The food as an experience

Introduction

Food and beverage is one of the biggest and most important things in the hospitality industry. (Novak, 2017)

One can postulate, food has gone through several stages: need, then pleasure, then experience. We eat food to get energy to live. (Woteki and Thomas, 1992)

But how does it turn from having it as a need to an entertainment tool? And not only have fun but also the experience, live and interact with food, not just eat it! And the fact that food is essential, this essay will illustrate further information about food history.

First stage: need

Food was formerly considered a precious commodity and is no longer readily available. Men used to go fishing in the past. They either came back with a lot of fish or they didn't come back at all. One was devoured by a predator, while the other died due lack of knowledge of the directions. (PERASSO, 2016)

This is how it was with regard to food and bavarege as well. Drink was not available, as in some areas such as deserts, there is only water from wells, and extracting water is a complex process, especially with the lack of capabilities at that time, so they use water and drink only for the utmost need and in small quantities.

Secondly: The Entertaining

Food and drink were only eaten in the living space as they were only needed, but after the era of agriculture began and people began to dwell in specific settlements and exchange things for food and drink, a new era of stability and wealth began for humanity, all because of food and drink!

After food and drink were (need) it became (pleasure) at that time, and instead of food being only to satisfy hunger and continue to live or to be only one type, it became enjoyed and became different types and very many types. Because of agriculture, it opened the door to various types of Food and drinks, and instead of food being in the living place and the home, it is served in restaurants and resorts as a pleasure and as delicious food different from what was made at home.

Historians have disagreed in determining who started hospitality in restaurants. (Roos, 2020)

In fact, it is difficult to determine this matter precisely. In every country, there is a different history, a different situation, and a different population. The larger the population, the greater the hunger, and the more restaurants and service.

Table d’hôte in Paris. (Rowlandson, 1810)

The third stage: The Experiment

In the modern era, with the advent of technology, the matter has turned into something entirely different from what it was before. Food and drink are no longer only for need or pleasure, but rather for experience. And here began the interest in the hospitality industry in food and drink. Perhaps someone can eat anything he wants for a cheap price, but he may pay ten times the cost to get a unique experience, giving him a different and unforgettable feeling.

And in Maurice Joint's book, which is considered one of the oldest books written in the hospitality industry in restaurants and the organization of luxury restaurants. He explained the 4 essentials of dining – an elegant room - smart waiters - a choice cellar - and superior cooking. (Joint's, 1814)

In "The Futurist cookbook," published in 1932. the author demonstrate 11 imagined future laws in the food industry as an experiment, a book worth considering, MARINTTI said: People think, dream and behave according to what they eat and drink. His philosophy on food as an experience is the best statement. (Joint's, 1814)

To sum up:

Nowadays, most people are calling restaurants, looking for new and different experiences, tasting all kinds of cuisine, and they may be bothering to travel just for a new experience, while there are people who consider food only as a need, and they don't look for creative ideas.

References:

Novak, P., 2017. What Are The 4 Segments Of The Hospitality Industry. [online] Hospitality net. Available at: < https://www.hospitalitynet.org/opinion/4082318.html > [Accessed 17 October 2021].

Woteki CE, W. and Thomas PR, T., 1992. Eat for Life. [online] NCBI. Available at: < https://www.ncbi.nlm.nih.gov/books/NBK235023> [Accessed 17 October 2021].

PERASSO, E., 2016. Prehistoric Kitchens: How Did Ancestors Used to Cook?. [online] finedinin glovers. Available at: < https://www.finedininglovers.com/article/prehistoric-kitchens-how-did-ancestors-used-cook > [Accessed 17 October 2021].

Roos, D., 2020. history stories. [online] history. Available at: < https://www.history.com/news/first-restaurants-china-france > [Accessed 17 October 2021]

Rowlandson, T., 1810. A Table D'Hote or French Ordinary in Paris. [image] Available at: < https://www.metmuseum.org/art/collection/search/787712 > [Accessed 17 October 2021]

Joint's, M., 1814. The Art of Cuisine. p.50.

marinetti, f., 1932. The Futurist cookbook.