Principle of Gastronomy - Heighs Chocolate and Queen Victoria Market - Case Study Example

Principle of Gastronomy Name Professor Date EXECUTIVE SUMMARY Gastronomy involves culinary that incorporates not only the eating of food but also the cultural and scientific association in the preparation of food. In particular molecular gastronomy faces numerous innovations each and every day. Chefs are now using scientific methods in food preparation to enhance on taste. Moreover, gastronomic tourism, a type of tourism that involves individual travelling to destinations particularly to taste and enjoy local foods are affected by travel motivators such as status and prestige, interpersonal, physical or cultural factors. These factors drive individuals to make visits to various destinations. Physical factors involves the experience and memories that an individual obtains as he visits a place, associated with the actual taste of food Besides, sites such as the Queen Victoria market and the Haighs’ supermarket shows consistency in gastronomy. Both sites offer tourism-tour support for individuals that visit. For instance, presence of the Tour department enables efficient tourism support in the market. Table of Contents i Principle of Gastronomy i EXECUTIVE SUMMARY ii Table of Contents iii INTRODUCTION 1 DISCUSSION 2 Principles of Gastronomy 2 Stages in Tourism Experience 3 Travel Motivational Factors 4 SITE VISITS 5 QUEEN VICTORIA MARKET 5 THE HAIGH’S CHOCOLATE 6 GASTRONOMY 7 Types of Culinary/Food Tourism 8 1.The cooking school holidays 8 2.Dining at cuisine restaurants with famous chefs and food markets 8 3.Visiting food producers 8 The cooking school holidays 8 Dining at cuisine restaurants 8 Visiting food producers 9 Molecular Gastronomy 9 Current Trends in Gastronomy 10 CONCLUSION 11 RECOMMENDATION 13 REFERENCE LIST 14 INTRODUCTION This projects’ main purpose is to outline the various gastronomic tourism such as culinary and food science. They involve the art of visiting a place purposefully to have a taste of the local food in the local cuisine restaurants. The project also explains information about the Heigh’s Chocolate and Queen Victoria Market in Melbourne, Australia. Gastronomy involves culinary arts, which is not just the eating of food but also involve the taking food that have a close relation to culture and science. Culinary and food tourism is the major forms of the gastronomic tourism that involves taking visits to places to enjoy and have remarkable memories of food and time spent in these destinations. The principle of gastronomy has it that food is a science apart from being an art. As a science, gastronomy takes the form of scientific, social and historical meaning of eating food. Culinary and food tourism is traveling to a new place due to the types and delicacy of food found in the local cuisines. Tourists participate in food activities such as food tasting as a form of discovering new tastes and ways of food preparation. Heigh’s chocolate, as one of the old chocolate-making firms, is one of the industries that offer tourists the chance to have a free taste of the products. The industry provides majorly a verbal tour of the activities of the firm, issues old and new industry photographs, provides free coffee and tea. It also provides a test on delicious tastes of up to 250 different types of chocolate produced by the industry. Moreover, the firm prides it the quality of its chocolate products that has made it realize lots of visits made by the locals as well as international tourists. Queen Victoria Market, located between Victoria and Elizabeth streets in Melbourne, offers a variety of fresh Australian vegetable and fruit including various international types of foods such as pasta and pizza. The market attracts locals as well as international individuals because of the variety of fresh food items among other things. Gastronomy, therefore, associates itself with drinks and food with a close relationship with culture, art, and science. In the relationship between gastronomy and tourism, gastronomic identity is one of the crucial areas that need attention. Gastronomic identity is the motivation to travel. It is what makes an individual to visit a particular region. These factors may be food, geographical issues or even marriage. Moreover, innovation of new ingredients leads to the development of new recipes. For instance, new desserts and biscuits go perfectly well with universal drinks that have a high preference in terms of choices of individuals. There has been some willingness from the chefs and culinary tourists to experiment and learn new flavors associated with food taste. Australian chefs have shown the ability to come with creative and innovative cooking ideas. DISCUSSION Gastronomy is the art of eating good food. Gastronomy involves the stomach and the culinary art. Gastronomy is not only the art of eating good food but also involves taking drinks and food