Gastronomy - the Art of Living - Literature review Example

Gastronomy: The Art of Living Introduction Gastronomy is a multidimensional and vague concept that lacks a standard definition. However, it is commonly considered as the art and science of food.It encompasses the relationship between food and culture, nutritional information, food science, cooking techniques and many other aspects that relate to human interaction with food (Gillespie & Cousins 2012). Gastronomy can be said to be a discipline concerned with the development of knowledge that pertains to the preparation and consumption of foods and drinks (Symons, 1999). As a body of knowledge that mainly deals with food and drinks, gastronomy has been described as the art of living. This paper examines the gastronomy as the art of living. It attempts to explain the extent to which gastronomy is part of day to day life and its importance to man’s life. Gastronomy as the Art of Living Knowledge in food and drinks is essential for the existence of humanity based on the premise that it is through the consumption of these that man can sustain himself. In addition, studies concerned with understanding foods and drinks have been directly linked to societal processes such as creation of symbolic values and creation of memory that leads to the transmission of culture from one generation to the next(Mint & Du bois 2002). The transmission of culture from one generation to the next translates into cultural heritage which preserves the identity of the people. By sharing knowledge about the preparation of food with their children one generation then passes on their gastronomic identity to the next generation. It is on this basis that gastronomy serves as a key tool in creation and transmission of culture, the understanding of human behaviour and people’s way of living (Bessiere 1998). Thus gastronomy can be considered as the art of living. Historically, gastronomy is associated with professional advisory and guidance by food experts on matters that relate to the consumption of foods and drinks in proportions and combinations that constitute healthy living. Gastronomy can be considered as the “art of living” because knowledge in gastronomy results in the acquisition of skills that serve to improve on one’s choices of cuisine or cooking. In the end, this then translates into the enjoyment of foods and drinks by effectively putting gastronomic knowledge into practice (Santich, 2003). Moreover, gastronomy can be perceived as an art of living since it distinguishes one society from the other. Most societies seek to distinguish themselves in the methods they use in the preparation and presentation of food. These aspects define their culinary practices (Hegarty & O’mahony, 1999). In such instances, gastronomy can be said to designate social status, religious values, and ritualistic or aesthetic properties of a people which makes them unique from others. Bessiere (1998) observes that cultural identity through food is one way that different cultures can be differentiated from one another. Therefore, gastronomy can be said to define people’s way of living. Furthermore, eating habits that encompass consumption of foods and drinks that are deemed as a luxury creates social strata (Pietrykowski 2004). Additionally, consumption of such foods have the influence of forming identity among groups in society such that people associate with one another with particular respect to the common foods they consume. According to Zukin and Maguire (2004) consumption is a human activity that involves the selection of goods in the social, cultural and economic circles. This selection is central in shaping ideologies. More so, such ideologies then form constructs among individuals who experience the consumption as a way of forming and expressing their identity. Hence the notion that people become what they eat is attributable to the qualities of the food they consume that incorporate nutrients that in turn compose the makeup of their physical bodies (Bessiere, 1998). The structure of society can be defined by their gastronomic tendencies which explain the mannerism with which different cultures around the world use their time for eating and drinking. Thus, gastronomy depicts people’s way of life.Warde et al (2007) conducted gastronomic studies in 5 major countries and found that in the US, UK, Norway, and Netherlands there exists widespread reduction in time dedicated to the preparation and consumption of food at home as compared to the amounts of time people spend eating out in the same countries. However, the case was different for France as the French were found to dedicate most of their time cooking and eating at home than they did outside. The same study also found that there exist international variations in the manner with which both male and female individuals devote their time in the kitchen. Warde et al (2007) recommended that more studies need to be done to completely understand the gender trend in relation to the time spent in food preparation (Warde et al, 2007). This shows that the way people involve themselves in activities related to the preparation and consumption of food defines their eating habits and hence their way of life. Thus, by examining gastronomic tendencies of people one is able to understand their way of life. Gastronomy plays a significant role in promoting tourism.The study of gastronomy is central to gastronomic tourism as a subset of cultural tourism, this is because it assists in the comprehension of a people’s traditions and ways of living through understanding their history with regard to the kinds of foods that they incorporate in their diet. For this reason it is crucial that hospitality education include gastronomic studies in order to holistically incorporate knowledge pertaining to the preparation of different dishes by people from varied cultures all over the world (Santich, 2003). Guzman and Canizares (2011) also observe that tourism associated with aesthetic values of food have served to map out destinations as gastronomic tourism sites. This can explain why people would visit a destination purely for the cuisine rather than for holiday or vacation. Additional, studies in gastronomy have shown that there is a direct correlation between cuisine and the economic activities of a community (Jalis et al 2009). This can be seen in the economic activities specifically concerned with cultural tourism that knowledge in gastronomy has facilitated. Gastronomy plays a central role in defining the manner in which people engage in economic activities as it results in