Introduction
Gastronomy is widely used in food science because it involves the selection, preparation, serving, and enjoyment of good food. Gastronomy is therefore in essence the art and science associated with good eating (Pitte, 2002). Gastronomy has been widely used in the world to represent the perception that gastronomes are those highly dependent on classical and haute cuisine (Harrison, 1982). Other perceptions imply that gastronomy is associated with expensive and lavish meals that equally require expensive preparation and silverware. Fortunately, gastronomy has been developed by shunning this diversity (Davidson, 2002).
In summary, gastronomy includes the understanding of agriculture, new and existent technology regarding food production, the impact of the food production on health, orientation to new and existent equipment regarding food production while promoting an understanding of food taste, savor and sensualizing the dining experience, regardless of the forum (Arnott, 1975). This study will however incorporate gastronomy as a basis for the development of bread pudding, buffalo chicken Wings, and Calcium Walnuts as constituents of a restaurant menu.
Origin and History
Bread pudding has a rich history. It initially originated as British cuisine but also has its origins in Puerto Rico, Argentina, and Mexico. It initially evolved as an invention of the use of stale bread. Across different cultures, cooks have been against the waste of stale bread hence the invention of many dishes primarily meant to be sweet and savory (Famularo, 2003). Today’s bread pudding is considered a deviation from its original humble form because it’s deemed luxurious and incorporates fresh gourmet bread and expensive ingredients which were absent in earlier versions of the meal. Saucing has also been proposed as an additional ingredient when it needs to be served sweet.
As regards the history of buffalo chicken wings, it has never been agreed upon. However, there has been a common theory that buffalo chicken wings evolved from a restaurant in 1047 Main Street that’s located between North Street and Main Street in Buffalo New York, back in the 20th century. The restaurant owner once had a son named Dominic who one day showed up at the restaurant with a demand for a fast and easy snack that he could take to his hungry friends. It was then that the restaurant owner developed the idea that chicken wings would be deep-fried and a toss into cayenne hot sauce would eventually improve its taste (Vanderstigchel, 2003). The origin of chicken wings, therefore, traces back to New York, USA.
There was a distant time in the past when chicken wings were considered nothing more than leftovers which were to be used in soup making though currently buffalo chicken wings are highly regarded as fantastic appetizers in party fares and even in restaurants for commercial purposes. The expanded flavor of chicken wings as well as an improvement in the diversity of how it is prepared has improved its profile.
Modern refrigeration methods have also greatly contributed to the development of chicken wings as a common appetizer because as compared to the past, people were choosy about different chicken parts. Many preferred to eat the breast, legs, and the lower parts of the chicken while the rest of the parts were sold to soup factories (Vanderstigchel, 2003). The development of a good chicken wing recipe is the biggest contributor to the huge adoption of chicken wings as a common appetizer. This can be greatly attributed to the Anchor Bar in New York. Chicken wings have of late taken the American public by storm (Vanderstigchel, 2003).
Capsicum has had a rich history especially with Americans living in the tropics. It was also quite popular in the Southern States that bordered the Western border to Mexico. Chocolate and red chilies that characterize the meal were previously reserved for royalties. This meal has been previously traced back to a tropical plant that almost resembled a berry. It is now commonly used with Walnuts and makes nice entrees (Krishna, 2003). Walnuts in their sense, originate from Eastern Europe and parts of the Himalayan Mountains though there is a different type known as the Juglans which is exclusive and well known to Americans. The first orchid that was constituted with Walnut trees dates back to the Greek cultivation era. However, France had established through fossilized shells that walnuts were used about eight thousand years ago. Walnuts, therefore, originated in Europe but have been observed to be widely grown across the globe with States such as California being among the largest producers in America.
The Core Ingredients
In the development of the restaurant menu, a presentation of food and beverage offerings has to be made. The three core ingredients in this menu would be buffalo chicken wings (appetizer), capsicum and walnut dip (entrees), and bread pudding (dessert). These items will also be placed in sequence with appetizers first, followed by entrees, and then later by dessert to mimic the entire dining experience.
Star items in the menu will be placed on a page that has more flair than others. This will be for the sole reason of marketing the restaurant’s best food. In this manner, the visibility of these foods will also be enhanced (Prosper, 1988). Markers and photographs will also be placed next to the basic items plus the best meals the restaurant expects to feature in its restaurant menu. This menu development will also incorporate the merchandising technique which will further enhance the visibility of the core menu items because it will effectively enable the customer to spot the specialty and signature items in the menu (Prosper, 1961). In the same regard, newer selections of items in the menu will be introduced, and at the same time, an appropriate sense of personality invoked (Prosper, 2001).
Recipes Incorporating the Ingredients
Appetizers
The appetizers should be served first but together with soups and salads. The appetizer to be served on this menu will be the style buffalo chicken wings. The preparation time is 15 minutes, cooking time is in another 15 minutes and the overall completion of the task is in 2 hours. The original recipe is bound to amount to about 10 chicken wings. This type of appetizer is mostly common in American restaurants (Ebook, 2007).
The ingredients are deep-frying oil, a quarter cup of butter, a quarter cup of hot sauce, one dash ground of black pepper, one dash garlic powder, half a cup of all-purpose flour, a quarter teaspoonful of paprika, a quarter teaspoonful of Cayenne pepper, a quarter teaspoonful of salt, and ten chicken wings (Ebook, 2007).
