The purpose of this paper is both to verify whether we have effectively shifted from a “gastronomic” model to a nutritional model and to suggest a new emerging model. Between the gastronomic model, where abundance and the diversity of food are key factors and pillars of the XIXth and XXth century, and the so‐called “nutritional” model, it would appear that the alternative today, in France at least, is leaning towards a model we shall qualify here as “sensible”. The “sensible” model would therefore have the following characteristics: A respect for established traditions (regional and sophisticated recipes) incorporating international fashions and trends, or those that are oriented towards health foods and natural foods (e.g. organic products, sushi, Tex‐Mex), and where sharing and leisure combine with pleasure to provide the key incentives. The catering business of tomorrow, whether institutional or commercial, must integrate these key trends. This model allows reconciliation of moments shared together and pleasure through food, of the place, of the change of scenery, and of consumer health, through a safety guarantee specifying the origin of the food, and an extension of personalized organic and natural products.
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