Gastronomy is the study of the relationship between food and culture, art of preparing and serving rich or delicate and appetizing food,
a style of cooking of particular region, 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.
Works on gastronomy
There have been many writings on gastronomy throughout the world that capture the thoughts and esthetics of a culture's cuisine during a period in their history.
In some cases, these works continue to define or influence the contemporary gastronomic thought and cuisine of their respective cultures.
Apicius: A 5th century collection of Roman recipes by the gourmet Marcus Gavius Apicius.
Suiyuan shidan (隨園食單) : An 18th century manual on Qing dynasty Chinese Cuisine by the poet Yuan Mei, which contains recipes from different social classes at the time along with two chapters on Chinese gastronomic and culinary theory.
The Physiology of Taste: A 19th century book by Chef Jean Anthelme Brillat-Savarin that defined classic French cuisine. The work contains a large collection of flamboyant recipes from the time, but goes into the theory on preparation of French dishes and hospitality.