Writing Management Assignment help on : GASTRONOMY
INTRODUCTION Food is something everyone needs, everyday. The large section of people throughout the world have no greater concern than to get sufficient food and drink day by day, for themselves and their young ones, they usually prefer all kind of food,covering wide range of food from good to bad, sweet to sour food,they are not at all bothered about the flavor and taste of the food,the main concerns for them was to get enough of food.There are some people known as gluttons,who enjoy a large appetite,does not bothered about quality of the food,they have just desire for large quantity.There are some people,amongst the well do classes, who are self obsessed with themselves,over anxious about their look on health,their existence is poisoned by their heaviness;they don’t have greed for good food and drink.Last, but not the least,there are people who are gifted with a good sense of appreciation and they have a capability of self control;they know what is best, and along with that they have strong will power and good sense to avoid excess of food.They do not like doing wasteful expenditure or façade.They just want enough and best.Such people are not the slaves of their servant,Gaster-the Belly.These people are known as gastronomes.These people are responsible for all the progress in the art of cookery.
THE MEANING OF THE TERM GASTRONOMY
Gastronomy is define as “the art and science of good eating”,or we can say that it is the ‘art and science of fine eating” .Etymologically ,gastronomy is derived from the Greek word ‘gastros’ which means stomach and the another word known as ‘nomos’ which refers to knowledge or regulation .Discovering ,tasting .experiencing, researching ,understanding and writing about food preparation is the part of Gastronomy, or We can say as a whole it deals with the human nutrition that is sensed by our sense organs.Gillespie(2002) looked into two aspects of term ‘gastronomy’ which are practice and study.He stated that the study of gastronomy is the understanding of the scope of production and preparation of food and drink as well as how,where ,when and why they are consumed. Gastronomy relates to the social, cultural, and historical aspects of food and eating encompassing the study of food and beverages, restaurant and dining,cuisines as well as tourism and gastronomy writing.Whether it is a family meal at home or a special dining out,gastronomy promote lessons on how to fully sensualise the dining experience.
Gastronomy covers essential issues in food science,nutrition, food safety,it also includes the property of the food, which are sensed, and it also touches on the cultural and social aspects of cuisnes.We should not confuse cooking with gastronomy.Cooking covers preparation of food, where as gastronomy is concern with the knowledge of man’s nourishment.Gastronomy does not concern much about the fashion of food or, how to prepare luxury food, it deals about an understanding of food.
To improve health programs,we have to explore cooking scientifically.There are many sections of people who prepare food for their own people, but had no science to help them understand.We must not forget that there is a lot of difference between the science of culinary process.Gastronomy product refers to food beverages as well as food related activities.
HISTORY OF THE GASTRONOMY The history of Gastronomy is particular interesting for generation X, they must know from which position the culture of food and wine developed.The Greeks appears to have developed a sense of criticism and passion for argument to have accorded to well cooked food and to good wine much attention. Amongst the Greek, their early morning and the midday meals were of little importance, evening meal were looked as the serious meal throughout the day, one which last for long hours .It was also like an occasion for reunion and recreations. In Rome, the evening meal as in Greece of old, was the main meal of the day, and ,on special occasions, during hospitality, they provided some form of entertainment for their guest, towards the end of dinner. In England, the Normans reintroduced the art of cockery.In Paris, the Central market provided a choice of new fewer than fifty different varities of sea and fresh water fish along with the member of different home grown vegetables. Introduction of sugar, buckwheat, ginger, peper,saffron, and, generally speaking, a taste for spices and highly flavored species were done by the Crusades of the twelfth and thirteenths’ centuries.
During the fifteenth century Venetian drinking glasses first came to be used in place of wooden maze, and the gold, silver, horn, and chiefly, pewter cups and goblets. During the same time toothpicks were introduces, not made from bones,but a key like little knives with a sharp point. Forks got invented in Italy. F rom. Italy cooks came who introduce many valuable innovation and into the kitchen of French.The Italian cooks of the sixteenth century, and other cooks who were very much influenced by them, were very imaginative.It was during the seventeenth century that the Cuisine Classique was born in France,Louis XIV, a glutton who was of more concern about the quantity rather than the quality,but his court was more brilliant in Christendom and it attracted men of taste and talent who soon become men of the culinary art which was not expected.During the first half of the eighteenth century in England,it has a proof of the interest taken by the aristocracy in culinary matter and growth of influence of French chefs on them.The Prince of Wales, the future George IV, towards the end of an eighteenth century, showed interest in the pleasure and problems of the tables, but the art of good living, during the whole of eighteenth century suffered from the curse of hard drink amongst all ranks of population.La Physiologiedu Gout, the back of Brillat Savarian has been the pattern and inspiration of many of the greatest contributor to the literature of Gastronomy. In England Mrs Beeton’s Cookery Book and in the States,The Boston cooking school cookbook were amongst the most popular,honest,helpful booka. Basically,we can say that gastronomy can provide pleasure and satisfaction of appetite by preparation of the good food on the table.
