I will pay for the following essay The gastronomic developments on two different geographical areas; West Yorkshire in the North of England and the Island of Malta in the Mediterranean. The essay is to be 12 pages with three to five sources, with in-text citations and a reference page.
The information guiding this research shall be gathered from relevant scholarly articles, books, journals and websites. The factors of these trends shall be derived from the social, economic, and cultural developments in those areas.
The main outcomes that this research intends to achieve are the comparison of the trends of those gastronomic environments.
A key factor to this is knowledge of the factors that have influenced the diversity of the food and beverage development in those specific areas. The outcomes will be analyzed to know the trends that contribute to the competitive value of food and beverage operations. Lastly, recognize the key features of successful gastronomic business and determining the quality leaders in the market.
Gastronomy is the study of food and culture with a specific emphasis on pleasure-loving cuisine. Modern gastronomy has its roots in several French texts published in the 1800s. It is a demanding multidisciplinary art examining food itself along with its setting, demonstration, brilliance, and history. The principal of gastronomy is that food is an art form, as well as science. Gastronomy examines the sociological implications of food, while integrating other social science disciplines such as philosophy, anthropology, and psychology. For the gourmet and gastronome, gastronomy requires an essential definition, which is the enjoyment of good food, noble company and worthy beverages. Gastronomy is broken down into four main areas (Harrison, 1982) which are political, theoretical, and technical and food gastronomy. Political gastronomy is concerned with the training and the study of the preparation, making, and service of various foods and beverages from many countries around the world (Cailein Gillespie, 2001, pp. 3-5). It deals with the methods and principals involved in the conversion of raw produce into appealing, countrywide, regionally