development of industries, farms and transportation networks which all generate revenue. Thus, gastronomy shapes the economic activities of people engaged in production and preparation of various foods and drinks (Jalis et al 2009). Efforts towards discovering new tourist attraction products have led to the proposal that gastronomy be considered as one of the attractions for tourism. Various economic benefits that are as a result of gastronomic tourism can have direct benefits for the economy. For instance, Jalis et al (2009) observes that Malaysian gastronomic products are a great contributor responsible for the high traffic of western tourists visiting the country every year. This is widely attributable to the notion among western tourists who believe that Malaysia has a lot to offer in terms of freshly prepared food, snacks as well as beverages. Hence, the local cuisine in Malaysia directly attracts tourists and contributes to the economic development of the country through foreign exchange earnings brought in by gastronomic tourism. Similar sentiments by Scarpato (2002) point out that the correlation between studies in hospitality management and studies in gastronomy are mutually beneficial. Scarpato explains that on one hand, gastronomic knowledge would serve to furnish personnel in the hospitality industry with the much needed cultural, historical and social capital in search of the theoretical framework that informs the preparation of different cuisine. On the other hand hospitality studies can incorporate gastronomic studies in their university programs which will in turn improve and diversify on their catering as food is central to hospitality. Therefore, the need for hospitality and gastronomy to work together is essential in better understanding humanity and more importantly in developing knowledge that is inter dependent on both disciplines (Scarpato 2002). Gastronomy basically touches on the production and distribution of food among other food related matters which shape the demand and supply trends for foods and drinks. There are regions around the world that have plentiful supply of food while at the same time other parts of the world have scarce reserves of food. Western countries for instance produce food in surplus that results in estimated food wastage of up to 50%. Regrettably, the case is different in the developing world where people are undernourished due to lack of enough food to go around (Poole 2013). Studies such as gastronomy related with the production and preservation of food for food security are core for the survival of humanity anywhere in the world. Gastronomy can provide insights on how people can sustain their demand for food by ensuring that there is adequate supply. It may offer insights on suitable farming practices which could lead to sustainable production of food (Poole 2013). Another way in which gastronomy is essential in life is that it imparts knowledge that aids in the understanding of good nutrition. Poole (2013) explains that overtime health conditions related to poor nutrition such obesity, diabetes and cancer have become rampant. Overconsumption of unhealthy foods such as processed meats, soft drinks, fatty and sugary foods heightens the chances of acquiring diseases such as obesity, kidney diseases, diabetes and cancer. To some extent poor dietary choices is as a result of ignorance or lack of knowledge. It is sometimes difficult for people to discern which foods are healthy or unhealthy. Since gastronomy mainly focuses on examining properties of food and drinks it can offer significant insight on healthy consumption of food. Knowledge in gastronomy may in turn contribute to more healthy dietary choices thus improving people’s health outcomes (Gillespie & Cousins 2012). Conclusion Basically, gastronomy can be considered as the art of living mainly because it touches on important aspects of people’s life. Firstly, gastronomy serves as a key tool in creation and transmission of culture, the understanding of human behaviour and people’s way of living. Secondly, gastronomic studies have over time served to improve people’s dietary choices by providing insight on different properties of food and drinks. Hence, knowledge in gastronomy leads to healthy living (Poole, 2013; Mintz and Du Bois 2004; Ivanovic, Mikinac and Perman, 2011).Moreover, gastronomy also plays a central role in defining the manner in which people engage in economic activities as it results in development of industries, farms and transportation networks which all generate revenue. Thus, gastronomy shapes the economic activities of people engaged in production and preparation of various foods and drinks. Moreover, the role that gastronomy plays in cultural tourism is one that promises to realise profits as a result of tourists visiting destinations for their cuisine (Santich, 2003: Guzman and Canizares 201;Jalis et al, 2009). References Bessiere, J 1998, Local Development and Heritage: Traditional Food and Cuisine as Tourist Attractions in Rural Areas, Blackwell Publishers, Malden. Gillespie, C & Cousins, J 2012, European Gastronomy into the 21st Century, Routledge, London. Hegarty, A.J & O’mahony, B.G 1999, ‘Gastronomy: A Phenomenon of Cultural Expression and Aesthetic for Living,’ Journal of Tourism Education, vol. 11, issue 4, pp.25-29 Ivanovic, S, Mikinac, K and Perman, L. 2011, ‘Molecular gastronomy in function of scientific implementation in practice.’ UTMS Journal of Economics, vol 2, no 2, pp. 139–150. Jalis, H.M Zahari, M.S Izzat, M & Othman, Z. 2009,‘Western Tourists Perception of Gastronomic Products.’Asian Social Science, vol. 5, no. 1, 354-377. Mintz, W.S & Du Bois, C M 2002, ‘The Anthropology of Food and Eating.’ Annual Review of Anthropology, vol. 31, pp. 99-119. Pietrykowski, B 2004, ‘You are what you eat: The Social Economy of the Slow Food Movement.’ Review of Social Economy,vol 62, no. 3, 307-321 Poole, S 2013, How gastronomy can make us more conscious of the value of food,viewed October 30 2013 Santich, B. 2003. ‘The Study of Gastronomy and its relevance to hospitality education and training.’ International Journal of Hospitality Management vol 23, no1, pp.15-24. Scarpato, R 2002, ‘Gastronomy Studies in search of Hospitality.’ Journal of Hospitality and Tourism Management, vol. 9, no. 2. pp. 1-12. Warde, A Cheng, S Olsen, W & Southerton D 2007, ‘Changes in the Practice of Eating: A Comparative Analysis of Time-Use.’Acta Sociologica , vol. 50, no. 4 , pp. 363-385. Zukin, S & Maguire, J,S 2004, ‘Consumers and Consumption,’Annual Review of Sociology, vol. 30, pp. 173-197. Read More

