留学生作业代写：The gourmet

下面为大家整理一篇优秀的paper代写范文- The gourmet，供大家参考学习，这篇论文讨论了美食家。美食家，就是一种对食物进行品评的职业。为了更好地为人们创造优质的食品，美食家要对环境、色彩、形状、香气、品位和意境等多方面对食品进行全方位、多角度的鉴赏，所以需要有较高的饮食文化修养，还有烹调技术。

Introduction

Gourmet is the creator and promoter of delicious food; their aesthetic quality and food appreciation ability determine the aesthetic value of created food. Based on the essential conditions of gourmet, this text mainly discusses the work contents, methods and influence factors of food appreciation of catering practitioners. Gourmet shall cultivate and improve the food aesthetic quality of catering practitioners in such aspects as physiology, psychology, aesthetics and diet knowledge through all kinds of educations and practices in order that they can create and promote the delicious food better and can inherit and carry forward the food culture.

1. Methodology: how did you go about conducting the study?

The study is conduct from many articles about gourmet and the interview about a gourmet

2. The work: what do people in this occupation do?

Food appreciation is the food evaluation and appreciation activities process. Food appreciation process includes the preparation stage, practice stage and aftertaste stage of food aesthetics. In order to create the high-quality food better for the people and provide some references for the better life, the all-round and multi-angle appreciation of food shall be made in such aspects as environment, color and shape, aroma, taste and artistic conception. Gourmet shall master the characteristics of food materials and be proficient in cooking, and he can evaluate and judge the food by his sensory feelings (aroma, taste, touch, temperature, pain, etc.) (Wemischner and Karp, 1997). Moreover, he can evaluate the food according to his own sensory experience. Gourmet shall carry out the proper diet aesthetic guidance and introduce the characteristics and highlights of food in such ways as illustrated menu and brief interpretation, such as origin, raw materials, making process, flavor characteristics, nutrition and unique eating way, etc. Thus, the aesthetic interest of aesthetic subject can be inspired, and the aesthetic subject can appreciate the beauty of diet deeply, comprehensively and accurately.

3. Preparation: how do people get these jobs?

As mentor of contemporary mass food life, gourmet is a cultural mediator actually and can act as expert of translation in all fields. When the chef cannot connect the cooking of food and diet culture, the gourmet with demonstration ability will take on this role, construe the food culture and pass the diet connotation to consumers for making up their insufficient relevant knowledge. When the diet culture experts pass the diet culture spirit only by articles and lectures, the gourmet will combine the diet culture with the specific cuisine and convert the original diet culture into the food demonstration close to the mass. They come in the process of communication between various areas and make it possible to communicate. Special gourmet, therefore, is to be able to freely use their own diet culture, the food material comforts, aesthetic taste, and can accurately transfer the happy and joyful food life to the mass food life explorer and creator. Gourmet is a combination of cooking expert, diet culture expert, aesthetic expert and public expert. In the pursuit of high level in the diet life, your diet "beauty" is just the beginning, and the public can understand and grasp this kind of diet appreciation. This is essential accomplishment condition of gourmet. As above, to be gourmet with the ability to pass the food life style, three essential basic conditions are necessary.

First of all, gourmet need have the higher diet culture cultivation, including cooking techniques, The gourmet may not be the most cooking operators; professor gourmet also will not spend most of their time in deep reading life, and they need have the knowledge of the profound diet culture;they may not have the identification of ingredients about food material with the lifetime just like the farmer who is more specialization, but the gourmet have food knowledge, diet culture, the ability of professional appreciation, even they are  positive involvement in one area, it is to help them as a good interpreter of food taste, they also can really successful mediation in different fields,so as to let the food not only the food, and food can have a new interpretation. Food taste, of course, the form is a long-term accumulation process, it need to all kinds of conditions to cooperate, gourment can pass a food job seniority, and have experience of food taste with special food edification, it is indispensable to the gourmet fundamentals.

The second is to have quite a lot of contact with the opportunity to eat. Gourment need live besides catering industry developed prosperous place or can practise the dishes of different disciplines and research practice make use of the time of work and research, or they can travel around so as to taste the delicious delicacies the media reports including newspapers, gourmet need read many books, they have a perception of eating more. food lovers must be qualified, but if they want to be a gourmet,it is not enough. As a gourmet, personally, the ultimate goal of the study theory is diet culture or dietary practice activity, only with various diet knowledge experience, they can know the diet culture from their own comprehension, can truly internalize as a food leading for the public.

The third is the expression of strong communication and coordination ability, this is a negotiation process gourmet eventually can really participate in the production, consumption, business and culture about food, they can make their own cultural capital into social influence and complete the general food guide work.

Thus, gourmet is not innate, its superb taste as a kind of feeling about food need to be practiced day by day. The ability to understand and judge ability about fine food have to rely on the learning, training and practice, therefore, gourmet can eventually form their style. And food appreciations are often influenced by many factors and conditions. With food producers and consumers, gourmet, as food consumer, do not have to be a restaurant professionals, but gourmet must have higher appreciation ability about food, so as to better finish the job in accordance with the principle of the rule of beauty and food appreciation

4. Prospects: what happens to people in this occupation?

People can stay in this occupation for their entire careers.

