Gastronomical Ways of Living of the People - Coursework Example

GASTRONOMY: THE ART OF LIVING Name Course Instructor University Date Gastronomy: The Art of Living A closer study of human beings all over the world clearly shows diversity in their cultures and food preparation. When studying this, Gastronomists, who are combiners of practice and theory in gastronomy when unfolding the different methods of preparing food and the tastes and preferences of human beings, critically analyze these phenomena. Of particular interest is the art of living among the dynamic race of people, who are on the face of the world. In most cultures, a mention of art of living drives the minds of people to an understanding of good food. Different people choose certain types of food to be cooked in preferred and unique style, thus giving it a delicacy and insatiable appetite. In effect, the solution to improving the gastronomic lives of different cultures, which were having inefficiencies, disadvantages and setbacks in their operation, is now a problem of the past. That was why gastronomy becomes famous in the most regions of the world, especially in the country of Malaysia in attracting tourists. To be specific, the main aim of gastronomical research is to utilize efficiency in an effort to revitalize the way of living of communities in terms of their social and economic structure, but over ally maintaining a constant improving nutrition of the food in their art of life. This paper discusses the various gastronomical ways of living of the people and how they act as an attraction of tourists relative to improving the states of living and their emanating critics from their suggestions. The article is a research writing dealing in a discovery, which Mohd discovers. That via properly laying down of foundations of gastronomy, tourist food products becomes highly improved and this acts as a major pull factor for tourist in the region of Malaysia (2009). The whole article revolves around how Malaysian people use the study of foods and culture to make sure they are in relation to the undiscovered, attractive tastes of the foods prepared for them. This is how the tourists come to discover that they are enjoying a new style of living, which they later categorize as an art of living. It also talks about how tourists play a vital role in uplifting the economy of a country. It is to this reason that there are many countries in Asia, which entirely depend on income generated from tourism rather any other source. In relation to this, they find out, if there is a sheer neglect of considering the quality of diet provided for tourist in a certain country like Malaysia for example, then the repercussion will just be visible from the way tourists turn away from such acts. In the other article talking about Rhône-Alpes, individuals of the region mainly rely on gastronomic products. There is an army of well-trained chefs, who occasionally work hand in hand with ambassadors to ensure their food products meet the standard of quality required by the region’s culture thus maintain their art of living through out (François, M. 2013). Major Parts of the Article Initially, Mohd in his article describes that it is food and beverage, which is a key factor in regulating the movement of tourists in a certain country. Another part is the food and beverage manufacturing industries that play a major role in promoting tourism as a business in a country (2009). In addition, gastronomy manifests in the way tourist rate their level of enjoyment basing on the cultural experience they derive from a given area of which they have visited. Then another part is the Hong Kong study, which shows how gastronomy is a significant factor as far as tourism is concerned. This is because the culture and new, unique ways of preparing foods becomes the major factor, which highly attracts tourists in the region. Hunderson again decides to carry out his own study that reveals how hawkers engrave tourist’s reputation in the food they supplies as observed in Singapore (2000). Therefore, we have the Malaysian gastronomic products, which range from methods of eating to preparing their spicy foods. Problems There are very grim problems by which the author wanted to solve. One of them is looking for a way of maintaining the number of tourists coming to a country. This involves seeking the best choices of measures aimed at curbing the decreasing number of tourists in the region (Mohd, H, J. 2009). In addition, another common problem observed by Mohd Hairi et al (2007) here concerns the act of caring for tourist’s diets. This reflects in the way many countries puts less emphasis and priority on gastronomy, as a mode of attracting tourists. To add, finding the best mix of contents of the diet to be included in a meal to keep the diet of the food seems a problem. This happens and tourists dare never to come back if the diet is less than what they expect. This becomes worse if the cultural satisfaction they derived from a region at a given time is poor. The other problem convolutes around the matter of putting their reputation in the statistical data collated from the tourist (Mohd, 2009). Interpretation of Important words Some key words used in the article and their meanings are as explained below. One of them is “gastronomic products”, which implies, those cultural foods, which underwent research by both their nature as well as the way they can best be prepared. Another one is “Malaysia” which is one of the country in which Mohd focuses in his discussion. Then there is “perception”, which shows how he people, especially tourists regard foods prepared in a gastronomic way. Again, there is the art of living, which shows case how people choose to live bearing in mind their best food and cultural experience. Then lastly is the “western tourists” which imply those tourists from the western parts of the world such the US (Mohd, H. J. 2009). Interpretation of Propositions Mohd discovers that the economies of most nations, tourism stands out as the best in terms of contributing revenue to the people (2009). Again, another senior proposition is that industries dealing with foods and beverages have the right and