8065-04 Unit 308: Global Influences on eating

and drinking

Global Influences on
Eating and Drinking
Introduction

Gastronomy is the art of eating and

choosing good food. It also means that you
must understand the history of food and
wine and how it evolved.
All countries have their own history and
cultural influences reflected in the menu
items they eat and the beverages they
drink.
With new technology and travel as well as
migration cross-cultural influences have
grown and the menu items that you can find
in restaurants borrow from influences from
all areas of the globe.
What is Gastronomy?

• The word "gastronomy" is derived from Ancient Greek gastḗr,

"stomach", and nómos, "laws that govern“.
• Gastronomy is the study of the relationship between food and culture,
the art of preparing and serving rich or delicate and appetizing food, the
cooking styles of particular regions, and the science of good eating.
• One who is well versed in gastronomy is called a gastronome, while a
gastronomist is one who unites theory and practice in the study of
gastronomy.
• Practical gastronomy is associated with the practice and study of the
preparation, production, and service of the various foods and
beverages, from countries around the world.
• Theoretical gastronomy supports practical gastronomy. It is related with
a system and process approach, focused on recipes, techniques and
cookery books.
What is Gastronomy?

 Definition – most dictionaries describe it as the art or science of good eating. It is sometimes
expanded to include the study of food and culture e.g. the gastronomy of the UK

 Scope – it focuses on understanding and researching sensory experiences through food and
nutrition. It further looks into the links of cultural connection and its influences on the food choices
made in different cultures and countries. The historical connections are of interest as these
interplay with the perceptions of the consumer and gastronome of what good food is

 Focus – the key focus is on the provision of nutritious food that is cooked to perfection with
excellent taste experiences and embedded in a sense of culture

 Beverages – these also play a crucial part and their interaction with food and impact upon the
flavours of both food and beverage. Wine is a key focus and its flavour profiles and palate
experience. The study of wine and its taste by itself and the changes encountered once it is
mixed with food provide room for endless discussions.

 Taste – a gastronome will work assiduously on developing their taste buds to develop a mental
library of tastes, textures and memories that can be delved into. This development will allow for
anticipating flavours and assessing components of dishes. Achieving harmony of dishes and
flavours with deliberate contrasts highlight the art of cooking excellent food
Factors in a Dining Experience

A wide range of factors influence impact of a meal. Many professionals within the industry focus on
their specific area e.g. wait staff think that they are the key factor to a satisfying dining experience,
chefs think the food is the most important part. In reality it is a combination of the venue, service, food
and wine that determine the overall experience of the customer.
Setting – the setting of the property or restaurant creates the first experience for the customer and
its visual impact will create an expectation of the type of food, service and wine that may be served.
For example a modern style restaurant, set right on the waterfront would create expectations of a
trendy seafood menu with professional service. In contrast a wood panelled vintage home with
antique furniture would probably provide classical food with silver service
Ambience – this term is used to describe the overall surroundings and atmosphere of an
establishment and ‘how it feels’. Many establishments aim to be a ‘home away from home’ to entice
the customer to feel relaxed and comfortable and thus enjoy their experience and
Menu – the menu is the key selling tool of the establishment and must be able to convey the aims of
the business and its focus on food and wine. The type of food and wine served is advertised through
the menu and must reflect the overall aims. Pricing and presentation of the menu will portray the
focus on a specific clientele
Service – the type of service provided also sets the tone. Friendly service such as in a typical Italian
restaurant run by the whole family will appeal to the local diner or families. Polished service provided
in a fine dining restaurant displays a high level of skill but may be intimidating. Professional service
should always be the aim with basic service skills a given
Meal Types and Expectations

 Breakfast – the start of the day and first portrayal of the offerings of the establishment
o Breakfast meals can be simple such as muesli and tea or coffee or elaborate affairs
o Even take away and fast food restaurants have entered into this market
o Simple breakfast types such as continental items can be served via buffet service or a la carte
o English or American breakfast with its combination of cooked and cold foods is very popular in
hotels and resorts with a mixture of full or partial service
o Presentation and service offerings depend on budget, final selling price and client expectations

