Everything about Gastronomy totally explained
Gastronomy is the study of the relationship between
culture and
food. It is often thought erroneously that the term gastronomy refers exclusively to the art of cooking (see
Culinary Arts), but this is only a small part of this discipline: it can't always be said that a
cook is also a
gourmet. Gastronomy studies various cultural components with food as its central axis. Thus it's related to the
Fine Arts and
Social Sciences, and even to the
Natural Sciences in terms of the digestive system of the human body.
A gourmet's principal activities involve discovering, tasting, experiencing, researching, understanding and writing about foods. Gastronomy is therefore an inter-disciplinary activity. Good observation will reveal that around the food, there exists
dance,
dramatic arts,
painting,
sculpture,
literature,
architecture, and
music; in other words, the Fine Arts. But it also involves
physics,
mathematics,
chemistry,
biology,
geology,
agronomy, and also
anthropology,
history,
philosophy,
psychology, and
sociology. The application of scientific knowledge to cooking and gastronomy has become known as
molecular gastronomy.
The first formal study of gastronomy is probably
The Physiology of Taste by
Jean Anthelme Brillat-Savarin (early 19th century). As opposed to the traditional cooking recipe books, it studies the relationship between the
senses and food, treating enjoyment at the table as a science. Most recently, in 2004, the founders of the
Slow Food movement founded the
University of Gastronomic Sciences in Bra, Italy, devoted to the principles of gastronomy.
Etymologically, the word "gastronomy" is derived from
Ancient Greek gastros "stomach", and
nomos "knowledge" or "law".
Further Information
Get more info on 'Gastronomy'.
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