Jamaica Rooms and Tings’ Post

A City That Blends Its Cuisine with Its Economy: Gaziantep By Mehmet Öğütçü While wandering through the lavender-scented valleys of Provence, captivated by the allure of world-renowned gastronomic routes, my thoughts often drifted to Gaziantep, Turkey’s rising star. No matter how refined Provence’s flavors are or how deeply rooted its cuisine is in French culture, Gaziantep tells a different story—a tale of a centuries-old gastronomic heritage transformed into a model of economic development. Gaziantep’s Gastronomy Festival, growing in stature each year, feeds more than just our appetites; it nourishes the city’s economic structure. Beyond Gastronomy The first word that may come to mind when thinking of Gaziantep is “food.” Its cuisine is now recognized worldwide. Yet, the city’s success doesn’t end with its culinary achievements. Gaziantep has crafted an economic dynamism centered around its gastronomic prowess. The Gaziantep Gastronomy Festival has become one of the city’s most significant cultural and economic events, expanding each year thanks to both domestic and international participants. During the festival, hotels brim with guests, restaurants close their reservation books weeks in advance, and local producers and artisans see their sales double. However, most importantly, this festival demonstrates that Gaziantep’s development model extends beyond tourism and cuisine. The city has skillfully integrated agriculture, the service industry, and local production into a unique economic model. The Strength of Local Producers When we speak of Gaziantep’s cuisine…. Continued: https://lnkd.in/dFqhCuTP #gaziantep #cuisine #gastronomy #turkiye #fatmasahin #oecd #localdevelopment

You’re only ONE mistake away from exploring Jamaican cuisine and culture! No one reaches success without making mistakes along the way. Embrace them and learn. Showcase your products, services, and special promotions! 🌴🍲 #JamaicanCulture #SupportLocal #supportlocalownedbusinesses, #jamaicaroomsandtings, #jamaicanownedbusinesses, #supportjamaica

*** Gastronationalism "#Gastronationalism" is a term that #describes the use of food to promote #national identity and heritage. #Food, with its deep cultural and historical ties, has often been an #integral part of national #identity. However, in the #context of gastronationalism, food is #deliberately used as a tool for national promotion, distinction, and #sometimes even political means. Here are some #facets and implications of gastronationalism: #Promoting National Identity:  Many #countries showcase their traditional dishes as #representations of their culture. For instance, sushi is often associated with #Japan, #pizza with Italy, and #tacos with #Mexico. These associations become integral to the #country's image and identity. Click the link below for more; https://lnkd.in/ecgjkgpr

Daily walks are good, both for your health and your mind. I am very interested in gastronomy so I like to use them also to reflect on what would happen if such or such restaurant would want to grow and become a big international chain. You never know… And it can be quite fun. Here are two examples: The shortened term for “gastronomy” in Spanish is “gastro”, so you will find many gastropubs, gastrobars and some special gastro edition in Spanish newspapers. French audience would not be too puzzled by the term as we also use “gastronomie” in French, but it would surely bring a smile or maybe a wince to their face as “gastro” is a term commonly used in French to refer to “stomach flu”. The most puzzling restaurant name I found so far is the following one: a Chinese restaurant who thought they would differentiate themselves if they spelled “sticks” (as in chopsticks) Styx. Now, this term would make any Hellenist, or any person interested in Ancient Greece history wince, as in Greek mythology, the Styx is one of the rivers separating Hell from the terrestrial world. Obviously, not every restaurant owner dreams to become a restaurant chain owner, but internationalisation/localisation would be quite a challenge for these restaurants…

Of course it is!

For your weekend reading, I wrote about how creative young chefs are adding new layers to Manila's (my hometown!!) vast culinary heritage. It's in the latest issue of Travel + Leisure (out now) or read it online:

