Art and Cuisine

Topics: Restaurant, Food, Chef Pages: 17 (3540 words) Published: June 1, 2014
Food, Society & Culture
Due on the 23rd of January 2013
(Critical Literature Review)
How can art and new trends enhance a meal experience in restaurants?

1.0 Critical Literature Review
As far as I am concerned, I dedicated my “Critical Literature Review” to the representation of arts into the meal experience delivery as I consider the food industry as being a way to thrive know-how through ages and fulfilling human’s physiological need (Maslow, 1970). In the same way as paintings or even poems, culinary creations communicate through art. Therefore, food composition represents limitless combinations of ingredients which ask to be discovered. This is the reason why I selected “the emotional dimensions of food in society” as a specific topic.

1.1 Introduction
Within today’s industry, a meal is no longer considered only through the prism of consumerism but also as a work of art (Hyde, 1999) which delivers a cognitive experience. High quality standards in terms of food and service are to be found in restaurants to drive customers away and create an “out of the ordinary” experience (McLaurin & McLaurin, 2000; Baker, 1986). Moreover, the competitive advantage is hard to keep and to be preserved on the long term due to the increased development of restaurants based on something unique. As a result, in order to preserve it, restaurants must nuture “a unique set of skills and resources” in a way that competitors cannot imitate (Day and Wensley, 1988; Barney, 1991; Rumlet, 1991; Mahoney and Pandian, 1992, cited by Powers and Hahn, 2002). Although some restaurants’ reputation are built upon celebrities’ success, such as Michael Jordan’s restaurants in Chicago and Washington or either influenced by well-known Chefs’ career path such as Alain Ducasse (Hanefors & Mossberg, 2003a), some others get “out of the box” by offering a unique meal experience. However, to reach an extraordinary level consumption either the object of

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consumption or the mode of consumption must be atypical. However, the anaylsis of external factors which also contributes to consumer’s meal experience such as: advertising literature, media implication (…..) will be beyond our research scope. The present study will discuss the way in which meal service is valued through design and different practices which are used in order to delight customers’ senses. All those different practices will be then presented as key drivers to restaurant uniqueness and hence reputation. Additionally, this research will be illustrated along with contemporary industry examples as well as customers’ experience statements. Then, in order to critically analyse the effect of senses upon meal experience, different authors’ theories will be compared and will assist customers’ viewpoint in determining whether or not physical settings which come along with a meal would contribute to an extraordinary success. Concretely, this study aims to define, whether or not, food is sufficient to drive customers into a memorable culinary cruise.

1.2 Meal Experience as a Personalized Service

Expectations have changed and distinctions between eating for pleasure and eating from necessity have been drawn from Finkelstein (1989) and Warde & Mardens (2000a) recent study. Food alone is no longer sufficient to design the entirety of the meal (Watz, 2008). According to Noone et al., (2007), the meal experience is a “linear three stage process”, the pre-process (it starts when the guest is being seated), the in-process (begins with guest receiving food) and the post-process (begins with the guest requesting the bill and ends once the payment made). In a matter of quantifying guest satisfaction, operationalizing the meal experience in three stages is the appropriate solution. However, as critically analysed by Pantelidis and Marée (2009) an entire meal experience cannot be summarized as merely a process which starts by entering in the restaurant and ending while paying the bill. At...

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Uniglobe CBO Travel (2013)
Handout 2:
Thuriès (2010)
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