Gastronomy

The gastronomy is the discipline which treats art of good expensive, i.e. of art to prepare the food S, of the Cuisine R and to consume them.

Etymology

Greek gastèr , the Belly, the Stomach, and of nomos , the law, the gastronomy is literally “art to regulate the stomach”.

The term is attested in a way isolated as of the 17th century. Some suppose that it would return under a culinary treaty written by the Greek Archestratos (fourth century BC). The derivative gastronome became of an everyday usage since the publication of the work of Brillat-Savarin, Physiologie of the taste .

According to Brillat-Savarin: “The gastronomy is the knowledge reasoned of all that has report/ratio with the man as it nourishes. Its goal is to take care of the conservation of the men, by means of best possible food”, is published without name of author in December 1825.

  • Grimod of Reynière (1758-1838), lawyer, acquires under the celebrity by her sensual life and the gastronomy. One will note in particular his work of 1803, the Almanac of greedy the

  • Charles Durand (1766-1854) is a Cuisinier and famous gastronome. In 1830, it publishes the Cook Durand , work which constitutes one of the first cookbooks. It also develops to with it the concept of “regional kitchen”. It was made the apostle of the Cuisine of Provence and the kitchens of the soil ignored apart from the vintage. It is him which made known in Paris a speciality nîmoise: the Brandade of cod.

About 1850

  • Alexandre Dumas (1802-1870), monument of the French Literature which rests with the the Pantheon, was also gastronome and cook. Its Grand Dictionary of kitchen (of 1870 published in 1873) points out it to us. One finds there the terms in connection with the kitchen, ingredients (spices, vegetables, animals), dishes, desserts and more than three thousand receipts. Dumas devoted her last years to the drafting of this succulent piece.

  • Baron Brisse or the baron Leon Brisse (1813-1876) was guard general of the forests. He leaves the administration about 1850 and goes to Paris to become journalist there. Amateur of good expensive, it is charged to write a gastronomical daily chronicle in Freedom . Among its works, we will regale ourselves Three Hundred Sixty-six Menus of the baron Brisse , or the Kitchen in Lent .

  • Charles Monselet (1825-1888) is a poet, journalist, novelist, chronicler, gastronome, who proceeds of Rabelais, of Molière and Balzac. It took pleasure to brush the portraits of its contemporaries as well as to comment on a good meal. Greedy poet, it leaves us collections of kitchen but also of formidable poems which put water with the mouth to us, quote his Sonnet of the asparagus , his anthem with “Trout” or his Ode with the Pig . Who can still resist his greedy Lettres today ?

About 1900

  • Curnonsky, a French gastronome born with Angers (1872 - 1956), proclaimed prince of the gastronomes in 1927, title which still remains to him attached today.

Contours of the gastronomy

The gastronomy is a particular manner to cook and taste food. It rests on two pillars founders: the Kitchen and the epicureanism.

See also: Kitchen

See also: Epicureanism

Its objective is “to satisfy the stomach”. The principal means used to arrive for this purpose rest on the one hand on culinary techniques and principles of tasting which define how to prepare and present a food to make it consistent, good with the taste and digeste.
The culinary techniques are essentially the techniques of the kitchen ordinary but carried out to perfection. For example, the gastronomy is related to a temperature and an exact time of cooking and a perfect seasoning. They are supplemented by very delicate techniques that only experts maîtrisent.
The principles of tasting are essentially techniques of association of savors and presentation of food. For example, the gastronomy is related to the association of a fish with a sauce or a wine with a viande.
The exercise of the gastronomy requires a knowledge at the same time to prepare and taste. Art to prepare a gastronomical meal is that of the cook. Art to eat well is that of the gastronome.

A luxury and an art

The gastronomy is a luxe.
A gastronomical dish is composed of food of gustatory high-quality, sometimes rare, and it is prepared by famous cooks for their know-how. A gastronomical meal is accompanied by drinks of great behavior and is made of many and varied dishes.

See also: List of the spangled restaurants by the Guide Michelin

All these elements have a cost which makes gastronomy a luxury reserved for the daily newspaper with fortunate amateurs and reserved by the greatest number at the time of festivals, such as the marriages or the festivals religieuses.
Like any border between the luxury and the ordinary one, that between a daily meal and a gastronomical meal are relative. It depends directly on the nature of the daily dish which depends directly on the standard of living. The dish that a family with very low-incomes of a country to weak to standard of living considers luxurious will be able appaître like an ordinary dish with a family having more raised incomes. This border also depends on the manner of tasting the same dish. That which endeavors to eat a simple dish under conditions of " calm, luxury and pleasure " more than one behavior of gastronome will approach that which will eat this same dish without taking care of it.

Geographical and cultural diversity

The gastronomy varies according to the cultures and the régions.
The differences follow those of the kitchen. One distinguishes on the one hand the differences related on the food resources and the sociocultural principles, in particular, monk. The Asian gastronomy is not the Western gastronomy. In the same way, the gastronomes of Moslem confession do not share the preferences of the gastronomes of catholique.
confession But the differences also depend on technical and artistic principles. It follows in that other arts such as the dance, the music or painting. Gastronomy of the kitchen known as " moderne" propose preparations different from that of the kitchen known as " traditionnelle". in the same way, a service " with the russe" propose a gastronomy other than that of a service " with the française".

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