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Food studies is the critical examination of food and its contexts within science, art, history, society, and other fields. It is distinctive from other food-related areas of study such as nutrition, agriculture, gastronomy, and culinary arts in that it tends to look beyond the consumption, production, and aesthetic appreciation of food and tries to illuminate food as it relates to a vast ...
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 ...
Food science (or bromatology [1]) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology. Food science brings together multiple scientific disciplines. [2]
Fine food, the principal study of gastronomy. 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]
Anthropology of food is a sub-field of cultural anthropology that connects an ethnographic and historical perspective with contemporary social issues in food production and consumption systems. [ 1 ] Although early anthropological accounts often dealt with cooking and eating as part of ritual or daily life, food was rarely regarded as the ...
Gastronomica: The Journal of Food and Culture is a peer-reviewed interdisciplinary academic journal with a focus on food. It is published by the University of California Press . It was founded by Darra Goldstein in 2001.
The Sociology of Food: Eating, Diet and Culture, SAGE Publications, ISBN 0-8039-8839-7; Poulain, Jean Pierre, 2017, The Sociology of Food: Eating and the Place of Food in Society, Bloomsbury, ISBN 978-1472586216, Ritzer, George. 2007, The McDonaldization of Society, SAGE Publications, ISBN 978-1-4129-5429-7; Schlosser, Eric. 2001.
Introduction to Food History examines food from historical and transnational perspectives. We will, among other things, consider the origins of agriculture, the phenomenon of famine, the co-evolution of world cuisines and civilizations, the international exchange and spread pf food and food technologies following the Columbian invasion, issues of hunger and thirst, and the effects of the ...