gastronomy
Sign in to savethumb|200px|Fine food, the principal study of gastronomy Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world. It i
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Gastronomy is the study of how food relates to culture, combining the art of preparing delicious meals with the science of good eating, including the cooking styles of different regions. It matters because it helps us understand both the practical skills of food preparation and service worldwide, as well as the deeper connections between what we eat and our cultural traditions.
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Article
9 sectionsContents
- Etymology
- History
- Writings on gastronomy
- See also
- References
- Inline citations
- Works cited
- Further reading
- External links
thumb|200px|Fine food, the principal study of gastronomy Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world. It is related with a system and process approach, focused on recipes, techniques and cookery books. Food gastronomy is connected with food and beverages and their genesis. Technical gastronomy underpins practical gastronomy, introducing a rigorous approach to evaluation of gastronomic topics.
==Etymology== The word gastronomy originates from the title of a poem quoted by the ancient Greek rhetorician Athenaeus. It is a compound of Greek (from , ) and (), modeled on astronomy. The term was revived in 1801 as the title of a poem by , though it was Jean Anthelme Brillat-Savarin in his Physiologie du goût (1825) who systematized the study of food and cooking under this name.