These aspects define their culinary practices (Hegarty & O’mahony, 1999). In such instances, gastronomy can be said to designate social status, religious values, and ritualistic or aesthetic properties of a people which makes them unique from others. Bessiere (1998) observes that cultural identity through food is one way that different cultures can be differentiated from one another. Therefore, gastronomy can be said to define people’s way of living. Furthermore, eating habits that encompass consumption of foods and drinks that are deemed as a luxury creates social strata (Pietrykowski 2004).

Additionally, consumption of such foods have the influence of forming identity among groups in society such that people associate with one another with particular respect to the common foods they consume. According to Zukin and Maguire (2004) consumption is a human activity that involves the selection of goods in the social, cultural and economic circles. This selection is central in shaping ideologies. More so, such ideologies then form constructs among individuals who experience the consumption as a way of forming and expressing their identity.

Hence the notion that people become what they eat is attributable to the qualities of the food they consume that incorporate nutrients that in turn compose the makeup of their physical bodies (Bessiere, 1998). The structure of society can be defined by their gastronomic tendencies which explain the mannerism with which different cultures around the world use their time for eating and drinking. Thus, gastronomy depicts people’s way of life.Warde et al (2007) conducted gastronomic studies in 5 major countries and found that in the US, UK, Norway, and Netherlands there exists widespread reduction in time dedicated to the preparation and consumption of food at home as compared to the amounts of time people spend eating out in the same countries.

However, the case was different for France as the French were found to dedicate most of their time cooking and eating at home than they did outside. The same study also found that there exist international variations in the manner with which both male and female individuals devote their time in the kitchen. Warde et al (2007) recommended that more studies need to be done to completely understand the gender trend in relation to the time spent in food preparation (Warde et al, 2007). This shows that the way people involve themselves in activities related to the preparation and consumption of food defines their eating habits and hence their way of life.

Thus, by examining gastronomic tendencies of people one is able to understand their way of life. Gastronomy plays a significant role in promoting tourism.The study of gastronomy is central to gastronomic tourism as a subset of cultural tourism, this is because it assists in the comprehension of a people’s traditions and ways of living through understanding their history with regard to the kinds of foods that they incorporate in their diet. For this reason it is crucial that hospitality education include gastronomic studies in order to holistically incorporate knowledge pertaining to the preparation of different dishes by people from varied cultures all over the world (Santich, 2003).

Guzman and Canizares (2011) also observe that tourism associated with aesthetic values of food have served to map out destinations as gastronomic tourism sites. This can explain why people would visit a destination purely for the cuisine rather than for holiday or vacation. Additional, studies in gastronomy have shown that there is a direct correlation between cuisine and the economic activities of a community (Jalis et al 2009). This can be seen in the economic activities specifically concerned with cultural tourism that knowledge in gastronomy has facilitated.

Gastronomy plays a central role in defining the manner in which people engage in economic activities as it results in development of industries, farms and transportation networks which all generate revenue.

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