HMD312 - Reflective Writing on International Culinary Culture

This reflective writing assignment explores the student's learning journey in an International Culinary Culture course (HMD312). It begins by defining reflective writing and then delves into key learnings from three topics: food marketing and branding, cuisines, and dining out/restaurants. The reflection covers knowledge gained, learning methods, and the importance of each topic. Furthermore, the student reflects on skills developed, including marketing, digital media, food and beverage expertise, and gastronomy skills. Finally, the assignment elaborates on how this learning will be applied in the student's future career in the tourism and hospitality sector, including roles in food and beverage management, event management, and restaurant ownership. The student also intends to use the skills for personal and professional growth.

Running head: INTERNATIONAL CULINARY CULTURE

INTERNATIONAL CULINARY CULTURE 2
Table of Contents
Part 1 Definition..............................................................................................................................3
Part 2 Evidence of weekly learning.................................................................................................3
Part 3 Skills developed....................................................................................................................4
Part 4 Now what..............................................................................................................................5
Reference.........................................................................................................................................7

INTERNATIONAL CULINARY CULTURE 3
Part 1 Definition
Reflecting writing is a methodological process by which writer defines an imaginary or real
scene, interaction, event, adding personal reflection on the significance of the incidents or items,
emotion, feeling, thought, passing thought, form, feeling, and the situation in her or his life. The
key aim of reflecting writing is to aid an individual to learn from particular practical experience
(Nelson, 2015).
Part 2 Evidence of weekly learning
During the lecture 1, I have developed my knowledge regarding Food for marketing and
branding. In this lecture, I have learned that government and agencies have started to use food
and culinary products in the promotion of destination and also develop the food experience at the
center of product offering. It is observed that the knowledge about the destination marketing
strategies and place promotion (Zhang, et. al., 2015). I have also learned that destination should
stand out and gaining their unique selling points in order to develop in food and drink. I have
discussed about the topic with the peers. It is beneficial for me to develop the food and marketing
strategies in the future. I have applied this understanding to an organization in order to make
strategies for food and branding. It is pointed that a vehicle of identity recognition and
development draws the concept of identity and also linked the opinion of a sense of place via
emotional attachment (Coughlan, and Saayman, 2018).
Through the lecture 2, I have developed my understanding of Cuisines. In this way, I have
learned that cuisines are the symbol of civilization and culture as it transmits the accumulated
learning procedure via generation. It is evaluated that cuisine contains the land and its different
resources (Sormaz, et. al., 2016). This understanding is beneficial for me to serve cuisines in
international business. I have also generated my knowledge that cuisine contains different

INTERNATIONAL CULINARY CULTURE 4
elements. It is evaluated that cuisines contain the representations and practices, family
components that regulate food techniques, structured in relation to existing natural resources, and
depicts the different level of complexity regarding food preparation (Ellis, et. al., 2018). This
learning process will be applied by me in order to make cuisines planning in a tourism
destination. I have also developed my knowledge about the cuisines in modern times. I have also
gained my experience about the haute traditional. This learning practice would be applied by me
to become good food and beverage manager.
From the lecture 3, I have generated my knowledge about the Dining out- restaurants. In this
way, it is evaluated that restaurants are interesting to keep decor, internal operations, design as
well as social spaces. It is also observed that restaurants facilitate the best insight into aesthetic
values as well as current cultural norms (Alonso, Kok, and O'Brien, 2018). This leaning would
be beneficial for me to perform well in the restaurant. I have also developed my understanding of
the restaurant and its identity. It was beneficial for me to make the identity of the restaurant
where I am working. I have also built my knowledge about the history of restaurants that would
be effective for me to successfully work in restaurants. I have also increased my understanding
regarding street kitchens. I have also gained my experience about the birth of modern restaurants.
I have also built my knowledge about the Boulanger affair and the restaurant in the 19th century.
It would be beneficial for me to work in the modern restaurant. I have also generated my
knowledge with regards to Restaurants and the tourist trade and Restaurants in the 20th century
and 21st century. I have also increased my Gastronomy. In this way, I have generated my
understanding that Historical development of Gastronomy. I will use this knowledge in
Gastronomy sector in the future.