 Lunch – can be a simple sandwich or a prolonged business lunch

o Lunch items are usually cheaper and should be able to be produced fast due to limited time
available by customers
o Table d'hôte offerings are popular
o Set up is often simpler than dinner and service can be a mixture of full or partial service
o Price points are often lower than dinner
o Presentation and service offerings depend on budget, final selling price and client expectations
Meal Types and Expectations

 Brunch – this term describes the combination of lunch and breakfast items on the menu
o Popular in inner city restaurants or as a weekend offering
o Often served as a buffet for self-service

 Dinner– elaborate menus with a la carte service

o Dinner items are usually more elaborate and should be produced to order
o Table d'hôte or degustation options can be offered additionally
o Set up includes table cloth, good glassware and cutlery. Service is polished
o Price points are often higher
o Presentation and service offerings depend on budget, final selling price and client expectations
Dining Experiences

The range of establishments in the industry is enormous. This is due to the fact that any business tries
to differentiate itself form the competition and aims to attract different market segments. The following
characteristics highlight their generic key focus but variations occur.
Fine dining – establishments focus on high end menu offerings and excellent service
o Often aim to achieve recognition such as Michelin stars or similar food guides
o Higher price point due to the quality of setting, crockery and food
o Aims to offer an outstanding experience
Restaurants – simple to elaborate menus with table service
o Variations are common with focus on target groups e.g. families versus business people
o Price points vary depending on target market
o Aims to offer satisfactory experience
Brasserie – an informal restaurant often based on regional French food
o Appeals to the local clientele for regular visits
o Price points vary depending on target market
o Aims to offer satisfactory experience with good wine list and simple specialised food
Dining Experiences

 Bistro – small restaurant with inexpensive food in a modest setting

o Appeals to the local clientele for regular visits
o Lower price point due to the use of simpler ingredients and dishes
o Aims to offer home cooked meals and service experience
 Café – simple menus with table or counter service
o Provides simple meal, pastries and cakes throughout the day with a key focus on non-alcoholic
beverages
o Price points are generally lower
o Aims to offer fast and satisfactory experience
 Chains and fast food – often based on USA franchises
o Appeals to clientele looking for fast and predictable food and beverages
o Chains can also reflect specific food offerings e.g. pizza, steaks, Asian food
o Price points are lower with counter service
o Aims to offer satisfactory experience with consistent standards
Dining Experiences

 Themes – establishments based on particular themes e.g. Theatre restaurant

o Appeals to clientele for special experience
o Price point is often inclusive e.g. dinner and show
o Aims to offer entertainment and a good night out
 Take away – establishments may focus only on take away meals or as an extra offer
o Provides a selection of dishes in take away containers
o Price points are generally lower and reasonable
o Aims to offer fast service, can be an add-on e.g. Restaurant may have take away counter
 Delicatessen – specialises in fine foods, smallgoods, terrines and cheeses
o Appeals to clientele looking for high quality food items
o Foods are displayed in counter and shelves. Some provide an option of counter meals
o Price points are higher due to quality of food items
o Aims to offer satisfactory experience with consistent standards
Dining Experiences

 Coffee shops – simple menus with table or counter service

o Provides simple meal, pastries and cakes throughout the day with a key focus on non-alcoholic
beverages
o Price points are lower
o Aims to offer fast and satisfactory experience can be situated within hotels
 Food bars – establishments focus on take away and quick meals
o Provides a selection of dishes
o Price points are generally lower and reasonable
o Aims to offer fast service, can be counter meals
 Pop-ups – uses an existing property that is not used e.g. at night
o Works like an underground establishment and is promoted by word-of-mouth or social media
o Foods are limited to the menu on offer
o Allows new experiments and establishing of a name
o Aims to offer satisfactory experience with surprises and adventure
Dining Experiences

