Please use this identifier to cite or link to this item:
|Scopus||Web of Science®||Altmetric|
|Title:||The study of gastronomy and its relevance to hospitality education and training|
|Citation:||International Journal of Hospitality Management, 2004; 23(1):15-24|
|Abstract:||Historically and etymologically, gastronomy relates to advice and guidance on what to eat and drink where, when, in what manner, in which combinations. It can also be understood as an ‘art of living’, the possession of skills and knowledge relating to food and drink and to their choice, which enhances the pleasure and enjoyment of eating and drinking. Such pleasures are central to gastronomic tourism which is developing as a subset of cultural tourism where the experience of participating in a different culture is central. The hospitality industry has a natural role in the provision of these experiences but it also has the opportunity to enhance the enjoyment of such experiences through the provision of relevant information. It is therefore appropriate that hospitality education and training include a gastronomy component in order to give students a greater understanding of the history and culture of food and drink.|
|Keywords:||Gastronomy; Tourism; Food and wine tourism; Hospitality education|
|Appears in Collections:||History publications|
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.