Transcript Identity Movement

Chapter 4
Gastronomic Identity II Food and Cuisine: The Effect of the
Environment and Culture on
Gastronomy, Wine and Food
Marriages, and Tourism
Chapter 4 Outline
• Aperitif: Chef John
Folse & Company
• The Environment
• Food: The Impact of
Geography and Climate
• Culture
• History and Ethnic
Diversity
• Trial & Error,
Innovations, and
Capabilities
• Gastronomic Identity
• The Business
Perspective
• Old World and New
World Wine and Food
Marriages
• Wine, Food and
Tourism
Chapter 4 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
Chef John Folse
• Folse is an entrepreneur and restaurateur who
has ensured a continuation and recognition of
Louisiana’s gastronomic identity.
• How has he utilized this concept across his
business units?
• What is an “identity” movement?
Identity Movement
• Identity movements can have evolutionary,
revolutionary and lasting impacts on
professions, professional identity and
ultimately expectations of the consumer.
• A classic example of an identity movement
would be that of the French nouvelle cuisine
movement in the 1970s.
• An identity movement demonstrates how
cuisine, dining habits, recipes and etiquette
are entrenched in tradition.
The French Nouvelle Cuisine
Movement
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A social reaction that followed similar movements
of the time in the theater, film and art communities.
Institutional logics and role identities in the
culinary movement were found to have been refined
from classical French traditions to nouvelle
exploration.
During this process, 5 dimensions were said to have
changed: culinary rhetoric, the rules of cooking
archetypal ingredients, the role of the chef, and the
organization of the menu.
Food: The Impact of Geography and
Climate
• The items available in our environment affect flavor
preferences, eating habits, recipes and dining etiquette.
• Historically, food has been consumed near the place of
production creation.
• The enjoyment of eating “good” food is dependent on cultural
preferences for specific flavor profiles.
• Generally, items produced in the local market are perceived as
good quality.
• An identifiable food product based on origin or terroir needs
the proper seed stock, climate, soil type and processing is
needed.
• Geography and climate also impact eating habits based on
physiological characteristics.
The Impact of Trade On
Gastronomic Identity
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Trade and immigration policies have had a
substantial impact on cuisine, food products,
flavors profiles and dining etiquette over the course
of several centuries.
The bartering of and commercial trading of food
products between countries has developed over
time.
Travelers’ (of the past and modern day) contact
with other people and regional gastronomy impacts
gastronomic traditions.
Other Factors of Gastronomic
Identity
• Regional flavor profiles, etiquette and regional
recipes are predominantly derived through a
continuous interaction and evolution of fashion,
traditions, culture and climate.
• All cuisines and gastronomic traditions are
created through a fusion of ingredients and
techniques as a result of the marrying of a
diverse cultures, ethnic influences and history.
• These gastronomic traditions are tempered or
restricted through limitations in product
availability and know-how.
Trial & Error, Innovations, and
Capabilities
• The gastronomic identity is determined by capabilities of
those in the region.
• Locale based capabilities allow the creation of new
innovations.
• Capabilities that drive agro-products and distribution are
quite varied.
• Agri-technology industries impact the availability and
type of machinery available, chemicals used, and
biological factors.
• Agri-food production requires interest and ability to
farm, availability of property interests, property servicing
agencies and farm-based businesses.
• The final products have to be valued and accessible by the
consuming public with the means and desire.
Old World Classical Matches
• Bordeaux, France: Sauternes and Foie Gras. Primary
matches - richness to richness, wine acidity and
fattiness of the Foie Gras.
• Beaujolais, France: Beaujolais with poached pork
sausages with warm potatoes bathed in olive oil and
shallots and Beaujolais wine. Relatively low in tannin
- this humble wine works great with humble and
down-to earth foods.
• Loire, France: Pouilly-Fumé and Crottin de
Chavignol (goat cheese). Perfect tangy counterpoints
- goat cheese and high acid wines made with
Sauvignon Blanc.
Old World Classical Matches (2)
• Piedmont, Italy: White truffle (dishes) with
Barbaresco and Barolo. Earthy and intense dishes
made with white truffle paired with intense
Nebbiolo wines.
• Tuscany, Italy: Bistecca alla fiorentina and Chianti.
A large slab of grilled beef served with wine made
from Sangiovese grapes. Fatty, full bodied food with
tannic reds.
