139) by scholars belonging to various disciplines such as Visser (1991) and Beardsworth & Keil (1997). In this context, it should not be forgotten that hospitality is a false identification of an industry that has existed for only twenty years and which has transitioned into almost a critically to education, research and knowledge. However at the bottom of the transfer lie the motives of power and commerce more than the academic thirst of education and information.
Hospitality is seen as "related" to drinking and eating however you are mistaken if you think the vice versa i.e. drinking and eating are seen as related to hospitality stands true.
AN OVERLOOKED STREAM OF STUDIES
The above mentioned formulation perfectly fits the area of Commercial hospitality or its specific branch which is related to food and/or drink provision. (Brillat-Savarin, 1994, p. 54) describes hospitality professionals, educators, workers and researchers among those who look for, offer or prepare things that can be converted or cooked into food - a quest which is provided direction to by the field of gastronomy and for the same reason is the commercial production of meals targeted as a primary field that is being investigated for gastronomy studies. However it is unfortunate that little or no reference to any gastronomy writers, contemporary or historical for that matter, has been made.
QUESTIONING THE HOLY TRINITY
Provision of food and/or drink and/or accommodation i.e. The hospitability business is highly questionable from the perspective of gastronomy studies. In-fact the sacredness and indissolubility of the hospitality "trinity" is questionable. Brillat-Savarin (1994, p.14) states that it is the responsibility of the host to entertain and make guests happy until he or she is living with the host. The link of hospitality and gastronomic activities such as culinary arts with the provision of accommodation is rather weak.
The concepts of provision of medical, sexual, and entertainment options for customers as an addition to the basic services as practiced in commercial hospitality are unknown of in the main areas of concern in gastronomy. In the gastronomic "act of contributing to and sharing in the collective food supply" (Lashley, 2000a, p. 4) lies the foundation of hospitality more than it is in the production and consumption of accommodation. In (Visser, 1991, p.53)'s opinion the sharing of food and not that of accommodation makes the foundation of civilized behavior that links together individuals, villages, families and tribes (Visser, 1991, p.53).
The role of cooks in gastronomy has been deliberately focused on as "sharers" (Symons, 1998) and the new hospitality would reap benefits from the same.
POWER AND CREDIBILITY ISSUES
Hospitality business has been generally treated more favorably then gastronomy. This highlights an underlying issue of power which has managed to generate favorable behavior for one and vice versa for the other. In search of a new framework, the intrinsic weakness and narrowness of hospitality of present times has been highlighted time and again and there is no denying of the fact that the commercial brand of hospitality is highly inadequate.
The imbalances in this industry can be checked with the help of gastronomy studies framework. Therefore the hospitality department of all universities must include gastronomy studies as important instructive strategies on both research and teaching levels.
Scarpato has stated that gastronomy studies are specifically committed to deal with insufficiency of modern training systems for professional staff of restaurants particularly cooks (Scarpato, 2000a, p. 184). And there is no denial of the fact that the strategy of professional training is crucial to the establishment of a new and independent academic discipline. The new hospitality should reflect the thoughtful practice which is an exceptional way defining cooking and eating activities along with research.
HOSPITALITY-COMMUNITY INDUSTRY
Scarpato has defined commercial hospitality as a social industry that is not only driven by dollar (Scarpato, 2000b). In accordance, the focus of gastronomy studies is on the integration of the hospitality industry in the large educational system of the community:
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