Food & Gastronomy

Food is an important reflection of culture; this is a given. Although it has taken a long time for food studies to claim a place among accepted academic fields, food studies is now an exciting and dynamic research area, not only in the humanities and social sciences, but also in areas as wide-ranging as public health, sensory studies, business and economics, environmental and agricultural studies.
 

The notion of gastronomy is, to some, elusive. We like to describe it as the relationship between food and culture. By focusing on gastronomy, rather than just cuisine, which is more limited to food preparation, we can broaden our lens and take a look at the big picture aspects surrounding the food on our plates. According to Brillat-Savarin’s classic  The Physiology of Taste,  gastronomy “is the knowledge and understanding of all that relates to man as he eats.”

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