Includes bibliographical references and index.

Chapter
1 Gastronomy: General Concepts
2 Early Peoples and Civilizations
3 The Environment as Determining Human Diet
4 Cuisine and Culture
5 Molecular Gastronomy
6 Wine Gastronomy
7 Northern and Southern Europeans
8 East Asians
9 Southeast Asians and Pacific Islanders

Historically and etymologically, gastronomy relates to advice and guidance on what to eat and drink where, when, in what manner, in which combinations. It can also be understood as an 'art of living', the possession of skills and knowledge relating to food and drink and to their choice, which enhances the pleasure and enjoyment of eating and drinking. In today's competitive culture of mass tourism and media influenced tastes, the forms and manifestations of hotels and restaurants are determined not by marketing strategies and target group segmentation but by those who can add value to their businesses. Hoteliers and restaurateurs need to serve premium food and beverages as a means to build guest satisfaction and bolster revenue. It is important to recognize the distinction between gastronomy as a practice and the study of gastronomy. It is therefore appropriate that hospitality education and training include a gastronomy component in order to give students a greater understanding of the history and culture of food and drink.

College of Business and Accountancy Bachelor of Science in Hospitality Management

In English