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.[1][full citation needed] 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.[2][3][unreliable source?]
Archestratus wrote a guide to the foods of the Mediterranean in the form of a poem called "Gastronomy", according to Chrysippus of Tyana; only fragmentary quotations remain. The word is a compound of Greek γαστρ(ο)- 'stomach' ἀστρονομία and νόμος lit. 'custom', modeled on 'astronomy'.[4] It was revived in 1801 as the title of a poem by Joseph Berchoux [fr].[5][6] It was Brillat-Savarin, in his Physiologie du goût (1825) who systematized the study of food and cooking under this name.[7]
History
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.
This is the first example of a carte gastronomique, a map that summarizes a country by its products at the outset of the "Cours Gastronomique" by Charles Louis Cadet de Gassicourt (1809).
Pascal Ory, a French historian, defines gastronomy as the establishment of rules of eating and drinking, an "art of the table", and distinguishes it from good cooking (bonne cuisine) or fine cooking (haute cuisine). Ory traces the origins of gastronomy back to the French reign of Louis XIV when people took interest in developing rules to discriminate between good and bad style and extended their thinking to define good culinary taste. The lavish and sophisticated cuisine and practices of the French court became the culinary model for the French. Alexandre Grimod de La Reynière wrote the gastronomic work Almanach des gourmands (1803), elevating the status of food discourse to a disciplined level based on his views of French tradition and morals. Grimod aimed to reestablish order lost after the revolution and institute gastronomy as a serious subject in France. Grimod expanded gastronomic literature to the three forms of the genre: the guidebook, the gastronomic treatise, and the gourmet periodical. The invention of gastronomic literature coincided with important cultural transformations in France that increased the relevance of the subject. The end of nobility in France changed how people consumed food; fewer wealthy households employed cooks and the new bourgeoisie class wanted to assert their status by consuming elitist food. The emergence of the restaurant satisfied these social needs and provided good food available for popular consumption. The center of culinary excellence in France shifted from Versailles to Paris, a city with a competitive and innovative culinary culture. The culinary commentary of Grimod and other gastronomes influenced the tastes and expectations of consumers in an unprecedented manner as a third party to the consumer-chef interaction.[5]
The French origins of gastronomy explain the widespread use of French terminology in gastronomic literature. Pascal Ory criticizes this literature as conceptually vague; relying heavily on anecdotal evidence; and using confusing, poorly defined terminology. Nevertheless, gastronomy has grown from a marginalized subject in France to a serious and popular interest worldwide.[5]
The derivative gourmet has come into use since the publication of Physiology of Taste (Physiologie du goût) an 1825 cooking treatise by Jean Anthelme Brillat-Savarin, a lawyer and politician who aimed to define classic French cuisine. While the work contains some flamboyant recipes, it goes into the theory of preparation of French dishes and hospitality.[8] According to Brillat-Savarin: "Gastronomy is the knowledge and understanding of all that relates to man as he eats. Its purpose is to ensure the conservation of men, using the best food possible."[8][9]
Writings on gastronomy
Many writings on gastronomy throughout the world capture the thoughts and aesthetics 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.
Some additional historical examples:
Apicius or De re Coquinaria (On the Subject of Cooking): A 1st-to-5th-century collection of ancient Roman recipes, often attributed (without clear evidence) to the gourmet Marcus Gavius Apicius, it contains instructions for preparing dishes enjoyed by the elite of the time. A new English translation was published in 2009 as Cookery and Dining in Imperial Rome.[10]
Suiyuan Shidan (隨園食單, The Way of Eating, also known in English as Recipes from the Garden of Contentment): An 18th-century manual on Chinese cuisine of Qing dynasty by the poet Yuan Mei, it contains recipes from different social classes at the time along with two chapters on Chinese gastronomic and culinary theory. The first translation into English was completed in 2017.[11]
^Joseph Berchoux, La gastronomie, pöeme, 4th edition, Paris, 1805 full text
^Béa Aaronson, "La Civilisation du goût: Savoir et saveur à la table de Louis XIV", in Civilization in French and Francophone Literature, French Literature Series33 (2006), p. 88
^Montagné, Prosper (1988) [1938]. Harvey Lang, Jennifer (ed.). Larousse gastronomique (2nd English ("New American") ed.). New York: Crown. The translation of the Brillat-Savarin quotation is from this work.
