Institute of Hotel Management, Aurangabad

Gastronomy

Abstract
Gastronomy, the study of food and its cultures around the world, is vast and all
encompassing. In this project piece, the globalization of gastronomy is discussed in
detail. Gastronomy from different regions started gaining importance internationally.
This was because of globalization. Globalization has both positive and negative
effects on both the gastronomy and the economy of a country. Not all countries
benefit from globalization.
The next part of the project focuses on three countries in Africa; Morocco, Somalia
and Angola. These countries are chosen so as to provide a comparative study of the
cultures and gastronomy of different regions of Africa. Morocco, situated in the north
westernmost tip of Africa, is a prime example of the influence of the European nations
on Africa. Somalia, situated in the eastern tip of Africa, is a study of how the poorest
countries of Africa survive. Angola, seated in the south west, is a principal model of
the invasion of the Portuguese and their colonization. Angola also is an example of
how globalization can positively affect a country.
Lastly, the project portrays the future of each of these countries. Gauging their present
state and studying the past, the future of these countries may be predicted.

Desouza.M., C-1327

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Institute of Hotel Management, Aurangabad

Gastronomy

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)

Desouza.M., C-1327

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Institute of Hotel Management, Aurangabad

Gastronomy

Table of Content
Abstract............................................................................................................................i
Declaration......................................................................................................................ii
Table of Content............................................................................................................iii
Acknowledgement..........................................................................................................v
1. CHAPTER 1............................................................................................................1
1.1. Globalization....................................................................................................1
1.2. Gastronomy......................................................................................................1
1.3. Gastronomic Globalization...............................................................................2
1.4. Factors Affecting Gastronomic Globalization...................................................2
1.4.1. Emigration..............................................................................................2
1.4.2. Tourism...................................................................................................3
1.5. Positive Aspects.................................................................................................3
1.6. Negative Aspects...............................................................................................3
1.6.1. Globalization of Junk Food....................................................................4
1.7. Associations with Gastronomy..........................................................................4
1.7.1. Art...........................................................................................................4
1.7.2. Music......................................................................................................5
1.7.3. Religion...................................................................................................5
2. CHAPTER 2............................................................................................................6
2.1. Morocco...........................................................................................................6
2.1.1. History....................................................................................................6
2.1.2. Culture and Traditions............................................................................7
2.1.2.1.

Languages...................................................................................7

2.1.2.2.

Moroccan Social Life..................................................................7

2.1.2.3.

Islamic Clothing in Morocco......................................................8

2.1.3. Traditions................................................................................................8
2.1.4. Local Produce.........................................................................................9
2.1.5. Fine Dining...........................................................................................10
2.2. Somalia...........................................................................................................12
2.2.1. History .................................................................................................12
Desouza.M., C-1327

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Institute of Hotel Management, Aurangabad

Gastronomy

2.2.2. Culture and Traditions..........................................................................13

2.2.3. Local Produce.......................................................................................15
2.2.4. Cuisine of Somalia................................................................................15
2.3. Angola.............................................................................................................17
2.3.1. History. ................................................................................................17
2.3.2. Culture and Traditions..........................................................................18
2.3.3. Local Produce.......................................................................................19
2.3.4. Local Dining.........................................................................................20
2.3.4.1.

Beverages. ...............................................................................20

2.3.4.2.

Food Preparation......................................................................20

3. CHAPTER 3
3.1. Morocco...........................................................................................................22
3.2. Somalia............................................................................................................23
3.3. Angola.............................................................................................................23
4. Bibliography..........................................................................................................25

Desouza.M., C-1327

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Institute of Hotel Management, Aurangabad

Gastronomy

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.

Desouza.M., C-1327

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