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Part 3 Skills developed
From Food for marketing and branding subject, I have developed my knowledge regarding
advertisement and digital marketing. In this way, I have learned that no destination can survive
without continuous investment as well as a favorable and impactful web presence. I have also
increased my understanding with regards to branding food and drink tourism. I have also gained
my comprehension with regards to Gastrodiplomacy. In this way, it can be evaluated that
Gastrodiplomacy emphasizes on the unique tastes, which savor national culture and indication of
distinguishing nation brands (Liu, 2016). This lecture has developed my marketing as well as
digital media skills. I have also developed my skill to make a career in the enhancement of
tourism branding. I have also gained my competencies to attract the culture of the country. I
have built my proficiency with regards to Guinness, which is beneficial to boost international
image.
Through the cuisines subject, I have generated my knowledge about Regional, national and
international cuisines. This learning has enhanced my food and beverage skills. As a result, I
would be able to apply this skills to become a career in the hospitality sector. I have also
increased my comprehension regarding world cuisines. In this way, it is evaluated that different
cuisines could be used in tourism destination such as Native Americans, Central European and
Scandinavians, Southeast Asians and Pacific islanders, and Regional Americans (Song, 2016). It
was beneficial for me to work in the different region in the hospitality sector. I can also initiate
my business all over the world.
From the Dining out- restaurants, I have also developed my understanding regarding
Contemporary Gastronomy and Gastronomy and Tourism. In this way, I have developed my

INTERNATIONAL CULINARY CULTURE 6
Gastronomy skill that would be applied by me in the tourism sector. I will apply this experience
in future in the restaurant sector.
Part 4 Now what
This learning will be applied by me in future in terms of making a career in tourism and
hospitality sector. It would be also applied by me to become a good food and beverage managers.
I will apply my knowledge in different fields like Adventure tourism, Hotel management,
Restaurants, Bars, clubs and pubs, Events and conferences and Travel agencies. This learning
practices could be also used by me food & beverage management. In this way, I can take
responsibilities for all thing regarding food and beverage from ordering product to recruiting
workforces and balancing profit and loss sheets. I will apply my understanding in event
management in terms of serving food and beverage as per the client’s choice due to having an
understanding of the world’s cuisines. I will apply my Gastronomy skill to open a restaurant in
all over the world. I will also grab my business opportunity by applying knowledge and interests
within the tourism field. I can also become a good chef due to having the knowledge of creating
the food and beverage menu and become a good coordinator for organizing the vendors. I will
also apply knowledge to deal with the customers effectively in an organization. It would be
beneficial to enhance my personal as well as professional career.

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Reference
Alonso, A.D., Kok, S. and O'Brien, S., 2018. Sustainable culinary tourism and Cevicherías: a
stakeholder and social practice approach. Journal of Sustainable Tourism, 26(5), pp.812-831.
Coughlan, L.M. and Saayman, M., 2018. The importance of different culinary aspects when a
traveling-the case of international tourists to South Africa. European Journal of Tourism
Research: Volume 18, Year of publication: 2018, 18, pp.95-119.
Ellis, A., Park, E., Kim, S. and Yeoman, I., 2018. What is food tourism?. Tourism
Management, 68, pp.250-263.
Liu, C.H.S., 2016. The Relationships Among Brand Equity, Culinary Attraction, and Foreign
Tourist Satisfaction. Journal of Travel & Tourism Marketing, 33(8), pp.1143-1161.
Nelson, V., 2015. Place reputation: representing Houston, Texas as a creative destination through
culinary culture. Tourism Geographies, 17(2), pp.192-207.
Song, C., 2016. Kimchi, seaweed, and seasoned carrot in the Soviet culinary culture: the spread
of Korean food in the Soviet Union and Korean diaspora. Journal of Ethnic Foods, 3(1), pp.78-
84.
Sormaz, U., Akmese, H., Gunes, E. and Aras, S., 2016. Gastronomy in tourism. Procedia
Economics and Finance, 39, pp.725-730.
Zhang, M., Xiao, G., Thring, R.W., Chen, W., Zhou, H. and Yang, H., 2015. Production and
characterization of melanin by submerged culture of culinary and medicinal fungi Auricularia
auricula. Applied biochemistry and biotechnology, 176(1), pp.253-266.