Friday, 12 December 2008

This page continues from

"Gastronomy - People Aspects"

On the "Rationale for this site" page, I put the promotion of an international forum on Gastronomy. Within that, there could be an area for Gastronomy students to put the addresses of their blogs.

A possible resource is the Journal of Gastronomy which can be viewed via the Link above left. However, you will see that a lot of work is needed to find anything specific. You would expect to find a specific article after clicking a link. Mostly, you go round in Google circles.

Before moving on to "The Study of Gastronomy" below, let's take other looks at it in the round.

"Gastronomy is the study of the relationship between culture and food. It is often thought erroneously that the term gastronomy refers exclusively to the art of cooking, … but this is only a small part of this discipline; it cannot always be said that a cook is also a gourmet.

Gastronomy studies various cultural components with food as its central axis. Thus it is related to the Fine Arts and Social Sciences and even to the Natural Sciences ... .

A gourmet's principal activities involve discovering, tasting, experiencing, researching, understanding and writing about foods. Gastronomy is therefore an interdisciplinary activity."

This Wiki contribution has been edited. It serves as a useful introduction.

The study context at Adelaide adds another useful framework for the following discussion in the lower panel.

"The study of gastronomy, with its focus on the how, what and why of eating and drinking, necessarily draws upon the complete spectrum of the humanities as well as the social and natural sciences.

While gastronomy necessarily refers to food and drink - all that sustains us, in the words of Brillat-Savarin - what is more important is their place in human societies and the norms, explicit or implicit, which are understood and accepted by the culture in which they originate and which apply to such concepts as mealtimes and contents of meals, to the values associated with foods, and to the ways foods are produced, prepared, cooked and served.

Precisely because it ranges so broadly, the study of gastronomy has a privileged position in communicating the characteristics of a culture; it is not only a means to learning about others but also about ourselves, both as individuals and as part of a group.

In studying the broad field of gastronomy, students have the opportunity to explore the broad spectrum of the humanities, from literature and history to philosophy, religion, communication and politics."

The Study of Gastronomy: A Catalyst for Cultural Understanding

Barbara Santich

Published in the International Journal of Humanities

We now proceed to another look at study.