Gastronomy is the study of the existing relationship between food and culture. The term gastronomy is familiar among chefs and normally forms the indispensable part of their culinary education. Gastronomy is composed of both science and the art of food and cookery such as culinary chemistry, physiological perceptions of flavor, food safety and nutrition. More significantly, it works to identify how food nutrition interfaces broadly with various cultures in the world (Aguilera 2018). Gastronomy as a field of study has various branches such as practical gastronomy, theoretical gastronomy, technical gastronomy as well as food gastronomy. Food gastronomy as a component of gastronomy deals with food and beverages in relation to their origin (Okumus, Koseoglu and Ma 2018). Theoretical and practical gastronomy supports each other and is associated with the production techniques, menu research and service of various types of food and beverages from various cultures all over the planet. In summary, gastronomy can be defined as the established rules and practices guiding eating and drinking based on culture. The content of this paper views gastronomy as product of tourism (Caporaso and Formisano 2016). Further, the content of this is a study report discusses the importance of food truck in as well as the importance of farmer markets in gastronomy as a product of tourism. The paper then ends with a summary of the report in conclusion.
Farmers markets play vital roles in gastronomy as a product of tourism all over the continent. Farmers markets are physical retail marketplace which are intended to sell directly to the consumers. Farmers markets consist of tables, booths as well as stands where customers sell their fresh farm produce (Hall 2015). A part from the farm produce, farers in the farmers markets also sell prepared beverages and foods to their customers. Such markets exist in most countries of the world and always reflects the local culture of the community where the market is located. Farmers markets form the most vital apart of gastronomy based on various aspects.
Farmers markets helps with the maintenance of vital societal ties by linking rural and urban population as well as close neighbors. Since gastronomy is the study of the link between food and culture, farmers markets offer the best place where food and culture can be studied (Mathew’s et.al 2014). People come from various places to acquire fresh food and also to enjoy various local sample prepared by the farmers and the local community. In this manner farmers markets are important in gastronomy as a tourism product as it brings people together from diverse places in one place to acquire cultural food products.
Another important contribution of farmers markets in gastronomy is the local experience existing in the farmers markets. Farmers markets are always organized in a way that they happen twice a week and sales of farm produce are accompanied by various practices that attract tourists (Lucan et.al 2015). Farmers in these markets are in most cases involved with the preparation of their local produce and in this manner people are attracted to enjoy such types of food and beverages prepared in the market. According to a recent research study on farmers market and gastronomy, pork and cheese forms the basic part of farm produce in the United States and this has been and important contributor to the tourist economy as many guests attend market days in order to have a taste these local foods (Brace, Matthews, Finkelstein and Beall 2016).
Farmers markets also form an important part of gastronomy as local farmers as well as people from outside the community present their diverse skills in cookery. Since gastronomy is associated with the process of food production and food preparation techniques, tourist are able to learn on how local farmers present in the farmers markets prepare the local meals. This is attracts more and more tourists who are interested in the preparation of the local foods and beverages as well as to enjoy authentic local cuisine. According to Frank 2005, indeed through this farmers markets are important in gastronomy.
Evidence from various research studies from this topic indicates an accentuating worth of local farmers explaining the origin of various types of food they sell in the farmers markets. Through such interactions, tourist get to learn about the valuable aspects of the local culture based on the type of food. This compared to other sectors of tourism in well organized and provide tourist with a verity of choices based on the existing cultures within the market (Wang, Qiu and Swallow 2014). Additionally, farmers markets are important to gastronomy as a sector of tourism at it forms the main source of cultural food and a platform to perform menu research important for cultural food and beverage preparation.
Moreover, farmers markets occurs in a recurrent manner thereby forming an important social event where the community meet together to practice their food culture. Through such practices, the communal food culture is preserved and becomes attractive to outsiders thus encouraging and increasing food and cultural tourism. In addition, farmers markets provide a platform where members of the community can meet together and discuss matters relating to food policies and food safety which is also an important part of gastronomy as a product of tourism. According to Raymond Saul in his 2011 studies, preparation of healthy local food is crucial in gastronomy as it encourages many guests trying local foods and beverages. Therefore, farmers market is crucial in gastronomy in relation to food safety policies discussion (Pozo and da Silva 2018). Farmers markets also provide customers and guests with variety of products and an authentic local cuisine that leads to customer satisfaction thus playing and important role in culinary tourism which is part of gastronomy. Finally, farmers markets also enable members of the community to present their culture to tourists inform of food and beverages thus an important component of gastronomy.
Gastronomy as a tourism products aims at providing customers with an experience based on food and culture. Food trucks just as farmers markets provide tourist with as an opportunity to enjoy local food as well as the opportunity to try local cuisine in a more authentic manner. Over the recent past, a notable increase of interest in street food has been witnessed all over the world. This has led to an increase of food trucks where both customers can get local food (Nash 2017). Based on the above facts, food trucks have formed a vital part of gastronomy as a product of tourism.
