TLH 334 Gastronomy Essay: History, Influencers, and Analysis

This essay provides a comprehensive overview of gastronomy, focusing on its definition, historical evolution, and the key influencers within the European context. The paper begins by defining gastronomy as a broad concept encompassing food, culture, and various culinary techniques, emphasizing its significance in the hospitality industry. It then delves into the history of European gastronomy, tracing its development from Roman times through the Middle Ages, the Renaissance, and the 17th and 18th centuries, highlighting the evolution of cooking styles, ingredients, and dining practices. The essay also examines the rise of Cuisine Classique and Nouvelle Cuisine, discussing their impact on food preparation, presentation, and the overall dining experience. Furthermore, the paper explores marketing strategies for food brands and the role of key influencers. The essay concludes by summarizing the main points and providing a thorough analysis of the subject matter.

Gastronomy Assessment Brief

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY..................................................................................................................................3
Critically analysis and define gastronomy, history of European gastronomy and its key
influencer and influences. ......................................................................................................4
History of gastronomy:..........................................................................................................4
European gastronomy :...........................................................................................................5
Gastronomy and Michelin guide:...........................................................................................9
Key influencer and influences marketing strategies for food brands...................................10
CONCLUSION ..........................................................................................................................12
REFERENCES..............................................................................................................................13

INTRODUCTION
Gastronomy is wider and broader concept which refers to different religion, culture,
geography and demography of each and every country so there are different style of food are
preferred. It includes European country has different gastronomy in order to used different
approach to serves the food (Aguilera, 2018). The report is about gastronomy in order to serves
the various food for customers. It is one of the leading restaurant which are situated in UK. The
paper consist is concept of gastronomy as well as discuss the history of European gastronomy
with in the restaurant context and adapting various strategies regarding key influencers and
influences.
MAIN BODY
Introduction: Gastronomy perspective
Gastronomy refers to food and culture as well as focusing on particular cuisine in order
to utilised various techniques such as nutritional fact, food, science and many others. It is
experience regarding the tasting, experience, researching and various methods to know about the
food preparation. It considered as nutrition on the basis of different culture such as molecular
gastronomy, yet gastronomy, broader and many more. It is process which refers to relationship
between the food and culture such as art of preparing food in order to cooking styles.
Gastronomy in different kind such as practical, theoretical and technical gastronomy. Practical
gastronomy is study about the preparation, production and service of different food and
beverages are serves from across the globe. Theoretical gastronomy refers to various cooking
style, system and process in order to preparing food and beverages. Technical gastronomy refers
to utilised various techniques which are helpful for practical gastronomy.

Critically analysis and define gastronomy, history of European gastronomy and its key
influencer and influences.
Gastronomy is concept regarding food and beverages and it is show the relationship
between the food and culture. It includes each and every country and restaurant has different
way to serves the food for guest. It involves each and every region has adapting different
cooking style in order to developing practice such as preparation, production and service for
various food and beverages (Aydın, 2020). It considered as each country and region adapting
different style in order to preparing food and beverages. It is process which refers to chef
preparing food in different on the basis of taste of guest such as used as different approach, tools
and techniques, methods as well as different kind of recipe. It considered as every restaurant
adapting different method to treat guest as well as shows the culture of country.
History of gastronomy:
Gastronomy is wider and broader concept which refers to each and every country have
different religion, culture and tradition so accordingly restaurant adapting food and styles. It is
discovering, tasting, experience, researching, understanding and making food preparation from
different ways. It involves biological and chemical gastronomy is known as molecular
gastronomy. This term and word has deep meaning in order to this word derived from Joseph
Berchoux in 1801 (Batat, 2020). It involves various rules in order to eating and drinking as well

