Greetings with Peace!
“Bawarchikhanaa” brings together a community of food lovers under Gastronomic Multiculturalism. The idea is to create a shared recipe notebook that brought together traditional family cookies and new discoveries in the kitchen. The concept is attributed to practices of consumption and production of food that are deeply tied to identity and community. While “food adventuring” or “culinary tourism” may be forms and means of accruing cultural and social capital, they may also contribute to the formation of cosmopolitan subjects. We provide an overview of the history of cosmopolitanism as a philosophical construct and moral project and detail the ways in which cosmopolitan engagements with multicultural foodways can be spaces of “hopeful intercultural encounters.”
Gastronomy and Urban Space
Cosmopolitanism refers to openness to and willingness to engage with cultural Others. Culinary comes from the Late Latin culina, meaning “kitchen,” derived from Classical Latin coquere, or “cook”. Our aim is to highlight the role of gastronomy and its relevance for geographers working on other urban issues, such as gentrification, urban renewal, urban tourism, housing policy, etc. We all must provide an important contribution to urban geography and tourism, as well as leisure and hospitality sciences with a chapter on theoretical aspects of the studies on gastronomy in urban space.
Our Urban Agglomeration Method
We are observing the spatial concentration of economic activity, as well as a form of concentration in industry clusters or in centers of employment within a city. These approaches can yield new insights to balance society in food distribution both into the sensory perception of food and the anthropology of culinary practice.
Our network of ingredients and flavor compounds is just a first step towards a true network of shared flavor compound perception, which would have to include compound concentrations and detection thresholds in order to further investigate the shared compound hypothesis. Our result indicates that shared compounds may offer one of several possible mechanisms that can make two ingredients compatible.
Finding out the balance point of young people between high-quality diet activities and fast-paced lifestyle, we are designing and developing a social platform based on kitchen activities, and a design scheme for the “shared” smart kitchen system proposed for the youth in the era of the Internet. We are to drive empirically explore possible reasons that might have an effect on reluctance to participate in the project, primarily the awareness and the effectiveness of different communications sources that promote the program. The empirical findings provide useful insight for decision-makers and managers in charge of planning and executing gastronomic tourism programs too.
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