In recent years, a growing emphasis has been placed on tourism experiences and attractions related to food. In many cases eating out while on holiday includes the 'consumption' of a local heritage, comparable to what is experienced when visiting historical sites and museums. Despite this increasing attention, however, systematic research on the subject has been nearly absent. Tourism and Gastronomy addresses this by drawing together a group of international experts in order to develop a better understanding of the role, development and future of gastronomy and culinary heritage in tourism. Students and researchers in the areas of tourism, heritage, hospitality, hotel management and catering will find this book an extremely valuable source of information.
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This project is made possible with funding by the Government of Ontario and through eCampusOntario's support of the Virtual Learning Strategy. ; https://doi.org/10.22215/fsmmm/bs03 ; pub ; pub
Food becomes one of main income of tourism sector which supports Gross Domestic Product. Food and beverage is also suspected to be the tourists' motivation for travelling. People, publicly, and government recognize it more as culinary. However, there is a view that argumentation which is constructed by public seems to be not accordance with the real situation. Gastronomy, which accommodates foodshed, cooking, until foodscape and human behaviour, is perceived to be more appropriate as a comparison argument. Related to that matter, in this paper, researcher is trying to study and to compare two-sided definition of terminology over culinary and gastronomy as a way to eliminate argumentum ad populum. Keywords: culinary, gastronomy, foodshed, foodscape, argumentum ad populum
Animal slaughter has lately become increasingly visible in popular food media. This article examines the gendered assumptions and assertions underpinning the killing of animals in popular gastronomy. In television cooking shows such as The F Word (2005—present), Kiwi Kitchen (2007—8) and Jamie's Great Italian Escape (2005), both emotional concern for farmed animals and farmed animals themselves are feminized and denigrated, whilst slaughter and meat-eating are masculinized and celebrated. Conversely, in the recent cookbook-cum-memoir by Julie Powell, Cleaving: A Story of Meat, Marriage and Obsession, butchery and meat-eating are depicted as pathways to, and displays of, female empowerment. Both groups of gastronomy texts hold the domination of animals, demonstrated through the slaughter, butchery and consumption of non-human bodies, to be an integral component in the performance of gender.
"Epidemics have constituted a problem for humanity throughout history because they not only affect the individuals they infect, but the entire society in many ways. In fact, the plague epidemic, which started in 1347 and called the Black Death, caused the death of millions of people and it became the biggest fear of the society by deeply affecting the society in a psychological way. Black Death has been the greatest threat for humanity, causing the death of about 40% of European population. As a result the worlds' social structure has changed completely. Even after these events were resolved, its impact on people continued for a long period of time. Before and after the epidemic, the transition from grain to livestock, from economic consumption to luxury consumption, especially with regards to food consumption in Europe, and the food prescriptions used to prevent the epidemic underline the importance of gastronomy for humanity even in this tragic period"--
The mention of "gastronomy and Gogol" may immediately make us think of the good-natured pair in Old-Fashioned Landowners, who, if they were not eating, were sure to be sleeping. Or perhaps what comes to mind is that remarkable five-by-five figure of Peter Petrovich Petukh, whom Gogol appropriately described as a "round watermelon." And who can forget how Sobakevich ever so quietly and "innocently" alone dispatched that noble sturgeon at the breakfast party given by the chief of police, or how the thoroughly tipsy Khlestakov bragged about the "dream of a soup" that was delivered to him in St. Petersburg from no other gastronomic paradise than Paris itself. Nor can we forget Khlestakov's other soup—the one more like the River Nile (with feathers)—which was so ill-received and yet eaten with such alacrity by the starving braggart. Perhaps only Vladimir Nabokov did not laugh at Puzatyi Paciuk and his ingenious way of transporting varenyky to his mouth without moving an inch—and he first had to dip them into a dish of sour cream that was placed on a low barrel in front of him. And what about that pan of fried eggs that was rushed onto the stage in Meyerhold's production of Gogol's The Marriage, in which one of the suitors for the hand of the merchant's daughter—much to the confusion of the others—is called "Fried Eggs."
The Mexican-American war has never been analyzed from the perspective of gastronomy and eyewitness reports focus on military aspects as well as on the exotic side –and the "colorful" mores– of the invaded population. Since the late 1980s, the New Historians of the West2 have been writing from the viewpoint of those left out by traditional history, nevertheless food is not their focal point. I discuss (colonial and post-colonial) gastronomy and conquest as seen through the eyes of an 18-year old woman, Susan Magoffin following her husband, a 42-year old trader in a caravan along the Santa Fe Trail on the heels of the conquering army. Along the way she kept a diary.3 Not food, but an insider's view of conquest made her diary a "minor classic"4 worth publishing in 1926 and reprinting in 2000. The Magoffin's 14 wagon outfit left Independence, Missouri, less than a month after the start of the war –an event that remains largely unmentioned in the diary– and followed the "natural highway for wheeled vehicles across the Great Plains that linked New Mexico to the United States."5 Gradually other wagon trains joined their party until it reached 75 or 80 wagons (42),6 then 150 (43) explaining why De Voto stated that in New Mexico "Manifest Destiny took the shape of a large-scale freight operation."7
This paper summarizes the arguments and counterarguments within the scientific discussion on the issues of gastronomy and gastronomic tourism. Many people travel just for gastronomic purposes. Food is the essential need for human being, and it may become the main motivating factor for deciding to travel. Gastronomy and its role in the promotion of tourism therefore need to be studied in greater detail. The main purpose of the article is a comprehensive analysis of the role of gastronomy in the development of tourism industry in the country. The methodological tool for the research was a survey, some hypotheses were derived, which were analyzed via Crosstabulations with Pearson Chi-square testing. The investigation of the topic and the results of the analysis state that gastronomy is the part of culture and traditions of a country and the art and culture of cooking. The research empirically confirms and theoretically proves that many people prefer local cuisine of the destination despite high prices and they evaluate the importance of good cuisine of the destination very high. Also the overall satisfaction with the journey is influenced also by the local cuisine of the destination. The main conclusion is that gastronomy may promote tourism and countries which have gastronomic heritage, should evaluate it and include it in touristic offers by making a gastronomic brand of the region or country. Countries should have a gastronomic tourism development plan. Gastronomic tourism should contribute to accomplishing of sustainable development goals. It may be a driver force for advancing the economy, creating new jobs, increasing the income of population who works in that sphere, etc. In order to meet the needs of tourists, countries should carry out research to understand the consumer motivations and behavior, and based on it to create gastronomic tourism product. Besides, educational organizations should prepare high qualified professionals for the sphere, as the staff competence has a great impact on service level, which in its turn influences customer satisfaction. The results of the research can be useful for the state organs, private sector, also for researchers of tourism sphere. Keywords: gastronomy, culinary, tourism, culture, tradition, destination.
After a brief presentation of the general scenario to which the note is connected, the equations involved in some processes related to gastronomy and cuisine activity are derived, only by resorting to dimensional analysis. It is shown how the meat cooking time, or that one for spaghetti preparation can be quantitatively calculated on the basis of the heat conduction or thermal diffusion equations. The processes involved in baking of a good pizza (particularly in a wood oven!) or brewing a good coffee are addressed on the basis of scientific approaches.
