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gastronomy |
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gastronomyArt of selecting, preparing, serving, and enjoying fine food. Two early centres of gastronomy were China (from the 5th century BC) and Rome, the latter noted for the excess and ostentation of its banquets. The foundations of modern Western gastronomy were laid during the Renaissance, particularly in Italy and France. The influential grande cuisine of France reached its apex in the works of Marie-Antoine Carême and Auguste Escoffier. Regardless of regional differences in cuisine, a primary consideration in food preparation is freshness. Others include complementarity or opposition of taste, contrast of textures, and overall appearance, including colour harmony and accent. See also nouvelle cuisine. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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When Waters told the president that she would even "send the seeds" and then "come and plant them," the gastronomically kvelling chief executive had responded: "You do that, Alice The effect is both visually colorful and gastronomically enjoyable. Europeans fear the obliteration of centuries of gastronomically centered culture before an invasion of cheap U. |
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