Tourism Of A Country Is Essay

Length: 11 pages Sources: 11 Subject: Agriculture Type: Essay Paper: #2681768 Related Topics: Drink, Tourism, Cooking, Hospitality Industry
Excerpt from Essay :

9). It is also dubious to present the research on food and drink and other interlinked issues "as academic reflection on hospitality" (Brotherton & Wood, 2000, p.139) by scholars belonging to various disciplines such as Visser (1991) and Beardsworth & Keil (1997). In this context, it should not be forgotten that hospitality is a false identification of an industry that has existed for only twenty years and which has transitioned into almost a critically to education, research and knowledge. However at the bottom of the transfer lie the motives of power and commerce more than the academic thirst of education and information.

Hospitality is seen as "related" to drinking and eating however you are mistaken if you think the vice versa i.e. drinking and eating are seen as related to hospitality stands true.


The above mentioned formulation perfectly fits the area of Commercial hospitality or its specific branch which is related to food and/or drink provision. (Brillat-Savarin, 1994, p. 54) describes hospitality professionals, educators, workers and researchers among those who look for, offer or prepare things that can be converted or cooked into food - a quest which is provided direction to by the field of gastronomy and for the same reason is the commercial production of meals targeted as a primary field that is being investigated for gastronomy studies. However it is unfortunate that little or no reference to any gastronomy writers, contemporary or historical for that matter, has been made.


Provision of food and/or drink and/or accommodation i.e. The hospitability business is highly questionable from the perspective of gastronomy studies. In-fact the sacredness and indissolubility of the hospitality "trinity" is questionable. Brillat-Savarin (1994, p.14) states that it is the responsibility of the host to entertain and make guests happy until he or she is living with the host. The link of hospitality and gastronomic activities such as culinary arts with the provision of accommodation is rather weak.

The concepts of provision of medical, sexual, and entertainment options for customers as an addition to the basic services as practiced in commercial hospitality are unknown of in the main areas of concern in gastronomy. In the gastronomic "act of contributing to and sharing in the collective food supply" (Lashley, 2000a, p. 4) lies the foundation of hospitality more than it is in the production and consumption of accommodation. In (Visser, 1991, p.53)'s opinion the sharing of food and not that of accommodation makes the foundation of civilized behavior that links together individuals, villages, families and tribes (Visser, 1991, p.53).

The role of cooks in gastronomy has been deliberately focused on as "sharers" (Symons, 1998) and the new hospitality would reap benefits from the same.


Hospitality business has been generally treated more favorably then gastronomy. This highlights an underlying issue of power which has managed to generate favorable behavior for one and vice versa for the other. In search of a new framework, the intrinsic weakness and narrowness of hospitality of present times has been highlighted time and again and there is no denying of the fact that the commercial brand of hospitality is highly inadequate.

The imbalances in this industry can be checked with the help of gastronomy studies framework. Therefore the hospitality department of all universities must include gastronomy studies as important instructive strategies on both research and teaching levels.

Scarpato has stated that gastronomy studies are specifically committed to deal with insufficiency of modern training systems for professional staff of restaurants particularly cooks (Scarpato, 2000a, p. 184). And there is no denial of the fact that the strategy of professional training is crucial to the establishment of a new and independent academic discipline. The new hospitality should reflect the thoughtful practice which is an exceptional way defining cooking and eating activities along with research.


Scarpato has defined commercial hospitality as a social industry that is not only driven by dollar (Scarpato, 2000b). In accordance, the focus of gastronomy studies is on the integration of the hospitality industry in the large educational system of the community:

Professional chefs or designers should have a say on issues encircling environment, social improvement and


Chefs are in a business where they are most likely to accrue social capital for the community. They must teach the community about matters such as having a healthy diet, supporting the efforts of producers of the country and conviviality therapy among others.

Chefs should be invited to schools for lectures on hygiene and other important issues. The role of mothers and grandmothers should be taken over by chef designers. In this way, a more knowledgeable customer base would be built up who would support the production of quality ingredients and this would help in educating people a lot and better. It is the same as exposing children to classical music which results in their "consumption" of the same in the later stages of their life (Scarpato, 2000b).

HOSPITALITY -- Cultural Industry

According to Barthes the meal is a cultural artifact (Barthes, 1979) and it is also one of the main constituents of gastronomy. Therefore meal productions are a primary investigation area for gastronomy studies (Scarpato, 2000a). The strong interlink between gastronomy and hospitality research and education is undeniable and the relation of hospitality and the industry which produces meals is evident in itself.

Scarpato states that gastronomy studies see the production of meals, and consequently hospitality, as a cultural industry (Scarpato, 2000a). Little attention has however been paid to the cultural perspective of commercial hospitality however it has been known for a long time that the two are interlinked. Miller acknowledged that operating a restaurant indeed has "cultural value" (Miller, 1978). Fine (1996) has indicated that a restaurant industry allows organizations to be managed for their cultural rewards. He further added that the restaurant is very similar to any business or any organization where labor works to produce food. Restaurants should be recognized, by the new hospitality, as providers of cultural artifacts which share the characteristics of other cultural industries (Scarpato & Daniele, 2000), such as the publishing industry (Coser Kaduhin, & Powell, 1982).


Gastronomy and Hospitality studies have a lot more in common than the struggle to becoming independent fields of academics. Both are closely interlinked to one another. Hospitality has a strong and close link with the eating and drinking activities. Where on one hand Gastronomy studies can serve to become a basis of support for the Hospitality studies in terms of cultural, historical and social capital. On the other hand the commercial hospitality of today can play a major role in facilitating the long sought admission of gastronomy studies into universities. Therefore it would be in the best strategic interests of both gastronomy and hospitality researchers to work together in order to achieve mutual benefit.


