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One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world.
[1] [2] People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks, although, at its most general, the terms culinary artist and culinarian are also used. Expert chefs are in charge of making meals that are both aesthetically beautiful and delicious.
Programs can vary from half a day to several years. Some programs lead to an academic degree or a recognized vocational qualification, while others do not. Many programs include practical experience in the kitchen of a restaurant attached to the school or a period of work experience in a privately owned restaurant.
Originally the second of three degrees in sequence – Legum Baccalaureus (LL.B., last conferred by an American law school in 1970); LL.M.; and Legum Doctor (LL.D.) or Doctor of Laws, which has only been conferred in the United States as an honorary degree but is an earned degree in other countries. In American legal academia, the LL.M. was ...
Molecular gastronomy includes the study of how different cooking temperatures affect eggs, [1] [2] their viscosity, surface tension, and different ways of introducing air into them. [3]
Tagged degrees come in two varieties: the first form is a more general bachelor's or master's degree with a specialty tag appended to the title (e.g., Bachelor of Science in Nursing ); the second form is even more specialized (e.g., Master of Business Administration , Doctor of Medicine , etc.) and is generally associated with a professional ...
Disciplines vary between universities and even programs. These will have well-defined rosters of journals and conferences supported by a few universities and publications. Most disciplines are broken down into (potentially overlapping) branches called sub-disciplines.
A professional degree, formerly known in the US as a first professional degree, is a degree that prepares someone to work in a particular profession, practice, or industry sector often meeting the academic requirements for licensure or accreditation.