What are the new trends in contemporary gastronomy?

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What are the new trends in contemporary gastronomy? Laura Gómez UNIVERSIDAD EUROPEA DE MADRID

PLANNING TOURISM ALBERTO MORENO DECEMBER 1ST Essay #2


 
 


 


 

Laura
 Gómez
 

Table
 of
 Contents
 
INTRODUCTION & OVERVIEW
  A LITTLE BIT OF HISTORY
  FRENCH CUISINE
  GREAT STORY TO TELL ABOUT THE ARCHITECT OF THE FRENCH CUISINE
 ANOTHER IMPORTANT CHEFS
 

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MOLECULAR GASTRONOMY
  MOLECULAR GASTRONOMY HISTORY
 

 

CONCLUSION
  BIBLIOGRAPHY
 

 
 
 
 

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  INTRODUCTION & OVERVIEW


 


 

Laura
 Gómez
 

When talking about food we can say many different things just because itis one of the human beings first necessities. With the pass of the time we have experimenting with it and as a result we had a really delicious combinations of tastes, flavours, shapes, ingredients, etc. (Gillespie, 2009) Says that Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civilisation.On the next pages we are going to read about all the influences that the gastronomy had until now. I think it is really important to know the past because if you know it, you can understand the present and how gastronomy is doing. A LITTLE BIT OF HISTORY The starts of the gastronomy were many years ago. And we are going to explain how the way to eat has been changed. We are going to skip the verybeginning where the people used to eat just to fulfill the necessity, where the food was just about fruits, seafood, water, nothing special. (Olver, 2011) Wrote that in 4,000 B.C. we have the first register of yeast breads like pitta & focaccia, even that they have used the yeast no one has yet managed to date the origins of beer. On 3,000 B.C. the ice cream; food historians tell us the history ofice cream begins with ancient flavoured ices. The Chinese are generally credited for creating the first ice creams. Marco Polo is popular cited for introducing these tasty concoctions to Italy, but as the ice cream as we now nowadays. The one that is awarded to the Chinese according to the history tells that when the Emperor wants some ice cream his slaves ran to the Himalaya to take some snowand to that they add some flavour like lemon. (Tannahill, 1988) Says that is clear that the Egyptians enjoyed their food. Nobles and priests were particularly well served, with at least forty different kinds of bread and pastries, some raised, some flat, some round, some conical, some plaited. There were some varieties made with honey. Others with milk, still others with eggs. And tomb excavationsshow what a wide range of other foodstuffs the great had set before them even as early as the beginning of the third millennium BC--barley porridge, quail, kidneys, pigeon stew, fish, ribs of beef, cakes, stewed figs, fresh berries, cheese. Much time was spent organizing supplies. Until about 2200BC the Egyptians persevered with attempts to domesticate a number of animals like the ibex, Oryx,antelope and gazelle, and then, abandoning this fruitless occupation, turned to the more entertaining pursuits of hunting in the marshland preserves, collecting exotic


 

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  Laura
 Gómez
 
  vegetables like wild celery, papyrus stalks and lotus roots, trapping birds and going fishing. (Olver, 2011) When talking about Banquets and the first recipes wrote weshould give the credit to Mesopotamian civilizations around 1700 B.C. The last examples are totally clear that always food has been really important in human’s life and just all the privileged people can eat and taste the delicious combinations. Since that time humans start to explore with food and combinations. FRENCH CUISINE When talking about the new trends in gastronomy is really important to...
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