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Trial and Error, Innovations, and Capabilities 81
is constantly evolving in response to changes in environment, tradition, flavor preferences,
product availability, and current fashion.
The Business Perspective From an operator’s perspective, aspects of the environment
that affect foodservice operations and product and service innovations include
suppliers of food and beverage, competitors’ actions and anticipated reactions to the introduction
of new products, customer preferences and demand analysis, financial or capital
markets, labor markets, growing consumer and regulatory concerns in the areas of food
safety and nutrition, and technological developments. 12 From a business perspective, all of
these areas will influence gastronomic identity over time. Innovations in foodservice operations
(wine, food, services, or a combination) can quickly take advantage of emerging trends
and seasonal ingredients to satisfy consumers’ increasing desire for variety. 13 The continuing
profitability and popularity of specific agricultural products, foodservice products, and service
are impacted by both the business environment and the environment characteristics driven
by geography and climate. Seasonality of products can drive business decisions as well—in
most cases, seasonal ingredients have the advantage of maximizing food quality while minimizing
cost for the operator.
HISTORY AND ETHNIC DIVERSITY
Historical events and governmental policies have a substantial impact on agricultural
products. 14 Population growth, agricultural innovation, and increased global trade have continually
changed the face of regional cuisine since the sixteenth century. Trade and immigration
have had a substantial impact on cuisine, food products, flavor profiles, and dining
etiquette over the course of several centuries.
As trade relations develop between countries, so does the bartering and commercial
trading of food products. This situation is particularly exemplified by the spice trade during
the fifteenth through seventeenth centuries. The modern concept of the globalization of
food masks the complex and heterogeneous nature of food production, allocation, and use
characteristics within the global economy. 15
Gastronomic traditions are impacted by adventurers’ contact with other people and
regional gastronomy, both in the past and today. Many times trade brings new and exotic
foods and beverages from distant places to be combined with local ingredients and preparation
methods, which evolve into a fusion cuisine or specific local traditions in wine production.
Trade brings new ingredients, preparation methods, and dining etiquette to faraway
places. A prime example of the fusion concept is the local food of Louisiana. These local
traditions have evolved into a unique regional cuisine influenced by seven cultures over the
course of several hundred years: those of Spain, France, Germany, Italy, Britain, Native
Americans, and Africa. 16
Immigration patterns, population diversity, and historical events have impacted dietary
patterns throughout North America. For instance, the impact of Asian cultures on the West
Coast of the United States is obvious. Restaurants featuring national cuisines of Japan, Thailand,
Korea, and Vietnam abound. The fusion of these cultures’ ingredients and cooking
methods are the norm in many ‘‘American’’ restaurants from Seattle, Washington to Los
Angeles, California.
TRIAL AND ERROR, INNOVATIONS,
AND CAPABILITIES
Trial and error is at the heart of both innovations and lasting traditions in food production.
Gastronomic identity is also determined by the capabilities of those in the region