"Gastronomy is the reasoned comprehension of everything connected with the nourishment of man."
These words published in French in 1826, are still valid today, and serve as a working statement while we explore the vast topic of Gastronomy.
Gastronomy includes the whole range of food and drink situations. The combination of food, drink and the social context embraces burgers as well as five-star cuisine, Cola and Champagne.
Gastronomy includes everyone as this list demonstrates:
all who enjoy food & drink
all who wish to investigate its mystique
all who wish to enjoy the eating activity
all who have never queried the role of food in life's enjoyment
all who would like to know some of the interest which food history has to offer.
all who ask 'what's that?' and point to the menu - wine list
all who do not ask the question for fear of ridicule
all gourmets, gastronomes and those who would like to become one or do not know what such terms mean
all those who, on having received an apology for a meal without an apology, do nothing at the time for fear of embarrassment and yet ensure that their friends are saved their experience with full and possibly exaggerated details of the low standards
all who do not enjoy food and drink as they may see why they are alone
all who are entertained in the food situation
all hosts, all guests ... in fact - -everyone
. Then there are the Hospitality Industry professionals. In using the term “Hospitality Industry” it encompasses tourism, hotels, restaurants, snack-bars, pubs, take-aways – in fact - any set-up providing consumers with substitute domestic services - those items and services they cannot or prefer not to provide for themselves.
The hospitality professionals include:
all who would wish to make a career in in the Hospitality Industry. Gastronomy is about what they may be doing
all who are engaged in a career in the industry
all who are on hospitality courses
all who wish to know what students might be learning on hospitality courses
all who are following Gastronomy courses
all who are not following Gastronomy courses for they shall see what they might be missing
all Hospitality teachers, teachers of Home Economics and those teaching 'life and social skills'
all servicing teachers who are to celebrate the idea of teaching hospitality students and desire a greater insight into what it is that might make their lesson more interesting to the student
Gastronomy, in the everyday sense, means the study of food and drink. The 'onomy' is the same as in Astronomy and 'Gastro' literally means stomach. In its every-day sense, Gastronomy is understood to imply good food, good wine in good company.
A dictionary taken at random would say something similar to "The art and science of choosing, cooking and eating good food. The use of "eating" implies the social dimensions which are developed within this site to extend to food in society.
We can start to look at useful contributions to this early assessment of what Gastronomy involves.
"A gastronome looks are how fresh the food is, how it is prepared, which flavors are used, how it is presented, if the colors of the food blend on the plate and what the overall message of the food appears to be. However, the gastronome also looks more deeply at the food, examining the cultural influences which contributed to that particular plate of food, the science behind it, and the history."
A "gastronome" or "gourmet" is someone well versed in the "reasoned comprehension" definition. The word "gourmand" has two meanings, the first aligned with those already discussed. In the second meaning it is one who over-indulges in food. Where English is the spoken word, it generally takes the second meaning. However, the sentence you read using the word, indicates its context.
The pages in this site are written for:
Gourmets and gastronomes.
Anyone interested in food, drink and the enjoyment of both.
Those who want to answer questions such as
"How is food/drink used/abused in society?".
Those within gastronomic societies who enjoy five-star cuisine and the fine wines to go with it.
Those who have a wine rack or would like one.
Those who make their pastry rather than buying it on the roll.
Those who roll out their bought pastry.
Those who buy it on the roll - they are doing some cooking.
Those who do not use pastry as it involves cooking something.
(The "pastry" dimension is taken to mean spending time in the home kitchen. "Pastry" is interchangeable with pasta, rice, chapatis, noodles but not pot-noodles. Someone said that the average time spent in the kitchen preparing (?) a main meal is eight minutes. Someone else probably said that eight minutes is too long.) Those who ensure their family meets and eats on a regular basis, at a table and with cutlery.
Those who plan a meal, the accompanying drinks, the room, the ambiance, even, perhaps, the conversation. .
Those who, when extending gastronomic hospitality, devise a seating plan with thought as to who will get on best with whom. This might be at home or in the business situation. .
People in the hospitality professions seeking a wider context for their output or activities. At one end, there are those involved in the culinary arts and the service of the meal. In the middle are the Food and Beverage Service managers, School Meals organisers, Hospital Catering managers and so on. At the other end are the Hospitality managers at exhibitions, hotel managers or those heading outside catering companies. Then there is the army of food writers, food sociologists and anthropologists, and social nutritionists. Some are engaged in the fight against food crime, others look at the wider use of food in society. .
Those who would improve the dietary and social wellbeing of their family and nation . . Let's combine the second and the last.
With that long list, let's see them together. Anyone interested in food, drink and the enjoyment of both.
Those who would improve the dietary and social wellbeing of their family and nation.
Surely, we are all interested in enjoying our food and drink within an overall context of maintaining our health.
With so much governmental attention being paid to the latter in the UK, you would not think so. .
This website is for, as has been highlighted, anyone interested in food, drink and the enjoyment of both.
Gastronomy is for everyone.
You are invited to comment and contribute.
Gastronomy is life.
. You may need to increase the text size in some of the pages using View in the toolbar, Control and the plus or minus keys, the size button in the lower right corner of your screen if it is there, or however your computer does it .
A production-line no-cutlery dish-without-a-dish is ready 24/7 for the drive-in, drive-away-and-eat-it customer.