food-and-wine-pairing-a-sensory-experience-robert-harrington

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CHAPTER 4 GASTRONOMIC IDENTITY II: FOOD AND CUISINE: THE EFFECT OF THE ENVIRONMENT AND CULTURE ON GASTRONOMY, WINE AND FOOD MARRIAGES, AND TOURISM CHAPTER OUTLINE: Introduction Aperitif: Chef John Folse & Company The Environment Food: The Impact of Geography and Climate Culture History and Ethnic Diversity Trial and Error, Innovations, and Capabilities Gastronomic Identity Old World and New World Wine and Food Marriages Wine, Food, and Tourism Summary Exercises KEY CONCEPTS: ● Implementation of a gastronomic identity business model ● Culinary identity movement ● ‘‘Homogenization’’ of agricultural products ● Food appellations ● Physiological factors ● Layers of taste components, texture, and flavors 65
66 Chapter 4 Gastronomic Identity II: Food and Cuisine INTRODUCTION Whether tourists are described as ‘‘visitors in their own region’’ or by the more traditional concept of someone traveling to a new area for business or leisure, local cuisine is frequently as an important factor for tourists, especially those interested in wine or culinary tourism. A growing industry trend over the past two or three decades has been an interest in regional foods, cultural diversity, culinary tourism, and the idea of gastronomic identity. The Aperitif featuring Chef John Folse demonstrates how this interest is being capitalized on in the business world. In the foodservice industry, whether the identity is based on the firm location or the overriding theme of a restaurant concept, a determination and definition of the gastronomic identity of the location of interest provides an important area of differentiation for the firm or unit. This general trend appears to be in part a continuation of the ‘‘identity movement’’ of the 1960s and 1970s that fostered nouvelle cuisine and other social movements. 1 General research indicates that identity movements can have an evolutionary and lasting impact on professions, professional identity, and ultimately consumers’ expectations. Rao and colleagues described the French nouvelle cuisine movement of the 1970s as a social reaction that followed similar movements in the theater, film, and art communities of the time. Institutional logics and role identities in the culinary community were refined from classical French traditions to nouvelle exploration. Rao and colleagues described five dimensions that changed during this process: culinary rhetoric, the rules of cooking, archetypal ingredients, the role of the chef, and the organization of the menu. 2 The main defining characteristic of culinary rhetoric is a change in the name of dishes from the classical methods to the nouvelle. The culinary rhetoric of the classic period utilized names based on places or on names of nobles and largerthan-life patrons of famous restaurants. Nouvelle cuisine focused on the use of poetry, imagination, and innovation in menu language based on a theory of ‘‘exceptions, nuances, [and] refinements.’’ 3 The rules of cooking during the classical period focused on conformity to the principles of Escoffier. The rules of cooking in the nouvelle cuisine movement featured new ingredients and new cooking techniques and presented old ingredients/techniques in new ways. Archetypal ingredients of classical cuisine include ‘‘high game, shellfish, cream, poultry, [and] river fish,’’ 4 while nouvelle cuisine features ‘‘fruits, vegetables, potatoes, aromatic herbs, exotic ingredients, [and] sea fish.’’ 5 The nouvelle movement moved the chef to the center of operations, removing flambéing and other tableside preparations from the role of the front of the house. Finally, the organization of the menu became very narrow (even going so far as the elimination of the menu) and focused on the cuisine of the market or season to maximize the emphasis on freshness. To me, the nouvelle cuisine identity movement demonstrates that a cuisine, dining habits, recipes, and etiquette are entrenched in tradition. Changes in what, how, when, where, and why a society eats and drinks can be evolutionary or revolutionary (as was the case for nouvelle cuisine). Danhi as well as Rao and colleagues identify many important factors for defining a cuisine and a culinary identity movement. While a number of factors influence agri-food systems in societies, 6 the restaurant profession, and the logic of institutional foodservice, this chapter focuses on a gastronomic identity perspective in describing food characteristics of a region. This chapter uses the framework presented in Chapter 3 (see Figure 3.2) to contemplate relationships and their impact on the what, how, where, when, and why of local eating, using both Old World and New World examples. This framework can be a useful model for gastronomic tourism strategic planning as well as restaurant concepts centered on regional and local cuisine.
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FOOD AND WINE PAIRING A SENSORY EXP
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FOOD AND WINE PAIRING A SENSORY EXP
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PREFACE xi ACKNOWLEDGMENTS xiii CON
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Summary 111 Exercises 112 CHAPTER 6
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CHAPTER 13: THE GRAND FINALE: DESSE
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xii Preface PEDAGOGICAL FEATURES TH
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PART A MASTERING THE ART AND SCIENC
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CHAPTER 1 THE WINE AND FOOD PYRAMID
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Aperitif/The Italian Wine and Food
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Aperitif/The Italian Wine and Food
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Food and Wine Pairing Mechanics: Ma
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OVERVIEW OF BOOK METHODS Wine and f
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Evaluator’s Name: _______________
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STEPS Table 5.8 Wine and Food Sweet
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d. White Zinfandel Worst match 1.
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This exercise is designed to establ
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The basic rule for wine and food pa
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CHAPTER 6 SALT, BITTERNESS, AND BUB
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sauce, vegetarian spring rolls, gla
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not a dominant characteristic in wi
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Table 6.3 Sweetness Levels in Spark
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Figure 6.2 1 Wine— No Bubbles Win
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MATERIALS NEEDED Table 6.5 Material
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STEPS Saltiness Name:______________
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BITTERNESS Exercise 6.1 143 1. Prep
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PART C WINE AND FOOD TEXTURE CHARAC
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Main texture measures used in food
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150 Chapter 7 Wine Texture Characte
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166 OBJECTIVE Chapter 7 Wine Textur
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168 Chapter 8 Fattiness, Cooking Me
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PART D FLAVORS: ARCHITECTURAL ELEME
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CHAPTER 9 THE IMPACT OF SPICE CHAPT
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Aperitif/Bayou La Seine: An America
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Ingredients for Sauce 28 oz (800 g)
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How Spice Is Assessed: Identifying
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Food Item: ________________________
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Name____________________ Spice Food
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For this exercise, I suggest using
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In this exercise, which involves id
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Try a variety of wine styles (white
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208 Chapter 10 Flavor Intensity and
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The previous chapters have presente
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CHAPTER 11 MENU PLANNING: HORIZONTA
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The Food of the Pacific Northwest 2
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Basic Wine Sequencing Recommendatio
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Basic Wine Sequencing Recommendatio
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Soup Course This menu item incorpor
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Pacific Northwest Menu 243 Food Ite
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This finished dish is full-bodied,
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While aged cheddar complements just
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Wine and Food Pairing Instrument 24
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C O M P O N E N T S T E X T U R E F
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A Profiling Approach to Match Level
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Food Item:_________________________
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Smoked Corn & Chicken Pasta Penne p
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Components Similarity Contrast Scor
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C O M P O N E N T S T E X T U R E F
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Flavor Similarity Contrast Score Lo
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STEPS Table 11.2 Wines, Food Items,
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Food Item: Grilled Sirloin Yield: 6
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270 Chapter 12 Wine and Cheese: A N
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282 STEPS Chapter 12 Wine and Chees
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288 Chapter 13 The Grand Finale: De
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304 STEPS Chapter 13 The Grand Fina
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314 Glossary Consistency. Refers to
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316 Glossary percent fat content an
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318 Index Botrytis cinerea 291-292
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320 Index Grassiness 38 213 Graves
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322 Index Spice(s) 190, 192, 194, 1
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