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Gastronomic
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. 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. It is related with a system and process approach, focused on recipes, techniques and cookery books. Food gastronomy is connected with food and beverages and their genesis. Technical gastronomy underpins practical gastronomy, introducing a rigorous approach to evaluation of gastronomic topics. Etymology Archestratus wrote a guide to the foods of the Mediterranean in the form of a poem called "Gastronomy", according to Chrysippus of Tyana; only fragment ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jean Anthelme Brillat-Savarin
Jean Anthelme Brillat-Savarin (; 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. Rising to modest eminence in the last years of France's Ancien Régime, Brillat-Savarin had to escape into exile when the Reign of Terror began in 1793. He spent nearly three years in the United States, teaching French and playing the violin to support himself, before returning to France when it became safe to do so, resuming his career as a lawyer, and rising to the top of the French judiciary. ''The Physiology of Taste'' was the product of many years' writing in the author's spare time. Published weeks before his death in 1826, the work established him alongside Alexandre Balthazar Laurent Grimod de La Reynière, Grimod de La Reynière as one of the founders of the genre of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Les Marmitons
Les Marmitons is a gastronomic and social club of gentlemen who have a common interest in fine food, wine and the culinary arts. Through regular gatherings, members gain knowledge and experience in the preparation and presentation of various fine cuisines under the direction a recognized chef invited to lead the event. ''Les Marmiton'' is a French phrase meaning "chef's helper" or "kitchen boy." History The tradition of a group of gentlemen inviting master chefs to lead them in preparing elaborate meals began in Europe many years ago, and was introduced to North America over thirty years ago by Swiss immigrants. The word "Marmitons" is French and means a kitchen boy, or chef's helper. The first North American chapter of Les Marmitons was established in Montreal Montreal is the List of towns in Quebec, largest city in the Provinces and territories of Canada, province of Quebec, the List of the largest municipalities in Canada by population, second-largest in Canada, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sumito Estévez
Sumito Estévez Singh (born 22 October 1965 in Mérida, Venezuela) is a Venezuelan chef, writer, entrepreneur, educator and television personality. Career He is one of the most recognized Venezuelan chefs in both Venezuela and abroad and one of the most renowned Venezuelans in general. Together with the chef Héctor Romero, Estévez founded the Instituto Culinario de Caracas, and has interests in commercial establishments in that city as well as abroad. Estévez is also the conductor of culinary television programs, radio programs and has written articles and columns for several newspapers in Venezuela. Among his many occupations, he has been a judge and creator of culinary festivals. Between 1998 and 2001, the newspaper '' El Nacional'' published two volumes with his recipes. In 2005, the same publisher extended its bibliography with the edition of fifteen volumes of ''La Cocina de Sumito'', the gastronomic collection of greater tiraje published in Venezuela. Family ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molecular Gastronomy
Molecular gastronomy is the Science, scientific approach of cuisine from primarily the perspective of chemistry. The composition (Structural formula, molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, Reagent, reactant Product (chemistry), products) of an ingredient are addressed and utilized in the preparation and appreciation of the Food, ingested products. It is a branch of food science that approaches the preparation and Joy, enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and mixtures. Nicholas Kurti, Hungarians, Hungarian physicist, and Hervé This, at the Institut National de la Recherche Agronomique, INRA in France, coined "Molecular and Physical Gastronomy" in 1988. Examples Eponymous recipes New dishes named after famous scientists include: *Gibbs – infusing vanilla pods in egg (food), egg white with sugar, adding olive oil and then microwave cooking. Named after physicis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Archestratus
Archestratus ( ''Archestratos'') was an ancient Greek poet of Gela or Syracuse, Magna Graecia, in Sicily, who wrote some time in the mid 4th century BCE, and was known as "the Daedalus of tasty dishes". His humorous didactic poem ''Hedypatheia'' ('Life of Luxury'), written in hexameters but known only from quotations, advises a gastronomic reader on where to find the best food in the Mediterranean world. The writer, who was styled in antiquity the or of [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yuan Mei
