from The American Heritage® Dictionary of the English Language, 4th Edition
- n. The art or science of good eating.
- n. A style of cooking, as of a particular region.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. The study of the relationship between food and culture.
from the GNU version of the Collaborative International Dictionary of English
- n. The art or science of good eating; epicurism; the art of good cheer.
from The Century Dictionary and Cyclopedia
- n. The art of preparing and serving rich or delicate and appetizing food; hence, the pleasures of the table; epicurism.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. the art and practice of choosing and preparing and eating good food
- n. a particular style of cookery (as of a region)
Peru, whose prestige in gastronomy is on a remarkable rise, sees the APEC summit as a chance to further enhance its reputation.
Oaxaca's unique gastronomy is rich in unique herb - and spice-accented flavor combinations that are its hallmark.
Culturally aware and cleverly written, this anatomy of the French-fried versus sun-dried tension at the heart of American gastronomy is refreshingly non-snooty.
Indeed, the great philosopher was himself an epicure, and gastronomy is considered so highly that many Chinese scholars, ancient and modern, discourse upon the subject in their works.
The next important element in the evolution of modern Mexican gastronomy is the influence of French cooking, one that began surprisingly earlier than is generally believed
The following method was imparted confidentially to me by the Canon Charcot, a gourmand by profession, and a perfect gastronome, thirty years before the word gastronomy was invented:
The physiology of taste; or Transcendental gastronomy. Illustrated by anecdotes of distinguished artists and statesmen of both continents by Jean Anthelme Brillat-Savarin. Translated from the last Paris edition by Fayette Robinson.
Charcot, a gourmand by profession, and a perfect gastronome, thirty years before the word gastronomy was invented:
I’m normally a purist when it comes to food and wine but the creativity and execution of Wiley Dufresne’s molecular gastronomy is stunning.
That effort failed, but she eventually had the satisfaction of seeing Metropolitan College, a part of Boston University, become the first U.S. school to grant a master’s degree in gastronomy (the first person to teach in the new program was Jacques Pepin, who returns often).
Today I'm more into gastronomy, which is literally the art and appreciation of preparing and eating good food.