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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82<br />
Chapter 4 Gastronomic Identity II: Food <strong>and</strong> Cuisine<br />
<strong>and</strong> local area. The Aperitif featuring Chef John Folse & Company at the beginning of this<br />
chapter provides an example of a firm that has established gastronomic identity capabilities<br />
in a variety of venues. These capabilities can be developed over time, based on trial <strong>and</strong><br />
error, <strong>and</strong> the process can create <strong>wine</strong>, <strong>food</strong>, or <strong>pairing</strong> innovations to outfox the competition.<br />
Capabilities of this sort may be limited to a firm, locally based, or regional, as is true<br />
of <strong>wine</strong>. Locally based capabilities allow the creation of new innovations that ultimately<br />
impact identifiable gastronomic products <strong>and</strong> services.<br />
External to any particular firm are the factors that drive the agricultural production<br />
<strong>and</strong> distribution system in any given region. Factors of production—capital, credit <strong>and</strong> financial<br />
services, labor markets, information, <strong>and</strong> training, as well as supplies of seeds, chemicals,<br />
<strong>and</strong> equipment—are required to provide an appropriate infrastructure for farmers,<br />
wholesalers, <strong>and</strong> retailers. There must be people who have an interest in producing <strong>food</strong><br />
<strong>and</strong> the ability to do so, along with business that serve agricultural producers. Further,<br />
capabilities must also be available in the form of intermediaries (wholesalers, import/export,<br />
storage, <strong>and</strong> transportation), <strong>food</strong> industries (processing, manufacturing, catering, <strong>and</strong> retailing),<br />
<strong>and</strong> regulation (health <strong>and</strong> nutrition policies, quality <strong>and</strong> safety monitoring, <strong>and</strong><br />
security measures). Finally, for an agricultural system of any kind to operate, the final products<br />
have to be valued by <strong>and</strong> accessible to the consuming public, which must have the<br />
means (purchasing power) <strong>and</strong> desire (<strong>food</strong> habits <strong>and</strong> culture) to acquire them. 17<br />
GASTRONOMIC IDENTITY<br />
What does all of this mean in regard to gastronomic identity? To recap, regional flavor<br />
profiles, dining etiquette, <strong>and</strong> regional recipes are predominantly derived through a continuous<br />
interaction <strong>and</strong> evolution of fashion, traditions, culture, <strong>and</strong> climate. All cuisines <strong>and</strong><br />
gastronomic traditions are created through a fusion of ingredients <strong>and</strong> techniques as a result<br />
of the marrying of diverse cultures, ethnic influences, <strong>and</strong> history. These gastronomic<br />
traditions are tempered or restricted by limitations in product availability <strong>and</strong> know-how.<br />
The Development of Regional Gastronomic Identity in Italy<br />
Prior to the widespread development of global distribution channels, there was really no<br />
such thing as a truly national cuisine in Europe or elsewhere. The political entity currently<br />
known as Italy did not come into being until 1860. The five major regions that make up<br />
present-day Italy provide an example of vastly differing culinary traditions. Milan <strong>and</strong> the<br />
surrounding region have a rich tradition of dairy farming as well as a history of a wide<br />
variety of agricultural production of fruits <strong>and</strong> vegetables; rice is an important <strong>food</strong> item,<br />
<strong>and</strong> the traditional dish risotto alla Milanese features butter (rather than olive oil) as the<br />
cooking medium for sautéing the regional short-grain rice, which is then finished with stock,<br />
saffron, <strong>and</strong> cheese. Venice provides an example of the influence of its lucrative trade with<br />
Asia <strong>and</strong> the incorporation of spices such as nutmeg <strong>and</strong> cinnamon; not surprisingly, given<br />
its position on the sea, Venice places sea<strong>food</strong> in a prominent role in its cuisine. The region<br />
of Tuscany is renowned for its production of olive oil <strong>and</strong> a fondness for beans (the local<br />
population is often called mangia fagioli—bean eaters), the latter due to the Tuscans being<br />
impoverished throughout the early modern period <strong>and</strong> the scarcity of available meat products.<br />
18 The cuisine of Rome <strong>and</strong> the surrounding area was based on young meats such as<br />
lamb, veal, <strong>and</strong> kid. The cuisine of Naples ranged along a spectrum from lavish to frugal;<br />
many of the <strong>food</strong>s identified in North America as ‘‘Italian’’ come from Naples, such as tomato<br />
sauce, mozzarella, pizza, <strong>and</strong> spaghetti. 19<br />
Italian regional cuisine provides an example of how differing indigenous products are<br />
incorporated into the local cuisine as well as how new products are adapted into the diet<br />
based on fashion <strong>and</strong> the profitability of importing or producing <strong>food</strong> items that were previously<br />
foreign or exotic. As is apparent throughout the discussion of the impact of the