Gastronomy and Tourism Wine Trail - Coursework Example

Name: Tutor: Title: Gastronomy and Tourism product Date: Gastronomy Introduction Gastronomy etymologically and historically relates to guidance and advice on what should be eaten and drunk when, in what manner, where, and in which combinations. Gastronomy as well refers to ‘an art of living’[San04]. It is the possession of knowledge and skill that relate to drink and food and their choices which reinforces the enjoyment and pleasure of drinking and eating. Such pleasures and enjoyment are core to gastronomic tourism. Gastronomic tourism has developed as a cultural tourism subset with the central factor being participation in different cultures. The industry of hospitality naturally provides the experiences. However, it as well has the opportunity of enhancing the pleasure and enjoyment of that kind of experiences via relevant information provision. Training and hospitality education are appropriate, and they should include a component of gastronomy so as to give a student a much bigger understanding of culture and history of drink and food. It is not easy to define gastronomy because it is termed as a concept that is slippery. Several dictionaries define it as the art or and science of delicate good eating. Practically, focussing of science and art translates as knowledge and skill that connects, neatly with where the term originated. The word was first used in ancient Greece. There are however interpretations of gastronomy contemporarily. The interpretations significantly suggest that gastronomy does not focus on material drink and food substances but rather on the where, how, why and when of drinking and eating. This is because drink and food can only sustain an individual after he or she consumes it[San04]. Gastronomy and tourism wine trail Contemporarily, gastronomy has obtained broader meaning with extensions to the entire society[Kyrnd]. It, therefore, does not focus on the understanding of an individual. Gastronomy according to Kyriakaki (nd), concentrates in recognizing a lot of factors that are relevant Journal articles, newspaper and travel brochures as well as the coverage of television pertinently indicate an emergence of drink and food as the key force of motivation that underpins customer choice. The force is referred to as gastronomy. It is a fact that two gastronomy days or even more accurately ‘truffles and wine in the Loire’ are likely to cost a tourist $425. This is, therefore, a taster of gastronomy’s importance in the destination choice of travel. The gastronomic proliferation makes a tour throughout the year. It takes in Europe’s name and commands extremely inflated prices. For instance, $3,999 prices meant for the Odyssey of the seven-day Greek Wine. The delights of Europe are well established new tours of the world serve as reinforcements to the role of wine and food that is growing exponentially in tourism contemporarily[Kyrnd]. As much as the tours account for gastronomy, others make a combination food and wine with walking and music, for instance, the Montreux Festival of Jazz together with Veneto Opera tour[San04]. The tours are sometimes associated with history for instance castles, churches, chateaux, ancient monuments and medieval towns. The role of Gastronomy in selling the other tourism aspects is very evident arguably where Gastronomy does not appear to the fore. The Spanish Paradors advertisement makes strong reinforcements on hospitality as a way of tradition. The Paradors Gastronomy is, therefore, legendary in a similar manner, the Italian City Breaks that include ‘all the attractions’, usually regional, cuisine reinforcement, of the booked hotels. The Ireland trips lure to the Causeway of Giants, without forgetting the clysters and the mussels; Island and Highlands trips of Scotland normally on the salmon delights and the game plethora[Sch11]. Travelling to different countries helps in bringing the tourists into conduct with alternative cultures. Each country has got its on cultural beliefs and practices[San04]. Airlines, however, link up people from various countries globally and hence there is a major interaction of people who interact many times. The cultures of the different people also include the various drinking and eating habits and beliefs. This way, Gastronomy has proved to be an integral component of the tourism industry. It has proved to be part and parcel of the industry. This way, the tourist experiences optimistically the key travel motivation together with the previous pleasures untapped to the new worlds. People, therefore, do not realize when they carry along their gastronomy to everywhere they tour. Almost unconsciously, they carry along their gastronomic heritage. The heritage definitions, however, do not make this revelation. Popular definitions of heritage depict that it is a property descending to the heir or rather, a thin acquired or transmitted from predecessors or a predecessor; a legacy. In this manner, the nature of ‘something’ or ‘property’ has been left open. Heritage, usually, refers to popular art, dance, architecture, language, folklore, theatre, music, literature and religion. However, Gastronomy isn’t viewed as a component of heritage but rather as a heritage component. In many cases however Gastronomy is solemnly viewed as inclusion food in listening of such