The immediate significance of food trucks in facilitating gastronomy is the opportunity which is presented by food trucks to both community and tourists. Food trucks do not only offer services to the local members of the community but also provide tourist with an opportunity to enjoy the local food experience and culture. Most of the food truck owners prepare food based on the rules and laws of the local community thereby resulting to tourist attractions (Stone, Soulard, Migacz and Wolf 2017). The local cuisine offered by food trucks as already mentioned are authentic thus promoting gastronomy. Since gastronomy is an experience based on food and beverages culminated with culture, food trucks offer this experience in a more affordable way and with ease of access as customers are able to enjoy such experience without reservation as in restaurants.
As discussed by various culinary experts such as Frank in his 2005 school of thought, the presence of food trucks within the streets shows knowledge of the diversity that is existing between the people residing in urban areas and those in rural areas. The existence and the presence of food trucks in the streets also recognizes the mobility of people thereby creating a link between the people in the rural area and urban areas thereby promoting food and cultural experience and such and experience is gastronomy (Frost et.al 2016). Moreover, food trucks bring about the link by enabling local communities to enjoy various types of food made by individual in urban areas and at the same time allow rural communities to have a taste of what is prepared through the application of food and beverage rules in the urban communities.
Food trucks also promote development of gastronomy by attracting tourists who have interest in sampling traditional recipes as well as the local samples in a an reliable way that excludes various stringent regulations existing in cafes and restaurants. Furthermore, the a report done on the importance of food trucks in gastronomy in Portland and Los Angeles indicate that tourists enjoy homogenous, local and authentic fast food from food trucks in a more affordable prices leading to an increase in the number of tourists visiting these two cities. In this way tourists are attracted by food and culture which in other terms is gastronomy (Grey and Newman 2018).
Food trucks is further important in gastronomy as food truck owners underline their value and provide information about a particular region regarding culture and the origin of the type of food they eat. By engaging in such conversations with tourists, these vendors promote cultural aesthetics related to them as well as the inference of authenticity which are always regarded so high across food tourism demographics. Food trucks owners and cities in the United States according to the recent news article have come up with a way to state manage food trucks. This is based on the fact that local food offered by food trucks to tourists create a sense of local identity, place as well as culture. In this manner food trucks help promote local food experience which is gastronomy (Grey and Newman 2018). Finally, food trucks food trucks present tourists with more authentic cultural dining options during their visits and this has resulted into growth of gastronomy in the world today. With the above it can be noted that food trucks from the most essential part of gastronomy. Gastronomy is all about communities “eating what they are” and this is also the main aim of food trucks owners who help with the preservation of food culture.
Conclusion
The report text has discussed about the importance of food truck and farmers markets in gastronomy. According to the content of the paper, food trucks and farmers markets to gastronomy as a force that connects beverages, food and culture. The content of the paper has revealed various significance of food trucks and farmers markets in gastronomy by analyzing how food and beverage preparation by food truck owners and famers market are linked to gastronomy as a product of tourism and how they promote food cultural preservation. Therefore it can be noted from the report that food trucks and famers markets have various significance in gastronomy. Food trucks preserve food culture trough provision of information to the customers as well as bringing together rural and urban communities together through culturally prepared foods and beverages. Farmers markets just as food trucks also creates a link between the diversities through cultural food and locally produced and prepared foods and beverages among other factors. Finally, it can be concluded the food trucks and farmers markets are important to gastronomy as they provide tourists with a satisfying experience through authentic and local cuisine and such satisfying cultural and food experience is gastronomy.
References
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Baldwin, W., 2018. Chef’s Sabbatical: An analysis of chef’s gastronomic research through culinary tourism. International Journal of Gastronomy and Food Science.
Brace, A., Matthews, T., Finkelstein, B. and Beall, D., 2016. The relationship between food deserts, farmers’ markets and food assistance in Georgia census tracts. J Ga Public Health Assoc, 5, p.8.
Caporaso, N. and Formisano, D., 2016. Developments, applications, and trends of molecular gastronomy among food scientists and innovative chefs. Food Reviews International, 32(4), pp.417-435.
Frost, W., Laing, J., Best, G., Williams, K., Strickland, P. and Lade, C., 2016. Gastronomy, Tourism and the Media. Channel View Publications.
Grey, S. and Newman, L., 2018. Beyond culinary colonialism: indigenous food sovereignty, liberal multiculturalism, and the control of gastronomic capital. Agriculture and Human Values, pp.1-14.
Hall, C.M., 2015. Heirloom products in heritage places: Farmers’ markets, local food and food diversity. In Heritage Cuisines (pp. 100-115). Routledge.
Lucan, S.C., Maroko, A.R., Sanon, O., Frias, R. and Schechter, C.B., 2015. Urban farmers’ markets: Accessibility, offerings, and produce variety, quality, and price compared to nearby stores. Appetite, 90, pp.23-30.
Mathews, L.G., Carson, R., Baylor, R., Hamel, Z. and Giarrocco, K., 2014. Do Farmers Markets Change Consumer Behavior? Evidence from the Southern Appalachians.
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Wang, H., Qiu, F. and Swallow, B., 2014. Can community gardens and farmers’ markets relieve food desert problems? A study of Edmonton, Canada. Applied Geography, 55, pp.127-137.
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