What is Gastronomy:
Gastronomy is the art of preparing a good meal. The word, as such, comes from the Greek γαστρονομία (gastronomy).
Gastronomy is made up of a set of knowledge and practices related to culinary artthe recipes, the ingredients, the techniques and the methods, as well as their historical evolution and their cultural significance.
In this sense, gastronomy is also a discipline that studies the relationship between human beings and their foodthe natural environment from which it obtains food resources and the way in which it uses them, as well as the social and cultural aspects that intervene in the relationship that each society establishes with its gastronomy.
See also the meaning of Bistro.
As such, gastronomy is also a career that can be pursued at the level of higher education, usually called International gastronomy.
However, gastronomy is not one in the world, but rather it differs from country to country, from region to region, and even from one city to another. Thus, there are national, regional and local cuisines. For example: “Mexican and Peruvian gastronomy are the most varied in America.”
On the other hand, gastronomy is also called love of good food and good restaurants; to eat, appreciating and tasting the flavours, smells and textures, experiencing exotic dishes and enjoying the pleasures of the palate in general.
See also:
The professional dedicated to the study of gastronomic science is the gourmet either gourmet. As such, the gourmet is a person with high knowledge in culinary matters, with a delicate taste and exquisite palate, and with a wealth of knowledge not only about the preparation of meals, but also an understanding of the different levels of significance that these can summon: culinary, anthropological, social, historical, etc.
See also Gourmet.
Molecular gastronomy
Molecular gastronomy is known as that branch of gastronomy that applies principles of scientific knowledge in food preparation.
In this sense, molecular gastronomy involves the use and understanding of the physical-chemical properties of foods to create dishes where different flavors, shapes and textures are combined, among which we can count foams, gelation, thickening or spherification.