G A S T R O N O M Y
Cuisine Home page
Overview
The Food World
Food time-line + links
Food time-line- as was
World cuisine 1
World Cuisine 2
Cuisine atlas alone
Cuisine atlas explored
Another cuisine atlas
.
CUISINE & CULTURE 1
Gastrotourism 1
. . .Newspaper adverts/ articles
. .. Brochures
. . Questionnaire results
Cuisine & Culture 2
Gastrotourism 2
. . .National Gastronomy
.
Chefs in 1967
Chefs in 1984
Chef tree
Humpty Dumpty cuisine
Types of cuisine 1
Haute cuisine
Welsh cuisine
Welsh gastronomy
Types of cuisine 2
Types of cuisine 3
Types of cuisine 5ex
Resources
Conclusion
.
FIRST PUB - FIRST LOOK
Cookery analysed
The process approach
On triangles etc
The triangle figures
The visual pyramid
Cookery & Food Assoc
Cuisine - published
Cuisine - whole article
Fig 2 .Haute Cuisine
.
Fig 6. Framework
Fig 7. Using the Framework
Fig 8 .Cold Process
Fig 9 .Sauce Process
Fig 10 Sauce Example
Fig 11 Process Triangle
.
SERIOUS STUFF
Oriiginal explained
Original + extras
Original paper + text
Published original in Anthro Lings
Lehrer + Levi-Strauss
Lehrer - Cuisine
Semantic Cuisine
Works consulted
Resources
Gastrotourism coursework

 

                                                                                                                                                                                   

Gastrotourism coursework       

The main pages in this series are Cuisine & Culture 1 here 
                                                                     with Overview Contents
here
                                                       Cuisine & Culture 2
here
                                                            Gastrotourism 1
here 
 Ancillary pages are here                         Gastrotourism 2 here
 
 

                            Always something on the boil


                                                                                                                                                                                                                       
Page under construction.  Content here includes topics relevant to the wider gastronomy field of study. 

The boundaries between gastronomy, cuisine, culture, tourism, hospitality, and gastrotourism are sometimes difficult to locate.  Gastronomy is a conglomerate subject.
 

Contents  

1 Assignments and quizzes and material for projects etc here

     A brief history of thyme here

     Wine here

National cuisines in the context of gastrotourism here

       What goes on the plate? here
 
3 Current trends within the hospitality industry here 

4 Nutrition here

       Diet here 

         Social class
here

         Assess individual companies vis a vis interest in personal health
here

         Portion Control
here

         Calorie counts
here


         No smoke ...
here

         Talk is easy
here

-----------
Boundaries here

-o-O-o-

 

1 Assignments and Quizzes and material for projects etc

Each educational establishment has its own interpretation of terms such as assignment, project etc.

 

Garnishes - a brief history of thyme

More than fifty garnishes are covered in the series and some are still current.  The  most recent article carries links and the page ends with a Dictionary and History of Cooking, Food, and Beverage Terms.  The articles are written for non-specialised readership.
:

Garnishes on Stage - Dec 2009 here

Martial Mentions on the Menu - March 2010
here

Martial Milestones on the Menu - June 2010 here

Monarchs on the Menu - December 2010 here

More Monarchs on the Menu - March 2011 here

An unpublished aid to the Monarchs articles is here

Mandarins on the Menu
-
June 2011 here

Middlemen on the Menu - September 2011 here

Ministers on the Menu - December 2011 here

Moscovites on the Menu - March 2011 here  Aspects of Russian,  British or French cuisine?

  
Wine:

 "Enjoy Wine" book here

Wine descriptors here

Wine with food here

Wine & conversation here

A wine wheel here

A gastrotourism visit here

See how to play a game

To Contents

 

2 National cuisines in the context of gastrotourism

 The series is designed to point you towards your self-realisation of these learning criteria:

Evaluate the concept of national cuisine
Identify and evaluate the national cuisine of a cross-section of countries and their main regions - a minimum of five
Evaluate potential gastrotourism development using one national cuisine and its regional variations


How do different nations collect a shared view of what goes on the plate?  Students following a cuisine project might help answer the question. 
The French wonder what the fuss is about.  Will they consider the promo aspects?  here

To Contents



Current Trends within the hospitality industry vis a vis gastrotourism

Each educational establishment has its own interpretation of  terms such as hospitality, tourism etc.  There are varying interpretations of "hospitality industry" and "tourism industry".  One interpretation is that the latter is part of the former.  Discuss. 

Identify the trends.

Evaluate hospitality food and drink outlets in terms of incorporating the trends.

