Meet Gulf Toques®™
GULF TOQUES®™ THAT WILL BE REPRESENTING
SIXTEEN GULF COUNTRIES - GULF TOQUES®™ WILL BE WORKING CLOSELY
WITH THE GOVERNMENT'S SIDE TO GROW THE FOOD
AND CULINARY SECTOR,
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CULINARY REGARDS
ALFRED SAHYOUN FOUNDER OF AS®™ GROUP
GULF TOQUES®™ GLOBAL PRESIDENT
CULINARY ARTS ORGANIZATION®™ GLOBAL PRESIDENT
INSIGHT OF TASTE GASTRONOMY®™ GLOBAL PRESIDENT
Gastronomy
is the study of food and culture, with a particular focus on gourmet cuisine.
The term subsumes cooking techniques, nutritional facts, food science, and palatability plus applications of taste and smell as human ingestion of foodstuffs goes.
Gastronomy involves discovering, tasting, experiencing, researching, understanding and writing about food preparation and the sensory qualities of human nutrition as a whole. It also studies how nutrition interfaces with the broader culture. Later on, the application of biological and chemical knowledge to cooking has become known as molecular gastronomy, yet gastronomy covers a much broader, interdisciplinary ground.
The culinary term appears for the first time in a title in a poem by Joseph Berchoux in 1801 entitled "Gastronomie".
The derivative gourmet has come into use since the publication of the book by Brillat-Savarin, The Physiology of Taste. According to Brillat-Savarin, "Gastronomy is the knowledge and understanding of all that relates to man as he eats. Its purpose is to ensure the conservation of men, using the best food possible."
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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.
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The cooking styles of particular regions, and the science of good eating.
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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
Theoretical gastronomy supports practical gastronomy. It is related with a system and process approach, focused on recipes, techniques and cookery books.
Food Gastronomy
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.
We Take Pride in Our Numbers
23
Countries Gulf Toques
25
Years of Experiences
100
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1
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