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Gastrosophy, packaging and other pleasures

Gastrosophy, packaging and other pleasures

Sotin (Germany) 1851, Chevalier de Lelly lays the foundations of the concept of Gastrosophy, describing it as the science of appetites, joys, and feelings. A combination of pleasure and knowledge.

 

A gourmet is a person who is an expert in gastronomy or fond of exquisite food; it is assumed that a gourmet will not only enjoy the best quality food, but will also show interest in artistic and cultural matters.

 

Rome 1986, McDonald’s inaugurates a branch in the middle of Piazza di Spagna; in protest to this fact and to the fast-food concept, a demonstration is held, led by journalists and personalities of Italian culture.

 

As a consequence of this demonstration, the slow-food movement was born, which came to vindicate the concept of gastrosophy against the standardization of taste in gastronomy, a movement that is currently active and recognized by the FAO.

 

The entire world 2020, endless words next to the adjective gourmet are extremely familiar to us: Healthy gourmet, gourmet hamburger, gourmet magazine, gourmet stores, gourmet experience, gourmet market, gourmet recipe, gourmet gin and tonic…

 

Marketing takes over the word gourmet because it understands very well that hedonism is still very much a trend. The pleasure of food and drink is a luxury, it is experience, it is enjoyment, and it is culture.

 

we know very well how to separate our relationship with food in our daily life and in special moments

 

No matter how many centuries have passed, we still like to enjoy food and drink as much as Chevalier does. Gourmet today is about what you eat, how you eat it, where you eat it and with whom you eat it, and how you communicate it. And if it is true that we are what we eat, it is no less true that food enters through our eyes.

 

It is gastronomy itself that has taught us that the presentation of a product is fundamental to stimulate our appetite.

Although it has been a sector that, with few exceptions, has had difficulty entering the world of luxury packaging.

 

Although, for the last 5 or 7 years we have been seeing an increasingly growing category of Gourmet products packaged in rich cases as if they were perfume, and I am not just talking about Champagne, wine or chocolate, I am also talking about honey, coffee, spices, oil, nuts and so on.

 

In these times of confinement and social distancing, the home has become a place of leisure and meeting, and gastronomy has been one of the great attractions.

 

In the same way that there will be differences between packaging for a Champagne Brut or a Millésime, it will be the same between one olive oil and another obtained from the first press of olives coming from ancient olive trees.

 

And it is because, as we said before, we know very well how to separate our relationship with food in our daily life and in special moments. It is a tendency in full development, and who knows if stripped of countless events, where all the ritual that implied getting ready to socialize loosens up, the Gourmet product will now be the “new perfume”.

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