Directions
A deep fryer should be used to heat the oil to 375 degrees. The oil should be just enough to cover the chicken wings. A saucepan should be used to heat the butter, hot sauce pepper, and garlic powder, for a couple of minutes because overheating would decrease the nutritional value. This should be done while stirring the mixture so that the butter melts evenly throughout the mixture. The mixture should then be removed from the heat and be ready for serving
In the second step, a mixture of the flour, paprika, Cayenne Pepper, and salt needs to be placed in a small bowl after which the chicken wings should be placed in a vast non-porous glass or bowl and flour sprinkled over the mixture until one can effectively establish that the mixture is fully covered. The final mixture should then be put under refrigerated conditions for an hour or so. The third step entails frying the chicken wings in hot oil for approximately 15-30 minutes until the chicken wings attain a brown color. The chicken wings should then be removed from the heat and hot sauce added over it, ready to be served (Ebook, 2007).
Entrees
For the entrees, the menu item would be the capsicum and walnut dip. The ingredients would be 2 medium capsicum of 400grams each, 250 grams of cream cheese, and half a cup or 60 grams of finely roasted walnuts (Price, 2007).
Direction
Heat should be set at 220 degrees through the force of a fan or any other method. As regards the quarter capsicums, only the membranes will be used but the rest of the seeds will be done away with. It should then be roasted but with the skin side up until blistering and blackening are noticed. The capsicum should later be covered with paper for about ten minutes and its skin should be carefully removed and cut into small pieces. The capsicum and crème cheese should then be blended and processed until it is smooth and then stirred in nuts (Price, 2007).
Dessert
The dessert item to be incorporated into the menu will be bread pudding. The ingredients are 3 cups of bread cubes, 4 cups of scalded milk, three quarters a cup of white sugar, a tablespoon of butter, half a teaspoonful of salt, 4 eggs lightly scrambled, 1 teaspoonful of vanilla extract, a cup of white sugar, half a cup of butter, half a cup of heavy cream, and a teaspoonful of vanilla extract (Press Bibliotheca, 2004).
Directions
Heat should be set at about 350 degrees. An 8×8 dish should be buttered and bread should be soaked in hot milk for five minutes or so. This mixture should then be stirred with the three-quarter cup of sugar, the tablespoon of butter, eggs, salt, and a teaspoon of vanilla after which it should be poured into the baking dish. The roasting pan should then be lined with a kitchen towel that has been dampened. The baking dish should then be placed inside the towel together with the roasting pan and placed on an open rack. The boiling pan should then be filled with water at least halfway up the baking dish. This should be done for 60 minutes and then cooled on the wire rack. However, as it cools, a cup of sugar, half a cup of butter, cream, and a teaspoon of vanilla should be mixed in a large saucepan. It should boil when still being stirred. The heat should then be reduced and stirred for there more minutes after which it is ready to be served (Press Bibliotheca, 2004).
Gastronomic Implications
The theme for this restaurant menu development will be health improvement. The bread pudding will make the meal colorful and will provide the important energy needed (Louis, 1952). It also increases the concentration levels. However, its consumption is not a must. The calcium and Walnut deep for the entrees part of the menu will be the main course of the meal while the chicken wings as an appetizer are meant to provide the necessary proteins for nutritional health and still prepare the customer for the main meal (Louis, 1974).
Conclusion
Gastronomy has evolved over the years from its contemporary meaning to a distinction of its subcultures. Gastronomy in essence gives an individual the knowledge and power in totality regarding the science of preparing and eating good food. As opposed to beautifying consumption as a ritual, gastronomy currently conceptualizes the various aspects associated with proper food preparation that involves production and cooking. In essence, gastronomy today incorporates various aspects of food products such as food chemistry, food physics, history of food, foodways, and culinary anthropology plus an understanding of the existent cultures in the world.
References
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Davidson, A., 2002. The Wilder Shores of Gastronomy: Twenty Years of the Best Food Writing From the Journal Petits Propos Culinaires. New York: Ten Speed Press.
Ebook., 2007. 101 Great Chicken Wing Recipes. New York: Richard Patricia.
Famularo, J., 2003. A Cook’s Tour of Italy. New York: HPBooks. pg 203.
Harrison, A., 1982. Gastronomy. New York: New Horizon.
Krishna, A., 2003. Capsicum: The Genus Capsicum. Los Angeles: CRC Press. pg 2.
Louis, S., 1952. A Concise Encyclopedia of Gastronomy. New York: Harcourt, Brace.Louis, S., 1974. American Gastronomy: An Illustrated Portfolio of Recipes and Culinary History. Chicago: Regnery.
Pitte, J., 2002. French Gastronomy: The History and Geography of a Passion. Columbia University Press.
Press Bibliotheca Press., 2004. Bread Pudding Recipes: Hot Water, Cereal, Bagel and More with Bread Pudding Recipe Greetings. New York: Data Notes.
Price, J., 2007. Dinner With Friends: The Entertaining Recipes You Must Have. Michigan: Murdoch Books. pg 256.
Prosper, M., 1961. Larousse Gastronomique: The Encyclopedia of Food, Wine, and Cookery. New York: Crown.
Prosper, M., 1988. Larousse Gastronomique: The New American Edition of the World’s Greatest Culinary Encyclopedia. 2nd ed. New York: Crown.
Prosper, M., 2001. Larousse Gastronomique: The World’s Greatest Culinary Encyclopedia. 3rd ed. New York: Clarkson Potter.
Vanderstigchel, A., 2003. Wings across America: 150 Outrageously Delicious Chicken-Wing Recipes. New York: CITADEL PR.