opportunity at hand to exalt tourisms in any country. In addition, tourist from their respective regions decides on which places to visit basing on the cultural gastronomic encounter in the country, which they are aiming to explore and experience their art of living. Then, Santich notes that some countries heavily rely on gastronomy to rebuild their Brocken tourism. The best example for this is Vietnam, which terribly broke its culture in the World War II (2003). Another preposition is that a destination, which tourists prefer, features in by the nature of the foods and culture of the place, which is so different and unique from the others. Another emphasis, which Mohd puts into consideration, is the nature of the beverages prepared and the paraphernalia of spices used by the people in preparing the unique foods of Malaysia. Then there is the use of questionnaire, which subsequently leads to a clear analysis of how tourist experience life in the region of Malaysia and how they considered the foods prepared by the people (2009). Author’s Arguments To begin with, it is realizable that he author Mohd H Jalis, in his article shows intellectual prowess in his own arguments regarding gastronomy and the art of life as realized by tourist. His propositions claim that tourists are rare people when it comes to keeping up with poorly unregulated diets. In this case, he thinks that if tourists are not ushered in the most respectable way through feedings by the best gastronomic foods, then they probably feel discontentment and an urge of a loss of their money. In that case, they spread the information to other individuals who finally shies away from the country where such practice is prevalent (2009). Similarly, some nations will reflect their forms of culture and heritage just from the types of food they prepare. This consequently reflects a countries art of life which (Mohd H. J. 2009 25), believes that is a major source of attracting tourists in the region. In addition, tourist in various parts of the continent decides their areas of venture basing on their encounters in terms of cultural life and foods offered. Therefore, the place where foods and beverages are prepared especially in their unique way plays a vital role in attracting tourists (Santich, 2003; Mohd Hairi et. al, 2007). Again, the so-called image of the food of a given place makes tourists to come and enjoy life of a certain place. This means tourists keenly analyzes a taste of a food and cleverly inquire into the nature of how it is prepared before they finalize on the conclusion of coming back to the region. Problems and solutions A common problem which Mohd realizes that many countries face including, Malaysia is deciding on how attract and keep tourists by offering them gastronomic foods and styling up their way of living through their eye catching cultural practices. Another problem was to find out how tourist felt about their types of foods offered and whether it was worth attracting or not (2009). They solve this through conducting surveys and administering questionnaires. To their satisfaction and expectation, the western tourists give them rational feedback, which quite encourages and motivates their continual practice of gastronomy. Criticism The author is very clear in his works. He cleverly points out that that gastronomy and other foods and cultures receives the lowest priority when it comes to matters to do with its involvement in attracting tourist Mohd Hairi et al. (2007). This may not be realistic as many countries in the world mainly focus on the ways of improving their cultural foods to continue performing exemplary all over the world. For example, we have other countries such as France in the region called Rhône-Alpes where the people’s art of living largely depend on how best their food is cooked (François, 2013). Another Mohd’s argument shows how tourists shy away from some poorly unregulated diets. This is true because they feel a free loss of their money. On contrary, some tourists occasionally prefer to venture into a given new place where food quality may be low but unique. Although they may never come back again, but also many new ones will keep on flowing in to see for their selves the uniqueness of the food. It is understandable that Mohd uses the aspect of how tourist should come in to watch for their selves how hawkers prepare some gastronomic products in Malaysia (2009). This may be a discouraging aspect especially when tourist realizes how dirty the environment is for which their foods are prepared. Some hawkers’ displays feature of lack of hygiene in spices they use in preparing the visitors food. This will just sent off tourist away on considering the art of life as being risky. Conclusion Largely, the author of the article shows a clever analysis of how gastronomy can be a critical tool when it comes to attracting tourists. This manifests in the way it improves the art of life of the people there as well as the tourist visiting. Therefore, in summary, the moment a country focuses on improving gastronomy, the result is paving ways for other positive changes in life such as improving people’s welfare and association with visitors from other countries. References François Mitterrand, 2013. RRA - Région Rhône-Alpes [Online] Available from: http://en.rhonealpes.fr/350-art-of-living.htm. [Accessed: 1th Sep 2013] Mohd Hairi Jalis, 2009. Western Tourists Perception of Malaysian Gastronomic Products. Asian Social Science.vol. 5 (1) p 1-27 Malaysia: UiTM Terengganu. Mohd Hairi Jalis, Mohd Salehuddin Mohd Zahari, Muhamad Izzat Zulkifly and Zulhan Othman, 2007. Gastronomicproducts as tourist motivational factors: An opportunity to Malaysia. In proceeding of the2007 Tourism Educators ofMalaysia Conference. Henderson, M., 2000. Scottish Cheese: It’s a Brie-z. Scotland on line. [Online] Available: http://www.travelscotland.co.uk/features/cheese.htm. (October 22, 2007). Singapore Tourism Board, 2004. Makan delights. An insider guide to Singapore’s unique flavours. Singapore:Singapore Tourism Board. Santich, B., 2003. The study of gastronomy and its relevance to hospitality, education and training. 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