Yuan Mei (; 1716–1797) was a Chinese poet of the Qing dynasty. He was often mentioned with Ji Yun as the "Nan Yuan Bei Ji" (). Biography Early life Yuan Mei was born in Qiantang (, in modern Hangzhou), Zhejiang province, to a cultured family who had never before attained high office. He achieved the degree of '' jinshi'' in 1739 at the young age of 23 and was immediately appointed to the Hanlin Academy (). Then, from 1742 to 1748, Yuan Mei served as a magistrate in four different locations in Jiangsu. However, in 1748, shortly after being assigned to administer part of Nanjing, he resigned his post and returned to his hometown to pursue his literary interest. Literary career In the decades before his death, Yuan Mei produced a large body of poetry, essays and paintings. His works reflected his interest in Chan Buddhism and the supernatural, at the expense of Daoism and institutional Buddhism - both of which he rejected. Yuan is most famous for his poetry, which has been des ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marcus Gavius Apicius
Marcus Gavius Apicius is believed to have been a Roman gourmet and lover of luxury, who lived sometime in the 1st century AD, during the reign of Tiberius. The Roman cookbook ''Apicius'' is often attributed to him, though it is impossible to prove the connection. He was the subject of ''On the Luxury of Apicius'', a famous work, now lost, by the Greek grammarian Apion. M. Gavius Apicius apparently owed his cognomen (his third name) to an earlier Apicius (1st century BC), Apicius, who lived around 90 BC, whose family name it may have been: if this is true, ''Apicius'' had come to mean "gourmand" as a result of the fame of this earlier lover of luxury. Biography Evidence for the life of M. Gavius Apicius derives partly from contemporary or almost-contemporary sources but is partly filtered through the above-named work by Apion, whose purpose was presumably to explain the names and origins of luxury foods, especially those anecdotally linked to Apicius. From these sources the followi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apicius
''Apicius'', also known as ''De re culinaria'' or ''De re coquinaria'' (''On the Subject of Cooking''), is a collection of Food and dining in the Roman Empire, Roman cookery recipes, which may have been compiled in the fifth century CE, or earlier. Its language is in many ways closer to Vulgar Latin, Vulgar than to Classical Latin, with later recipes using Vulgar Latin (such as ''ficatum'', ''bullire'') added to earlier recipes using Classical Latin (such as ''iecur'', ''fervere''). The book has been attributed to an otherwise unknown Caelius Apicius, an invention based on the fact that one of the two manuscripts is headed with the words "API CAE" or rather because a few recipes are attributed to Apicius in the text: Patinam Apicianam sic facies (IV, 14) Ofellas Apicianas (VII, 2). It has also been attributed to Marcus Gavius Apicius, a Roman gourmet who lived sometime in the 1st century CE during the reign of Tiberius. The book also may have been authored by a number of diff ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culture
Culture ( ) is a concept that encompasses the social behavior, institutions, and Social norm, norms found in human societies, as well as the knowledge, beliefs, arts, laws, Social norm, customs, capabilities, Attitude (psychology), attitudes, and habits of the individuals in these groups.Tylor, Edward. (1871). ''Primitive Culture''. Vol 1. New York: J. P. Putnam's Son Culture often originates from or is attributed to a specific region or location. Humans acquire culture through the learning processes of enculturation and socialization, which is shown by the diversity of cultures across societies. A cultural norm codifies acceptable conduct in society; it serves as a guideline for behavior, dress, language, and demeanor in a situation, which serves as a template for expectations in a social group. Accepting only a monoculturalism, monoculture in a social group can bear risks, just as a single species can wither in the face of environmental change, for lack of functional respo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gourmand
A gourmand is a person who takes great pleasure and interest in consuming particularly good food and drink. ''Gourmand'' originally referred to a person who was "a glutton for food and drink", a person who eats and drinks excessively. Etymology Gourmand was derived from a French word that has different connotations from the similar word gourmet, which emphasizes an individual with a , discerning palate and is more often applied to the preparer than the consumer of the food. But in practice, the two terms are closely linked, as both imply the enjoyment of good food. In his book '' Alamanach de las Gourmands'', Grimod De la Reynière wrote that a gourmand is not only a person endowed with an excellent stomach and strong appetite, but also adds to these advantages a delight taste. Reynière concluded that the first principle lies in a single delicate palate, matured with a long experience. The French Academy dictionary suggested that the term 'gourmand' was a synonym of ' glutt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culinary Arts
Culinary arts are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. 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. This often requires understanding of food science, nutrition, and diet. Delicatessens and relatively large institutions like hotels and hospitals rank as their principal workplaces after restaurants. History The origins of culinary arts began with primitive humans roughly 2 million years ago. Various theories exist as to how early humans used fire to cook meat. According to anthropologist Richard Wrangham, author of ''Catching Fire: How Cooking Made Us Human'', primitive humans simply tossed a raw hunk of meat into the flames and watched it sizzle. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
