Gastronomic Study

Gastronomy is the study of food and culture, with a particular focus on gourmet cuisine. Modern gastronomy has its roots in several French texts published in the 1800s, but the idea of relating food, science, society, and the arts has been around much longer. True gastronomy is a demanding multidisciplinary art examining food itself along with its context, presentation, freshness, and history. While commonly associated with gourmets and gluttony, gastronomy is actually its own discipline, although some gourmets are certainly gastronomes, as are some gluttons.

The principle of gastronomy is that food is a science, in addition to an art form. By understanding how all of the senses contribute to an experience, a gastronome can more completely understand what is happening when a consumer claims to dislike or enjoy a particular food item. Gastronomy also examines the sociological implications of food, along with integrating other social science disciplines such as anthropology, psychology, and philosophy. The role of food in the fine arts such as performance art, painting, and sculpture is also examined, as part of a closer look at the role of food in society in general.

At the foundation of gastronomy is, of course, food. A gastronome looks at how fresh the food is, how it is prepared, which flavors are used, how it is presented, if the colors of the food blend on the plate, and what the overall message of the food appears to be. However, the gastronome also looks more deeply at the food, examining the cultural influences which contributed to that particular plate of food, the science behind it, and the history. The highly scientific study of food, sometimes called molecular gastronomy, also plays a role. For example, a molecular gastronome can explain the physical and chemical interactions which occur in a deep fryer, potentially leading to deep fried dishes which are lighter and less oily, since the precise mechanism is understood, allowing pitfalls to be avoided.

An apple pie is not simply just an apple pie to a gastronome, who looks at what type of apple was used, the history and classic flavor profile of that apple, the flour used in the crust, the origin of the shortening, the type of sugar or sweetener used for the pie, and the blend of spices which lends the pie dimension and flavor. In addition, the overall presentation of the pie is examined: a gastronome examines how the pie was made, how it interplays with other offerings in the dessert course including wines, and how the pie is presented, in addition to the nutritional science behind the pie which creates a specific nutritional content and flavor profile.
Gastronomy certainly informs the culinary world, but not all cooks and chefs are gastronomes. Many prefer to focus only on the culinary aspects of gastronomy, producing food of a high quality and flavor, but not delving into the scientific and historical implications of the foods that they serve. A chef who also studies gastronomy often works much more with fusion cuisine, presenting daring flavor combinations and foods made in unusual ways designed to defy convention and expectation. This cook can also explain the basis of scientific interactions in the kitchen, along with outlining the history of the foods used.

GASTRONOMY. Most dictionaries define gastronomy as "the art and science of good eating," or "the art and science of fine eating." The etymology of the word is generally attributed to the title of a poem by French attorney Joseph Berchoux, "Gastronomie" (1801). Early descriptive writings often assume gluttony. One versed in gastronomy is said to be a gastronome, while a gastronomist is one who unites theory with practice and thus becomes a gourmand (gourmet).
The original suffix root of gastronomy derives from the Greek word nomos, meaning 'laws that govern ', which led to the notion that gastronomes are those who only dwell upon classic and haute cuisine. Implied too is that "the art and science of good eating" is confined to expensive, lavish, and complex meals requiring equally expensive silver and china. Fortunately, as is the case with so many rules and regulations, such rigidity of form can become uncomfortable. One so-called early proponent of gastronomy asserted that a true gastronomist should shun diversity—a rather narrow footnote by today 's understanding.
Gastronomy has evolved from its original dictionary meaning to the point that it really would be best studied broken down into subsets by culture.

A further denotation of nomos, 'the sum of knowledge of a specific subject ', gives gastronomy a meaning that includes a person 's command of the totality of knowledge regarding the art and science of good food and eating. Rather than just beautifying the ritual of consumption, gastronomy now entails an appreciation and understanding of the many avenues of cooking and food production. For example, today 's gastronomist would do well to have some knowledge regarding food chemistry and physics, food history, foodways, and culinary anthropology, including a link to the many cultures of the world via computer technology.
One should seek a better understanding of agriculture, aquaculture, and the technology of newer cooking methods and equipment, as well as information on the impact of eating and diet upon health, including foodborne disease and worldwide ecology. Gastronomy should promote lessons on how to taste, savor, and fully sensualize the dining experience, whether it is a family meal at home or a special dining-out event.

Simpler repasts should be enraptured alongside the grandest banquets. Standing at a seaside fish market and savoring a freshly shucked oyster just harvested and chilled from the sea can be savored as much as the expensive three-hour feast served in a banquet hall.

There is a tendency to judge food and cooking solely by what it looks like. When dining out, taste and aroma are demoted in favor of stylistic architecture. People, especially Americans, are losing the ability and sensibility of how to taste. Americans no longer savor or appreciate the joy and satisfaction of eating. Entertaining and pleasant conversations over dinner seem to have disappeared; food fads come and go before ever having had a chance to even establish an identity. It is time to relearn or reemphasize how the senses can be used to fully appreciate and relish the hedonistic pleasures of life. People are equipped with the necessary anatomy and physiology to elevate a boring biological function to one of life 's greatest pleasures.

See also Appetite; Brillat-Savarin, Anthelme; Catherine de ' Medici; Eating: Anatomy and Physiology of Eating; Icon Foods; Larousse Gastronomique; La Varenne, Pierre François de; Pleasure and Food; Sensation and the Senses; Slow Food.
BIBLIOGRAPHY
Montagné, Prosper. Larousse gastronomique: The Encyclopedia of Food, Wine, and Cookery. Edited by Charlotte Turgeon and Nina Froud. New York: Crown, 1961. First English edition.
Montagné, Prosper. Larousse gastronomique: The New American Edition of the World 's Greatest Culinary Encyclopedia. Edited by Jennifer Harvey Lang. New York: Crown, 1988. Second English edition.
Montagné, Prosper. Larousse gastronomique: The World 's Greatest Culinary Encyclopedia.Edited by Jennifer Harvey Lang. New York: Clarkson Potter, 2001. Third English edition.
Simon, André Louis. A Concise Encyclopaedia of Gastronomy. Complete and unabridged. New York: Harcourt, Brace, 1952.
Szathmáry, Louis. American Gastronomy: An Illustrated Portfolio of Recipes and Culinary History. Chicago: Regnery, 1974

Bibliography: Montagné, Prosper. Larousse gastronomique: The Encyclopedia of Food, Wine, and Cookery. Edited by Charlotte Turgeon and Nina Froud. New York: Crown, 1961. First English edition. Montagné, Prosper. Larousse gastronomique: The New American Edition of the World 's Greatest Culinary Encyclopedia. Edited by Jennifer Harvey Lang. New York: Crown, 1988. Second English edition. Montagné, Prosper. Larousse gastronomique: The World 's Greatest Culinary Encyclopedia.Edited by Jennifer Harvey Lang. New York: Clarkson Potter, 2001. Third English edition. Simon, André Louis. A Concise Encyclopaedia of Gastronomy. Complete and unabridged. New York: Harcourt, Brace, 1952. Szathmáry, Louis. American Gastronomy: An Illustrated Portfolio of Recipes and Culinary History. Chicago: Regnery, 1974