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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. |
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On the doorstep, she met the little urchin whose marvellous feats of gastronomy have been recorded in the earlier pages of our narrative. As he was perfectly acquainted with the details of gastronomy, D'Artagnan and Aramis made no objection to abandoning this important care to him. I was engaged just then in eating despondently a piece of stale Dutch cheese, being too much crushed to care what I swallowed myself, let along bothering my head about Falk's ideas of gastronomy. |
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gastronomy
