Culinary Tourism - the Victorian Market and the Wine Chateau - Case Study Example

CULINARY TOURISM By: Course: Tutor: Institution: City/State: Date: Abstract Gastronomy is dedicated to teaching the art of cooking and site visits to such stores can help boost a person’s culinary skills. The Wine Chateau and the Victorian Market are examples of food and beverage stores that incorporate sense and style in their approach to dietary habits in a spacious and urbane environment thereby offering great eating experiences in an outdoor setting. The ambience in these sites offers relaxation to the guests while the scents present stir various emotions that drive the visitor’s interest in the products. The presentation of the products as well as the selection is designed to appeal to a multinational audience. The brands presented and the approach used in exhibiting the various menus betray diverse cultural values among communities hence these facilities can be used to lure tourists as is the case currently. They have become areas known for their blend of natural produce with current technological advancements in enhancing the culinary skills of global travellers as well. Table of Contents Introduction.......................................................................................................4 Body....................................................................................................................4 Explanation of how Information was obtained..................................................4 Statement of Results..........................................................................................4 Discussion of Results........................................................................................5 Conclusion.........................................................................................................10 Recommendations ............................................................................................11 Introduction Gastronomy offers the study of food of a specific group in order to recognise their culture. As an art that entails the cooking of fine food as well as its consumption, it presents one with different culinary styles in comparison with others. For instance, the Victorian Market and the Wine Chateau are two significant landmarks of Australian cuisine that encompass most of the dietary habits valued by its people. Having such a variety of products presenting different culinary habits can be used as a source of revenue through food tourism for local as well as foreign tourists. Gastronomy is a healthy way of acknowledging healthy foods and beverages in a multicultural setting which can be transformed into a tourism exercise as well. Body Explanation of how Information was Obtained The different eating habits were noted from visits to the Victorian Market and Wine Chateau on diverse dates. Such attendance provided an opportunity to witness the transformation of foodstuffs under various cooking styles and the chance to sample clothings, art and architecture depicting the evolving tastes of the Australians. The arrangement, collection and presentation of wines was used to facilitate the wine regime enjoyed by most people hence the layout was instrumental in data collection (Hui, 2006). Casual interactions with other attendees especially on themed events also revealed the extent of passion for the products and the potential that these facilities have to attract more visitors to the nation. Statement of Results Visits to the Victorian Market and the Wine Chateau reveal facilities with a keen sense of style under various settings. Both entities fuse modern and historical designs in the production as well as presentation of various products. For example, the foods sold and cooked at the market are remade in unique ways while the wine collection exhibited at the chateau is multicultural thus offering insight into the unique aspects of Australian culture as well that from other locations. Laying an emphasis on the gastronomical aspects of these visits also indicates that the preparation and distribution of food as well as wine ranges from simple forms to complex procedures in which the latter uses specifications that mirror a community’s identity. Discussion of Results Queen Vic has been operational for more than a century hence reflecting the cultural changes that the city has undergone in that period. Located in Melbourne’s CBD along Victoria and Elizabeth streets, the architecture of the imposing building is neo-modern as it retains some of the old Victorian style patterns blended with modern ones to create an artistic facade. Such designs form a great backdrop for the food and vegetable stalls inside that are strategically arranged to form transitions from fresh produce to canned substances. The organization of the foodstuffs into vegetarian and meat sections as well as presence of seafood and specialty delicacies offer a variety of items that stir the appetite of different food palettes (Lowthon, Landragin & Daly, 2002). Such presentations serve to educate the public on the ingredients needed to make simple and complex meals in a fun and healthy atmosphere hence can be harnessed as a tourist attraction site for offering nutritional training. The boutique feel of the market is vital in stimulating different senses which in turn influence the choice of produce. For example, the varying aromas resulting from the gourmet dishes help to stir interest in the meals thereby creating a fan base for the items based on their bodily functions. In the making of the delicacies, visitors get a glimpse of the type of ingredients, cooking methods and serving presentation styles in a comfortable surrounding. In fact, some of the events have become a tradition such as the sampling of jam donuts that is a staple for visitors. The use of such predictable approaches to cooking and eating of items can act as a driver of loyal following for people who would like to participate in this ritual. Introduction of upmarket food kiosks within the facility is bound to