We share quotes from the recently published article "Global Taboos: The Unspoken Rules Every Traveler Should Know" on the PRIVATE GUIDE WORLD platform. The article showcases 44+ unique cultural taboos worldwide. Taboo #46 France: Asking for Ketchup Example: In France, asking for ketchup in a fine-dining restaurant is seen as an insult to the chef, implying that the food lacks flavor. The same goes for asking for additional condiments without tasting the food first. Avoidance Strategy: Take time to savor your meal and only request additional condiments when necessary. Guide’s Role: Local guides can share invaluable insights into dining etiquette in regions with strong food traditions. This avoids faux pas and deepens the tourist’s appreciation of regional cuisine. Read the complete article, illustrated with fun cartoons, now in 6 languages on the PRIVATE GUIDE WORLD platform: https://lnkd.in/dP6H474w We’d love to hear from you! Have you encountered any surprising or unusual taboos during your travels? Share your experiences, stories, or any local customs you’ve learned about in the comments section below. Let’s create a space where we can all learn from each other and ensure respectful and informed travel experiences. Join the conversation with fellow travelers around the world! #TravelTips #CulturalRespect #GlobalEtiquette #TravelGuide #TabooTravels #TravelSmart #TourismTips #InternationalTravel #ExploreResponsibly #TravelPreparation #Taboo #BodyLanguage #Gesture #LocaTraditions #Rituals #belief #Behavior #etiquette #restrictions #selfcontrol #slang

“When travelers and hospitality industry folks talk about Mexico’s best bars, they usually focus on Mexico City—and for good reason. The mega metropolis is home to some of the top-ranked bars in the world. But over the past several years, Mexico’s taste for high-quality cocktails has spread across the country, with excellent bars operating in Guadalajara, Oaxaca, Riviera Maya, Los Cabos and San Miguel de Allende, the postcard-like destination in Central Mexico.” “When not getting to know her new city, Ulrich is head down at the Rosewood bars, revamping menus and training staff. She’s also working closely with chef Odin Rocha and the culinary team at Pirules Garden Kitchen, which opened its doors in October and sources the majority of its ingredients within a 60-mile radius of the hotel. She’s enjoying the chance to work with small producers and explore and practice the concepts of agroecology. Those practices are on full display on the Pirules drink menu, and Ulrich says the bar team takes its mission as seriously as the chefs do.” https://lnkd.in/gNwB6a_T

🍝 A Taste of Southern Italy: Embracing the Flavors of the Coast 🦑 There's something truly special about Southern Italian cuisine. It’s where the freshness of the sea meets the simplicity of tradition. Today, I had the pleasure of indulging in a classic dish that perfectly captures this essence—spaghetti paired with a medley of fresh coquillage seafood. Every bite transports you to the sun-soaked shores of Italy, where food is more than just sustenance—it's an experience, a celebration of life, and a tribute to the region's rich culinary heritage. Why I Love Italian Coastal Cuisine: Simplicity: The beauty lies in the few, but incredibly fresh ingredients. Balance: A perfect harmony of flavors where each component enhances the other. Tradition: Passed down through generations, each dish tells a story of culture and family. Whether you’re dining by the sea or bringing a piece of Italy into your home, Southern Italian cuisine never fails to remind us of the joy in simplicity and the magic of fresh, quality ingredients. #ItalianCuisine #Gastronomy #FoodCulture #CulinaryArts #MediterraneanLifestyle #FoodInspiration #privatechef #personalchef #uae #Hiring #recruit #dxb #Dubai #ksa #Riyadh

#Palace cuisine is the highest point that #Ottomancuisine can reach. The diet based on meat and milk, which came from the way of life in Central Asia, was continued. The #Turks, who were influenced by #Persian and #Arabcultures during the migration, carried the characteristics of these cultures to Anatolia. Finally, they met with different products grown in Anatolia, where they settled, and were also influenced by the. The #Ottomanpalacecuisine, which was highly diversified under the influence of different cultures, is very rich.26   Another important issue during this period was the #provision of the #palace. While the population of the palace was 4-5 thousand at the beginning of the 16th century, it was more than 10 thousand in the 17th century. For this reason, a #food #supply network was established for the food needs of the palace. The right of priority and the right to choose #quality products belonged to the palace. Products were generally brought from #Istanbul and the provinces. Among the #goods brought to the palace, some were reserved only for the #high class. No one except members of the dynasty and senior executives could consume these products.27 Some of these products; duck, pigeon, cream, kashkaval #cheese, some #freshfruits, caviar. This #cultural heritage continued with the transfer of the characteristics of the #Turks from Central #Asia to the #OttomanEmpire. These eating habits changed a little in the 15th century. CLICK THE LINK TO CONTINUE THE ARTICLE; https://lnkd.in/dJqVHJj5