Wine holds a venerable place in the gastronomy and cultures of the world, intricately woven into the social and culinary tapestries of numerous countries. Its significance extends beyond mere beverage, acting as a symbol of heritage, craftsmanship, and the enjoyment of dining. In places like France, Italy, and Spain, wine is not just a drink but a pivotal element of identity and tradition, celebrated through festivals and meticulously paired with local cuisines to enhance flavors and dining experiences. The cultivation of vineyards and the craft of winemaking have also shaped the economic and physical landscapes of these areas, influencing agricultural practices and tourist industries. While many of the positions in all guest service sectors may leave us due to technology... a human will always need to be present to extoll the virtues of the experience. www.DerekEngles.com #wine #wineeducation #winearticles #restaurant #hospitalityindustry #hospitality #education #innovation #management #marketing #digitalmarketing #fyi
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Wine holds a venerable place in the gastronomy and cultures of the world, intricately woven into the social and culinary tapestries of numerous countries. Its significance extends beyond mere beverage, acting as a symbol of heritage, craftsmanship, and the enjoyment of dining. In places like France, Italy, and Spain, wine is not just a drink but a pivotal element of identity and tradition, celebrated through festivals and meticulously paired with local cuisines to enhance flavors and dining experiences. The cultivation of vineyards and the craft of winemaking have also shaped the economic and physical landscapes of these areas, influencing agricultural practices and tourist industries. While many of the positions in all guest service positions may leave us due to technology... a human will always need to be present to extoll the virtues of the experience. www.DerekEngles.com #wine #wineeducation #winearticles #restaurant #hospitalityindustry #hospitality #education #innovation #management #marketing #digitalmarketing #fyi
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Discover the Fourth Dimension of Your Dishes with BUSS Olive Oil Chilli Garlic. In the dynamic world of gastronomy, where every flavor, texture, and aroma counts, BUSS OLIVE OIL introduces the ultimate game-changer for chefs and restaurateurs: our Olive Oil Chilli Garlic. This unique blend is specially developed to offer the hospitality industry an extra dimension in their dishes. At BUSS, we understand the challenges and pressures of consistently serving exceptional dishes that continue to surprise and delight guests. That's why we created our Olive Oil Chilli Garlic, a product that is carefully composed of the finest ingredients, specially designed to add a touch of distinctive flavor that elevates your dishes to a higher level. #DiscoverTheFourthDimension #BUSSOliveOil #ChilliGarlic #GastronomyGameChanger #ElevateYourDishes #ExceptionalFlavors #CulinaryInnovation #HospitalityIndustry #DistinctiveTaste #FinestIngredients #ChefLife #RestaurateurSecrets #GourmetExperience #SpiceUpYourMenu #BUSSCreation #Horeca #Belgiumfood #Retail
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The first restaurants originated in France at the end of the 18th century. It was around 1756 when Monsieur Boulanger opened a shop near the Louvre to sell "restaurants" or "restorative broths," which were meat-based consommés meant to restore weakened strength. Since the late Middle Ages, the word "restaurant" referred to these broths made from poultry, beef, roots, onions, and herbs, and depending on the recipe, they could include spices, candied sugar, toasted bread, barley, dried rose petals, grapes, and even amber. However, Boulanger did not limit himself to serving only broth; he also prepared mutton feet in white sauce, and from that moment, the doors of success opened for him. Soon after, restorative taverns began multiplying, serving refined dishes in portions, no longer on a communal table but on small tables covered with large tablecloths. In Paris, the "Grande Taverne de Lourdes" by Beauvilliers became famous, the first restaurant to have an elegant dining room, well-dressed waiters, and a well-stocked wine cellar, offering guests special attention. From France, these dining establishments spread throughout the Western world, eventually reaching major Italian cities and, slowly, the rest of the world. The restaurant industry was thus born in the 1800s, driven by changing social, economic, and industrial conditions, and a true cultural revolution that sparked genuine interest in gastronomy. Let’s not forget that this was a prosperous era, with food products readily available thanks to the transportation revolution, which provided a variety of always-fresh goods. Agriculture was no longer seen as merely a means of subsistence but as a real profession. #restaurants #history #storiadellaristorazione #francia #italia #boulanger #victorianage
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The Surprising Italian Influence on French Cuisine Discover how Italian culture shaped French dining, from cutlery to classic sauces. Explore the fascinating relationship that elevated French food, highlighting the crucial contributions of Italy in creating sophisticated culinary practices. This video uncovers the delicious blend of these two rich gastronomies. #FrenchCuisine #ItalianInfluence #FoodHistory #CulinaryArts #Gastronomy #CookingTraditions #CulinaryHeritage #FoodCulture #EpicureanJourney #DineInStyle
