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
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
46<br />
Chapter 3 Gastronomic Identity<br />
INTRODUCTION<br />
Gastronomy has been defined in a variety of ways, including<br />
guidance on proper <strong>food</strong> <strong>and</strong> drink, a historical topic,<br />
<strong>and</strong> a reflection of a society’s culture. 1 For our purposes, gastronomy<br />
is defined as relating to historical, cultural, <strong>and</strong> environmental<br />
impacts on the ‘‘how, where, when <strong>and</strong> why of<br />
eating <strong>and</strong> drinking.’’ 2<br />
The how, where, when, <strong>and</strong> why of eating <strong>and</strong> drinking<br />
is important to society <strong>and</strong> all participants in the <strong>food</strong>service<br />
industry. Knowledge of appropriate combinations of <strong>food</strong> <strong>and</strong><br />
drink is important to those experiencing the combinations as<br />
well as those designing <strong>and</strong> preparing them. While many of<br />
the Old World cultures have a history of identifying <strong>and</strong> defining<br />
their gastronomy, North America has just begun to do so.<br />
Only in the last twenty-five years has the idea of culinary identity<br />
been promoted in locations across this large continent.<br />
While culinary identity stresses the use of local ingredients<br />
<strong>and</strong> identifies the impact of a variety of cultures on <strong>food</strong>, it<br />
does not provide for a discussion of the additional layering<br />
possibilities of taste, texture, <strong>and</strong> flavors provided by the ‘‘copilot’’<br />
in this equation—drink.<br />
The concept of gastronomic identity illustrates the influences<br />
of the environment (geography <strong>and</strong> climate) <strong>and</strong> culture<br />
(history <strong>and</strong> ethnic influences) on prevailing taste components,<br />
textures, <strong>and</strong> flavors in <strong>food</strong> <strong>and</strong> drink. The objective of<br />
this chapter is to begin to flesh out the idea of gastronomic<br />
identity, show its value, <strong>and</strong> provide a jumping-off point for<br />
further discussion.<br />
Why is this discussion important? Gastronomic identity<br />
has significant consequences for successful <strong>wine</strong> tourism,<br />
culinary tourism, <strong>and</strong> the introduction of history as a valueadded<br />
feature of these tourism products. Further, as a point<br />
of discussion, it allows us to more clearly articulate the ‘‘product’’<br />
that is provided by firms in the <strong>wine</strong> <strong>and</strong> culinary industries.<br />
Danhi suggested that six main elements are critical in<br />
determining a country’s ‘‘culinary identity’’: geography, history,<br />
ethnic diversity, culinary etiquette, prevailing flavors, <strong>and</strong><br />
recipes. 3 Geography is a defining factor in gastronomic identity,<br />
as it is critical in determining the definitive pantry of a<br />
specific region—the <strong>wine</strong> grapes that can be grown, indigenous<br />
<strong>food</strong> products, <strong>and</strong> staple agricultural products that are<br />
readily available. Historical events have a significant impact<br />
on identifiable characteristics through the introduction of ad-<br />
ditional ingredients, cooking techniques, traditional methods<br />
of viticulture, <strong>and</strong> <strong>wine</strong>making methods to a region. The ethnic<br />
diversity in a particular location has a profound impact on the<br />
traditional <strong>food</strong>s prepared <strong>and</strong> the fusion of cuisines that creates<br />
unique <strong>and</strong> identifiable products over time. Ethnic diversity<br />
also impacts viticulture <strong>and</strong> <strong>wine</strong>making techniques<br />
brought into the area from home countries. This diversity<br />
changes over time <strong>and</strong> creates a continuous evolution of <strong>wine</strong><br />
<strong>and</strong> <strong>food</strong> products based on a fusion of perspectives <strong>and</strong> cultures.<br />
Danhi refers to culinary etiquette as another identifier<br />
of a regional cuisine, defining it by how <strong>and</strong> what a particular<br />
culture eats. The four basic taste characteristics of sweet, sour,<br />
bitter, <strong>and</strong> salty (<strong>and</strong> what is the fifth to some people, umami)<br />
provide a range of prevailing flavor profiles to identify gastronomic<br />
characteristics <strong>and</strong> preferences in <strong>wine</strong> <strong>and</strong> <strong>food</strong> items.<br />
Finally, the recipes in a locale or region provide defining elements<br />
through the use of available ingredients, techniques,<br />
<strong>and</strong> presentations.<br />
Recipes can also be thought of as a <strong>wine</strong>making concept.<br />
Winemakers need to consider the proper blend of grapes<br />
both by varietal <strong>and</strong> selection as well as the preparation techniques<br />
during fermentation <strong>and</strong> aging. This is the same basic<br />
thought process considered in <strong>food</strong> recipes—but it may be<br />
more closely akin to baking or pastry production, given its<br />
more scientific nature.<br />
The culinary identity concept has been utilized successfully<br />
in all segments of the <strong>food</strong>service industry, providing<br />
many firms with a ‘‘barrier to imitation’’ from competitors—a<br />
competitive hurdle that is difficult for rivals to duplicate. 4 For<br />
example, U.S. firms have been successful at utilizing a Louisiana<br />
heritage perspective in restaurants ranging from quick<br />
service (Popeye’s Chicken <strong>and</strong> Biscuits) to fine dining (Chef<br />
John Folse’s Bittersweet Plantation, Comm<strong>and</strong>er’s Palace).<br />
This identity perspective has not generally been applied to<br />
<strong>wine</strong>. Wine is commonly defined by country of origin, climate<br />
zones, or whether the <strong>wine</strong>’s characteristics are derived from<br />
Old World or New World traditions. 5<br />
While a number of factors influence agri-<strong>food</strong> systems<br />
in societies, 6 this chapter focuses on a gastronomic identity<br />
perspective to describe the <strong>wine</strong> characteristics of a region.<br />
Figure 3.1 provides a framework of the gastronomic identity<br />
perspective. To begin the task of sorting out this concept, the<br />
impact of the environmental elements <strong>and</strong> cultural elements