Barthes, R. (1979). Toward a psychosociology of contemporary food consumption. In R. Forster & O. Ranum (Eds.), Food and Drink in History (pp. 166 -- 173). Baltimore: Johns Hopkins University Press.

Beardsworth, A., & Keil, T. (1997). Sociology on the menu: An invitation to the study of food and society. London: Routledge.

Brillat-Savarin, J.-A. (1994). The physiology of taste (Trans. A. Drayton). Harmondsworth: Penguin.

Brotherton, B., & Wood C.R. (2000). Hospitality and Hospitality Management. In C. Lashley & A. Morrison (Eds.), In Search of Hospitality: Theoretical perspectives and debates (pp. 134 -- 156). Oxford: Butterworth Heineman.

Chuang, H. (2009).The Rise of Culinary Tourism and Its Transformation of Food Cultures: The National Cuisine of Taiwan, The Copenhagen Journal of Asian Studies, 27(2), 84-108.

Fine, G.A. (1996). Kitchens: The culture of restaurant work. Berkeley: University of California

Lashley, C. (2000a). Towards a theoretical understanding. In C. Lashley & A. Morrison (Eds.), In Search of Hospitality: Theoretical perspectives and debates. Oxford: Butterworth Heinemann.

Miller, D. (1978). Starting a small restaurant. Harvard: Harvard Common Press

Scarpato, R. (2000a). New Global Cuisine: The Perspective of Postmodern Gastronomy. Unpublished asters thesis, Melbourne, RMIT University.

Scarpato, R. (2000b). Cultural designers: The new role of the Australian chefs. Divine: Food and wine, 21, 61-65.

Symons, M.…

Sources Used in Documents:


Barthes, R. (1979). Toward a psychosociology of contemporary food consumption. In R. Forster & O. Ranum (Eds.), Food and Drink in History (pp. 166 -- 173). Baltimore: Johns Hopkins University Press.

Beardsworth, A., & Keil, T. (1997). Sociology on the menu: An invitation to the study of food and society. London: Routledge.

Brillat-Savarin, J.-A. (1994). The physiology of taste (Trans. A. Drayton). Harmondsworth: Penguin.

Brotherton, B., & Wood C.R. (2000). Hospitality and Hospitality Management. In C. Lashley & A. Morrison (Eds.), In Search of Hospitality: Theoretical perspectives and debates (pp. 134 -- 156). Oxford: Butterworth Heineman.

Cite this Document:

"Tourism Of A Country Is" (2011, July 16) Retrieved October 23, 2021, from

"Tourism Of A Country Is" 16 July 2011. Web.23 October. 2021. <>

"Tourism Of A Country Is", 16 July 2011, Accessed.23 October. 2021,

Related Documents
Tourism Australia Tourism Profile for
Words: 2459 Length: 8 Pages Topic: Recreation Paper #: 61407598

Fraser Island is one of the largest and beautiful islands of Australia and is very popular destination for holidays. Tourists get a chance to see species of wild dogs and a variety of types of fish that are found only in Australia. Similarly Kangaroo Island, Adelaide, Jamison Valley and Cairns are also on the top list of tourists attractions. Markets and Competitive Advantages and Disadvantages Every year, overseas as well as local

Tourism Towards Sustainability
Words: 1101 Length: 4 Pages Topic: Recreation Paper #: 35101758

Tourism & Cyprus Tourism and Cyprus Tourism-Towards Sustainability: Case of Cyprus Tourism-Towards Sustainability: Case of Cyprus Republic of Cyprus Sustainable Tourism Development Tourism-Towards Sustainability: Case of Cyprus The current paper is an exploration of the concept of tourism as a contributor of sustainability and sustainable growth and for this purpose the author has selected the Republic of Cyprus as a case study. Cyprus has been because tourism here is the most significant economic activity. In addition, besides

Tourism and Hotel Management Contemporary Issues in
Words: 2256 Length: 7 Pages Topic: Recreation Paper #: 36036357

Tourism and Hotel Management Contemporary Issues in Tourism and Hotel Management Nature has blessed every country with different set of resources which makes it unique and invites the attraction of people living in other parts of the world. If the countries utilize their resources efficiently, they can reap maximum economic benefits out of resources available to them. Beauty can also be a considered a resource which may be natural or created by

Tourism - Kerala Boat Race
Words: 2710 Length: 8 Pages Topic: Recreation Paper #: 26632997

The diverse culture and beauty coupled with this unique boat race fascinates a good number of foreign travelers and they are more likely to visit again or spread word about the place. All this results in a positive image boost for Kerala and there is a high chance for the number of travelers to increase multi-fold within the next decade. Local development The boat race event and the money that it

Tourism Economics Over the Last Several Years,
Words: 1701 Length: 5 Pages Topic: Recreation Paper #: 70201860

Tourism Economics Over the last several years, the issue of climate change has been continually brought to the forefront. This is because a variety of scientific evidence is highlighting the damage that CO2 emissions are causing to the environment. In the case of Australia's tourism industry these challenges are more severe. As they want to protect the various natural resources that are adversely being impacted by these transformations (i.e. The Great

Tourism Chicago City: Chicago, IL United States
Words: 649 Length: 2 Pages Topic: Recreation Paper #: 61120347

Tourism Chicago City: Chicago, IL United States of America Stage of Development The city of Chicago has been in existence for nearly 200 years and the tourism market that is present there is very entrenched and advanced in development. The city of Chicago has incorporated tourism as a major component of the city's governing structure and has placed many tourist attractions throughout the city. The city itself is a tourist destination making this