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In the realm of gastronomy, few tales are as fascinating as the transformation of the lobster from a meal fit for paupers to a delicacy savored by epicureans worldwide. Once considered little more than "poor man's food," the lobster has clawed its way to the upper echelons of fine dining menus, commanding prices that would make even the most affluent diner pause. In centuries past, lobsters were abundant along the Atlantic coast of North America, so much so that they were frequently used as fertilizer, bait, and sustenance for the less fortunate. It's said that during colonial times, servants would stipulate in their contracts that they wouldn't be served lobster more than a certain number of times per week, such was its ubiquity. But oh, how the tables have turned. Somewhere along the way, the lobster shed its humble reputation and donned the cloak of luxury. Perhaps it was the advent of railroads, which enabled fresh lobster to be transported inland, or maybe it was the marketing genius who decided to rebrand this crustacean as a symbol of opulence. Today, lobsters grace the menus of the world's most exclusive restaurants, served with a flourish and accompanied by exorbitant price tags. Diners eagerly fork over their fortunes for the chance to savor the sweet, succulent meat encased within those formidable shells. What caused this seismic shift in perception? Was it simply a matter of scarcity breeding desire, or did the lobster undergo a Cinderella-esque makeover, emerging from the depths of the ocean as a glamorous star of the culinary world? Whatever the reason, one thing is certain: the lobster's journey from humble beginnings to haute cuisine has been nothing short of remarkable. So, the next time you crack open a lobster tail or dip a claw into melted butter, take a moment to appreciate the rags-to-riches tale of this once-humble crustacean. After all, every lobster has the potential to become a king or queen of the dining table—it just takes the right combination of time, taste, and a touch of culinary alchemy. #Agriculture #sustainableagriculture
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As we continue to embrace a more sustainable approach to gastronomy, offering veggie-friendly options has become an integral part of our culinary philosophy at Chilli Fagara and MâmAmis. By incorporating plant-based options into our menus, we not only showcase the versatility and creativity of vegetarian cuisine but also align with the growing demand for sustainable dining choices. From vibrant vegetable stir-fries to hearty plant-based entrees, our veggie-friendly offerings at Chilli Fagara and MâmAmis are carefully crafted to deliver exceptional flavour experiences without compromising on taste or quality. #restaurantstrategy #hongkongbusiness #restaurantmarketing #socialmediabenefits #importanceofsocialmedia #digitalmarketing #digitalstrategy #restaurantowner #HongKong
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📚 Day 6: Exploring Culinary Evolution 🍴🌱 "Amidst the changing tides of taste, early restaurants became havens of culinary innovation, offering a tapestry of flavors to tantalize the senses." 🎨🍽️ One notable example of culinary innovation in 18th-century restaurants was the introduction of "à la carte" menus, which allowed diners to select individual dishes rather than being served a set meal. This gave patrons greater control over their dining experience and paved the way for personalized culinary journeys. 🍲🍷 What other culinary innovations do you think emerged during this transformative era? Share your thoughts and let's explore the rich history of gastronomy together! 👇 #CulinaryInnovation #MenuEvolution #GastronomicJourney 🌟🥂
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FEATURE - NATTY WINE AND OYSTERS “It comes down to how you ethically and morally want to run your business. Are you prepared to take the hit to perhaps make slightly less money on a glass of wine that you know is well and responsibly made?” While natural wine comes at a greater cost and certainly adds to the difficulty of running a wine programme, for Martin Waugh and Matt Francombe, respective restaurant managers and sommeliers at Restaurant Hjem and French bistro Ophelia, both of whom have been recognised by the Star Wine List, it is also “the honourable choice” so they “make it work”. And despite its detractors and the naysayers who dismiss natty wine as a mere flash in the pan, the growing popularity of the natural wine movement is reflected in the number of fine dining establishments and bottle shops throughout the region that are serving and stocking natural or organic wines. As we found out from Martin and Matt, far from being a fad, this ancient farming technique that dates back to the Romans is here to stay, certainly at Hjem and Ophelia, who pride themselves on sourcing locally, reducing air miles and minimising their carbon footprint. Find out more about this potential new trend in the North East hospitality industry as a growing number of businesses look towards operating more sustainably and ethically, despite the cost: https://lnkd.in/eQqcRYcd Photography by James Alexander Grieves #NET #northeasttimes #NETCurated #Hjem #Ophelia #restaurant #bistro #Gosforth #hospitality #northeasthospitality #naturalwine #nattywine #organicwine #winemaking #sustainability #drivingconversations #makingconnections
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Culinary delights are your path to relaxation. What's on your menu? Do you savor homemade comfort food, crafted with love and nostalgia? Or do fine dining experiences, with their gourmet delights and exquisite wines, define your celebrations? Explore your culinary preferences for relaxation and celebration. It's a culinary joy conversation! #CulinaryJoys
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Did you know that the French Revolution played a key role in developing restaurants in their modern form? 🍽️ Before the Revolution, sumptuous dinners were only available to aristocrats. However, the revolution made such dinners available to the public, contributing to the emergence of restaurants as we know them today. This event opened new horizons for gastronomy and democratized dining culture!✨ #FrenchRevolution #RestaurantHistory #Gastronomy #DiningCulture #HistoricalImpact #ModernRestaurants #CulinaryEvolution #DiningDemocratization #FoodHistory #RevolutionaryDining #RestaurantOrigins #CulinaryTraditions #GastronomicHistory #FoodCulture #DiningTransformation #RevolutionAndFood #RestaurantInnovation #CulinaryHeritage #GastronomyEvolution #DiningInHistory
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