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Gastronomy is the culture of food production, preparation, selection, service and appreciation. This includes the end-to-end culture of food from the cultivation of ingredients to the consumption of a social meal. The following are common elements of gastronomy.
Gastronomy isn't farming but involves knowledge around how food is cultivated including terroir, appellation and what processes and chemicals are involved.SelectionThe selection of food at market such as identification of quality, taste and texture differences.Nutrition & DietConsidering the needs of the body for healthy food.
Considering food security and the environmental impact of consumption choices.PreparationThe art of cooking.Molecular GastronomyThe science of cooking including the chemistry and physics of food preparation. Associated with the use of relatively new cooking technology. For example, panko is created by passing an electric current through dough as it bakes.
Technical GastronomyHow-to knowledge for food preparation such as recipes and how to use cooking equipment.PresentationThe art of presenting dishes in an visually appealing way.The process of laying out a table.TraditionsKnowledge of the traditions that surround cooking and social dining.
ServiceThe art of providing a food or beverage service such as a restaurant. This includes everything from interior design to the social process of providing table service. FoodpairingIdentifying dishes and beverages that go well together. For example, the use of kappa maki to clear the clear the palate between sushi dishes.Manners & EtiquetteNorms of etiquette for social dining within a culture. For example, whether or not it is okay to photograph food before eating it. This can be viewed as a sign of respect by the chef. Alternatively, it can be viewed as annoying to other diners as you aren't simply enjoying the moment but are trying to capture it.
Food AppreciationThe process of appreciating food including its taste, smell, texture, sensation and visual appeal.|
| Type | | | Definition | The culture of food production, preparation, selection, service and appreciation. | | Related Concepts | |
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