food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
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86<br />
Chapter 4 Gastronomic Identity II: Food <strong>and</strong> Cuisine<br />
SUMMARY<br />
The gastronomic identity of a region or locale is<br />
greatly influenced by the location’s climate, geography,<br />
culture, history, <strong>and</strong> traditions. This concept is what<br />
makes traveling to new places so special. Intensive farming<br />
<strong>and</strong> production techniques have lowered the cost of many<br />
products <strong>and</strong> made more items universally available worldwide—but<br />
what has been the cost to gastronomic <strong>experience</strong>s?<br />
Many firms, such as Chef John Folse & Company,<br />
have found making use of a gastronomic perspective a rewarding<br />
<strong>and</strong> profitable opportunity. This opportunity provides<br />
unique <strong>experience</strong>s for locals <strong>and</strong> visitors alike while<br />
preserving (<strong>and</strong> in many cases exposing) a part of history.<br />
Many regions have incorporated this idea into their strategic<br />
plan. The Canadian Tourism Commission, for example,<br />
has set forth an ambitious plan that embraces<br />
Old World <strong>wine</strong> <strong>and</strong> <strong>food</strong> marriages provide additional examples where consumers are<br />
taught about terroir <strong>and</strong> its contribution to the sense of place inherent in the attractiveness<br />
of a tourist destination. Place has been suggested as an encompassing term to describe the<br />
unique combination of ‘‘physical, cultural <strong>and</strong> natural environment [that] gives each region<br />
its distinctive touristic appeal.’’ 20 This concept overlaps with terroir <strong>and</strong> distinctive local <strong>food</strong><br />
<strong>and</strong> <strong>wine</strong> products. All of these elements create a bundle of activities described as ‘‘touristic<br />
terroir.’’<br />
DISCUSSION QUESTIONS<br />
1. What is an ‘‘identity movement’’?<br />
2. What were the main characteristics of the French<br />
nouvelle cuisine movement?<br />
3. How has trade impacted gastronomic identity?<br />
4. How would you define the term terroir?<br />
5. Define the gastronomic identity where you reside<br />
based on the geography, climate, fusion of cultures,<br />
etc.<br />
the idea of gastronomic tourism to promote Canadian<br />
<strong>food</strong> <strong>and</strong> drink (check out their Web site at www.<br />
canadatourism.com/ctx/app). And a number of museums<br />
have started using authentic <strong>food</strong> <strong>and</strong> cooking techniques<br />
to create an interactive atmosphere that brings history to<br />
life.<br />
The intent of Chapters 3 <strong>and</strong> 4 has been to provide<br />
some ‘‘meat’’ to the notion of gastronomic identity <strong>and</strong> its<br />
relationship to tourism, menus, <strong>and</strong> <strong>pairing</strong> opportunities.<br />
The following exercises will further reinforce <strong>and</strong> clarify<br />
the interactive differences in <strong>wine</strong> styles <strong>and</strong> <strong>food</strong> styles<br />
based on the environment <strong>and</strong> culture. As you go through<br />
these exercises <strong>and</strong> identify taste, texture, <strong>and</strong> flavor differences,<br />
make it a point to determine the nature of the<br />
differences. Are they climate-driven? Historical? Or due<br />
to other factors?<br />
a. What is a product or recipe specific to your locale?<br />
b. What climate zone do you believe your locale is<br />
in?<br />
c. Are there typical <strong>food</strong>-<strong>and</strong>-drink combinations<br />
from the region?