that closely relate to culture and science. Principles of Gastronomy Tourism is whereby individuals make trips to the place of interest to explore other places, cultures, beliefs, lifestyle, and habits. Tourists, in most cases, visit places to explore different types of dishes. Tourism has offered a researchable area in gastronomy because there is a relationship between the two. According to Trapaga and Tulloch (2013, 67-133) gastronomic tourism is the act of visiting new places to have a taste of the food prepared in these areas. Moreover, Long (2004, pp17-56) sees gastronomic tourism as the act of visiting new places with the intention of learning and having an experience in eating and drinking local food and drinks. On the other hand, Cognizantcommunication.com (2015, 1) defines gastronomic tourism as the motivation to travel to a new destination to have a remarkable beverage and food taste experience. Symons (2012, 131-133) defines food tourism as the act of visiting food producers, restaurants, and other places in order to have a taste of food, and experience the importance of food specialist in food production sector. Long (2004, 17-56) and Hjalager and Richards (2002, pp 34-45) simply defines food tourism as visiting other places to eat their food. Another definition of food tourism by Hjalager and Richards (2002, 34-45) is the participation of tourists in activities related to food. Therefore, focus on local food is the major driver of food tourism. Subsequently, Cognizantcommunication.com (2015, 2) notes that eating in local restaurants is another way of gastronomic tourism. According to Long (2004, 17-56) culinary tourism is the persuasion of remarkable memories regarding the drinking and eating experience. Culinary tourism is an experience of which a tourist gets to appreciate the food and drinks of local heritage or cuisine. Culinary tourism is not just about the food but the remarkable memory of the stories about these places. Stages in Tourism Experience 1. Anticipation- this stage involves a few numbers of tourists making a visit to the preferred destination to see if the facilities that are present would be worth traveling over to enjoy. This stage is also known as pre-visit. 2. Travel to the site- this is a stage where a tourist comes to a destination to the full enjoyment of the scene, culture, food and other factors. 3. On-site-behavior -this is the behavior of the tourists while on the tourism site. It may involve entertainment, engaging in food tasting, ballgames, and shopping. 4. Return Travel is the stage that involves the tourists boarding back to where they came from 5. Recollection- is a stage where tourist has time to remember, recollect, the experiences they had during their time on the site. More often, recollection is fruitful if the individuals spent a nice time on the scene and ate good and fine food. Travel Motivational Factors Physical: physical motivation to travel argues that eating is a physical experience of a certain destination (Hjalager and Richards, 2002, 34-45). For instance eating fine or good food with a nice smell and taste is one of the physical motivations for an individual to visit a place. Cultural: Culture is a tourist motivation to travel to a new place due to the cultural factors. More often, people may seek to understand diversified cultures of one are to another. This fact would motivate an individual to travel to various areas. Interpersonal: Interpersonal factors such as marriage and other social settings are major causes of travel motivation. Status and prestige: a person seeking for prestige may desire to travel to other places to get ‘the right place to eat’. A persons’ status may also drive the traveling motivation. SITE VISITS QUEEN VICTORIA MARKET Queen Victoria market is a large market that deals in fresh food in Malbourne's CBD. Queen Victoria Market deals with fresh food ranging from fresh Australian vegetables to fresh fruits. The market is also known widely for its imported and local food that has lead to a great deal in the tourism sector in the region. The market is subdivide into various submarkets such the Victoria Street shops, general merchandise, F shed laneway, Elizabeth street shops, Deli Hall, fruits and vegetables, Wine market and the Meat Hall. Queen Victoria market has been a tourist destination due to great food items, fresh produce, such as candy and pastry that is available in the market. The market also has a variety of international food like pasta, pancakes, pizza and burritos among other food items. The market is open to tourists during the weekends. The market has a Foodies Tour department that gives tourists a chance to have a taste of the types of fresh food found in the market. The Foodies Tour Department also gives visitors an overall layout of the market, available food and other products that the clients might prefer. Sundays, being the tourist day, has grown so much. During