A destination’s gastronomy as a means for holiday
well-being. British Food Journal.
Bukharov, I. and Berezka, S., 2018. The role of tourist gastronomy experiences in regional
tourism in Russia. Worldwide Hospitality and Tourism Themes.
Correia, A., Kim, S. and Kozak, M., 2020. Gastronomy experiential traits and their effects on
intentions for recommendation: A fuzzy set approach. International Journal of Tourism
Research. 22(3). pp.351-363.
Hussin, H., 2018. Gastronomy, tourism, and the soft power of Malaysia. Sage Open. 8(4).
p.2158244018809211.
Kowalczyk, A., 2020. Dimensions of gastronomy in contemporary cities. In Gastronomy and
Urban Space (pp. 91-118). Springer, Cham.
Navarro-Dols, J. and González-Pernía, J. L., 2020. Gastronomy as a real agent of social change.
International Journal of Gastronomy and Food Science. 21. p.100240.
Rinaldi, C., 2017. Food and gastronomy for sustainable place development: A multidisciplinary
analysis of different theoretical approaches. Sustainability. 9(10). p.1748.
Seyitoğlu, F., 2019. Gastronomy students’ internship experience: benefits, challenges, and future
career. Journal of Teaching in Travel & Tourism. 19(4). pp.285-301.
Spence, C. and Youssef, J., 2018. Assessing the long-term impact of the molecular gastronomy
movement on haute cuisine. International Journal of Gastronomy and Food Science. 14.
pp.35-44.
Symons, M., 2020. Meals Matter: A Radical Economics Through Gastronomy. Columbia
University Press.
Yu, C. E. and Zhang, X., 2020. The embedded feelings in local gastronomy: a sentiment analysis
of online reviews. Journal of Hospitality and Tourism Technology.
Zoran, A., 2019. Cooking With Computers: The Vision of Digital Gastronomy [Point of View].
Proceedings of the IEEE. 107(8). pp.1467-1473.
Online
About European food culture. 2020. [Online]. Available through:
<https://foodtrotter.com/food-cultures/a-guide-to-european-food-culture/>