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28-460: Larousse Gastronomique ( pronounced [laʁus ɡastʁɔnɔmik] ) is an encyclopedia of gastronomy first published by Éditions Larousse in Paris in 1938. The majority of the book is about French cuisine , and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many more. The first edition (1938)

56-545: A city with a competitive and innovative culinary culture. The culinary commentary of Grimod and other gastronomes influenced the tastes and expectations of consumers in an unprecedented manner as a third party to the consumer-chef interaction. The French origins of gastronomy explain the widespread use of French terminology in gastronomic literature. Pascal Ory criticizes this literature as conceptually vague; relying heavily on anecdotal evidence; and using confusing, poorly defined terminology. Nevertheless, gastronomy has grown from

84-548: A marginalized subject in France to a serious and popular interest worldwide. The derivative gourmet has come into use since the publication of Physiology of Taste ( Physiologie du goût ) an 1825 cooking treatise by Jean Anthelme Brillat-Savarin , a lawyer and politician who aimed to define classic French cuisine . While the work contains some flamboyant recipes, it goes into the theory of preparation of French dishes and hospitality. According to Brillat-Savarin: "Gastronomy

112-531: A standard and a "gourmet" sub-market. Certain events such as wine tastings cater to people who consider themselves gourmets and foodies . Television programs (such as those on the Food Network ) and publications such as Gourmet magazine often serve gourmets with food columns and features. Gourmet tourism is a niche industry catering to people who travel to food or wine tastings, restaurants, or food and wine production regions for leisure. Foodie

140-547: A very devout Buddhist and that affected his policies. This trading from non-local regions, also means, almost by necessity, that there was much cultural exchange between different groups to get these goods. The Columbian Exchange introduced many ingredients and styles to the new world and Europe starting with the expansion of the Iberian Empires. The new world introduced to Europeans tomatoes, potatoes, chocolate, and much more. Another example would be interactions with

168-441: Is a compound of Greek γαστρ(ο)- 'stomach' and νόμος lit. 'custom', modeled on 'astronomy'. It was revived in 1801 as the title of a poem by Joseph Berchoux  [ fr ] . It was Brillat-Savarin , in his Physiologie du goût (1825) who systematized the study of food and cooking under this name. Gastronomy involves discovering, tasting, experiencing, researching, understanding and writing about food preparation and

196-434: Is a cultural idea associated with the culinary arts of fine food and drink, or haute cuisine , which is characterized by their high level of refined and elaborate food preparation techniques and displays of balanced meals that have an aesthetically pleasing presentation of several contrasting, often quite rich courses. Historically the ingredients used in the meal tended to be rare for the region, which could also be impacted by

224-478: Is also visual: "J'aime un ragoût , et je suis friand", Giacomo Casanova declared, "mais s'il n'a pas bonne mine, il me semble mauvais". In the eighteenth century, gourmet and gourmand carried disreputable connotations of gluttony , which only gourmand has retained. Gourmet was rendered respectable by Monsieur Grimod de la Reynière , whose Almanach des Gourmands , essentially the first restaurant guide , appeared in Paris from 1803 to 1812. Previously, even

252-451: Is from the French term for a wine broker or taste-vin employed by a wine dealer. Friand was formerly the reputable name for a connoisseur of delicious things that were not eaten primarily for nourishment: "A good gourmet", wrote the conservative eighteenth-century Dictionnaire de Trévoux , employing this original sense, "must have le goût friand ", or a refined palate. The pleasure

280-430: Is that neither Jews nor Muslims can eat pork because they consider pigs to be unclean. Another example is that many people of India generally do not consume beef because many devout Hindus believe the cow is a sacred animal. Buddhism's encouragement of adopting vegetarianism also limits what devout Buddhists can eat. These practices and beliefs encourage what is not eaten in society but also what can be eaten. For instance,

308-565: 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." Many writings on gastronomy throughout the world capture the thoughts and aesthetics of a culture's cuisine during a period in their history. Some works continue to define or influence the contemporary gastronomic thought and cuisine of their respective cultures. Some additional historical examples: Gourmet Gourmet ( US : / ɡ ɔːr ˈ m eɪ / , UK : / ˈ ɡ ɔːr m eɪ / )

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336-452: Is used to refer to a chef with a particularly high caliber of cooking talent and culinary skill. What is considered gourmet is different depending on the time and geographic region. What is gourmet historically depended upon what ingredients the people of that region had access to and how easily they acquire them. For instance, seafood could be considered a luxury in an area that lacks fish, whereas it would not be seen as such in an area near

364-465: The Seven Deadly Sins . The term gourmet can refer to a person with refined or discriminating taste who is knowledgeable in the craft and art of food and food preparation . Gourmand carries additional connotations of one who enjoys food in great quantities. An epicure is similar to a gourmet, but the word may sometimes carry overtones of excessive refinement. A gourmet chef

392-459: The Buddhists have a history of preparing and eating tofu to satisfy their dietary requirements for protein. There is also the role of the state when it comes to these issues sometimes dictating how meals should be prepared. An example of this would be that of edicts of Ashoka who declared that many animals shall be given decent treatment and limited the numbers that could be consumed. Ashoka was