as developing different style of food and cooking. It includes each and every region such as
French and European country has different kind of gastronomy are follow. There are ample
numbers of cuisine restaurant has follow different gastronomy as well as to know about guest
taste and culture and accordingly preparation of food and serves to guest. It is essential to each
and every restaurant to identity need and wants of customers and accordingly serves the best
services and satisfy the need and demands of guest.
European gastronomy :
European gastronomy has different way to preparation and serves the food for guest. It is
refers to European Gastronomy which refers to 21st century because they are different traditions
in the context of social, economic and geographical. It is different way to adapting European
food within the tradition, culture, society and civilisation (Fusté-Forné, 2018). It is book which
are written on 21st century on European gastronomy in order to provide light of gastronomy as
well as it is the art and science of good eating and drinking. It involves various concept which
refers to development of European tradition, social, economic, philosophies and many more. It
shows the relationship between the gastronomy and tourism within the issues of nutrition, food
hygiene and health promotion. It includes various tools and techniques in order to restaurant
using management techniques as well as marketing issues which refers to serves the best
services for guest and achieving satisfaction level of customers. European cuisine and
gastronomy are famous so which are discussed below.
Roman times:
In that time are different way to making and preparing food and different way culture
which are adapting in order to serves the food for guest. It is utilised different way of method
and techniques in order to they are liking luxurious and exotic food. It is more liked for making
food in that time which refers to fruits, vegetables, olives, cheeses and many other items. That
time of Romans more proffered boiling and stewing meat on the basis of culture, religion and
wealth. It more prefer roasted meat and accordingly adapting different method of cooking
(Guixer, 2019). It is necessary to preparing this kind of food which refers to essential raw food
items such honey, fruit, vinegar, garum, seasoned herbs, spices, thickened with flour and many
others. They are looked those kind of restaurant which are interior more comfortable and enjoy
of food. It is taste of rich as well as liked cooked food in order to sweet and sour sauces as well
as using common spices in food like pepper, ginger, asafoetida, spikenard, saffron and

cardamom. Roman mostly used different oil in order to preparing food such as pure oil and
virgin oil. It using different way to preparing food such as cooked cooking food in order to
covers surface with coal and brick and make stove as well as making food on high temperature
because pots in the coals as well as using different method too serves the food in plates such as
divided into three parts like appetizer, then eggs, salads and cheese with seasoned herbs and
spices, composed with vegetables, meat and desert and finally serves fruits, cakes and olives
(Hedegaard, 2019). In the European countries that time have different culture to eating food such
as dinning room in order to they are not using any kind of knifes, forks and spoons so dinners
using their hand due to eating food.
Middle ages and Renaissance:
It is period of 15th century so they have different taste and culture are followed that time
in order to using various kind of methods in order to cooking food and culture. Meat is essential
in food and only prohibited in church. Meat and fish are favourite food items that time in order
to roasted and boiled as used common method to preparing this kind of food such as used sweet
and sour sauces, vinegar, sugar or fruit and many other seasoned spice. The food and meal are
prepared on the basis of social statues and class as well as higher standard is using different
ingredient such as poultry and fruit for the rich as well as root vegetables and dark bread for the

poor so meal are classified on the basis of class and status. It includes common spices such as
cinnamon, ginger, galangal, cloves,nutmeg, pepper, long pepper, cubeb, different kinds of
grains, cardamom and saffron. It is different kind of kitchen in order to making food such as
providing separated quarter due to fire safety (Hussin, 2018). It includes cook prepared roast
meal with dying coal. They are adapting different style to serves the meal in front of guest that
time which refers to most of restaurant providing 5 services in different way as well as various
dishes on per service. It includes serving meal on dinning table so 1st service light wine, fruits,
soups, now 2nd service main meal for served for guest, 3rd service is deserts, 4th service is serves
hypocras, waffles, marzipan, nougat and final is 5th service is wine and spices.
The 17th and 18th century:
In that period refers to different gastronomy which refers to preparing different food in
order to cuisine which are used has different way and taste. It includes cooks are used various
kind of raw food material such as used natural ingredients which are prepared from natural
flavours such as vegetables, sauces and many others. It includes they are using different kinds of
vegetables because making tasty and healthy food so mixture of different vegetables such as
artichockes, asparagus, mushrooms, peas, cauliflower and many others. They are implementing
very different culture in 17th and 18th century is accordingly preparing their kitchen such as
making food on stove used as dinning table and separate room for eating food. It effectively
applying various method for serving meal which refers to classified meal with sweet and
savoury. It started from soup, main course and finally serves desert.
Cuisine classique:
It is time in European countries to started cuisine restaurant because they are so many
changes are adapting in term of preparing food and style and many others. It is used various
tools and techniques in this period for making food and finally to serves for guest. It is period of
19th and beginning of 20th century. It involves this kind of cuisine such as traditional cuisine in
order to preparing with mix of different recipe and local dishes (Kivela, 2017). It includes
various kinds of measures various ingredients such as carrots, onions, celery, honey, mirepoix,
broth, fish stock, veal essences and many others. In this period of time opening various luxurious
hotel and restaurant as well as make new invention and motivating and encouraged culinary
tourism. In this period of time grand opening of gastronomy because in order to various kinds of
regional food as well as showing culture of country. It is time of using new technology and taste

