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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.
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]
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Macaroni Lucullus – Lucullus (c. 106–56 BC), full name Lucius Licinius Lucullus Ponticus, was perhaps the earliest recorded gastronome in the Western world. After a long spell of wars, the Roman general retired to a life of indulgence and opulence, most evident in his gardens and his cuisine.
Commemorative plaque at 14, place Henri-Bergson, Paris. Maurice Edmond Sailland [a] (October 12, 1872, in Angers, France – July 22, 1956, in Paris), better known by his pen-name Curnonsky (nicknamed 'Cur'), and dubbed the Prince of Gastronomy, was one of the most celebrated writers on gastronomy in France in the 20th century.
Simona Lazăr (or Simona Nicoleta Lazăr) (born 1968), journalist, gastronome, food critic, cookbook writer, publisher, author of many culinary books and studies about history of gastronomy and cookbooks
Jean Anthelme Brillat-Savarin (French pronunciation: [ʒɑ̃ ɑ̃tɛlm bʁija savaʁɛ̃]; 2 April 1755 – 2 February 1826) was a French lawyer and politician, who, as the author of Physiologie du goût (The Physiology of Taste), became celebrated for his culinary reminiscences and reflections on the craft and science of cookery and the art of eating.
The official website says that the International Edible Book Festival is held to commemorate "the birthday of French gastronome Jean Anthelme Brillat-Savarin (1755–1826), noted for his book Physiologie du goût, a witty meditation on food", though April Fools' Day is also related as "the perfect day to eat your words and play with them as the ...