Gastronomy

MA Dissertation: Making the case for a viable sustainable gastronomic tourism industry in Ireland

by John D Mulcahy

In common with the rest of the business world, the Irish tourism industry seems to be obsessed with finding a unique... more In common with the rest of the business world, the Irish tourism industry seems to be obsessed with finding a unique competitive advantage in order to maintain market share.  Aside from being sustainable and profitable, that investment must also create an experience that is capable of being displayed by the consumer in a manner that increases personal status.  This work argues that a ubiquitous aspect of human life, gastronomy, can easily be leveraged, utilising existing structures, to benefit not only the Irish tourism industry and the visitor, but also economic, social and environmental aspects of Ireland.  When combined with tourism, gastronomy has natural competitive advantage, as others cannot easily replicate gastronomic tourism when it is specific to both a location and a culture.  The business case evidence is assembled in three ways.  Firstly, by a focus on the literature in areas considered as integral to gastronomic tourism and by unpacking the phrase ‘gastronomic tourism’ and breaking it down into some of its constituents.  Secondly, by looking at tourism policy and performance in Ireland, and by utilising some existing accounts of gastronomic tourism.  Thirdly, by identifying four other jurisdictions of broadly similar size, population, and tourism industry structure to Ireland.  There appears to be no substantive leadership in gastronomic tourism in Ireland.  Gastronomic tourism has been largely ignored, despite a comprehensive raft of tourism policy and support. Nevertheless, Ireland has a significant opportunity to capitalise on gastronomic tourism worth €3 billion annually, which provides a powerful commercial argument to convince Irish operators and policy makers. 

Auto-ethnography of my food habits

by Oleg Nekrassovski

draft only

THE ECOLOGICAL DIMENSION OF GASTRONOMIC TOURISM. RISKS & GLOBAL TRENDS IN THE AGE OF CRISIS

by Georgiana Ciuchete

Lifestyle changes accompanied by the economic crisis caused health, environmental and alimentary chain disruptions... more Lifestyle changes accompanied by the economic crisis caused health, environmental and alimentary chain disruptions across the world. Regarding gastronomic tourism through its ecological dimensions (e.g. environmental impact minimization, environmental and cultural awareness and respect, positive cultural experiences driver for visitors and hosts, financial benefits enhancer for local communities, environmental and social cohesion builder) this paper investigates the actual trends in tourism and gastronomy seen through the risks and uncertainties of the actual economic crisis. The new global nutrition and lifestyle trends have exerted an increasing pressure on traditional values, including the old dietary patterns. In this context, traditional gastronomy needs to be re-invented and, through its functional capabilities, has to be re-launched in order to add value for the final consumers. This study explores the possible links between sustainable tourism and healthy food in the context of the new economic realities and aims at finding the right ballance among some of today’s dichotomies: local vs. global, traditionalism vs. fast change and peculiarity vs. standardization.

L’enseignement culinaire au carrefour de l’histoire : focus sur l’école hôtelière de Paris

by Kilien Stengel

Published In "Les Cahiers de la Gastronomie"

Résumé : De nombreux outils et méthodologies d’enseignement culinaires existent, basés sur des référentiels cadres et... more Résumé : De nombreux outils et méthodologies d’enseignement culinaires existent, basés sur des référentiels cadres et des livres multiples qui consignent ce que la société française souhaite transmettre de son patrimoine gastronomique.
Mais d’où proviennent les écoles hôtelières, ces temples de la transmission culinaire ? Ces lieux où la pratique se mêle à la théorie, où le discours philosophique se limite à « Oui Chef ! », la psychologie à « le client à toujours raison » et l’actualité au « Guide Michelin », enseignèrent au fils des époques du vocabulaire technique, l’excellence gastronomique, et les approches variées de la cuisine et des vins.
Les écoles hôtelières sont autant de lieux de transmission qui signalent un rapport étroit entre la volonté de conserver et celle de transmettre.

Mots clefs : histoire, enseignement, restauration, gastronomie, formation.

