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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. 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. Theoretical gastronomy supports practical gastronomy. 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 "Gastron ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molecular Gastronomy
Molecular gastronomy is the scientific approach of nutrition from primarily the perspective of chemistry. The composition (molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products. It is a branch of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and mixtures. Nicholas Kurti, Hungarian physicist, and Hervé This, at the INRA in France, coined "Molecular and Physical Gastronomy" in 1988. While there are those who label others' work as gastronomy, there is a population of chefs who identify as autonomous individuals in their field as chefs. Examples Eponymous recipes New dishes named after famous scientists include: *Gibbs – infusing vanilla pods in egg white with sugar, adding olive oil and then microwave cooking. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yuan Mei
Yuan Mei (; 1716–1797) was a Chinese painter and 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 provinces 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alexandre Balthazar Laurent Grimod De La Reynière
Alexandre-(Balthazard)-Laurent Grimod de La Reynière (20 November eptember?1758 in Paris – 25 December 1837), was a lawyer by qualification who acquired fame during the reign of Napoleon for his sensual and public gastronomic lifestyle. Son of Laurent Grimod de La Reynière, he inherited the family fortune on the death of his father, a '' fermier général'', in 1793. He was a member of the Société du Caveau. Biography Though his father built a stylish house in Paris with a garden that looked onto the ''bosquets'' of the Champs-Élysées and kept a great table, the younger Grimod had been born with deformed hands and was kept out of sight, a circumstance that developed his biting wit and dark sense of humour. The younger Grimod de La Reynière began his public career on his return from studies in Lausanne by collaborating in the review ''Journal des théâtres'' in 1777–78, continuing to write reviews of theatre, some of which he published himself, as ''Le Censeur Dram ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Archestratus
Archestratus ( grc-gre, Ἀρχέστρατος ''Archestratos'') was an ancient Greek poet of Gela or Syracuse, 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 reader on where to find the best food in the Mediterranean world. The writer, who was styled in antiquity the or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suiyuan Shidan
Recipes from the Garden of Contentment () is a work on cooking and gastronomy written by the Qing-dynasty painter and poet Yuan Mei. It is known in English under various titles, including ''Food Lists of the Garden of Contentment'', ''Menus from the Garden of Contentment'', ''Recipes from Sui Garden'' and ''The Way of Eating''. It was originally published in 1792 (the 57th year of Qianlong Emperor), and contains instructions and critiques on Chinese cuisine as well as a large number of recipes of dishes from the period. It was updated by Xia Chuanzheng in the late 19th century, and not translated into English in complete form until 2018. Content The work reflects Yuan's "orthodox" literati stance on Chinese cuisine, which derided the opulent displays and dishes in banquets of his time. Yuan also resented what he regarded as the corruption of Chinese food by Manchu cooks. The work contains a preface, two chapters on gastronomy, and 12 chapters on recipes using various ingredients: # ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Rome
In modern historiography, ancient Rome refers to Roman civilisation from the founding of the city of Rome in the 8th century BC to the collapse of the Western Roman Empire in the 5th century AD. It encompasses the Roman Kingdom (753–509 BC), Roman Republic (509–27 BC) and Roman Empire (27 BC–476 AD) until the fall of the western empire. Ancient Rome began as an Italic settlement, traditionally dated to 753 BC, beside the River Tiber in the Italian Peninsula. The settlement grew into the city and polity of Rome, and came to control its neighbours through a combination of treaties and military strength. It eventually dominated the Italian Peninsula, assimilated the Greek culture of southern Italy ( Magna Grecia) and the Etruscan culture and acquired an Empire that took in much of Europe and the lands and peoples surrounding the Mediterranean Sea. It was among the largest empires in the ancient world, with an estimated 50 to 90 million inhabitants, roughly 20% of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gourmet
Gourmet (, ) is a cultural idea associated with the culinary arts of fine food and drink, or haute cuisine, which is characterized by refined, even elaborate preparations and presentations of aesthetically balanced meals of several contrasting, often quite rich courses. Historically the ingredients used in the meal tended to be rare for the region, which could also be impacted by the local state and religious customs. The term and the related characteristics are typically used to describe people with refined tastes and enthusiasm. Gourmet food is frequently provided in more expensive, smaller servings. When it comes to Gourmet, there are also frequently cross-cultural interactions that introduce new ingredients, materials, and traditions. Origin of term The word ''gourmet'' is from the French term for a wine broker or ''taste-vin'' employed by a wine dealer. ''Friand'' was formerly the reputable name for a connoisseur of delicious things that were not eaten primarily for nourishm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jean Anthelme Brillat-Savarin
Jean Anthelme Brillat-Savarin (; 1 April 1755, Belley, Ain – 2 February 1826, Paris) was a French lawyer and politician, who, as the author of ''The Physiology of Taste'' (''Physiologie du Goût''), gained fame as an epicure and gastronome: " Grimod and Brillat-Savarin. Between them, two writers effectively founded the whole genre of the gastronomic essay." Biography Brillat-Savarin was born in the town of Belley, Ain, where the Rhône River then separated France from Savoy, to a family of lawyers. He studied law, chemistry, and medicine in Dijon in his early years and later practiced law in his hometown. In 1789, at the opening of the French Revolution, he was sent as a deputy to the Estates-General that soon became the National Constituent Assembly, where he acquired some limited fame, particularly for a public speech in defense of capital punishment. His father Marc Anthelme adopted his second surname in 1733 upon the death of an aunt named Savarin who left him her en ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brillat-Savarin
Jean Anthelme Brillat-Savarin (; 1 April 1755, Belley, Ain – 2 February 1826, Paris) was a French lawyer and politician, who, as the author of ''The Physiology of Taste'' (''Physiologie du Goût''), gained fame as an epicure and gastronome: " Grimod and Brillat-Savarin. Between them, two writers effectively founded the whole genre of the gastronomic essay." Biography Brillat-Savarin was born in the town of Belley, Ain, where the Rhône River then separated France from Savoy, to a family of lawyers. He studied law, chemistry, and medicine in Dijon in his early years and later practiced law in his hometown. In 1789, at the opening of the French Revolution, he was sent as a deputy to the Estates-General that soon became the National Constituent Assembly, where he acquired some limited fame, particularly for a public speech in defense of capital punishment. His father Marc Anthelme adopted his second surname in 1733 upon the death of an aunt named Savarin who left him her enti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the regions and colonies of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the ''Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisine o ... [...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. Table manners (the table arts) are sometimes referred to as a culinary art. Expert chefs are in charge of making meals that are both aesthetically beautiful and delicious, which 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 sim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cuisine
Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The preferences for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests, and deserts also have a strong effect on the local available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial royal and noble preference also plays a role in the change of Chinese cuisine. Because of imperial expansion and trading, i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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