Gastronomy

Gastronomy is the study of 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 cannot always be said that a cook is also a gourmet. Gastronomy studies various cultural components with food as central axis. Thus it is related to the Fine Arts and Social Sciences, and even to the Natural Sciences in terms of the nutritional system of the human body.

Related Topics:
Culture - Food - Culinary Arts - Cook - Gourmet - Fine Art - Social Science - Natural Sciences

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A gourmet's principal activities involve discovering, tasting, experiencing, researching, understanding, and writing about foods. Gastronomy is threfore an interdisciplinary 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.

Related Topics:
Dance - Dramatic art - Painting - Sculpture - Literature - Architecture - Music - Physics - Mathematics - Chemistry - Biology - Geology - Agronomy - Anthropology - History - Philosophy - Psychology - Sociology

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The first formal study of gastronomy is probably The Physiology of Taste by Jean Anthelme Brillat-Savarin (late 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.

Related Topics:
Jean Anthelme Brillat-Savarin - Senses

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Etymologically, the word "gastronomy" is derived from Ancient Greek gastros "stomach", and nomos "knowledge" or "law".

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