Abstract : There is a lot of tools and culinary methodologies of teaching. There are based on reference tables executives and multiple books pounds which present what the French society wishes to pass on of its gastronomic heritage.
But, historically, where are come from catering schools, these temples of the culinary transmission? These places where the practice gets involved in the theory, where the philosophic speech limits itself in " Oui Chef ! ", the psychology to " the customer for always reason " and the actuality to the " Guide Michelin ", taught, in the differently periods, the technical vocabulary, the gastronomic excellence, and the approaches varied by the cooking and the wines.
Catering schools are so much places of transmission which indicate a narrow relation enter the will to keep for to preserve) and that to pass on.

Keywords: History, teaching, catering, gastronomy, training.

Tourism and gastronomy

by greg richards

The Claw at the Table: The Gastronomic Criticism of Grimod de la Reyniere

by Cathy Kaufman

This article originally appeared in Vintage magazine; the exquisite illustrations make tracking down the print issue well worth while. For a tiny taste:

http://vintagezine.com/issues/issue-2/grimod

Who’d be an IPA?

by Ged Ryan

Visiting China's 4th city Cheng Du for work can prove to be a rather demanding experience.

Cocina y clases: acerca del éxito de la cocina fusión en Lima

by Raul Matta

Defining Risk for Early Detection of Esophageal Adenocarcinoma

by Louise Herman

Authors: Glenn Eisen, Jobe Blair A, Spight Donn H
Published in Touch US Gastroenterology Review 2007 - Issue I - March 2007

Wine tourism research: The state of play

by C. Michael Hall

Mitchell, R. & Hall, C.M. 2006, Wine tourism research: The state of play. Tourism Review International, 9(4), 307-332.

Research on wine tourism has expanded rapidly since the early 1990s with approximately two-thirds of the literature... more Research on wine tourism has expanded rapidly since the early 1990s with approximately two-thirds of the literature coming from Australia and New Zealand, countries with not only substantial wine tourism but also a long record of wine marketing research. Of the remaining literature the dominant source countries for research and Canada and the United States. Seven themes are identified from the literature and are discussed in turn: the wine tourism product and its development; wine tourism and regional development; the size of the winery visitation market; winery visitor segments; the behaviour of the winery visitor; the nature of the visitor experience; and emerging area of research on the biosecurity risks posed by visitors. For each of the themes future research challenges and issues are identified. The review concludes by noting although there is now a significant catalogue of research in the field, methods are still relatively crude and studies still tend to be regionally focused and quite generic in nature. There is therefore a need not only to improve the means by which results from different locations and populations can be compared but also to employ greater sophistication in the employment of qualitative and quantitative techniques in their examination.

KEY WORDS: wine tourism, product, regional development, visitor behaviour, visitor experience

Culinary tourism and regional development: From slow food to slow tourism?

by C. Michael Hall

Hall, C.M. 2006, Culinary tourism and regional development: From slow food to slow tourism? Tourism Review International, 9(4), 303-306.

Paper was editorial introduction for a special edition of Tourism Review International on food and wine tourism. Copy... more Paper was editorial introduction for a special edition of Tourism Review International on food and wine tourism. Copy provided here is the submitted draft.

For the definitive version please check the journal: Hall, C.M. 2006, Culinary tourism and regional development: From slow food to slow tourism? Tourism Review International, 9(4), 303-306.

Restaurant manager expectations toward halal certification in Malaysia

by C. Michael Hall

Marzuki, S.Z.S., Hall, C.M. & Ballantine, P.W., Restaurant manager expectations toward halal certification in Malaysia. Journal of Foodservice Business Research, accepted

Halal certification at restaurants ensures that foods are served according to Islamic dietary laws. Halal means... more Halal certification at restaurants ensures that foods are served according to Islamic dietary laws. Halal means permitted or lawful or fit for consumption. The purpose of this study is to explore the attributes of halal certification among Malaysian restaurant managers. A national mail survey was conducted on 2080 respondents along with 33 interviews in four selected states and in the Federal Territory of Kuala Lumpur. The results indicate that restaurant managers have high expectations toward halal certification as it signifies attributes such as trust, safety and hygiene. Halal certification is therefore perceived by restaurant managers as an important aspect in the food service industry. Within this context, the Malaysian government is seeking to position the country as a global halal hub as Muslims become more demanding in their food choices. In addition, halal restaurant certification also opens opportunities to cater for the international tourism market.

