Description

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.

– syndicated content from Wikipedia

You are viewing profile from the UIA's Global Civil Society Database.
← return to your search page to find additional profiles.

Terms of Use

UIA allows users to access and make use of the information contained in its Databases for the user’s internal use and evaluation purposes only. A user may not re-package, compile, re-distribute or re-use any or all of the UIA Databases or the data* contained therein without prior permission from the UIA.

Data from database resources may not be extracted or downloaded in bulk using automated scripts or other external software tools not provided within the database resources themselves. If your research project or use of a database resource will involve the extraction of large amounts of text or data from a database resource, please contact us for a customized solution.

UIA reserves the right to block access for abusive use of the Database.

* Data shall mean any data and information available in the Database including but not limited to: raw data, numbers, images, names and contact information, logos, text, keywords, and links.