in food and hospitality industry as well as using different style in order to preparing food. It
involves various method for cook to preparing food such as in kitchen new invention are made
like coal burning stove with used as new advancement of copper and tin due to food are
preparing more easy way. It is period of opening various kind of luxurious hotels and restaurant
as well as utilised various techniques in order to cooking food and used food preservative
method.
Nouvelle cuisine:
It is period which are introducing this cuisine refers to 1970 to 1980 in order to different
kind of method are using for preparing this food. Cook used various kind of recipe in order to
preparing food which result as making this kind of dishes. It is period of using new method and
tools in order to preparing dishes which refers to discover new Japanese cuisine in order to
transform all the old dishes and cuisine (Kowalczyk, 2020). It involves change the method and
techniques making food so very less time to putting preparing food as well as different way used
to present dish in front of customers and guest. It considered as opened various restaurant so
using various techniques and marketing skill in order to promoting their products and services as
well as it is period development of food industry. In context of gastronomy, it includes us used
model method in order to preparing cuisine, local food, junk food an many other items. It is
revolutionary period of hospitality industry so they are promoting their products and services as
well as encouraged tourism and hiring professional cook (Rinaldi, 2017). It is more focusing
towards the business model as well as enhancing profitability and productivity of restaurant.

Therefore, it includes European gastronomy in order to developing link of food with
culture as well as in 20th century started various restaurant such as gastronomy in order to using
various tools, techniques and invention in food industry a well as using various method and style
to preparing food.
Gastronomy and Michelin guide:
It is one of the leading restaurant in UK as well as opening of this restaurant in twentieth
century it includes they are two Michelin brothers which name refers to Andre and Ebouard. It is
firstly stared as automotive organisation in France. Afterwards they are opened ample numbers
of companies and mention the name in the list of patrol stations, garages, tyres machines, hotels
and restaurant. It includes Michelin guide was published in the year of 1904 in Belgium and it's
guide which are commercial in the year of 1920 (Seyitoğlu, 2019). it involves various articles
which refers to story of Andre Michelin and they are supported in order to several copies are
distributed for this guide. In 1920 this Michelin guide are famous and popular so organisation
using various tool and techniques and started hotel and restaurant business model. It involves
used as Michelin star system in the year of 1926. it includes star system which refers to 1st, 2nd
and 3 star system and they are classified into different categories which are discuss below.
 1 star means “very good restaurant it is show as own category”.
 2 star refers to “excellent cooking”.
 3 star refers to “exceptional cuisine” in different taste and method are prepared.
After the second world war in 1944 Michelin guide are famous from across the country in order
to specially in Europe countries such as US and Japan. It is one of the famous and leading
restaurant in order to their chef are famous across globe as well as making best cuisine in the
quality. It involves they are developing their different brand identity which refers to maintain for
longer period of time. It used various tools and techniques in order to developing gastronomy in
order to serves the food in very different style as well as show the culture of country and
attracting large numbers of customers as well as guest. They are developing passionate towards
the food as well as visit many guest from different countries. It considered as various method
and style in order to ordinary dinners, which refers to chef used various kinds of techniques
because served the food as well as focused on quality of food. The interior and décor of
restaurant are luxurious and comfort are provided for guest. They are developing various kinds
of food guide across the globe as well as offering various kinds of products for customers at

