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Food and wine pairings are commonly seen in empirical research. Little research exists on beer and food pairings, yet food analysts are taking note of higher rates of beer and food pairings occurring. This exploratory study examines expert and novice knowledge of beer and food pairings. A survey was used to identify both subjective and objective knowledge along with determining appropriateness of expert and novice choices. Findings indicated males had greater objective knowledge of beer and food pairing compared to females, although both have similar subjective scores, and industry experts more accurately paired beers with foods than novices. [ABSTRACT FROM AUTHOR]

The author reflects on the variety of implications in storing wine in oak, specific decisions made by the wine maker in this regard, and how using oak during the wine production process impacts the food and wine pairing decisions. He stresses that oak has been used by winemakers during fermentation because it slows oxidation process of the wine and it affects the finished wine characteristics. He reveals that pairing oak aged wines with food requires fuller bodied and more intense food items.

The process used in haute cuisine establishments is both aligned and contradicts the model proposed in the culinary innovation literature, the general new product development model, and those shown in the food product development literature. Michelin chefs used a more sequential and top-down process than the one proposed for culinary operations in general. Costs due to any failure in the Michelin-starred chefs' world are far greater than a menu innovation that fails to make the grade in a typical restaurant. Therefore, in this high risk situation, greater care is taken to control the process and ensure successful outcomes. [ABSTRACT FROM AUTHOR]

This discussion presents a framework as a tool for defining a region's gastronomic identity. This identity is determined by a number of factors. The dominant elements in the environment include geography and climate, which in turn impact agricultural products that are available and the adaptability of new products that were brought in due to trends, fashion, or demand arising from increased travel. The dominant cultural elements include religions, history, level of ethnic diversity, innovations, capabilities, traditions, beliefs and values. These events have a significant impact on identifiable gastronomic characteristics. All gastronomies are in constant evolution and are a fusion of unique and identifiable products. traditions and etiquette. Classic wine and food examples illustrate many of the similarities and contrasting characteristics in components, texture and flavors. An understanding of these concepts can be valuable when defining gastronomic tourism strategies and local restaurant concepts. [ABSTRACT FROM AUTHOR]

Strategic thinking is critical throughout an organization for increasing responsiveness to customer needs and revenue management. Using the culinary department as an example and the chef as CEO as an analogy, the potential impact of function-level strategic decision-making is explored using a teaching tool for thought-provoking discussions. The culinary business example is provided as a tool for undergraduate discussions as well as for organizational training. [ABSTRACT FROM AUTHOR]

Selections of appropriate wine and food pairings provide operators with opportunities to increase customer gastronomic satisfaction as part of the dining experience. This paper presents an approach to the wine and food pairing training process based on culinary and sensory perspectives illustrating the potential of using a hierarchical approach to pairing. This overview discusses objectives in wine and food pairing, matching traditions, and key elements of wine and food: components, texture, and flavors. The intent of this area of study is to provide a tool kit of ideas, concepts, and knowledge for identifying key wine and food elements as well as to facilitate greater interest and confidence by culinary and foodservice professionals in the service of wine and food. [ABSTRACT FROM AUTHOR]