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From Wikipedia, the free encyclopedia

Fine food, the principal study of gastronomy
Fine food, the principal study of gastronomy

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] 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]

YouTube Encyclopedic

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  • What Is Molecular Gastronomy!?
  • Molecular gastronomy: Powdered Ice Cream inside Candy Strawberry
  • 9 Scientific Cooking Techniques
  • Molecular Cooking is Cooking: Molecular Gastronomy is a Scientific Activity
  • How to Cook an Egg: A history of molecular gastronomy


Vsauce! Kevin here. Go to a restaurant - look at the menu - and then eat it. Molecular Gastronomy is an innovative way of cooking that combines culinary arts with science. As food is prepared and combined -- in what's called a "colloidal system" -- ingredients go through physical and chemical changes. Chefs utilizing Molecular Gastronomy use their artistic and technical abilities to influence the food's transformations. These techniques turn boring, traditional cuisine into a modern sensory experience. By looking at food simply as states of matter - in different types of colloidal systems - foam, solid foam, gel, emulsion and solid emulsion - molecular gastronomists prepare unique dishes like this deconstructed baby corn or this creative take on lemon chicken. And they bring unique tools into the kitchen such as hypodermic syringes for spherification - which involves liquid-filled beads that create gel equivalents of foods ranging from caviar to ravioli, the vacuum machine is used to suck out air from a bag in order to use a technique called sous vide - which slowly cooks the food in heated water to retain moisture or another important tool that they use liquid nitrogen. Robyn Sue Fisher, founder of Smitten Ice Cream in San Francisco wanted to make ice cream as fresh as possible that didn't require a bunch of chemicals to preserve -- and her solution was liquid nitrogen. It's Nitrogen at an extremely low temperature in a liquid state, first liquefied at the Jagiellonian University in 1883 by Polish Physicists Zygmunt Wroblewski (ro-bleh-ski) and Karol Olszewski. By using Liquid Nitrogen, Fisher found that she could rapidly freeze ice cream, allowing her to make each serving fresh right when a customer orders. Chef Homaro Cantu at Moto Restaurant in Chicago makes edible menus. This "bread and butter" menu was one of their first. Cantu's masticable menus include one printed on a salad roll - which after reading the menu, the customer just rolls it up and eats it. For the printing they use a modified inkjet printer with cartridges filled with food-based ink like juiced carrots, tomatoes and purple potatoes. One of Moto's most innovative courses is a play on fried chicken in which noodles and biscuits are made with dehydrated freeze--dried chicken ground into a powder. If you want to experiment with Molecular Gastronomy yourself - the youtube channel Molecule-r Flavors has tutorials anyone can follow with the right ingredients -- like this frozen chocolate wind that uses soy lecithin, which is a natural emulsifier that changes watery solutions into an air-like substance. Or these surprise bubbles that uses calcium lactate and sodium alginate, derived from brown algae, to create spheres. You can also check out their website that offers kits with everything you need to try Molecular Gastronomy techniques at home. Enthusio chefs is another great channel featuring videos like this reverse spherified poached egg that uses xantham gum, a mixture of two calcium salts called gluco, and egg white powder to recreate just the whites of a poached egg. They also make powdered ice cream inside candy strawberries and Milk Milk Milk, where they use milk to make cheese and foam and create this... While to some Molecular Gastronomy could be considered a novelty it does combine science, technology, creativity and sustenance in exciting ways. And really I just kinda want to try strawberry spaghetti - what about cheeseburger spaghetti...? Pizza spaghetti?! And as always thanks for watching.



Etymologically, the word "gastronomy" is derived from Ancient Greek γαστήρ, gastḗr, "stomach", and νόμος, nómos, "laws that govern", and therefore literally means "the art or law of regulating the stomach". The term is purposely all-encompassing: it subsumes all of cooking technique, nutritional facts, food science, and everything that has to do with palatability plus applications of taste and smell as human ingestion of foodstuffs goes.[4]


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. Later on, the application of biological and chemical knowledge to cooking has become known as molecular gastronomy, yet 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).
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).

The culinary term appears for the first time in a title in a poem by Joseph Berchoux in 1801 entitled "Gastronomie."[5]

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 first 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. Gastronomic literature, Pascal Ory criticizes, is conceptually vague relying heavily on anecdotal evidence and using confusing, poorly defined terminology. Despite Ory’s criticism, 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 the book by Brillat-Savarin, The Physiology of Taste. 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."[6][7]

Writings on gastronomy

There have been many writings on gastronomy throughout the world that capture the thoughts and esthetics 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 as listed below:

See also


Inline citations

  1. ^ Oxford Dictionary.
  2. ^ Cailein Gillespie; John Cousins (23 May 2012). European Gastronomy into the 21st Century. Routledge. p. 4. ISBN 978-1-136-40493-1.
  3. ^ "What the Hell is Gastronomy, Anyway?". adventures of an omnomnomnivore in NYC. 2011-05-13. Retrieved 2018-01-17.
  4. ^ Lilholt, Addison (2015). Entomological Gastronomy. ISBN 1312792469.
  5. ^ a b c Ory, Pascal (1996). Realms of Memory: Tradition. Columbia University Press. pp. 445–448.
  6. ^ 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.
  7. ^ "Gastronomic Meal of the French - UNESCO"Inscribed in 2010 (5.COM) on the Representative List of the Intangible Cultural Heritage of Humanity.

General references

  • Addison, Lilholt. "Entomological Gastronomy." Google Books., n.d. Web. 07 Mar. 2016.
  • Avi, Schlosburg. "What Is Gastronomy?" Gastronomy at BU. Gastronomy at BU, 6 June 2011. Web. 07 Mar. 2016.
  • Brillat, Savarin. "The Physiology of Taste, by Brillat-Savarin." : Part8. The University of Adelaid, n.d. Web. 07 Mar. 2016.
  • Crystal, Cun. "What the Hell Is Gastronomy, Anyway?" Crystal Cun. Wordpress, 13 May 2011. Web.07Mar.2016.
  • Kilien, Stengel. Traité de la Gastronomie : Patrimoine et Culture, Sang de la Terre publishing, 2012
  • 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.
  • Leanna, Garfield. "These Molecular Gastronomy Dishes Look Weirdly Delicious - and They're Selling out in DC." Tech Insider. N.p., 12 Feb. 2016. Web. 16 Mar. 2016.
  • "Molecular Gastronomy – The Food Science." Splice. N.p., 24 Sept. 2015. Web. 16 Mar. 2016.
  • Michael, Symons. "Gastronomy." Meals Matter. N.p., 17 Mar. 2015. Web. 07 Mar. 2016.
  • "What Is Gastronomy?" Gastronomy at BU. N.p., 6 June 2011. Web. 16 Mar. 2016.

External links

This page was last edited on 25 July 2018, at 16:17
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