Gastronomy

From WikiMD.org
Jump to navigation Jump to search

Gastronomy (ˌɡæstrəˈnɒmi)

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. 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.

Etymology

The term "gastronomy" is derived from Ancient Greek γαστήρ (gastḗr, “stomach”), and νόμος (nómos, “laws that govern”), and therefore literally means "the laws of the stomach".

Related Terms

  • Culinary Arts: The art of preparing, cooking, and presenting food in the most creative ways.
  • Epicureanism: A philosophy based on the teachings of Epicurus, which posited a life of pleasure and avoidance of pain as the ultimate goal.
  • Gourmet: A person who enjoys and knows a lot about high-quality food and drinks.
  • Food Science: The study of the physical, biological, and chemical makeup of food; and the concepts underlying food processing.
  • Nutrition: The science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism.

See Also

External links

Esculaap.svg

This WikiMD dictionary article is a stub. You can help make it a full article.


Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski