Gastronomical Developments in West Yorkshire and Malta - Essay Example

The factors of these trends shall be derived from the social, economic, and cultural developments in those areas. The main outcomes that this research intends to achieve are the comparison of the trends of those gastronomic environments. A key factor to this is knowledge of the factors that have influenced the diversity of the food and beverage development in those specific areas. The outcomes will be analyzed to know the trends that contribute to the competitive value of food and beverage operations. Lastly, recognize the key features of a successful gastronomic business and determine the quality leaders in the market.

1. Introduction
Gastronomy is the study of food and culture with a specific emphasis on pleasure-loving cuisine. Modern gastronomy has its roots in several French texts published in the 1800s. It is a demanding multidisciplinary art examining the food itself along with its setting, demonstration, brilliance, and history. The principle of gastronomy is that food is an art form, as well as science. Gastronomy examines the sociological implications of food while integrating other social science disciplines such as philosophy, anthropology, and psychology. For the gourmet and gastronome, gastronomy requires an essential definition, which is the enjoyment of good food, noble company, and worthy beverages.

Gastronomy is broken down into four main areas (Harrison, 1982) which are political, theoretical, and technical, and food gastronomy. Political gastronomy is concerned with the training and the study of the preparation, making, and service of various foods and beverages from many countries around the world (Cailein Gillespie, 2001, pp. 3-5). It deals with the methods and principles involved in the conversion of raw produce into appealing, countrywide, regionally, and customarily specific edible products.

Theoretical, technical gastronomy concerns itself with the recipes and procedures, which support practical gastronomy (FoodAspects, 2008). This elaborates the source of creativity-inspiring the classical and national dishes of the world. Technical gastronomy specifies the lending of precision and support to practical gastronomy. It is more than a statement of quantities and items required for a given number of portions. The contemporary status of gastronomy is relative. It no longer applies purely to the classically inspired French gamut of dishes nor does it adhere to outdated and hierarchically stratified foodstuffs. The importance of gastronomy is everything that we are and everything that we do is directly linked to what we eat. Food is a key element in the sustaining and shaping of any culture. This involves the people, processes, technologies that go into the food people eat.

2. Body
3.1. Gastronomic Developments in various regions
3.1.1. Maltese Gastronomy
Maltese gastronomy is a fascinating blend of Mediterranean, Sicilian, and North African flavors strongly reflecting both its location and history over thousands of years (ECmeetings, 2013). The fertile land ensures that plenty of fruit and vegetables are available all year round and the Maltese believe in fresh, seasonal produce to fill their dinner plates. Malta’s strategic position has made it a point of encounter for many people. The people that visited Malta are The Arabs, The Knights of the Order of St. John, The British, and The French. The interaction between these people and the natives has influenced the creation of a rich, historical heritage and culture that is uniquely Maltese. The Arabs introduced citrus trees and flat-topped houses, which laid the foundation of the Maltese language. The clear waters around Malta offer a huge variety of fish found in most restaurants in Malta. This region boasts some of their finest cuisines.

The most popular snack is known as ‘pastizzi’, a deliciously flaky pastry parcel filled with mashed peas or ricotta. Malta is known for making its unique bread. This bread is made with sourdough and baked in wooden ovens, it is irresistible crisp and crunchy on the outside and soft in the middle. This bread goes through a bread cycle before it is made. The bread cycle starts from Cultivation and harvesting, Threshing, Grinding, then Baking. Malta’s ancient wine history is still unknown outside the island though it has fascinated many people all over the world. The wine industry in Malta is undergoing several changes as more vineyards are being planted to satisfy the global demand for Maltese quality wine in accordance with the European Union Standards. The international grape varieties grown on the Maltese shores include Syrah, Chardonnay, Merlot, and Cabernet Sauvignon just to name a few. The indigenous varieties of Maltese wine are the Ghirgentina and Gellezwa, which produce distinct wines due to their distinct body and flavor.

3.1.2. Gastronomic development in West Yorkshire in North England Read More