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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.

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Organizations relating to Gastronomy

World Alliance of Gourmet Robustas / New York NY, USA / Est. 2002
International Academy of Gastronomy / Levallois-Perret, France / Est. 1983
International Movement for the Defence of and the Right to Pleasure / Bra, Italy / Est. 1989
Chili Appreciation Society International / Sierra Vista AZ, USA / Est. 1939
International Wine and Food Society / London, UK / Est. 1933
Pan American Federation of Hotel, Gastronomy and Tourism Schools / Santo Domingo, Dominican Rep / Est. 1991
Chaîne des Rôtisseurs - Association Mondiale de la Gastronomie / Paris, France / Est. 1950
Caribbean Barbeque Association / San Juan, Puerto Rico
Association de la sommellerie internationale / Paris, France / Est. 1969
European Oenogastronomic Brotherhoods Council / Valencia, Spain / Est. 2005
International Society of Neurogastronomy / Est. 2012
World Gastronomy Institute / Madrid, Spain / Est. 2007
Asociación Europea de Derecho y Gastronomia / Madrid, Spain
International Institute of Chocolate and Cacao Tasting

View all profiles (14 total) in the Yearbook of International Organizations

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