1.
Masood Aslam
– School Of Hotel Management, Catering & Tourism, Iimt University Meerut, Uttar Pradesh, India.
2.
Jitendra Singh
– School Of Hotel Management, Catering & Tourism, Iimt University Meerut, Uttar Pradesh, India.
3.
Nirbhay Kumar
– School Of Hotel Management, Catering & Tourism, Iimt University Meerut, Uttar Pradesh, India.
4.
Shweta Malik
– School Of Hotel Management, Catering & Tourism, Iimt University Meerut, Uttar Pradesh, India.
Abstract
Purpose: Eating has always been crucial to human survival. If we look at how food has changed throughout time, we can see that what began as a straightforward act to sate hunger at the beginning of human history has developed into a source of attraction and pleasure. Over time, gastronomy has become more diverse due to various civilizations.
Design/Methodology/Approach: To study current topic, survey-based research was liberally used. The active respondents were senior hotel managers, higher education faculty members, research scholars and students.
Findings: Food consumption throughout life has a direct and indirect impact on an individual’s entire personality. As we age, our bodies’ needs vary. However, most of the time, dietary preferences do not match dietary needs, which can lead to a variety of disorders like obesity, high blood pressure, hypertension, fatty liver, and others.
Practical Implications: As a result, the food that was given to them was determined to be nutritious and high in carbs. The adolescent stage, when a youngster is between childhood and youth, is extremely important. Children begin to express their preferences for things they liked at this age. Eventhough, parents enfulence on meal choice still play and select healthy meal for them followed by high carbohydrates rich food. In youth age, the thild is an grown indiduals with their own preference of everything including food too. So, great change has been shown on meal choice.
Originality/Value: As far as the authors are aware, this is the first study in India to concentrate on the changes in gastronomy: A life cycle choice.
Keywords Gastronomy, Culinary Trends, Food Culture, Dietary Preference, Food Consumption Pattern