Apicius, Marcus Gavius (2009) [1st–5th C.]. Starr, Frederick (ed.). De re Coquinaria [Cookery and Dining in Imperial Rome]. Translated by Vehling, Joseph Dommers. Project Gutenberg. Retrieved 7 August 2020. English translation; several formats available.
Yuan, Mei (2017) [1792]. "隨園食單" [Way of the Eating]. Translated by Chen, Sean Jy-Shyang. English translation with original Chinese, in website form with commentaries. Also published in hardback as Recipes from the Garden of Contentment (2018) and trade paperback as The Way of Eating (2019), by the same translator.
Brillat-Savarin, Jean Anthelme (2004) [1825]. Harris, Steve; Franks, Charles (eds.). The Physiology of Taste: Or Meditations on Transcendental Gastronomy. Translated by Robinson, Fayette (10th ed.). Project Gutenberg. Retrieved 7 August 2020. English translation; several formats available.
General references
Schlosburg, Avi (6 June 2011). "What Is Gastronomy?". Gastronomy Blog. Metropolitan College, Boston University. Retrieved 7 August 2020.
Stengel, Kilien (2012). Traité de la gastronomie: Patrimoine et culture (in French). Sang de la Terre.
Garfield, Leanna (12 February 2016). "Chemistry is bringing chefs 'a new revolution of cooking' — here's what the food of tomorrow looks like". Business Insider.
Jez, Mojca (24 September 2015). "Molecular Gastronomy: The Food Science". Splice. BioSistemika LLC. Retrieved 7 August 2020.
External links
Gastronomy Books Digital Collection in the Rare Book and Special Collections Division of the US Library of Congress
March 29, 2023
gastronomy, this, article, includes, list, general, references, lacks, sufficient, corresponding, inline, citations, please, help, improve, this, article, introducing, more, precise, citations, june, 2016, learn, when, remove, this, template, message, study, r. This article includes a list of general references but it lacks sufficient corresponding inline citations Please help to improve this article by introducing more precise citations June 2016 Learn how and when to remove this template message 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 1 full citation needed 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 2 3 unreliable source Fine food the principal study of gastronomy Contents 1 Etymology 2 History 3 Writings on gastronomy 4 See also 5 References 5 1 Inline citations 5 2 Works cited 5 3 General references 6 External linksEtymology EditArchestratus wrote a guide to the foods of the Mediterranean in the form of a poem called Gastronomy according to Chrysippus of Tyana only fragmentary quotations remain The word is a compound of Greek gastr o stomach ἀstronomia and nomos lit custom modeled on astronomy 4 It was revived in 1801 as the title of a poem by Joseph Berchoux fr 5 6 It was Brillat Savarin in his Physiologie du gout 1825 who systematized the study of food and cooking under this name 7 History EditGastronomy 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 This is the first example of a carte gastronomique a map that summarizes a country by its products at the outset of the Cours Gastronomique by Charles Louis Cadet de Gassicourt 1809 Pascal Ory a French historian defines gastronomy as the establishment of rules of eating and drinking an art of the table and distinguishes it from good cooking bonne cuisine or fine cooking haute cuisine Ory traces the origins of gastronomy back to the French reign of Louis XIV when people took interest in developing rules to discriminate between good and bad style and extended their thinking to define good culinary taste The lavish and sophisticated cuisine and practices of the French court became the culinary model for the French Alexandre Grimod de La Reyniere wrote the gastronomic work Almanach des gourmands 1803 elevating the status of food discourse to a disciplined level based on his views of French tradition and morals Grimod aimed to reestablish order lost after the revolution and institute gastronomy as a serious subject in France Grimod expanded gastronomic literature to the three forms of the genre the guidebook the gastronomic treatise and the gourmet periodical The invention of gastronomic literature coincided with important cultural transformations in France that increased the relevance of the subject The end of nobility in France changed how people consumed food fewer wealthy households employed cooks and the new bourgeoisie class wanted to assert their status by consuming elitist food The emergence of the restaurant satisfied these social needs and provided good food available for popular consumption The center of culinary excellence in France shifted from Versailles