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Fine food, the principal study of 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. [1]
Molecular gastronomy includes the study of how different cooking temperatures affect eggs, [1] [2] their viscosity, surface tension, and different ways of introducing air into them. [3]
Foodies are a distinct hobbyist group. Typical foodie interests and activities include the food industry, wineries and wine tasting, breweries and beer sampling, food science, following restaurant openings and closings and occasionally reopenings, food distribution, food fads, health and nutrition, cooking classes, culinary tourism, and restaurant management.
Jean Anthelme Brillat-Savarin (French pronunciation: [ʒɑ̃ ɑ̃tɛlm bʁija savaʁɛ̃]; 2 April 1755 – 2 February 1826) was a French lawyer and politician, who, as the author of Physiologie du goût (The Physiology of Taste), became celebrated for his culinary reminiscences and reflections on the craft and science of cookery and the art of eating.
Courtesy of D. Creative Lab LLC. The five participating chefs at the Follow Your Roots dinner. From left to right: Akwasi Brenya-Mensa, Charlie Mitchell, Camari Mick, Tavel Bristol Joseph, and ...
Sign acknowledging record of 46,000 meals eaten by food critic Fred E. Magel. For most of the past century, the most highly visible food critics have been those who have written for daily newspapers throughout the world and a few who have been restaurant reviewers for influential magazines, such as Gourmet in the United States.
A New Orleans chef didn't always cook for a living. He used to serve in the U.S. Marines. Now he's the author of a cookbook featuring the flavors of his hometown.
Portrait of Bartolomeo Platina. Engraving by Theodor de Bry from J.J. Boissard, Icones virorum illustrium doctrina & eruditione praestantium. Bartolomeo Sacchi (Italian: [ˌbartɔlɔˈmɛɔ ˈsakki]; 1421 – 21 September 1481), known as il Platina (Italian: [il ˈplatina]) after his birthplace of Piadena, [1] was an Italian Renaissance humanist writer and gastronomist, author of what is ...