A gourmet's principal activities involve discovering, tasting, experiencing, researching,understanding and writing about foods. Gastronomy is therefore an interdisciplinaryactivity. Good observation will reveal that around the food, there exist dance, dramatic arts, painting, sculpture, literature, architecture, and music; in other words, the Fine Arts. But it also involves physics, mathematics, chemistry, biology, geology, agronomy, and alsoanthropology, history, philosophy, psychology, and sociology. The application of scientificknowledge to cooking and gastronomy has become known as molecular gastronomy.The first formal study of gastronomy is probably The Physiology of Taste by Jean Anthelm Brillat-Savarin (early 19th century). As opposed to the traditional cooking recipe books, it studies the relationship between the senses and food, treating enjoyment at the table as a science. Most recently, in 2004, the founders of the Slow Food movement founded theUniversity of Gastronomic Sciences in Bra, Italy, devoted to the principles of gastronomy.Other centres for the study of gastronomy include the School of Oriental and African Studiesof the University of London through its Food Studies Centre, the University of Adelaidethrough its Master of Arts in Gastronomy program run in cooperation with Le Cordon Bleu, New York University's Steinhardt School of Culture, Education, and Human Development through its Department of Nutrition, Food Studies, and Public Health, the Universities of Barcelona Bologn, and of François Rabelais in Tours through their Master in the Historyand Culture of Food, and Boston University through its Master of Liberal Arts inGastronomy program. Etymologically, the word "gastronomy" is derived from Ancient Greek γαστήρ (gastér)"stomach", and νόμος (nómos) "knowledge" or "law".
is the process of preparing food by applying heat, selecting, measuring and combining of ingredients in an ordered procedure for producing safe and edible food. The process encompasses a vast range of methods, tools and combinations of ingredients to alter the flavor, appearance, texture, or digestibility of food. Factors affecting the final outcomeinclude the variability of ingredients, ambient conditions, tools, and the skill of the individual doing the actual cooking.The diversity of cooking worldwide is a reflection of the aesthetic, agricultural, economic,cultural, social and religious diversity throughout the nations, races, creeds and tribesacross the globe. Applying heat to a food usually, though not always, chemically transforms it, thus changing its flavor, texture, consistency, appearance, and nutritional properties. Methods of cooking that involve the boiling of liquid in a receptacle have been practised at least since the 10thmillennium BC, with the introduction of pottery.
The application of scientific knowledge to cooking andgastronomy hasbecome known asmolecular gastronomy . This is a subdiscipline of food
science. Important contributions have been made by scientists, chefs and