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. Theoretical gastronomy supports practical gastronomy. 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.

Gastronomy involves discovering, tasting, experiencing, researching, understanding and writing about food preparation and the sensory qualities of human nutrition as a whole. It also studies how nutrition interfaces with the broader culture. The biological and chemical basis of cooking has become known as molecular gastronomy, while gastronomy covers a much broader, interdisciplinary ground.

There have been many writings on gastronomy throughout the world that capture the thoughts and esthetics of a culture's cuisine during a period in their history. Some works continue to define or influence the contemporary gastronomic thought and cuisine of their respective cultures as listed below:

• Apicius: A 5th century collection of Roman recipes by the gourmet Marcus Gavius Apicius. Contains instructions for preparing dishes enjoyed by the elite of the time.
• Suiyuan shidan : An 18th century manual on Qing dynasty Chinese Cuisine by the poet Yuan Mei, which contains recipes from different social classes at the time along with two chapters on Chinese gastronomic and culinary theory.
• The Physiology of Taste: A 19th century book by lawyer and politician Jean Anthelme Brillat-Savarin that defined classic French cuisine. The work contains a large collection of flamboyant recipes from the time, but goes into the theory on preparation of French dishes and hospitality. 
  
  
  
  
  
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