Keywords: Halal, food certification, religion, food safety, culture

Draft of paper only. For the authoritative version of the paper please consult the journal web site.

Current Approved Therapies in Hepatitis C Virus Infection

by Louise Herman

Authors: Omer Khalid, Paul Kwo, Rakesh Vinayek
Published in Touch US Gastroenterology & Hepatology, 2010;6:81–4

A Role for Probiotics in Pediatric Inflammatory Bowel Disease— Is there Evidence to Support It?

by Louise Herman

Authors: Hien Q Huynh, Jean-François Turcotte
Published in Touch US Gastroenterology & Hepatology Review, 2010;6:54–7

Food Representations in Early Modern Europe: Powerful Appetites

by Brian Cowan

chapter nine in: A Cultural History of Food, Fabio Parasecoli and Peter Scholliers, general editors, vol. 4, The Early Modern Age, Beat Kümin, ed., (Oxford: Berg, 2012), 165-83.

In both the visual and verbal media of early modern Europe, a number of new genres of food representation emerged. In... more In both the visual and verbal media of early modern Europe, a number of new genres of food representation emerged. In painting and printed images, the still-life and the genre scene developed as distinct genres of visual representation after the late sixteenth century. In the realm of written texts, innovation in genres such as the cookbook and early or proto-gastronomic writing developed somewhat later, in the later seventeenth and eighteenth centuries.

Food was central to these new genres. They were also works which sought to represent food and its consumption realistically, rather than works in which food served primarily as a symbol for something else. This chapter examines the emergence of these new, realist genres of food representations from the late sixteenth through the eighteenth centuries.

New Worlds, New Tastes: Food Fashions After the Renaissance

by Brian Cowan

Pre-Publication Draft Only. For the final version, please see:

Brian Cowan, “New Worlds, New Tastes: Food Fashions After the Renaissance,” in Food: The History of Taste, Paul Freedman, ed., California Studies in Food and Culture, 21, (Berkeley and Los Angeles: Univ. of California Press; London: Thames & Hudson, November 2007), 196-231.

A set of paradoxes lay at the heart of early modern European culinary experiences. The food culture of the period can... more A set of paradoxes lay at the heart of early modern European culinary experiences. The food culture of the period can be understood as perpetually torn between pressures to maintain continuity in the face of revolutionary changes as well as being divided between common cosmopolitan tastes shared by European elites across the continent and a growing sense of urgency behind defining national differences in terms of rival national cuisines. On the one hand, the cosmopolitan intellectual culture of humanism struggled to maintain and revive the culinary and dietetic legacies of classical antiquity. On the other hand, the ‘modern’ pressures for change were irresistible, particularly as access to, and knowledge of, new foods and new cooking techniques increased.

This chapter explores these paradoxes of early modern food culture by examining carefully the two most important influences on European understandings of food between the age of Columbus and the age of the French Revolution: humanism and mercantilism.

This chapter also explains the rise of a new culinary aesthetic in early modern Europe (c. 1500- c. 1800). It describes the transition from medieval and renaissance culinary ideal of 'intensive‘ flavouring through sugars and spices of a few select dishes to a more expansive early modern and enlightenment culinary aesthetic of 'extensive‘ spicing of a wider variety of new foods. This transformation in taste was part of a wider European cultural revolution that occurred in the wake of humanist neo-classicism and the expansion of European trading networks in Asia and the Atlantic world. While this post-renaissance cultural revolution had its origins in the late fifteenth and sixteenth-centuries, its impact on European taste was not fully felt until the mid-seventeenth century.

Home Life: Cultivating a Domestic Aesthetic

by Jessica J. Lee

Contemporary Aesthetics, Vol. 8, 2010.