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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.