But these are the higher requirements for the professional quality of gourmet. Gourmet appreciation is the activity and process of food evaluation and appreciates, in essence, it is through the perceptual activities such as feeling, perception, representation of food with a kind of aesthetic activity, which requires the gourmet have higher aesthetic quality (Small, 2009).. Specifically, its aesthetic quality mainly includes two aspects: firstly, gourmet must have more knowledge of aesthetics, such as basic knowledge, basic principles about aesthetics, aesthetic formation mechanism, etc.; secondly, gourmet must have a rich diet aesthetic practice experience. Such as when they face to eat dish and food carving modeling, color is very beautiful dishes, only know the laws of formal beauty, color theory and have a rich diet of aesthetic experience, gourmet can be very deep feeling and understanding of beauty. Gourmet often have the opportunity to conditionally taste the food, in the aesthetic practice repeatedly diet will accumulate the rich aesthetic experience, food which has high appreciation ability, the so-called "practice makes perfect", gourmet need have more and more understand about eating. It can be say; the more aesthetic knowledge and diet aesthetic experience are food appreciation of theoretical and practical support (McGrath and MacMillan, 2000). If gourmet has rich culture related to the diet cooking, scientific knowledge, understands the cooking techniques of knowledge, Among them, the diet culture including diet history and development, eating customs and habits, diet idea, diet psychology, diet poetry, the characteristics of countries or regional styles, etc.; Culinary science knowledge including raw material characteristics, nutrition and food hygiene safety, cooking chemical changes, etc.; Cooking knowledge including varied production techniques, famous banquet dishes flavor characteristics, design and production of knowledge, etc. As a gourmet, personally, the ultimate goal of the study theory of diet culture is dietary practice activity,they can accumulate diet knowledge experience through the dining experience with different diet culture from their own comprehension. As a gourmet of new era, tasting delicious food is not only a person's behavior, and more important, it can lead the public food life, this mass determines the appreciation works of gourmet, they must be different from previous teaching recipes and diet literature, gourmet need express the true feelings, it can only derive from the evaluation practice. If the gourmet has more systematic, comprehensive and diet-related culture, science and cooking knowledge, his career will be better and can last for long time.

5. Looking ahead: what is the future of the occupation?

Food appreciation, in fact, it is a kind of value judgment and psychological activity with a strong subjectivity, and as an aesthetic object, food is limited by time, space and society, gourmet appreciation action will be influenced by many factors. Gourmet occupation will face many challenges and threats.

Food industry has been one of the most developed industries with rapid growth, which is developed forward to modernization, industrialization, internationalization. The demand for fine food becomes more and more strict. As for its reason, the first is the economic development, people's living standards is improved, and there is a rapid development of tourism industry, people also have strong pursuit for food brand store, specialty stores and catering enterprises becomes more and more popular, personalized management of restaurant features prominent. Market demand continues to improve, catering services is in the form of more diversify. new forms of food and beverage will be more access to people's lives including leisure catering, romantic dining, entertainment catering, deliver catering, online catering, and other forms. Food and beverage industry has diversified development; internationalization process will continue to accelerate. So there will be more people to join the gourmet industry in the future.

At present, food safety is highly valued, with the improvement of living standards, a variety of food safety has become a big hidden danger, how to make more scientific and reasonable diet is more important (Dahlen, 2010). As for food choice, green food has become the first choice for people to buy, convenient nutrition and health food with pollution-free, green food, organic food is welcome by the majority of people. People also pay attention to the health of the reasonable collocation, low salt, low oil, low sugar food is generally welcomed. Fried, barbecue and other cooking methods in the operation has a significant reduction or make improvement. In the future, with the lack of human natural resources, food security will become more and more important; the gourmet work content will be more stringent. If gourmet didn't understand and grasp the food taste, texture, shape, color and science and security relationship, they cannot accurately appreciate good food.

In addition, food is limited by time or space. Because of the economic and natural conditions of the changes, people's food concept is constantly changing, the food form in the past may not be a good food at the present, and the fine food now in the future is not necessarily a gourmet food. This age and time requirements gourmet catch up with the trend of the times, so they can hold people concept of food at a times, otherwise they is easy to be eliminated.

6. Limitations: what are the limitations of the study?

First of all, this research is to take the interview survey method, which can not avoid many false information, which has a impact on the conclusions of the survey. Second, due to the time limit for the team to do research for only several days, the time is relatively short, the information obtained is one-sided, the team is unable to make a comprehensive analysis, and thus the conclusion is one-sided. Thirdly, this group of researchers are students, we have not enough economic basis to get some more valuable information, can only get some public information, which leads to inaccurate conclusions. Finally, as students, this group of researchers is lack of professional knowledge related to food market research, we are not familiar with the method of gourmet market research, and therefore it is not precise to screen and summarize the effective information.

In short, food appreciation is a kind of aesthetic activity, which is very subjective,

Following the basic rules and principles of aesthetics, gourmet need improve themselves through a variety of ways including the education and Practice, they need pass many form of various food appreciations training with good physical quality, psychological quality, and aesthetics knowledge, Meanwhile, they need avoid all kinds factors, to become gourmet wit high Food taste, so as to create a good food, enjoy the food, better heritage and promote the food.

Reference

Wemischner, R.; Karp, K. (1997). Gourmet to go: a guide to opening and operating a speciality food store. John Wiley. ISBN 978-0-471-13939-3.

Small, E.; (2009). Top 100 Food Plants. NRC Research Press. p. 346. ISBN 978-0-660-19858-3. Quote: " In Italy, it (mostarda) is sold by the barrel, while in other Western countries mostarda is generally marketed as a gourmet item in specialty food stores"

McGrath, R.G.; MacMillan, I.C. (2000). The Entrepreneurial Mindset: Strategies for Continuously Creating Opportunity in an Age of Uncertainty. Working paper series (Snider Entrepreneurial Center). Harvard Business School Press. p. 213.

Dahlen, M. (2010). A Cook's Guide to Chinese Vegetables. askmar publishing. ISBN 978-1-935842-03-3.

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