• Rijoia, Spain: Wild mushrooms sizzling in garlicky
olive oil served with red Rioja. The earthy character
of the dish with the Old World earthiness in Spanish
Rioja.
Old World Classical Matches (3)
• Jerez, Spain: Garlic shrimp with Manzanilla shrimp
sautéed in olive oil, dried red pepper, and lots of
garlic paired with the salty, briny olive-scented
characteristics of Manzanilla.
• Portugal: Port and roasted nuts or Blue cheeses
(stilton, gorgonzola, etc.) are a classic contrasting
match. The saltiness of the blue cheese (or nuts)
contrasts with the sweetness of Port.
• Germany: High acid Rieslings and every meat dish
imaginable. Made with no oak and varying levels of
sweetness make them the most versatile white wine
with food. The acidity and complexity of German
Riesling makes it very food friendly.
New World Classical Matches
• California, U.S.: Dungeness crab dipped in butter
with Chardonnay. The butter dipped crab matches
with the buttery Chardonnay (malo-lactic
fermentation). The sweetness of the crab contrasts
with the light acidity of Chardonnay.
• Canada: Ice wines and desserts. The intensely sweet
and yet refreshingly acidic ice wines match with less
sweet desserts such as poached fruit, fruit tarts,
crème brulee, sugar cookies.
• Australia: Grilled pepper steak and Shiraz. The
peppery characteristics of Australian Shiraz match
with the body and spice of grilled pepper steak.
New World Classical Matches (2)
• New Zealand: New Zealand fusion cuisine with
Sauvignon Blanc (European traditions, indigenous
products and tropical techniques). These pair nicely
with the high acidity, slight sweetness and pungent
character of Sauvignon Blanc.
• South Africa: Outdoor barbequed meat with
Pinotage. Shiraz with grilled antelope, deer, lamb,
sausages, and beef. The body of South Africa reds and
the meat fattiness mellows the tannic nature of the
wines.
• Argentina: Malbec and Beef. Malbec is Argentina’s
most interesting wine. Its exotic nature allows it to
be paired with beef prepared as empanadas, roasted
or barbecued.
Chapter 4
Lagniappe
“Something extra”
Regional Cuisine and Tourism: The
Cajun/Creole Example and
Gastronomic Traveler Motivations
Food, Wine and Culinary Tourism
• Interest in unique experiences
• Food and drink #1 activity of many tourists
• Motivation: personal indulgence, exploration,
romance and relaxation
• Types of food and drink tourists:
– “Gastronomes” = seek new food experiences and
knowledgeable
– “Indigenous foodies” = research local culture/cuisine,
adopt new ingredients
– “Tourist foodies” = frequent mainstream restaurants with
local cuisine
– “Familiar foods” = no change to pre-visit behaviour
A classic example in the US:
Cajun and Creole Cuisine
Louisiana’s link among culture, cuisine and
tourism: Tying together “Culinary Identity”
with “Gastronomic Identity” factors
Cajun/Creole…An American
Classic
• The regional cuisine Cajun/Creole developed
like any other regional cuisine…people from
different backgrounds share with each other
their cooking traditions utilizing the local
indigenous foods.
• Cajun/Creole could only have evolved in South
Louisiana!……Why?
Cajun…Creole
What’s the difference?
• Creole = city food, more refined and inventive.
A cuisine of Louisiana Aristocracy.
• Cajun = working man food, one pot dinners
able to feed large numbers, lots of game, fish
and shellfish. A cuisine of adaptability,
ingenuity and survival.
Traditional Dishes and Staple
Ingredients
• Cajun “Trinity”
• Cajun Roux
• Grillades and Grits
• Gumbo
• Corn Maque Choux
• Jambalaya
• Etouffee
Elements that define Culinary Identity
Geography
History
Dominant
Ingredients
Recipes
Ethnic
Diversity
Techniques
Presentation
Prevailing
Flavors
Culinary
Etiquette
Geography
• A critical role in determining the
definitive pantry of a specific cuisine:
indigenous products, and staple
agricultural items that are readily
available.
• Louisiana products: shrimp, oysters,
crawfish, pecans, rice, game, alligator,
“shallots”, thistle, cayenne peppers, etc.
History
• Historical events have a profound effect
on the introduction of additional
ingredients, cooking techniques, and food
culture (a fusion of cultures).
