Gastronomy is the study of the relationship between culture and food. Culture (from the Latin cultura stemming from colere, meaning "to cultivate" generally refers to patterns of human activity and the symbolic Food is any substance usually composed primarily of Carbohydrates Fats water and/or Proteins that can be eaten or drunk by an 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 cannot always be said that a cook is also a gourmet. Culinary art is the Art of Cooking. The word "culinary" is defined as something related to or connected with cooking or Kitchens A culinarian A cook is a person that prepares Food for consumption A cook is sometimes referred to as a Chef, although within the professional kitchen the terms are not exchangeable Gourmet is a cultural ideal associated with the Culinary arts of fine food and drink or Haute cuisine. Gastronomy studies various cultural components with food as its central axis. Thus it is related to the Fine Arts and Social Sciences, and even to the Natural Sciences in terms of the digestive system of the human body. Fine art is any Art form developed primarily for Aesthetics rather than Utility. The social sciences comprise academic disciplines concerned with the study of the social life of human groups and individuals including Anthropology, Communication studies In Science, the term natural science refers to a naturalistic approach to the study of the Universe, which is understood as obeying rules or law of
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. Dance (from French danser, perhaps from Frankish) is an Art form that generally refers to movement of the body usually rhythmic Drama is the specific mode of Fiction represented in Performance. Painting (pān'tīng in Art, is the practice of applying Color to a Surface (support base such as e Literature is the Art of written works Literally translated the word means "acquaintance with letters" (from Latin littera letter The term architecture (from Greek αρχιτεκτονικήarchitektoniki) can be used to mean a process a profession or documentation Music is an Art form in which the medium is Sound organized in Time. But it also involves physics, mathematics, chemistry, biology, geology, agronomy, and also anthropology, history, philosophy, psychology, and sociology. Physics (Greek Physis - φύσις in everyday terms is the Science of Matter and its motion. Mathematics is the body of Knowledge and Academic discipline that studies such concepts as Quantity, Structure, Space and Chemistry (from Egyptian kēme (chem meaning "earth") is the Science concerned with the composition structure and properties Foundations of modern biology There are five unifying principles Geology (from Greek γη gê, "earth" and λόγος Logos, "speech" lit Agronomy is the science and technology of using plants for food fuel feed and fiber Anthropology (/ˌænθɹəˈpɒlədʒi/ from Greek grc ἄνθρωπος anthrōpos, "human" -λογία -logia) is the study of History is the study of the past particularly the written record Those who study history as a Profession are called Historians Etymology Philosophy is the study of general problems concerning matters such as existence knowledge truth beauty justice validity mind and language Psychology (from Greek grc ψῡχή psȳkhē, "breath life soul" and grc -λογία -logia) is an Academic and Sociology (from Latin: socius "companion" and the suffix -ology "the study of" from Greek λόγος lógos "knowledge" The application of scientific knowledge to cooking and gastronomy has become known as molecular gastronomy. Molecular gastronomy is a scientific discipline involving the study of physical and chemical processes that occur in cooking
The first formal study of gastronomy is probably The Physiology of Taste by Jean Anthelme Brillat-Savarin (early 19th century). For the Cheese from Normandy, see Brillat-Savarin cheese Jean Anthelme Brillat-Savarin ( April 1, 1755 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. Senses are the physiological methods of Perception. The senses and their operation classification and theory are overlapping topics studied by a variety of fields 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. The Slow Food movement was founded by Carlo Petrini in Italy to combat Fast food. University of Gastronomic Science is an academic institution that has two campuses in Northern Italy. Bra is a town and commune (population 29169 of the Cuneo province in the north-west Italian region of Piedmont. [1]
Etymologically, the word "gastronomy" is derived from Ancient Greek gastros "stomach", and nomos "knowledge" or "law". The Ancient Greek language is the historical stage in the development of the Hellenic language family spanning the Archaic (c
See also
References
External links
- Le Cordon Bleu Gastronomy at the University of Adelaide
- Network of European Alimentary Culture
- Boston University Masters of Liberal Arts in Gastronomy
- Gastronomy Site
- Gastronomy Australia Sydney Catering
- Spanish Gastronomy
Dapyx Software network: MP3 Explorer | Ebook Manager | Zenithic