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Institute of Hotel Management, Aurangabad Gastronomy
Desouza.M., C-1327 Page ii
Declaration
I hereby declare that this project is a submission of my own efforts and it confirms to
university, course as well as department rules and regulations. All data used has been
appropriately sourced .I am aware of the rules of the university concerning academic
misconduct.
Mark DeSouza
(C1327)
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Institute of Hotel Management, Aurangabad Gastronomy
Desouza.M., C-1327 Page iii
Table of Content
Abstract............................................................................................................................i
Declaration......................................................................................................................ii
Table of Content............................................................................................................iii
Acknowledgement..........................................................................................................v
1. CHAPTER 1............................................................................................................11.1. Globalization....................................................................................................11.2. Gastronomy......................................................................................................11.3. Gastronomic Globalization...............................................................................21.4.Factors Affecting Gastronomic Globalization...................................................2
1.4.1. Emigration..............................................................................................21.4.2. Tourism...................................................................................................3
1.5.Positive Aspects.................................................................................................31.6.Negative Aspects...............................................................................................3
1.6.1. Globalization of Junk Food....................................................................41.7.
Associations with Gastronomy..........................................................................4
1.7.1. Art...........................................................................................................41.7.2. Music......................................................................................................51.7.3. Religion...................................................................................................5
2. CHAPTER 2............................................................................................................62.1. Morocco...........................................................................................................6
2.1.1. History....................................................................................................62.1.2. Culture and Traditions............................................................................7
2.1.2.1. Languages...................................................................................72.1.2.2. Moroccan Social Life..................................................................72.1.2.3. Islamic Clothing in Morocco......................................................8
2.1.3. Traditions................................................................................................82.1.4. Local Produce.........................................................................................92.1.5. Fine Dining...........................................................................................10
2.2.Somalia...........................................................................................................122.2.1. History .................................................................................................12
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Institute of Hotel Management, Aurangabad Gastronomy
Desouza.M., C-1327 Page v
Acknowledgments
I would like to thank all the people who helped me with this project piece. I would
like to thank my Module Leader, Chef Hemant Gokhale, for his giving me this topic
to work on.
I would like to express my gratitude to the Librarians of Institute of Hotel
Management, Aurangabad for all their time and support.
Thanks to all my friends and family who helped me along the way.