enhance the selection of produce by increasing by tailor-making the stands to suit the preferences of various groups. In fact, the flexibility of the dishes as well as the simplicity of the stands are integral in passing a message of optimism for work conscious people who would like to eat healthy foods that are easy to make. The placement of the delis in glass enclosures maintains their safety standards while illuminating the market in multicoloured layers thus increasing the aesthetic value of the complex. The lighting has been structured to provide a gloss over the edges of the wrappers or even the foodstuffs hence revealing the shiny additives included. It thus raises the appeal of the food which can be exploited to attract more customers. Eaters can approach the glass windows from any direction and sample the neatly placed items in a, manner that one can spot the difference hence creating an ambience of excitement (Queen Victoria Market, 2013). Such a relaxed atmosphere simplifies the process of indulgence on the delicacies as attendants feel the hospitality. For example the Big Vic Deli offers a panoramic view of other stores while accentuating the food products within thereby building anticipation for their consumption by unsuspecting customers. Capitalizing on the different food sizes and packaging materials would enhance the connection made and the link to the foods and cultures exhibited by the Victoria Market. Billboards erected within the market provide heritage to various signature dishes thus reinforce the commitment of the market to celebrate the diversity of their food. The location of such signposts is strategic and divided into fruits, vegetables and meals that weave a story of a happy and nutritious occasion linked to eating thereby forming a template for the transfer of such information to foreigners. The layout of the meals and recipes used in the online platforms is replicated in the stores precisely hence providing a mirror of the assorted culture of the communities represented. The distinction between local gourmet foods with those from Asian, African and other European cities is an instrumental aspect of the market and one that highlights its diversity and globalization standards. Having labels that identify the ingredients either as 100% natural or genetically modified serves to enhance its international appeal especially when the delicacies are cooked using the different styles reflective of their origins. Laying an emphasis on this has and will increase the attendance of multinational visitors because they have something to identify themselves with in a multicultural setting. It is laden with people from various nationalities in the food areas hence using the sessions for learning the different languages especially the pronouncement of the types of food as well as ingredients. The delicatessen section is thus a favourite place to shop as it exposes one to the variety of foodstuffs in various forms as well as stages of readiness. Having the Queen Vic as a vital destination is thus attributable to such diverse clientele as the curiosity of people is whetted here. The poultry products on offer are fresh too and well catered for thereby making a compelling case for their consumption. The competing aromas are addictive and express the need for having definite preferences since the vibrancy exhibited by the enthusiasts is infectious. It therefore makes paying a visit compulsory in order to witness the activities therein (Hui, 2006). The combination of an open-air market with the historical cuisines and nomenclature provides a nostalgic feeling to visitors. The atmosphere created is that filled with chatter as sellers explain the culinary skills needed to make the types of food on display and that is integral in creating a buzz for follow-up visits. Wine Chateau proved to be elegant and the illumination across the store is stunning thereby making any visitor feel valued. Their surprise wine tasting events are held in an exquisite tasting room with a fiber optic chandelier that provides a wide array of lighting options. The posh atmosphere created rhymes with the products on sale while the personal customer care attachment that the staff provides offers an unrivalled motivation to sample the wines. As a world-class establishment, such a setting is ideal or all types of visitors in any occasion. Many people yearn for memorable experiences hence the Wine Chateau’s ambience fulfils these expectations and aids in creating comfort even or novices. The tips given about the wine tasting methods are precise and exportation of this knowledge is laced with recommendations on potential visiting sites for complementary activities hence enhancing the tourist appeal. In most instances, the interior design of the store has cool colors which are relaxing while the epony finish on the floor also grants the structure a royal feel that uplifts the mood of visitors. Creation of such a striking facility is bound to influence the attitudes of guests and matched with the right information about the wines, the tour becomes an adventure that other people need to exploit. The visible Australian theme in the patterns yield a nationalistic feel although its modern finish is reassuring to other nationalities hence the need for greater exposure of such venues to a wider audience. The extensive wine and beer selection on offer is unparalleled due to its diverse ranges. Having such options is challenging to a novice guest because some of the products are limited editions hence not commonly known. The inclusion of local as well as foreign brands offers a balance that ensures preferences are met thus sampling is not limited to specific groups alone. Such a strategy ensures that the clientele is satisfactorily attended to and this can be used as a selling point for attracting more people (Katz & Weaver, 2003). The Wine Chateau is also filled with exotic brands that are carefully arranged in clean shelves and whose drinking styles differ according to the vineyards, place of origin and year of maturation. In