420-504: The Islamic world, which impacted Catholic cuisine in the 1100s. These interactions introduced many spices, the theory of the culinary cosmos, and cooking items such as North African pottery. These trades were facilitated by rich merchant states that traded with them, the most notable being Venice. Gourmet may describe a class of restaurant, cuisine , meal or ingredient of high quality, of special presentation, or high sophistication. In

448-632: The United States, a 1980s gourmet food movement evolved from a long-term division between elitist (or "gourmet") tastes and a populist aversion to fancy foods. Gourmet is an industry classification for high-quality premium foods in the United States. In the 2000s, there has been an accelerating increase in the American gourmet market, due in part to rising income, globalization of taste, and health and nutrition concerns. Individual food and beverage categories, such as coffee, are often divided between

476-472: The liberal Encyclopédie offered a moralising tone in its entry Gourmandise , defined as "refined and uncontrolled love of good food", employing reproving illustrations that contrasted the frugal ancient Spartans and Roman Republic with the decadent luxury of Sybaris . The Jesuits ' Dictionnaire de Trévoux took the Encyclopédistes to task, reminding its readers that gourmandise was one of

504-636: The local state and religious customs. The term and the related characteristics are typically used to describe people with more discerning palates and enthusiasm. Gourmet food is more frequently provided with small servings and in more upscale and posh fine dining establishments that cater to a more affluent and exclusive client base. When it comes to cooking gourmet dishes, there are also frequent cross-cultural interactions that introduce new, exotic, and expensive ingredients, materials, and traditions with more refined, complex, formal, and sophisticated high-level cooking and food preparation techniques. The word gourmet

532-553: The ocean or a great river. Gourmet tended, and still does in many parts of the world, to be revered by a person with access to wealth because gourmet food has always been expensive. The expense was the result of a scarcity of ingredients for a particular food in the region at the time. This fact meant they needed to be brought in from far away, which brought a variety of risks to the merchants. Merchants would have to deal with weather conditions, thieves, and broken equipment, intermediaries, and other such factors that could delay or interrupt

560-486: The origins of gastronomy back to the French reign of Louis XIV when people took interest in developing rules to discriminate between good and bad style and extended their thinking to define good culinary taste. The lavish and sophisticated cuisine and practices of the French court became the culinary model for the French. Alexandre Grimod de La Reynière wrote the gastronomic work Almanach des gourmands (1803), elevating

588-417: The relevance of the subject. The end of nobility in France changed how people consumed food; fewer wealthy households employed cooks and the new bourgeoisie class wanted to assert their status by consuming elitist food. The emergence of the restaurant satisfied these social needs and provided good food available for popular consumption. The center of culinary excellence in France shifted from Versailles to Paris,

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616-517: The sensory qualities of human nutrition as a whole. It also studies how nutrition interfaces with the broader culture. The biological and chemical basis of cooking has become known as molecular gastronomy , while gastronomy covers a much broader, interdisciplinary ground. Pascal Ory, a French historian, defines gastronomy as the establishment of rules of eating and drinking, an "art of the table", and distinguishes it from good cooking ( bonne cuisine ) or fine cooking ( haute cuisine ). Ory traces

644-437: The shipment of the good at the cost of their lives and fortune. Thus they asked for higher prices. For millennia, about 10% of the population could eat food that may have been considered gourmet in their time. Potentially 80% of the global population worked in food production and would have eaten more typical meals to survive. The typical meal would be what they could most easily get their hands on. In Britain, for instance, that

672-475: The status of food discourse to a disciplined level based on his views of French tradition and morals. Grimod aimed to reestablish order lost after the revolution and institute gastronomy as a serious subject in France. Grimod expanded gastronomic literature to the three forms of the genre: the guidebook, the gastronomic treatise, and the gourmet periodical. The invention of gastronomic literature coincided with important cultural transformations in France that increased

700-442: Was asked to write the preface that he could "see with my own eyes", and "Montagné cannot hide from me the fact that he has used Le Guide as a basis for his new book, and certainly used numerous recipes." The third English edition (2001), which runs to approximately 1,350 pages, has been modernized and includes additional material on other cuisines . It is also available in a concise edition (2003). A new, updated and revised edition

728-404: Was edited by Prosper Montagné , with the collaboration of Dr Alfred Gottschalk, with prefaces by each of the author-chefs Georges Auguste Escoffier and Philéas Gilbert  [ fr ] (1857–1942). Gilbert was a collaborator in the creation of this book as well as Le Guide Culinaire (1903) with Escoffier, leading to some cross-over with the two books. It caused Escoffier to note when he

756-464: Was gruels, vegetables, small amounts of wild game, and grains. Another factor would be religious/cultural beliefs and customs, which have a significant impact on the food that was eaten. For instance, Jewish and Islamic cultures have rules for not only what they can eat, but how to prepare the food and what it can be paired with. To eat specific food items they must be Kosher (for Jews) Jhatka (for Hindu) and Halal (for Muslims). One well-known example

784-632: Was released in October 2009, published by Hamlyn in the UK. This article about French cuisine is a stub . You can help Misplaced Pages by expanding it . This article about an encyclopedia is a stub . You can help Misplaced Pages by expanding it . Gastronomy Archestratus wrote a guide to the foods of the Mediterranean in the form of a poem called "Gastronomy", according to Chrysippus of Tyana ; only fragmentary quotations remain. The word

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