Gastronomy Report: Analyzing Gastronomy in Food Business and Tourism

This report delves into the multifaceted world of gastronomy, examining its key aspects and implications. It begins by exploring globalization's impact on food and drink consumption, including heterogenization and homogenization, and their influence on cultural identity. The report then analyzes the slow food movement, its origins, and its relation to contemporary food consumption practices, emphasizing the concepts of local, artisan, and provenance produce. Furthermore, it outlines critical factors for planning and operating a successful food business, considering aspects like business plans, staffing, customer preferences, competition, and location. The report also examines culinary tourism, its benefits, global trends, and its significance in enhancing the tourism experience. It further discusses the global nature and geographies of fine dining, and the importance of gastronomy in events and festivals. The report concludes by summarizing the key findings and emphasizing the relevance of gastronomy in the current landscape of food, business, and tourism.

GASTRONOMY

Table of Contents
INTRODUCTION ..........................................................................................................................3
MAIN BODY...................................................................................................................................3
SECTION A.....................................................................................................................................3
1. Globalization and aspect of heterogenization and homogenization in context to food and
drink consumption and culture identity.......................................................................................3
SECTION B.....................................................................................................................................4
2. Slow food movement in relation to food consumption in 21st century...................................4
3. Factors need to considered when planning to operate and open food business.......................4
4. Culinary tourism, benefits and importance of gastronomy, current global trends and its
impact as well as significant of gastronomy in tourism experience............................................5
5. Global nature and geographies of fine dining..........................................................................6
6. Importance of gastronomy to events and festivals...................................................................6
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................7

INTRODUCTION
Gastronomy is associated with study and practices of production, preparation and
services of several beverages and foods from nations around the world. The present report is
based on gastronomy and related to food preparations (Caporaso and Formisano, 2016). It
explains concept of globalization, aspect of heterogenization and homogenization in relation to
drink and food consumption and culture identity. Slow food movement in relation to food
consumption and concept of local/artisan and provenance produce. It justifies, factors need to
consider when planning to operate and open food business and culinary tourism. Advantages and
importance of gastronomy, recent global trends and its influence as well as reason for the
importance of gastronomy to tourism experience. Furthermore, clarifies significance of
gastronomy to festivals and events.
MAIN BODY
SECTION A
1. Globalization and aspect of heterogenization and homogenization in context to food and drink
consumption and culture identity
Globalization is simple term used to depict increasing economic, social and political
interrelation and interaction across cultural and political boundaries. It refers to the procedure of
business expansion and extension across national borders which is beneficial for business
success and growth. In simple term, it is the process of business extension by which
organizations develop its international effect or start operating several operations on the
international level effectively. It is very essential for business as well as economy development
and well fare. The procedure of adoption of components of global culture to local is known as
heterogenization. It is the process of becoming or making heterogenized or heterogenic, due to
globalization peoples contaminate food and drinks which is not beneficial for economic culture
and their perspectives (Okumus, Koseoglu and Ma, 2018). Globalization negatively affect
culture, as they increase percentage of food and drink consumption in which many companies
mixed some unhealthy elements in products against to culture of economy. In order to gain
competitive benefits and advantages within international market place there are several
organizations who try to contaminate food and drinks. On the other side homogenization is key
aspect of globalization, it is the procedure of breaking down fat molecules in milk so that its stay
integrated than separating as cream, it is purely physical process. From ear lied period of time

people separate cream molecules from milk through hands, but due to globalization they will use
different types of techniques which help to prevent food and drink from physical contamination.
With the help of using new technologies in food and drink production, companies will be able to
satisfy customers and build trust and better understanding relationship with them.
SECTION B
2. Slow food movement in relation to food consumption in 21st century
Slow food is the company that promoted traditional cooking and promoted local food,
slow food movement started by Carlo Petrini in 1986 in Italy. He is Italian wine and food
journalist, he start slow food movement in context of food consumption, it is the reaction to fast
food organizations (Sarıoğlan, 2014). This movements holds that traditional techniques of
farming is being threatened progress of modern methods of farming and fast food chains which
depends more on chemical pesticides and fertilizers. Slow food movement is one of the best
action against fast food organizations or business especially who contaminated food and used
modern farming methods which is harm full for human life as they eat contaminate foods. Food
Provenance concept refers to the procedure of knowing root of where foods or eating products
has come and how food is produced, delivered and transported to customers. For example,
provenance is essential it helps to confirm that food item is authentic or not. Artisan is term used
to define food produced by non industrialised techniques often handed down through
generations. Provenance and artisan concept is related to slow flow movement, in which process
is produce by following all the rules and actions against food contamination.
3. Factors need to considered when planning to operate and open food business
When planning to start and operate the food business it is essential to considered some
factors during this process. There are the following factors:
Business plan-
It is one of the most important factors which must be consider while starting and
operating food business. Without effective business plan no one can be able to run business,
having clear business plan is helpful to new food restaurants (What You Should Know About
Opening a Restaurant, 2019). In this plan all the essential thing will be mentioned and must
follow step by step for opening new food company.
Staffing-