Sustainability here plenty here/Food Provenance one aspect here

 

 

Nutrition

Explore or remind yourself about National Gastronomy and select from here.
Nutritional implications of food production.
An example here 
Consider the national cuisine of a developing country here.

Nutrition education

Body types

More on nutrition education

Health education and food

To Contents

 
Diet

 

To Contents

Here are some links which might help various assignments and general study:

Factors influencing diet:
· Biological factors    here
· Physiological factors  here
· Cultural factors  here   food habits
· Social and psychological aspects here here here here 


Social class and community 

Which UK Prime Minister said "There is no such thing as society." ? Look for the red text here.  Contrast with the more modern "big society". 

Community

" ....gastronomy is the pursuit of the best reflective possible eating and drinking in a mood and it implies “a paramount work towards how communities can evolve socially and economically, keeping an econutritional commitment to environmental sustainability and community’s members optimal health”. "

source  - more on arrival

 To Contents

Does social class make any difference to the use of either batter or breadrumbs? here

 

Assess individual companies vis a vis interest in personal health    

Tackle the topic in an overall context. Find examples of companies which are clear about a health policy for customers and staff. Evaluate your sources.

Look for Mission Statements such as this:
To ensure that each guest receives prompt, professional, friendly and courteous service. To maintain a clean, comfortable and well maintained premises for our guests and staff. To provide at a fair price - nutritional, well-prepared meals - using only quality ingredients. To ensure that all guests and staff are treated with the respect and dignity they deserve. To thank each guest for the opportunity to serve them. By maintaining these objectives we shall be assured of a fair profit that will allow us to contribute to the community we serve.   more mission statements

Look for hidden Mission Statements such as this:
Over the past years Whitbread have worked closely with the Food Standards Agency (FSA) and now through the government's reorganisation with the DoH (Department of Health). We will remain active members of the Governments Food Network Forum where together with our competitors in our sector we will explore how to make a difference on health issues. In March 2011, Whitbread signed up to the Government's Voluntary Public Health Responsibility deal and are reviewing pledges to reduce the salt, total and saturated fat and to ensure our products are free from transfats, review responsible drinking where applicable and to allow guests to make informed choices through nutrition information.  more

Look for Awards such as this:

What Is The Gold Plate Award For Excellence In Health?

The Gold Plate Award for Excellence in Health is a joint initiative of the Catering Institute of Australia (WA Division) and the Department of Health Western Australia.

The award recognises restaurants which provide safe food and offer healthy menu choices in a safe environment.

The main criteria are:

  • Safe food handling and hygiene practices
  • Healthy choices on the menu
  • Smoke-free dining areas (inside and out)
  • A choice of non-alcoholic and low-alcoholic drinks     more

To Contents


Look for companies featuring Portion Control

Just as individuals need to watch the portion sizes of foods they eat, providers including  restaurant owners need to watch the portion sizes coming out of the kitchen. Every item on your menu should have a controlled portion size in order to keep food cost in check. 

more   more from within the series here

 

Are mandatory calorie counts on openly available menus good public policy?

Many national, regional, and city governments in developed countries around the world have been experimenting with requiring restaurants and food chains to list on their menus the calories of the foods they offer. These efforts have been designed to respond to major obesity, health, and dietary problems in countries around the world. In the United States, for example, the Los Angeles Times reported in August of 2009: "The journal Health Affairs published a study showing that the medical costs of obesity have nearly doubled since 1998, to $147 billion last year, about half of which was financed through Medicare and Medicaid.

Obesity accounts for 9.1% of national healthcare spending, according to the study, up from 6.5% a decade ago. The costs are rising because Americans are getting fatter.  more


Establish whether there is a fire before raising the alarm. 

Begin with UK obesity statistics 2011 before looking at UK obesity TV programes. Widen the search.

 
Easier to talk about than obtain hard facts

Just about every day in the media and from friends, you will hear some nutritional advice. Many people just believe everything they hear or read, but in my experience you should be critical of all the information, and ask more questions and research the topic if you really want to get to the truth. Often the information is somewhat correct, but maybe taken out of context, or twisted to sell a certain product or support a certain point of view.  more

~~~~~~~~~

Myth

Low-fat or no-fat diets are good for you.
A low-fat diet can help weight loss, but don't cut out fat altogether.

Fact

Leading dietician Lyndel Costain says: 'People tend to think they need a low-fat diet to lose weight, but you should still have a third of your calories coming from fat.'  




To Contents
 

 

 
 
 
 
 
 
 
WelcomeAllGreenSociety/1Society/2..IWFSDrinkPubsCuisineHaggis HealthStudentsLecturersCUISINE - INTRODUCTIONAuthorSpeakerContact Common Page