Sundays, the market traders have offerings such as coffee and pancakes among the offerings that the traders make. The Sunday theme as the norm of the market is ‘family’ accompanied by nice entertainment and fashion parades. THE HAIGH’S CHOCOLATE Haigh’s chocolate is one of the oldest chocolate makers that are family owned in Australia. Haigh’s chocolate possesses an art in chocolate making (Haighschocolates.com.au, 2015, 2). The chocolate maker uses the cocoa bean in making the chocolate Tourists can enjoy various chocolate tastes in Haigh’s chocolate. Haigh’s chocolate offers various services to tourists such as display of the old machinery and equipment formally used, latest photographs and chocolate packaging. The firm also offers a display of the chocolate covertures and chocolate sauce accompanied with free recipes for the visitors. More often, the firm offers a 20-minute tour of the industry (Haighschocolates.com.au, 2015, 3). Tourists are capable of enjoying diversified chocolate taste from the various types of chocolate produced at Haigh’s Chocolates. GASTRONOMY According to Trapaga and Tulloch (2013, 67-133) Gastronomy is the art of choosing of food in relation to its preparation, processing and, how a person services it. The way of food preparation and the service always draws an individual to that particular destination on another occasion because of the personal memory and experience the individual will have concerning the place. Gastronomy has become an essential feature of tourism since it contributes a distinctive recognition of a place due to the uniqueness of food culture. Food and culture, therefore, generate perfect regional identity. Researchers such as Long (2004, 17-56) and Symons (2012, 131-133) believes that the history of the place of destination, social and economic conditions in these areas affects gastronomic tourism. Hjalager and Richards (2002, 34-45) states that the local texture, flavor and recipes always give the gastronomic identity of a particular region. Types of Culinary/Food Tourism In Long (2004 17-56) view, there are three kinds of culinary/food tourism namely 1. The cooking school holidays 2. Dining at cuisine restaurants with famous chefs and food markets 3. Visiting food producers The cooking school holidays The cooking school holidays tour of six days usually costs up to $5000 in Australia. Recently, there has been an introduction of the wine tourism into the cooking school holidays (Long, 2004, 17-56). In most cases, demonstrations by well-known chefs accompany such tours. The cooking school holidays may also involve tasting of wines in vineyards and visiting places known for their culture, history and art. These holidays may be school-based or even a total holiday (Symons, 2012, 131-133). Dining at cuisine restaurants IT is a type of culinary tourism where individuals make visits to food markets and cuisine restaurants (Symons, 2012, 131-133). Queen Victoria Market gain recognition from the fresh food and fruits. This fact makes people visit the market because everyone would naturally go for a fresh food item. Visiting food producers Visiting food producers is the third type of culinary tourism. This kind of tourism concerns the visits made to a particular food industry (Long, 2004, 17-56). For instance, Chocolate Tours such as visiting Heigh’s chocolate is a form of this type of culinary tourism. These tours offer special tasting experiences to those that visit. Molecular Gastronomy Molecular gastronomy is the process by which chemistry and physics are mixed to come up with an entirely new taste. Molecular gastronomy is a cuisine style that involves chefs exploring various culinary possibilities (Gastronomy at BU, 2011, 2). These chefs borrow tools from the science laboratory and get new knowledge about emerging food ingredients from the food industry. Molecular gastronomy is one of the most innovative sectors of gastronomy. Because of the constant changes that occur. In the field of science, chefs are thereby able to come up with different ways of food presentation and preparation. Current Trends in Gastronomy Gastronomy at BU (2011, 1) suggests that gastronomy is an art that has regularly shown numerous changes. Creativity, Science and talents of chefs, have led to the drastic and tremendous changes in the gastronomic sector. Chefs always come up with new tastes each and every day through food experiments. The chefs get motivation from to delighting the customer’s taste buds to attract them to new tastes with a unique preparation of dishes (Gastronomy at BU, 2011, 2). Gastronomy achieves a remarkable change due to the constant changes in the taste of food and culture. The advancement of gastronomy is driven by the development of various technologies in the food industry (Cognizantcommunication.com, 2015, 3). Another trend in gastronomy is the cryogenic cuisine that utilizes food gasses that ensure that food has a favorable