 Outdoor – can be simple offerings depending on availability of power

o Provides food and service in an interesting outdoor setting. Marquees or tents may be used
against the elements
o Price points vary depending on location and service offered
o Aims to offer impressive and satisfactory experience in nature
 Lodges – establishment that is more rustic often situated in idyllic location
o Provides simple dishes and beverages
o Price points vary depending on location
o Aims to offer authentic service, based on surrounds
Dining Experiences

Relationships exist between the dining experience and the customer need. For special occasions a
customer may spend more money than they would otherwise. These needs vary considerably even
based on the circumstances e.g. holidays may mean that more time is spent at breakfast. Key
considerations are:
Level of need – when going out the customer choice will be influenced by circumstance
o Are they just hungry? Do they want a quick and easy meal?
o Do they have extra time to enjoy the meal? Do they want to be pampered?
o Do they want to impress another person?
o Is it an important business lunch
Expectation – customer choices are made based on their requirements
o Do they expect a quick and simple meal and fast service?
o Do they expect special attention and highly sophisticated dishes?
o Do they expect a well designed restaurant with ambience?
Perceptions – customer perceptions are subjective
o Tastes and judgements about food and beverages vary
o Perceptions of what constitutes good or bad service vary
o Design and ambience of an establishment are subjective
Dining Experiences

 Value and worth – when going out the customer expects value for money
o This is closely linked to perceptions as some consider large serving sizes as value, not
necessarily the quality of the meat, sauce and service
o The value is often perceived based on the whole experience
o All provisions have to interlink as some shortfalls may be made up in other areas e.g. An over
cooked steak is dealt with effectively by the wait staff and the client is happy
o Value is linked to the product offered and its alignment to price e.g. A $3.00 cup of coffee is fine
in a take away container, in a hotel it should be served in quality crockery albeit higher price
 Reputation – customer choices are often based on the reputation of the enterprise
o Official recognition such as awards
o Word-of-mouth promotions e.g. local tourism information or hotel recommendation
o Media coverage
 Consistency and standards – customer expects constant provisions of food and service
o Venue is in good order and presents professionally
o Service and food provisions are at the expected level and price point
o On repeat visits the product is at the same level
Beverages and Food

The industry is based on a combination of food and beverages and their correct service. It is important
to know when to serve different types of beverages and their interaction with food:
Non-alcoholic beverages:
Water – normally served as soon as the customer is seated neutral flavour
o Tap water is served in a water jug and poured at the table. It may need to be filtered and can be
enhanced with lemon and mint or ice
o Still water served in a bottle, opened and then resealed
o Sparkling water served in a bottle, opened and then resealed
Soft drinks – wide choice available, sweetness may affect food flavour
o Served in a bottle, opened and then resealed – may be poured over ice
o Wide range of flavours available with diet versions for low energy
Tea – green tea and Chinese tea is popular with Asian dishes
o Freshly boiled water essential
o Pour over leaves or bag, steep and then strain
Coffee – brewed, espresso and instant served based on price point and number of customers
o Freshly made is best as it goes bitter over time
o Perfect with sweets and special service times i.e. breakfast, morning and afternoon tea
Beverages and Food

The industry is based on a combination of food and beverages and their correct service. It is important
to know when to serve different types of beverages and their interaction with food:
Alcoholic beverages:
Wine and sparkling wine – normally served prior or with the meal
o White and red wine varieties based on grapes and blends thereof, ranging from sweet to dry
o Wine should enhance the flavours of the food or provide a contrast
o Serving must be at the correct temperature in correct glassware
Spirits – wide choice available, sweet to neutral flavours
o Served as an aperitif or digestif normally not with food
o Can be served straight, on ice or in a combination with cocktails
Beer – many varieties are available and can be brewed as an ale or lager type or strong stout
o Refreshing and must be poured into a clean glass
o Can accompany food such as Asian food or strong and sweet beers with dessert
Miscellaneous – specific to a culture and should be served with that specific food
o Kava
o Rice wine and sake