most instances, attendants are present to guide the visitors on such matters hence the cultural diversity of various geographical areas is expressed continuously. It is a learning experience which makes people recognise the significance of incorporating certain values and beliefs in their dietary habits. In fact, the drinks are nestled within matching counters and the aeration helps to provide a cool feel within the stores which hasten the process of understanding the historical data of the regions. While the price ranges according to the brands, the quality of products is high. The establishment is divided into sections according to their complementary needs such as the types of foods that can be used as accompaniments as well. Having this kind of arrangement enables guests to enhance their culinary knowledge by learning the importance of certain ingredients in the digestion system. Explanations of the rationale for different communities sticking to certain meals as well as the production of specific drinks in these areas suffice hence one can detect the rationale for affiliation to these items. In examining the production process based on the values espoused by them, the culture of the Australians for example emerges and this enhances the export of such values to other consumers. The urbane texture of Wine Chateau also reveals a reliance on modern standards in the premises thereby providing a classy edge to the atmosphere which shows that integration of traits is rife. It is a testament to the need for incorporating current patterns of development to create a futuristic concept using an artistic background (Dallaglio, 2012). The gallery is also colourful and contains details of the wineries as well as origins of the beers and spirits thus enhancing its appeal across many nationalities. Visits thus form an integral part of acquiring information about the socioeconomic conditions of nations in a bid to enhance its image globally. It is notable that the place is also scented in line with the different drinks thereby inducing varying emotions which help in altering the consumer’s moods and attitude. The frequency of such smells within the structure betrays the preferences of most customers hence indicating the level of globalization on show. Tropical drinks are also part of the stock and that makes it capable of serving a larger clientele regardless of their origin. Having such capability can be harnessed to further socialization among members especially when combined with the right foodstuffs. It is upon consumers to realize the value of this education since it enhances interactions in an information age (Halley, 2005). The tourism industry can thus benefit immensely since more people are exposed to such regal experiences that fashion their opinions on various issues such as dietary habits. It thus moulds their perceptions of nutrition and helps them make changes to their culinary skills according to their tastes. The site visits were useful in identifying the value of teamwork in gastronomy. Preparation of meals or even the serving of drinks is a group effort that entails teamwork. In particular, such items undergo various stages before a recipe is formulated to make the finished product. They also enhanced the need for creativity since recreation of existing recipes may be necessary or even new styles of food preparation. Watching the attendants perform their roles reinforced the dynamic nature of this profession since it requires being in regular contact with occurrences in and outside one’s country in order to muster dietary changes for an evolving demographic. Scheduling is another area that needs to be prioritized as is the modification of existing recipes and styles in order to acquire high quality products. Improvisation is also necessary although it should be done with grace thereby making the consumer interested in the final presentation. Conclusion The Victorian Market and the Wine Chateau formed great centers of learning the art of cooking as well as the interaction with drinks, especially wine. The growth of gastronomy is integral in tourism such as the Australian culture since knowledge of cooking is dependent on understanding the recipes, values and beliefs of the people as well. The styles exhibited in the two sites as well as the ambience created reinforce the passion attached to fine dining whereby meals and drinks are made to complement each other for a healthier eating session. The culinary skills witnessed facilitate the narrative of continuous need for creativity in gastronomy in order to present signature dishes for a wider clientele. Capitalizing on this should thus be targeted by the nations as a way of learning the cultural habits of a group while increasing sources of revenue. By so doing, the activities within such complexes become appealing to a broad demographic. Recommendations Investing in service training of employees needs to be increased in order to make the staff able to manage multiracial audiences. Implementation of the 30/30 rule in which workers greet clients 30 seconds after gaining entry or within them making 30 steps has to be employed too as a way of making lasting interactions with them. Overcompensation for any issues raised as complaints need to be incorporated as well as that boosts the morale of customers and ensures repeat visits. Feedback collection should also be automated and made in real time to help the firms deal with issues as and when they happen. References Dallaglio, L. (2012). More Blood, Sweat and Beers. London, Simon & Schuster. Halley, N. (2005). The Wordsworth Dictionary of Drink: an A-Z of Alcoholic Beverages. Ware, Wordsworth Reference. Hui, S. L., & Griffiths, S. (2003). Queen Victoria Market: History, Recipes, Stories. Kent Town, S. Aust, Wakefield Press. Katz, S. H., & Weaver, W. (2003). Encyclopaedia of Food and Culture. New York, Scribner. Rowthon, C., Landragin, A., & Daly, K. (2002). Victoria. Melbourne, Lonely Planet. Queen Victoria Market (2013). Queen Victoria Market, Melbourne's Market: Welcome. Read More