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ADRIANA MARCELA BUITRAGO SALAS
ANTONIO NARIÑO UNIVERSITY
PSICOLOGY
It is the art and science of good eating.
It can be defined as the study of food and the gourmet.
The people who study the cuisine is called a gastronome.
The gastronomy is discovering newflavor, sniffing, new
scents, eating new textures, tasting, experiencing,
researching, understanding and writting about
preparation of food and the sensory qualities of human
nutrition as a whole.
The gastronomy currently studies the application o biological and chemical
knowledge to cook.
The gastronomy has many rules and regultations because the gastronomy has the
original suffix. Root is derived from the greek nomus that means «law that
gobern».

Really the gastronomy is envolving because it is using the diferent cultures.

The gastronomy is beautifying the rival of consumption, but also, nowaydays is
appreciationing and understanding the many avenues of cooking and food
production.
Today the gastronomist would have knowledge regarding food chemistry and
physics, food history and culinary anthropology, because it is very important.

Although the gastronomist would have knowledge in the technology of newest

cooking methods, information on the impacto of eating and diet upon health,
incluiding foodborne disease.
The gastronomy is promoting lesson on how to taste savor, and recereating the
dining experience.