Hiring is considered as one of the another factors which is required when planning to
operate and opening new business in context of food services. Management need to hire
appropriate and skilled labour who helps to operate each functions effectively.
Customers-
In order for planning the new food restaurant business need to focus on customers
preferences and needs because it is useful while serving food products and services. Peoples
belongs to different cultures and expect that kind of things which is similar to culture and beliefs.
Competitors-
Before planning for opening and operating the food business, management will conduct
research which make them able to identify its existing competitors as factors that effect business.
Location-
Appropriate Location is beneficial for new food business or operating the existing ones.
This factor help to attract customers and drive them towards restaurant, bars and other business
related to food. Management of company should choose perfect location for their restaurant
before open.
4. Culinary tourism, benefits and importance of gastronomy, current global trends and its impact
as well as significant of gastronomy in tourism experience
Culinary tourism-
It refers to trips in which local cuisine play the significant role, WFTA (World food travel
association) define culinary tourism as enjoyment and pursuit of memorable and unique food and
drink experiences (García-Segovia and et.al., 2014). For most tourist destinations and places
gastronomy play the strategic role in its brand and image. It is interested in local culture than
gourmet, this associated culinary tourism to adventure and cultural tourism. Local cuisine
provide travellers the authentic and direct connection with its destinations. Cooking with local
peoples, cooking in workshops, visiting farms, food markets, festival or fairs is the appropriate
examples of culinary tourism activities.
Importance and benefits of gastronomy-
Gastronomy is learning of relationship between culture and food, it is the art of serving
and preparing delicate or rich and appetizing food, science of good eating and coking styles of
specific regions. Gastronomy is important in today' world it help to re-elevating cooking and
food beyond stylistic architecture and appearance to their primary functions in flavour and aroma

so that modern food customers regain the sensibility for art of smell, taste and trigeminal nerve.
Gastronomy is beneficial for attracting peoples towards unique cooking and serving style within
food business.
Current global trends and their impact-
Willingness to experiment and experience different types of foods is now in trend, people
like to explore the world and travel from one nation to another in order to build strong
understanding about art of cooking, eating and serving food. It impact on culinary tourism, due
to this trend people inspire to feel and experience unique style for cooking food and drive them
towards gastronomy.
Gastronomy is important in tourism experience as it support to attract consumers and
provide better experience of tasty food.
5. Global nature and geographies of fine dining
Fine dining refers to formal atmosphere in restaurants, it is almost always sit down
restaurant. According to global nature of fine dining each and every thing must be placed
appropriate and suitable place, nothing is going wrong. Dress code must correct and accordant to
restaurant design and atmosphere (Ma, QU and Eliwa, 2014). Each and every services should
present within effective manner, the number of chair and tables must sets based on number of
customers. Tracksuits, slippers and shorts may not work for fine dining setting. Every things
should be work accordant to fine dining, dress code of workers, outer and inner interiors of
restaurant considered in geographies of fine dining.
6. Importance of gastronomy to events and festivals
Gastronomy is very essential to festivals and events as it help to drive peoples towards
different styles of serving and preparing food. Within events, with the help of gastronomy food
workshop owner give experience of different taste or flavour of food to customers (Jiménez
Beltrán, López-Guzmán and Santa-Cruz, 2016). On the other side gastronomy is essential to
festivals in which many people like to visit their neighbour house as well as family and prefer to
eat different types of food which increase their experience and attract them towards tasting or
eating other flavour of food.
CONCLUSION
From above, it has been summarised that globalization is essential for business progress
and success, due to globalization many companies or food business contaminate food which is

not appropriate for culture. Slow food movement aware peoples to do not use food products
produced with the help modern methods of farming. Customers, business plan, competitors,
location and staffing factors is required and need to considered when planning to operate and
open food business effectively. Furthermore, interest for experience different taste or style of
food is current global trend that effect on gastronomy and increase tourism experience. With the
help of gastronomy people can be able to create each and every events and festivals special.

REFERENCES
Book and Journals
Caporaso, N. and Formisano, D., 2016. Developments, applications, and trends of molecular
gastronomy among food scientists and innovative chefs. Food Reviews International.
32(4). pp.417-435.
De Jong, A. and et.al., 2018. Gastronomy tourism: an interdisciplinary literature review of
research areas, disciplines, and dynamics. Journal of Gastronomy and Tourism. 3(2).
pp.131-146.
García-Segovia, P. and et.al., 2014. Molecular gastronomy in Spain. Journal of culinary science
& technology. 12(4). pp.279-293.
Jiménez Beltrán, J., López-Guzmán, T. and Santa-Cruz, F.G., 2016. Gastronomy and tourism:
Profile and motivation of international tourism in the city of Córdoba, Spain. Journal of
Culinary Science & Technology. 14(4). pp.347-362.
Ma, E., QU, H. and Eliwa, R.A., 2014. Customer loyalty with fine dining: The moderating role
of gender. Journal of Hospitality Marketing & Management. 23(5). pp.513-535.
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.
Sarıoğlan, M., 2014. New orientations in gastronomy education: molecular
gastronomy. Procedia-Social and Behavioral Sciences. 143. pp.320-324.
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