MOLECULAR GASTRONOMY
Let us understand the term ‘molecular gastronomy’.It has been referred to as the “Science of Deliciousness”. It deals about the structure and interactions of the atoms and the molecules that make up all matter,including our food. Application of biological and chemical knowledge to cooking comes under molecular gastronomy. The main aims of molecular gastronomy is to collect and investigate tales of old wives’ about cooking; the second aim to check the existing recipies;the third aim is to introduce new method and tools of cooking and another aim is to prepare new food from the above three aims, and the last aim is to use the appeal of food to promote science(This,1995)
However Catalan chef,Santi Santamar thinks that using of chemicals to experiment with food are just “playing with food”. The British Japanese chef,Jun Tanaka thinks that molecular gastronomy has acquired a poor reputation;”To do it properly, you have to understand the science behind the food”.
Ferran Adria has been attacked by critics who claims his food appear better than they are actually and are poisonous in its use of colourants,gelling agents and emulsifiers.Nevertheless,this form of cookery is very expensive,demands high quality ingredients and intensive manpower.
GASTRONOMY IN TOURISM,HOSPITALITY AND CULINARY AND FOOD SERVICE INDUSTRY
In the last three decades, people usually consider tourism as pleasure of travelling.According to the World Tour Organization(WTO,1998)’ travelling of people and staying in places for leisures , business and other activities. However Long(2004) used the term gastronomic tourism to express the idea of experiencing with food and beverages(wine) and other cultures related to them.Wolf(2002) stated that gastronomic tourism encourages travel in the thirst of the enjoyment of prepared food ,drinks and other related food activities, resulting in a great memorable experience.
Important role are played by gastronomic product in marketing some tourism destination.The value of the traditional tourism can be increased by gastronomy, especially for those who want more and are always searching for new products and experiences.
Kivela and Chu(2001) noted that tourists not only are in search of new tastes of food and beverages, along with this at the same time look fot new gastronomic experience when visiting a country. In relation to the above point, the Intrepid Travel Agency(2004) reported that tourism and holidays operators from Australia, the United States.Many European and Asian countries as India, China, Thailand, Japan and Malaysia now offer gastronomy tour packages, which combine the trips to sample the ingredients, food and beverages available along with the shopping.
If we come to the restaurants, there is a strong evidence of the development of gastronomic experience that is, the restaurant offer a total package comprising of food, entertainment and atmosphere. Gastronomy is considered as principle resource in some European countries,notably France and Italy.In Mediterranen destinations, Italy was found to score significantly on ‘appealing local food than Turkey.Egypt or Greece.(Baloglu and Mc Clearly,1999).Food has act as a vehicle to reposition Scotland and Wales.This was demonstrated by Boyne, Williams and Hall(2002) as well as Junes and Jenkins(2002).Both have developed a similar marketing programs ‘A Taste of Scotland’ and ‘A Taste of Wales’. The driving force for an improvement of tourism for satiation that are facing problem for some or the other reason is ‘gastronomy’.For example, after the civil war, that broke up Yugoslavia from the year 1990 to 1995,Croatia faced a Herculean task in rebuilding its tourism industry. To this day local food, regional cuisines wine making and food are constituting an integral part of its rebuilding. It seems that when dining out at a destination, tourist in effect consume “ingredients” that satisfy their feeling and their cultural experience get enhanced.(Fields,2002).
Gastronomy is not only relevant to the tourist,hospitality and culinary industry, but also to the study of gastronomy which is extremely relevant especially among the culinary educators, for them it has a significant importance.
CONCLUSION Science, with its calories and vitamins and dogmatic pronouncements upon what is good and bad for us all, nowadays is paying much attention to our daily food. However, the artistry of food and the pleasure of fine coking are entirely outside the scope of science. The men of Science who are working on the problem of nutrition look upon the act of being alive as an end in itself. Although these people know that they have to face death in the end, they concentrate on the length of quantitative value of life. The pleasure we derive from life and what kinds of goods we have done in our lifetime are not concern of theirs.The approach of’gastronomes’ towards the life is entirely different.They start from the pricnciple that it is necessary for us to eat and drink every day and twice a day , and along with this it is important that this task should not become boring or mere just an habit, it should turn into a source of daliy relaxation and pleasure, for our own sake and for those who are dependent on us for their living.Hence, whatever time and money we spend to solve the daily problems of the table are not t actually the time and money wasted,but we can say well and intelligently spend.Gastronomy offers career oppurtunities such as Research and Development in food processing plant and even as specialists in the area of food marketing, food writing, human resource and food connoisseur. We are not sure whether we are likely to live longer and whether we may die a little richer, it is irrelevant to give up the pleasure of the table. The role of gastronomy is to deliver food that is fresh and healthy.
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