Degustation

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Degustation

Degustation (pronounced: /dɪˌɡʌˈsteɪʃən/) is a culinary term that refers to the careful, appreciative tasting of various foods, focusing on the gustatory system, the senses, high culinary art and good company. Degustation is more likely to involve sampling small portions of all of a chef's signature dishes in one sitting. Usually, it involves dishes with a theme, it's most often seen in high-end restaurants.

Etymology

The term "degustation" comes from the French word "déguster", which means "to taste". It's derived from the Latin word "degustare", which means "to taste, savor".

Related Terms

  • Gustatory system: The sensory system responsible for the perception of taste and flavor.
  • Culinary art: The art of preparing, cooking and presenting food, usually in the form of meals.
  • Chef: A professional cook, typically the chief cook in a restaurant or hotel.
  • Restaurant: A place where people pay to sit and eat meals that are cooked and served on the premises.

See Also

  • Wine tasting: The sensory examination and evaluation of wine.
  • Food pairing: The practice of pairing food dishes with wine, beer, spirits or other drinks.
  • Gourmet: A cultural ideal associated with the culinary arts of fine food and drink.

External links

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