to Paris a city with a competitive and innovative culinary culture The culinary commentary of Grimod and other gastronomes influenced the tastes and expectations of consumers in an unprecedented manner as a third party to the consumer chef interaction 5 The French origins of gastronomy explain the widespread use of French terminology in gastronomic literature Pascal Ory criticizes this literature as conceptually vague relying heavily on anecdotal evidence and using confusing poorly defined terminology Nevertheless gastronomy has grown from a marginalized subject in France to a serious and popular interest worldwide 5 The derivative gourmet has come into use since the publication of Physiology of Taste Physiologie du gout an 1825 cooking treatise by Jean Anthelme Brillat Savarin a lawyer and politician who aimed to define classic French cuisine While the work contains some flamboyant recipes it goes into the theory of preparation of French dishes and hospitality 8 According to Brillat Savarin Gastronomy is the knowledge and understanding of all that relates to man as he eats Its purpose is to ensure the conservation of men using the best food possible 8 9 Writings on gastronomy EditMany writings on gastronomy throughout the world capture the thoughts and aesthetics 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 Some additional historical examples Apicius or De re Coquinaria On the Subject of Cooking A 1st to 5th century collection of ancient Roman recipes often attributed without clear evidence to the gourmet Marcus Gavius Apicius it contains instructions for preparing dishes enjoyed by the elite of the time A new English translation was published in 2009 as Cookery and Dining in Imperial Rome 10 Suiyuan Shidan 隨園食單 The Way of Eating also known in English as Recipes from the Garden of Contentment An 18th century manual on Chinese cuisine of Qing dynasty by the poet Yuan Mei it contains recipes from different social classes at the time along with two chapters on Chinese gastronomic and culinary theory The first translation into English was completed in 2017 11 See also EditConnoisseur Culinary arts Gourmand Society portal Food portalReferences EditInline citations Edit Oxford Dictionary Gillespie Cailein Cousins John 23 May 2012 European Gastronomy into the 21st Century Routledge p 4 ISBN 978 1 136 40493 1 Cun Crystal 13 May 2011 What the Hell Is Gastronomy Anyway Adventures of an Omnomnomnivore in NYC self published Retrieved 7 August 2020 Oxford English Dictionary s v a b c Ory Pascal 1996 Realms of Memory Tradition Columbia University Press pp 445 448 Joseph Berchoux La gastronomie poeme 4th edition Paris 1805 full text Bea Aaronson La Civilisation du gout Savoir et saveur a la table de Louis XIV in Civilization in French and Francophone Literature French Literature Series 33 2006 p 88 a b Brillat Savarin 2004 Montagne Prosper 1988 1938 Harvey Lang Jennifer ed Larousse gastronomique 2nd English New American ed New York Crown The translation of the Brillat Savarin quotation is from this work Apicius 2009 Yuan 2017 Works cited Edit Apicius Marcus Gavius 2009 1st 5th C Starr Frederick ed De re Coquinaria Cookery and Dining in Imperial Rome Translated by Vehling Joseph Dommers Project Gutenberg Retrieved 7 August 2020 English translation several formats available Yuan Mei 2017 1792 隨園食單 Way of the Eating Translated by Chen Sean Jy Shyang English translation with original Chinese in website form with commentaries Also published in hardback as Recipes from the Garden of Contentment 2018 and trade paperback as The Way of Eating 2019 by the same translator Brillat Savarin Jean Anthelme 2004 1825 Harris Steve Franks Charles eds The Physiology of Taste Or Meditations on Transcendental Gastronomy Translated by Robinson Fayette 10th ed Project Gutenberg Retrieved 7 August 2020 English translation several formats available General references Edit Schlosburg Avi 6 June 2011 What Is Gastronomy Gastronomy Blog Metropolitan College Boston University Retrieved 7 August 2020 Stengel Kilien 2012 Traite de la gastronomie Patrimoine et culture in French Sang de la Terre Garfield Leanna 12 February 2016 Chemistry is bringing chefs a new revolution of cooking here s what the food of tomorrow looks like Business Insider Jez Mojca 24 September 2015 Molecular Gastronomy The Food Science Splice BioSistemika LLC Retrieved 7 August 2020 External links EditGastronomy Books Digital Collection in the Rare Book and Special Collections Division of the US Library of Congress Retrieved from https en wikipedia org w index php title Gastronomy amp oldid 1145229957, wikipedia, wiki, book, books, library,