reasonable price (SEYİTOĞLU, 2019). It considered as various food and beverages in order to
proper dinning and quality cuisine are serves for guest. It includes they are serving standard
beverages and food in order to fulfil the needs and wants of guest.
Key influencer and influences marketing strategies for food brands.
Influencer is marketing or an idea in order to developing brand identity with using
various tools and techniques. In present context, it includes used various technology in order to
promotes the brand so most of hotels and restaurant using the various techniques such as social
media and digital platform because serves the best services of customers. It includes influencers
influencing audience through social media platform because most of people link with social
platform such as Facebook, Twitter, you tube, Instagram and many others. Influencer post their
blog and content on twitter and ample numbers of read about the food and cuisine so it
developing network from different source as well. It refers to ample numbers of restaurant and
hotels as well as famous chef post their article in order to developing more awareness regarding
food. It considered as customers read this stories and opinion about the food brand and product.
In relevance of gastronomy, it includes they are attractive of million customer because
this industry attractive those customers which are lovers of food so it is accordingly serves the
food (Symons, 2020). There are ample numbers of restaurant brand are providing solution in
order to increasing customer base as well as targeting more customers. The best effective way to
increasing customer engagement in order to developing strong relationship with customer as
well as providing quality food products.
 It includes developing trust of their audience.
 It considered as reach and target audience.
 It involves developing brand identity as well as reached the large numbers of customers.
 It paste the attractive blog as well as content creator so developing huge network.
There are ample numbers of influencers are influencing because they are advantages for
brand in order to easily promotes the brand and developing goodwill at market place. In context
of organisation, it involves ample numbers followers which are liked the blog and many social
influencer are effectively written the content such as starting, sharing and spreading online
communication. It considered as most of people spending time with online and social medium
because they are providing information about product and services (Xiaomin, 2017). It used as
corporate website in order to providing various information as well booking tickets in order to

easily reached to the targeting audience. It includes most of food brand and restaurant
formulating strategies regarding to advertising food brand and promote the products and
services.
It includes they are using various tools and techniques in order to launching campaign
regarding food brands which result social and digital media effective tool which are helpful for
marketing campaign. It is process which refers to generating awarenesses regarding product as
well as enhancing customer engagement. There are seven strategies which are essential for food
brand in order to effectively influencers and influencing
 Find the right influencers which are helpful to developing their food brand.
 Developing great content and top priority.
 Make visual content as well as content strategies.
 It includes content more creative and innovative.
 It considered as providing product information as well as solve customer concern and
deliver best service experience.
 It includes using social media in order to post blog and content.
 It considered as measures the performance and track the record.
Most of food brand and restaurant are conducting market research in order to know about
the customers taste and preference and accordingly providing services in order to satisfy the
need and demands of customers. Marketers understanding the influence of bloggers as well as
various social media users are actively participated because they are developing effectively
network such as industry professionals (Zoran, 2019). It includes influencers run the various
programmes in social media to increasing connectivity of users. Most of people focusing on
quality content in order to more accurate and authentic as well as create a blog so increasing
reader in order to promoting product and services.
Thus, it includes key influencers as well as marketing strategies in order to attracting
large numbers of customers. It is tool and techniques which are utilised by various food brand in
order to increasing customer base as well as targeting large numbers audience. Marketer using
social media platform in order to generating awarenesses of products and services.
CONCLUSION
From the above report, it has been concluded that gastronomy refers to developing
relationship between the food and culture in order to serves the food for guest so using various

style and methods. It includes using various tools and techniques in order to food brands as well
as promoting their products and services. It includes concept of European gastronomy in order to
they are using and implementing different culture and food in various century. It includes
gastronomy as adapting different method and approach as well as using various strategies which
result as key influencers and influencing because targeting large numbers of customers.
REFERENCES
The Books and Journal
Aguilera, J.M., 2018. Relating food engineering to cooking and gastronomy. Comprehensive
Reviews in Food Science and Food Safety, 17(4), pp.1021-1039.
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.
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.
Fusté-Forné, F., 2018. Drawing a gastronomy landscape from food markets’
produce. International Journal of Culture, Tourism and Hospitality Research.
Guixer, B., 2019. The interphase between science and gastronomy, a case example of
gastronomic research based on fermentation–Tempeto and its derivates. International
journal of gastronomy and food science, 15, pp.15-21.
Hedegaard, L., 2019. Gastronomy and science: Terminological conundrums. International
journal of gastronomy and food science, 15, pp.22-25.
Hussin, H., 2018. Gastronomy, tourism, and the soft power of Malaysia. Sage Open, 8(4),
p.2158244018809211.
Kivela, J., 2017. Gastronomy tourism: Croatia, a land of wine and plenty, or beyond pizza and
grill!. In Evolution of Destination Planning and Strategy (pp. 265-278). Palgrave
Macmillan, Cham.