Suchergebnisse

One of the ways to increase the country's foreign exchange earnings is encouraging tourism. As one of the countries that is rich in culinary taste of the archipelago, Indonesia has the potential to develop cultural gastronomy as one of the determining factors for tourists to choose tourist destinations. This study aims to determine the symbolic meaning of gastronomy in the culture of ethnic Chinese in Indonesia. The theory used in this study is the symbolic interactionism theory and cultural gastronomy. This study employs a case study method by selecting the Kota Tua (Old Town) area as the research site. Data were collected by means of observation and interviews with informants related to the purpose of the research. The conclusion shows that the Chinese gastronomic culture in Indonesia is the assimilation and acculturation of Chinese and Indonesian gastronomic culture. Thus, it presents culinary tastes that are different from the original, namely Ethno Gastronomy of Ethnic Chinese in Indonesia.

Abstract. This article considers the debate that has recently developed in studies of nationalism between those scholars who see the nation as a modern and constantly changing construction ex nihilo and those who see it as an immemorial, unchanging communal essence. It outlines the so‐called 'gastronomical' and 'geological' metaphors of nation formation and suggests a synthetic model which balances the influence of the ethnic past and the impact of nationalist activity. It shows that the central question which has divided theorists of nationalism is the place of the past in the life of modern nations. The author recognises the role of nationalists in national mobilisation but stresses that nationalists are not social engineers or mere image makers as modernist and post‐modernist accounts would have it, but rather social and political archaeologists whose activities consist in the rediscovery and reinterpretation of the ethnic past and through it the regeneration of their national community.

On the 7th to the 9th of October 2020, the Brazilian Congress of Innovation and Technology in Gastronomy and Food Science took place [CBGCA]. The event was initially scheduled for May 2020 in person; the change to online mode was due to the Covid-19 Pandemic decreed by the World Health Organization [WHO], in March 2020. The Congress was designed and coordinated by the Bachelor of Gastronomy Course at the Federal University of Ceará, with the co-participation of the other public baccalaureate courses in Gastronomy at the Federal University of Rio de Janeiro, the Federal University of Paraíba, the Federal Rural University of Pernambuco, the Federal University of Health Science in Porto Alegre and the School of Social Gastronomy Ivens dias Branco, in addition to Senac -CE.

SummaryWe analyze whether superstar effects (disproportionate income effects) exist in the deep‐pocket market for quality gastronomy in Germany, and what factors determine the stars' rents. In quality gastronomy, the stars can be the restaurant chefs. Building on Rosen's (1981) and Adler's (1985) central theories on star effects, we explore two potential sources of stardom. Following Rosen (1981), we test if quality differences between the chefs' performances have a direct effect on financial rewards ("direct superstar effect"). Following Adler (1985), we assess the income effect of a media presence of chefs ("classical Superstar effect"). Through this, we deal with an economic issue of general interest: does it pay more to develop your skills in your core business to perfection, or to maintain the current level of skills and invest in self‐marketing? Analyzing a sample of 288 restaurants, for potential star effects by differences in quality, we find that higher quality increases chefs' revenues. Yet, revenues do not increase disproportionately, and achieving higher quality requires substantial investments in exquisite ingredients, excellent staff and prime ambience. This problem, also called the "agony of the stars", has manifested itself in the bankruptcies of European three‐star restaurants in recent years. As regards potential star effects by differences in media presence, we observe a positive impact of TV appearances on financial rewards. Yet, these income effects are moderate as well, so there is neither a direct, nor a classical superstar effect in quality gastronomy. We argue that although both perfection of skills and self‐marketing have similarly positive income effects, self‐marketing seems both the less risky and the less stressful way to enhance income.

Gastronomy comes from the combination of food with art, pleasure, taste, and science. In addition to food itself, the experience of the culture that food belongs to also directs people to rural areas, regions, and countries that makes food an essential attraction for tourism. The purpose of this paper is to present the transformation process of local culinary through gastronomy tourism. The structuralism approach was employed and the culinary triangle interpreted by Lévi-Strauss in the dilemma of culture and nature was taken as an exemplary model to achieve the goal. The model was transformed into a new triangle named as the Culinary Triangle in Gastronomy Tourism and evaluated in the context of cultural and artistic transformation. This new triangle consists of local, hybrid, and ornamental culinary.

Purpose: This paper provides an overview of the changing food culture ofIreland focusing particularly on the evolution of commercial public dining inDublin 1700-1900, from taverns, coffeehouses and clubs to the proliferation of hotels and restaurants particularly during the latter half of the nineteenth century. Methods: Using a historical research approach, the paper draws principally on documentary and archival sources, but also uses material culture. Data is analysed using a combination of hermeneutics (Denzin and Lincoln, 2000, O'Gorman, 2010) and textual analysis (Howell and Prevenier, 2001). Findings: The paper traces the various locations of public dining inDublin 1700-1900 and reveals thatDublin gentlemen's clubs preceded theirLondon counterparts in owning their own premises, but that the popularity of clubs in both cities resulted in a slower growth of restaurants than inParis. Competition for clubs appeared in the form of good hotels. The Refreshment Houses and Wine Licences (Ireland) Act 1860, created a more congenial environment for the opening of restaurants, with separate ladies coffee or dining rooms appearing from around 1870 onwards. Originality / Value: There is a dearth of research on the history of Irish food and commercial food provision in particular. This paper provides the most comprehensive discussion to date on the development of commercial dining inDublin 1700-1900 and suggests that the 1860 legislation might be further explored as a catalyst for the growth of restaurants inLondon and other British cities.

Gastronomy and criminal law. L'article passe en revue la gastronomie, une série de plats préférés, le comportement des acteurs au restaurant ou en cuisine et autres thèmes culinaires qui permettent de donner libre cours à des rapprochements avec le droit pénal.