Impact of Culinary and Gastronomic Philosophy on Modern Restaurants in the Global Context Assessment Answer

Impact of Culinary and Gastronomic Philosophy on Modern Restaurants in the Global Context

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The human race is can be defined on the basis of what they eat as what they eat contributes largely to their health as well as wellbeing. Since ages, different practices and philosophies are being used by chefs and restaurateurs to serve the food with the best taste for mouth and that too with healthy practices to grow and cook them. In this essay, a Pief emphasis will be given to the Culinary and Gastronomic Philosophy and their impact on modern restaurants worldwide. There are many restaurants and pronounced chef around the world who anticipates different philosophy in their own way and their understanding of the concepts get projected in their dishes.

According to many intellectuals in the world, cooking is not a profession but its a form of art, science and technology of preparing the food in the healthiest way possible and presenting it as an overall experience on the table (Wolfson, Bleich, Smith and Frattaroli 2016). Culinary philosophy is about freshness and purity of ingredients. In Culinary philosophy, many of the ingredients are grown on-site or by the local producers which grow them organically and under the supervision of top chefs (Long 2015). Majority of the top chefs and restaurants across the globe follow the culinary practices and thats why they give especial emphasizes on sustainable growth and use of food with least wastage. Many big restaurant chains across the world proclaim that they combine their respect for fresh ingredients with creative recipes of them, to prepare a cuisine that is delicious and light. Gastronomic Philosophy showcase that food is science and an art form. Gastronomic is a concept which studies the relationship between food and culture and especially in contrast with the gourmet cuisine (Yurtseven and Karaka 2013). In todays world where people are willing to pay a good sum of money for a meal which is healthy, has nutrition and has a sustainable impact on the environment, restaurants are evolving their philosophy and molding them under the influence of Culinary and Gastronomic. It is common practice to mix the local flavor to the dishes which are inherited from some other culture and region of the world. This combination of international and local taste in accordance of the Culinary and Gastronomic Philosophy tends to attract most of the food lovers and explorers hence this practice is used by the restaurants to pull the new customers to the business (Maberly and Reid 2014). Our culture had given emphasis on hedonism which is the sense of pleasure of satisfaction and the ultimate aim of the human. The concept of hedonism could be seen clearly in the global restaurant industry and it describes why people are so enthusiastic about trying new recipes and doing experiment with it. Culinary philosophy has a part which is freeganism (Cooks 2018). It is a practice and an ideology of limited and sustainable use of the resources, particularly in contrast with the concept of recovery of the wastage food. The effect of freeganism on restaurants is that they now purchase the minimum of their requirement and that too in small quantities as well as now they use their own resources to produce what they need on appropriate time. Culinary philosophy automatically gives birth to the concept of vegetarianism. Vegetarianism is the ideology of not consuming any kind of meat and also abstention from by-products of animal (Raphaely and Marinova 2014). Locavores are the people who actively search for natural products like fruits, vegetables, eggs, meats and dairy products which are grown in the locality. Philosophy of Culinary and Gastronomic has the base built on the concept of locally grown products and the local culture of eating and hence also the restaurants which have their presence in the international market do their marketing and customer targeting on the basis of locavorism.

Gastronomic Philosophy has many concepts under its umPella. Sustainability is the concept which emphasis that extraction of any resources should not harm the nature or it should create minimum impact on it so as to handover handful of resources to our future generation and raw products of food are also included in these phenomena. Incorporating and promoting the concept of sustainable eating and food preparation can therefore be adopted by different restaurants which will help them in attracting a number of potential customers. This is beacse in the era of globalization and advancement people are becoming increasingly aware about the environmental impact of their daily lifestyle. In such a scenario this concept of sustainability is promoted by this philosophy would be helpful for majority of restaurants. It is but obvious that all the creatures on the earth are interdependent on each other and here comes the concept of ethical eating. It should be acknowledged that eating ethically requires being thankful for the miracle of nature that we share this earth with other beings. Gastronomy is the link between the food and the culture. It has a viewpoint that cultural authenticity is essential for gastronomic tourism as it is the act of eating and drinking and selling the identity and culture of a region. Ultimately, we all eat to be healthy and for the wellbeing of our body and soul. Hence the quality of the food which we consume should be such that it should fulfill our desire for satisfaction. It is not only about the food but also about the surrounding. Slow food in the concept which works on the phenomenon of the Gastronomic Philosophy (Petrini 2013). It promotes the local food and traditional way of cooking and it helps to protect the heritage of any civilization. Every successful restaurant across the globe use the concept of slow food to sell the food which is local in nature yet twisted in international flavor. Exchange of flavors and recipes are being done from ages but todays free trade and modernist cuisine has a tremendous amount of exchange rate of culture and food.

Culinary and Gastronomic Philosophy are the two pillars of the modern restaurants all around the world and all the concepts of these two philosophies have been altered according to the places where they are adopted and by the minds who propagated them. It has become the major marketing positioning by the restaurants to attract customers. As the region of the recipe changes, there is a slight change in the taste and this is the reason due to which people have constant thrive to taste new every time they eat. Restaurants now follow Culinary and Gastronomic Philosophy to fulfill the desire of satisfaction of the customers but actually, it never ends and again their desire increases to experience more.

References

Cooks, L., 2018. 14 The end (s) of freeganism and the cultural production of food waste.Perma/Culture Imagining Alternatives in an Age of Crisis, p.77.

Long, L.M., 2015. Culinary tourism A folkloristic perspective on eating and otherness.The food and folklore reader. London Bloomsbury, pp.437-448.

Maberly, C. and Reid, D., 2014. Gastronomy an approach to studying food.Nutrition amp Food Science,44(4), pp.272-278.

Petrini, C., 2013.Slow food nation Why our food should be good, clean, and fair. New York Rizzoli Publications.

Raphaely, T. and Marinova, D., 2014. Flexitarianism Decarbonising through flexible vegetarianism.Renewable Energy,67, pp.90-96.

Wolfson, J.A., Bleich, S.N., Smith, K.C. and Frattaroli, S., 2016. What does cooking mean to you perceptions of cooking and factors related to cooking behavior.Appetite,97, pp.146-154.

Yurtseven, H.R. and Karaka, N., 2013. Creating a sustainable gastronomic destination The case of Cittaslow Gokceada-Turkey.American International Journal of Contemporary Research,3(3), pp.91-100.

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