What is gastronomy?
Gastronomy is a study of food and culture with a special focus on gourmet cuisine. Modern gastronomy has its roots in several French texts published in the 18th century, but the idea of relationship to food, science, society and art is much longer. Real gastronomy is a demanding multidisciplinary art exploring the food itself, along with its context, presentation, freshness and history. Although gastronomy is commonly associated with gourmets and gluttony, it is actually its own discipline, although some gourmet are certainly gastronomers, as well as some gluttones. By understanding how all the senses contribute to the experience, the gastronom can completely understand what is happening when the consumer claims that he does not like or enjoy specific foods. Gastronomy also examines the sociological consequences of food along with the integration of other disciplines of social sciences of anthropology, psychology and philosophy. The role of food in fine arts such as performance art, painting and sculpture is thusé examined as part of a closer view of the role of food in society in general.
Based on gastronomy is of course food. The gastronomist looks at how fresh food is, how it is prepared, which flavors are used, as it is presented, if it seems that the colors of the food mixture on the plate and what is the overall news of the food. However, the gastronomist also looks deeper at food and examines the cultural influences that have contributed to this particular album of food, science and history. The role also plays a highly scientific food study, sometimes called molecular gastronomy. For example, the molecular gastronomom can explain the physical and chemical interactions that occur in deep deep frithes, which potentially leads to a deep Frjidl IED, which are lighter and less oily because the exact mechanism is understood, allowing to avoid pitfalls.
Apple Cake is not just an apple cake to a gastronomic that looks at what typeApples were used, history and classic taste profile of this apple, flour used in the bark, origin of shortening, type of sugar or sweetener used for cake and a mixture of spices, which gives dimension and taste. In addition, the overall presentation of the cake is examined: Gastronome is examining how the cake was created, how it agrees with other desserts in the dessert course, including wines and how the cake is presented, except for nutrition science behind a cake that creates a specific nutritional content and taste profile.
gastronomy certainly informs about the culinary world, but not all chefs and chefs are gastronomers. Many of them prefer to focus only on culinary aspects of gastronomy, producing food high quality and flavor, but not to dive into the scientific and historical consequences of the food they serve. The chef who also studies gastronomy often works much more with fusion cuisine and represents bold combinations of taste and food made in unusual ways that are designed to resist defianceAly of the Convention and Expectations. This chef can also explain the basis of scientific interactions in the kitchen along with the history of the food used.