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Foodways: Food Culture, Cookery, Culinary Tourism: Gastronomy

food and nutrition guide

Introduction

Gastronomy is the study of food and culture, with a particular focus on gourmet cuisine.

The term subsumes cooking techniques, nutritional facts, food science, and palatability plus applications of taste and smell as human ingestion of foodstuffs goes.

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.

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

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."

Use search terms

Use selected search terms in catalogs for books and dissertations, databases for articles, and in internet searchs.

  • beverages
  • cooking
  • cooking social aspects
  • eating philosophy
  • dinners and dining
  • drinking customs
  • food consumption
  • food habits
  • food habits cross-cultural studies
  • food  habits moral and ethical  aspects
  • food history
  • food in art
  • food in literature
  • food in popular culture
  • food  industry and trade moral and ethical aspects
  • food marketing
  • food preferences
  • food psychological aspects
  • food relief
  • food religious aspects
  • food social aspects
  • food symbolic aspects
  • food supply
  • food writing
  • gastronomy
  • heritage tourism
  • hunger
  • junk food
  • kitchens social aspects
  • nutrition policy
  • obesity in mass media
  • obesity social aspects
  • prehistoric peoples food
  • right to food
  • traditional ecological knowledge
  • vegetarianism  social aspects
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