
GASTRONOMIE
Gastronomy is the reasoned knowledge of everything that relates to the human being as he feeds himself.

This Art of good food includes those, creative in some cases, consisting of collecting,
adapting or inventing recipes, selecting products, preparing dishes, dishes and tasting
them. A gastronome is a person who cultivates gastronomy; for some, it would be a wise
gourmet, with a table culture.

Gastronomy is a set of knowledge and practices concerning food. The word lends itself to many definitions and meanings that often turn out to be contradictory.
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Knowledge is a notion with multiple meanings, both used in everyday language and an object of extensive study by cognitive sciences and contemporary philosophers.
knowledge in general, just as science accumulates scientific knowledge.
Knowledge, its nature and variety, how it is acquired, its process of acquisition, its value and its role in human societies, are studied by a diversity of disciplines, including philosophy, epistemology, psychology, cognitive science, anthropology and sociology.
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In The Twentieth century, gastronomy is generally and vaguely defined as a particularly attentive way, often considered elitist, of cooking and, above all, of tasting food, with the art of cooking and epicureanism as its pillars, Its objective being to satisfy the taste buds more than to meet a vital need, gastronomy follows or enacts rules that vary from one country to another and over time.
They are based on culinary techniques that may be very elaborate and tasting principles that go beyond immediate pleasure, principles that vary greatly depending on the country and civilization. The culinary techniques are, for the most part, those of ordinary cooking, but executed to perfection choice of products, temperature and cooking time, seasonings, and for some require a long learning.
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The notion of tasting varies with the context joyful conviviality or meeting of experts setting themselves up as judges. In common, it is a question of appreciating and being able to analyze the flavor agreements, the nuances of preparation, the harmonies between food and accompanying drinks, the very presentation of the dishes, the quality of the service. The discerning gastronome, sometimes self-proclaimed as such, is supposed to be able to judge the respect of traditions or the interest of innovations.


The exercise of gastronomy therefore requires knowledge, both to prepare and to taste and, in principle, the sense of conviviality.
It is said that the art of preparing a gourmet meal is that of the cook, and that the art of tasting it well is that of the gastronome.
Gastronomy is also about simple products and everyday recipes that can, as much as luxurious dishes, participate in taste education and tasting training. The one who applies himself to taste with attention a simple dish, memorizing its sensations, in conditions of luxury, calm and voluptuousness, testifies to a gastronome's behavior, unlike the one who eats this same dish distractedly, simply to feed, to satisfy his hunger or to sit down by convention.