kinds. Culture in many aspects relates to cooking, drinking, eating taste and living that reiterate the key role of food. The acknowledgment of taste and living makes the recognition of the imbued symbolism and the differences of societies regarding the differences in culture. Whatever a consumer derives from cultural activities engagement is solemnly enumerated. The food significance in societies has been addressed in numerous occasions (Santich, 2004). There are has been a tremendous growth of in the Gastronomy relevance to tourism contemporarily[Ste10]. The growth, however, might be given explanations by examination and determination of its place in the popular culture today. Culture, therefore, shouldn’t be viewed via its narrow definition that is ‘the Arts’ but rather, as the behavioural patterns and norms of each life within the society and whatever the lives may actually be. There are different meanings of culture attached to different traditions of culture. The groups of culture have characteristics that are identifying to gather with thought, behaviour and value forms that are very persistent and make a representation of the life-world of the people. In the societies of the 20th century, the distinguishing of an individual’s taste and culture was viewed as key priorities. The need of learning is hence spurred by the acquisition of the target social group culture. To increase the prestigious feeling via travelling is increased by the exposure to of tourist together with the foreign culture engagement. For instance; thus, heritage is viewed as dead if it doesn’t have a participation that is active from the viewer. It is a consumable heritage or rather one that can be gazed at without necessarily being felt, digested, internalised or lived. Gastronomy, therefore, is the part of heritage culture that can be digested and internalised literary. It calls for participation by offering an opportunity of actively engaging in a cultural encounter and experiences offers by the drinks and foods. Gastronomy can, therefore, play a crucial decisive in the experience of travellers. Gastronomy and heritage, therefore, together with heritage-gastronomy synergy warrants academic attention (Westering, 1999). Social sciences for instance sociology, philosophy and history have investigated the relationship between the society, food, economy and culture[Symnd]. As much as the relationships are extremely valid, the works of the social sciences have been extremely tainted by a gastronomic perspective that is missing. The social sciences have missed or lacked the interface that enables their practical translation towards production, imagination processing, and consumption of food and production guidance. The purpose of Gastronomy studies, hence, is attempting to fill the missing perspective gaps. It offers answers to the research evaluation performances urgent need by identifying inadequacies potential improvements and efficiencies in the communities’ gastronomic lives. The gastronomic field of study experiences challenges in line with both gastronomic and general, tourism. Gastronomy and Tourism are so intertwined. Gastronomy has contributed a large extent to the wellbeing of the tourism industry. Provision of the prestigious chance of choosing drinks and food by the tourists has been a very positive thing. The wine trails are perfect representations of the drinks that gastronomy strives to depict as its main future. A lot of tourists consume wine and the tourist industry to a large extent gain as a result. Gastronomy has hence made the tourism industry to experience exponential growth no one would have ever imagined (Schlüter, 2011). Gastronomy and Farmers’ market The farmer’s products are also integral components of gastronomy. Gastronomy has helped farmers and their products a great deal[Symnd]. Through gastronomy, the farmers have been able to have ready markets to sell their products. The Farmers market is not a totally new idea. Traditionally, a farmer often sold his or her products in a direct manner to their consumer through the local markets. Farmer’s product is, therefore, a key in linking tourism to gastronomy. A way to attend to the increasing gastronomy demand and cuisine that is locally based in tourism is by revitalizing the production of the local artisan. This way, the experiences, traditions and tastes are brought back to the food consumption of the consumers. Local food and fresh products from the farms are very fundamental elements of family inns or farmstead. Additionally, the events of local culinary together with the traditional restaurants to a large extent contribute to the rural food relevance. Local food and tourism have a collaboration potential in a 1relationship that is symbiotic. In tourism, Gastronomy is capable of playing various roles. For instance, it can represent a complementary produce as gourmet tourism and in rural tourism. In most instances, food is normally viewed as a symbol or an emblem of distinctiveness locally. When a tourist, therefore, chooses local beverages and foods, they as well have a taste of the visited areas elements. It is arguable that during consumption, the drinks and foods that locally produced in the local areas are absorbed. The intrinsic pleasures get savoured and embodied and as a result, the tourist is made one with the locality. Local