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Recreation → 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.

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Organizations relating to Gastronomy

Association de la sommellerie internationale / Paris, France / Est. 1969
World Gastronomy Institute / Madrid, Spain / Est. 2007
Asociación Europea de Derecho y Gastronomia / Madrid, Spain
Föderation Europäischer Narren / Flörsbachtal, Germany / Est. 1970
World Confederation for Gastronomy / Est. 1984
Chili Appreciation Society International / Sierra Vista AZ, USA / Est. 1939
Caribbean Barbeque Association / San Juan, Puerto Rico
European Masters of the Degustation / Brussels, Belgium
Knife and Fork Club International / Topeka KS, USA / Est. 1898
World Gastronomic Organization
Lekkerland Europe
International Fight'n Rooster Cutlery Club / Lebanon TN, USA / Est. 1980
PARABERE / Est. 2015

View all profiles (32 total) in the Yearbook of International Organizations

Action Strategies relating to Gastronomy

From the Encyclopedia of World Problems and Human Potential

Exposing tastelessness
Attracting regional food fanciers

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