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Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. [1]
Larousse Gastronomique (pronounced [laʁus ɡastʁɔnɔmik]) is an encyclopedia of gastronomy [2] first published by Éditions Larousse in Paris in 1938. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later ...
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] Spherification of juices and other liquids is a technique of molecular gastronomy. A molecular gastronomy rendition of eggs Benedict served by wd~50 in New York ...
Massialot and many other royal cooks received special privileges by association with the French royalty. They were not subject to the regulation of the guilds; therefore, they could cater weddings and banquets without restriction. His book is the first to list recipes alphabetically, perhaps a forerunner of the first culinary dictionary.
Culinary tourism or food tourism or gastronomy tourism is the exploration of food as the purpose of tourism. [1] It is considered a vital component of the tourism experience. [ 2 ] Dining out is common among tourists and "food is believed to rank alongside climate , accommodation , and scenery " in importance to tourists.
A dish in gastronomy is a specific food preparation, a "distinct article or variety of food", [1] ready to eat or to be served. A dish may be served on tableware , or may be eaten in one's hands. Instructions for preparing a dish are called recipes .
Gastroenterology (from the Greek gastḗr- "belly", -énteron "intestine", and -logía "study of") is the branch of medicine focused on the digestive system and its disorders. [1]
The word derives from the early 19th century, taken from the French word restaurer 'provide meat for', literally 'restore to a former state' [2] and, being the present participle of the verb, [3] the term restaurant may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'.