gastronomy in various regions is viewed as an advantage that is competitive for the local businesses. Gastronomic tourism is however expected to add a lot of value to the products made locally. This way it will be enhancing the experience of tourists’ quality and, in that case, adding local uniqueness. Tourists today look for the distinctiveness or uniqueness of those places they are likely to visit. Beverages and food can, therefore, be used as a means to brand and advertise the destination of tourism as well as the marketing products that are marketing place-related. An identity of food is usable as a means of brand and marketing in a particular region as a tourist destination that is culinary and in that sense giving a locality taste. This is a representation of cultural heritage general enhancement and it as well facilities the producers of tourism in sharpening the destination profile hence contributing to the experiences of tourists of the area. The local economy can be underpinned by the foods that are produced and processed locally. This way the value of the producers locally can be added. It can hence be a very fundamental element of diversifying and value addition to the local economy (Westering, 1999). Gastronomy and regional development Local gastronomy adds a lot of value to the tourism industry in two broad ways[Wes99]. It provides support to the artisan sales food products to preservation and tourists together with landscape cultivation. Tourism can as well stimulate the services of agriculture like, for instance, farm tours, processing sites and landscaping together with the farm holidays. Gas2tronomy, according to research is a fundamental factor in economic deprivation prevention in the late-modern societies. The gastronomy advance that relates to tourism may as well act as a quality badge for food localities and regions that produce food[Wes99]. The production of the local artisan can contribute to the securing of local employment and in that respect keeping the rural communities alive. Tourism by its nature avails the outside capital to the communities locally hence being the crucial continued existence of vital attributes of the rural communities that experience economic transition. Gastronomy brings development opportunities to even depressed and poor regions via an agricultural model that is new. At the same time, it supports local, small and maybe strengthens the positions they hold in the markets. This is as opposed to the industrial and international food producers. There are local initiatives in various places in Europe today. The initiatives focus on the development of the regions through culinary heritage. Beverages and foods trails and festivals across several nations are developed and advanced into tourism attractions that are imperative for given segments of tourist. Attractions and events in many cases exhibit local traditions and specialties, contribute to experiences of learning while entertaining the visitors at the same time and in that sense having a better understanding of their destinations. Tate and smell are literal additions to a sense of environments often searched by the tourists[Kyrnd]. The local cuisine, on the other hand, is the representations of the religion or community’s identity[Ste10]. Table and meal customs can as well lead to an integration of local cultures and tourists. This is possible by making a visitor absorb the cultural codes. To borrow or consume other people's food in culinary practices in one way or the other contribute to a sense of the visited place. This is hence seen as consumption that is totally symbolic of a place or religion, history, scenery, customs and climate facets. Additionally, a tourist buys beverages and foods as souvenirs. The reminders that are that flavoursome embody the linkage between destinations and other places prolonging and reinforcing the journeys because travel sensations could become reactive after the return. The literature of tourism often deals with gastronomy as opposed to superficially (Symons, nd). Conclusion In conclusion, gastronomy is an integral component of tourism. This is because it relates to the drink and food concepts. Farmers have used various strategies in the culinary heritage that indirectly and directly promote tourism. As much as it isn’t very possible to clearly make an estimate of the farm dairies contribution to the industry of tourism, the diaries contribute through ‘gastronomy tourists’ contribution. The farm diaries are therefore very integral components to tourism as a trade in general via their establishment. The products contribute exponentially to other establishments’ attractiveness and at the same time enriching the portfolio of the “product” of the country. Gastronomy nevertheless has competently proven to be a very crucial component of the regional authorities developed strategies and by NGOs. Gastronomy has therefore been depicted as the crucial driving force of various cultures as well as the key to tourism development and sustainability. It animates the cultural interaction and in that line revealing extensive opportunities meant for further involvement and pleasure. List of references San04: , (Santich, 2004), Kyrnd: , (Kyriakaki, nd), Sch11: , (Schlüter, 2011), Ste10: , (Steinmetz, 2010), Symnd: , (Symons, nd), Wes99: , (Westering, 1999), Read More