Traditional And Modern Cooking In Italian â€Myassignmenthelp.Com

Question: Discuss About The Traditional And Modern Cooking In Italian? Answer: Introduction This study aims to define new concepts on the modernisation of Italian restaurants as well as authenticity related to the traditional methods in Italian cooking. This research is basically comparing the significance of innovation in the Italian restaurants and traditional values for the native Italians. However, it has been found in many of the previous researches that fusion of traditional and modern methods are the most accepted form of Italian food outside Italy. Furthermore, it can also be seen that dining habits are also changing and revolutionising from time to time (Jenkins, 2012). Thus, in the present study it can be implied that food industry has dynamic and capricious nature that forces it to determine new ways in the cooking business process and procedures where Italian cooking is no exception. Background Literature Hazan, 2012 describes that traditional methods of cooking have been a tough errand for todays lifestyle as it includes slow cooking techniques, fermentations and canning which is a process and procedure of time. Traditional methods of cooking are more flavourful for natives and comprised of some basic dining habits. However, in the present scenario, everybody is busy with their work and life. Not everybody wants to devote their time only for cooking or wants every meal after so much patience and time. It has also been observed that the taste and flavour of traditional dishes with the traditional methods are not being accepted by people outside the country of the dish (Hazan, 2012). In the contrary, globalisation and immigration of Italians in the other part of the world has introduced some new innovative dishes which includes the taste and fusion of the spices and culture of other country with the traditional methods. Additionally, Waters (2011) elucidates that the fusion process and procedure has widely accepted by the world and changed the authenticity of the traditional Italian meals. Not only has this changed the traditional methods of the Italian dishes but also influenced the strict dining habits preserved by the Italians for breakfast, lunch and meals combinations. On the other hand, it has been analysed that the fusion of Italian meals in a restaurant is an imperative development that helps it selling their dishes more than the traditional one (Waters, 2011). Traditional food by grandmother or mother was based on the taste that is being introduced to a child from the start and which is flavour with love of mother towards her family. Parent Literature As per, Cassi, 2011, in this modern era, everybody wants something new and innovative to sooth their taste buds. Due to globalisation, in food industry so many spices, flavours and cultures are mixed which has replaced the traditional values and cultures. Today, so many restaurants are popular for their mixed fusion of traditional and modern methods which are loved by everybody and earning lots of money out of that modernization (Cassi, 2011). Traditional methods in Italian cooking takes time like slow cooking for enhanced flavours preservation of certain items in a specific temperature and time which cannot be implemented by restaurants in current situations. Fast food services with appropriate tastes and flavours more than traditional method is must for the survival of the restaurants. Hence, adopting newness in the Italian dishes are very important which is also led by the examples such as Barilla company is producing many Italian products which helps people in making quick Italia n dishes with good taste and high quality of food. It has also applied many traditional procedures of Italian kitchen to influence the authenticity of the food and high standards of input ingredients (Cassi, 2011). In the opinion of Taylor, 2012 communication and marketing food is also necessary for any restaurants that facilitates popularity in the market and increase its income. The feedbacks of the customers to improve the food quality and adopt its taste according to the regional customers are another way of market communication that helps the restaurants in their existence. Although native Italians may not agree with the fusion of Italian dishes as they believe and cook their food like rituals and with certain dining habits which are not understandable by other people, but globally Italian dishes are loved with some amendments and mixed with some other flavours only (Taylor, 2012). Even in old times Italian kitchens was only had high quality of olive oils, salt, black pepper and herbs with cheese as main dish ingredients, then immigrants from other places introduced other vegetables like potatoes, corns, tomatoes and beans which are being farmed and integrated in primary Italian dishes. Th us, it can be integrated that food in the Italian kitchen was never based on only specific ingredients and methods and changes in the Italian kitchen was constant from the beginning (Taylor, 2012). Immediate Literature According to Hackman, (2015) the changes in the modern restaurants of Italian kitchens are mainly includes some of the rules and proportions that are not traditional or prohibited. For example, garlic in the dishes are used as a most important ingredient and highlighted in the flavour, whereas Italians does not agree with this procedure as a tradition. Onions are also used as controversial ingredient in the traditional kitchen with modern process of cooking (Hackman, 2015). It has also been observed that simple pasta dish with cheese and basils were one of the most common meals of Italians which was never considered as a main meal in the restaurants. Moreover, Hackman demonstrates some of the dining habits like offering cappuccino with croissant is just a breakfast thing which is not served after noon in Italy, on the other hand there is no rule applies in anywhere else. Some more illustrations like pasta is always boiled slightly undercooked in Italian tradition, shapes of pasta is specifically attached with its sauces and ingredients and no meatball pasta concept is there (Hackman, 2015). Along with this, no cheese is added in seafood pasta recopies. Thus, these traditions are not being followed by todays restaurants due to demand of flavour and tastes by the local customers of the restaurants. Conclusion Thus, from the above literature review it can be analysed that traditional methods are only followed by the natives or Italians, however fusion version of Italian dishes are liked by the majority of the population. From this observation, Italian restaurants around the world are changing their ways to cook Italian dishes in modern styles that are more suitable in the particular region. References Cassi, D. 2011. Science and cooking: the era of molecular cuisine. EMBO Reports 12(3),pp. 191-196. Hackman, R. 2015. What do real Italians think about New York's Italian food? [Online] Available at: https://www.theguardian.com/lifeandstyle/2015/sep/18/what-do-real-italians-think-about-new-yorks-italian-food [Accessed on: 11 September, 2017]. Hazan, M. 2012. The Essentials of Classic Italian Cooking. Pan Macmillan. Jenkins, S. 2012. In Italian Food, What's Authentic and Does It Really Even Matter? The accounting. August Issues. [Online] Available at: https://www.theatlantic.com/health/archive/2012/02/in-italian-food-whats-authentic-and-does-it-really-even-matter/253346/ [Accessed on: 11 September, 2017]. Taylor, A. L. 2012. Has Italian food lost its 'authenticity'? [Online] Available at: https://www.bbc.co.uk/food/0/19648820 [Accessed on: 11 September, 2017] Waters, A. 2011. Recipes and Lessons from a Delicious Cooking Revolution. Management UK.