temperature. The cryogenic gas can also cool the food to the level that the customer most prefers it. Fresh food dealers in Queen Victoria Market may use this technique to keep their food at a good temperature that most customers would desire. Great chefs continuously implement significant innovative concept due to change in lifestyles of most individuals. For instance, the introduction of street food has lead to luxurious dishes such as pizza with caviar and lobster sandwich. Innovation in the kitchen has resulted in the development of new kitchen wares that are used during food processing and preparation. For instance, the all-purpose oven and other cooking appliances in new cooking techniques lead to an improvement of food preparation. Scientific technique introduction to food preparation has also done remarkably well in the food tourism sector. For example, the introduction of cocktail ice sphere, transparent ravioli and Aperol Gel and Paper are excellent illustrations of incorporating science into the food sector. CONCLUSION Gastronomy is the art of eating good food. From this project, we find out that there are different ways of viewing food as good or okay. The fineness of food depends on how fresh the food is, its taste, the way it is serviced and the culture of the society from which the food preparation takes place. Food and culinary tourism involve visiting a destination, basically to have a taste of the local food from the local cuisine restaurants. Moreover, these visits have to make remarkable and unforgettable memories for an individual to visit the place in the new future. Gastronomy has improved in every dimension, from the kitchen appliances, food preparation, food preservation to the places that the food is made available to the consumers (Trapaga and Tulloch, 2013, 67-133). Though food and beverages may be of a differential in the experience of tourists, it is the principal motivation for tourists to visit a certain destination. Gastronomic tourism has increased a great deal. Local cuisines and its subsequent experiences motivated tourists to visit a certain area. Every individual is drawn to a nice-looking food, with a perfect presentation in an excellent plate accompanied by a good taste. Queen Victoria market is a well known fresh food market that thrives in the abundance of fresh food in Melbourne. Moreover, it boasts of the numerous visitors that visits the market for various reasons. The market has a strong history that has encouraged food tourists to like it very much. Haigh’s Chocolates is also one of the old family-owned firms that have been able to attract various tourists. The tourist visits the place to taste of up to 250 different types of delicious chocolate produced in the business. The chocolate industry is a reputable industry in Melbourne due to its uniqueness in chocolate production. Being a family owned business, Haigh’s should be flexible to the current changes in gastronomy and gastronomic tourism. RECOMMENDATION Culinary/ Food tourism has dramatically acquired new dimensions through innovation. Restaurants and other culinary tourism destinations need to keep creativity in the forefront so that the culinary tourists may be able to appreciate the various tastes of the local dishes. Moreover, the industry should opt to incorporate such creativity ideas such as innovative kitchen appliances and concepts. For instance, offering a street stop shop for luxurious foods will not only attract individuals but would save time on the part of the customers. Molecular gastronomy has made the transformation of food and drinks into remarkably sweet and delicious meals. Molecular gastronomy uses standard ingredients with additional scientific techniques to improve the flavor of food and drinks. It is, therefore, a good way to be adopted by various cuisine restaurants that most culinary tourists visits since it gives food the quality of a delicious masterpiece. The introduction of chemistry in molecular gastronomy into cooking has resulted in numerous innovative ideas. REFERENCE LIST Cognizantcommunication.com, (2015). [online] Available at:http://www.cognizantcommunication.com/journal-titles-of-gastronomy-and-tourism [Accessed 27 Aug. 2015]. Gastronomy at BU, (2011).What is Gastronomy?. [online] Available at: http://gastronomyatbu.com/2011/06/06/what-is-gastronomy/ [Accessed 27 Aug. 2015]. Haighschocolates.com.au, (2015).Home page - Haigh's Chocolates. [online] Available at: https://www.haighschocolates.com.au/[Accessed 27 Aug. 2015]. Hjalager, A. and Richards, G. (2002).Tourism and Gastronomy. London: Routledge.pp34-4 Long, L. (2004).Culinary tourism. Lexington: University Press of Kentucky.pp17-36 Symons, M. (2012).18th Symposium of Australian Gastronomy, Canberra, Australia.Australasian Journal of Popular Culture, 2(1), pp.131-133. Trapaga, M. and Tulloch, L. (2013).A bite of the big apple. Surry Hills, N.S.W.: Penguin Group Australia.pp 67-133 Read More