86 Chapter 4 Gastronomic Identity II: Food and Cuisine
Old World wine and food marriages provide additional examples where consumers are
taught about terroir and its contribution to the sense of place inherent in the attractiveness
of a tourist destination.Placehas been suggested as an encompassing term to describe the
unique combination of ‘‘physical, cultural and natural environment [that] gives each region
its distinctive touristic appeal.’’^20 This concept overlaps with terroir and distinctive local food
and wine products. All of these elements create a bundle of activities described as ‘‘touristic
terroir.’’SUMMARY
The gastronomic identity of a region or locale is
greatly influenced by the location’s climate, geography,
culture, history, and traditions. This concept is what
makes traveling to new places so special. Intensive farming
and production techniques have lowered the cost of many
products and made more items universally available world-
wide—but what has been the cost to gastronomic expe-
riences?
Many firms, such as Chef John Folse & Company,
have found making use of a gastronomic perspective a re-
warding and profitable opportunity. This opportunity pro-
vides unique experiences for locals and visitors alike while
preserving (and in many cases exposing) a part of history.
Many regions have incorporated this idea into their stra-
tegic plan. The Canadian Tourism Commission, for ex-
ample, has set forth an ambitious plan that embraces
the idea of gastronomic tourism to promote Canadian
food and drink (check out their Web site at http://www.
canadatourism.com/ctx/app). And a number of museums
have started using authentic food and cooking techniques
to create an interactive atmosphere that brings history to
life.
The intent of Chapters 3 and 4 has been to provide
some ‘‘meat’’ to the notion of gastronomic identity and its
relationship to tourism, menus, and pairing opportunities.
The following exercises will further reinforce and clarify
the interactive differences in wine styles and food styles
based on the environment and culture. As you go through
these exercises and identify taste, texture, and flavor dif-
ferences, make it a point to determine the nature of the
differences. Are they climate-driven? Historical? Or due
to other factors?DISCUSSION QUESTIONS
- What is an ‘‘identity movement’’?
- What were the main characteristics of the French
nouvelle cuisine movement?
- How has trade impacted gastronomic identity?
- How would you define the termterroir?
- Define the gastronomic identity where you reside
based on the geography, climate, fusion of cultures,
etc.
a. What is a product or recipe specific to your lo-
cale?
b.What climate zone do you believe your locale is
in?
c. Are there typical food-and-drink combinations
from the region?