• The settling of the Acadians or “Cajuns”
from Nova Scotia to the swamps of
Louisiana
• The inter-marrying of the Creoles in New
Orleans and along the river road to create
a “city” cuisine.
Ethnic diversity
• A cuisine’s ethnic diversity is often influenced
by historical events of immigrants or ethnic
groups settling in a particular area. (i.e. labors
to propel burgeoning industries, etc.)
• Cajun and Creole is a fusion of 7 nations:
French, German, Spanish, Italian, Native
American, African and English.
Culinary Etiquette
• How one eats can often be another defining
factor of a cuisine.
• Louisiana seafood boils, one-pot dishes
(gumbo, jambalaya, sauce piquante, grillades),
po-boys, gumbo file, hot sauce, etc.
Prevailing flavors
• The five basic tastes of sweet, sour, bitter, salty and
spicy are combined with aromas to create distinctive
flavors.
• Typically, Louisiana foods are highly seasoned, utilize
a dark brown roux, a lack of availability of black
pepper created a utilization of red pepper, and the
Cajun “trinity” of vegetables as a base ingredient.
Recipes
• Dominant ingredients
– Indigenous products, current agricultural
products, and dominant ingredients to satisfy
preferred flavor profiles.
• Techniques
– What techniques are employed? Frying, broiling,
braising, stir-frying, etc.
• Presentation
– How is the dish traditionally presented?
Summary of Cajun/Creole Culinary
Identity
• Geography = swamps, bayous, Mississippi River,
subtropical climate
• History = architecture, food culture, inventiveness,
values, religion
• Ethnic diversity = fusion of 7 nations
• Culinary etiquette = causal, hospitality,
accompaniments
• Prevailing flavors = well seasoned, spice, and sweets
• Recipes = classical dishes and inventive
interpretations
What is “Gastronomic Identity”?
• Expands the culinary identity idea to include
food and drink.
• Adds other cultural considerations such as
innovativeness, learned capabilities, and
willingness of trial & error.
• Louisiana does not have a long history of food
and wine matches produced in the area. But,
classic food and drink matches include:
– A crawfish boil and locally made beer
– New Orleans biegnets and chicory coffee.
Why is it important to Louisiana?
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Operators in the state have used the underlying
concept as a strategy to differentiate the region to
create competitive advantage.
Gastronomic identity has had great consequences
for successful culinary tourism in the region.
Value-added features such as history, storytelling
and authenticity have been beneficial in
preserving the culture for local residents and
visitors alike.
Gastronomic Identity: Can you identify these
factors for your region?
Culture
History
Ethnic Diversity
Trial & Error
Innovations
Capabilities
Traditions
Beliefs
Values
Environment
Geography
Climate
Macro/Meso/Micro-Climates
Indigenous Products
Profitable Adaptability
of New Products
Gastronomic Identity
Flavor Profiles
Etiquette
Recipes
Fusion of Ingredients/Techniques
Classic Wine and Food Marriages
Climate Zones
Old World & New World Styles
A Framework of Gastronomic
Travelers’ Motivations
Three main components:
•Social influences
•Sensory influences
•Psychological factors
Food and Identity
Food provides a social marker and symbol
(Identity) of:
• The regional culture – nationality, culture,
religion.
• Environment and economy.
• Social standing, prestige, position.
• Multicultural society – globalization and
cosmopolitan.
Motivations as a Reflection of Social
Influences
Beliefs &
Religion
Lifestyle
Culture
Social Influences
Values
Family &
Associations
Motivations as a Reflection of Sensory
Perceptions
Sight
Smell
Taste
Sensory
Perceptions
Hearing
Mouth feel
Touch
Psychological Factors: Motivations as a
Stimulus to other Influences
Memory
Nostalgia
Imagination
Psychological
Factors
Knowledge
Recognition
How do these factors interact to impact decisions, experiences
and outcomes for gastronomic travelers? How to they impact
you?
Decisions/Experiences/Outcomes
Sensory Perceptions
Psychological
Factors
Social Influences
Consolation-Affliction
Satisfaction-Dissatisfaction
Fulfillment-Unfulfilled
Relaxation-Stress
Additional Reading on Identity and
Food Tourism
Hall, M.C., Sharples, L., Mitchell, R.,
Macionis, N. & Cambourne, B. (2003).
Food Tourism Around the World. London:
Butterworth-Heinemann.
Sloan, D. (2004). Culinary Taste. London:
Elsevier.