Gastronomy is a branch of cuisine that encompasses all techniques, practices and knowledge that help build quality food.
Gastronomy studies not only the various ways of preparing food, but also the drinks indicated for each meal and the materials used in the preparation of the dishes.
The professional who specializes in gastronomy is called a gastrologist or "chef gourmet", in some cases. Someone known as a gastronome is someone who is interested in the culinary world but does not always have a study in this area, or that is, you are not necessarily a professional, unless you have specialized and trained in the field of gastronomy.
Learn more about the meaning of gourmet.
The gastronome can be a cook, as well as someone who does not prepare food, but has all the knowledge about how exquisite and quality food should be.
One of the main objectives of gastronomy is to harmoniously combine different flavors and odors, causing a feeling of full satisfaction for all senses: smell, taste, sight and touch.
In addition to having a great taste, the gastronome is looking for a dish that has an appetizing aroma, a shape harmonious and with a good visual aspect, requiring excellent sensitivity when "plating" the foods.
There are courses that help train professionals in the field of gastronomy. Gastronomers can work in different environments, such as hotels, restaurants, catering, bars and etc.
Functional gastronomy
Functional gastronomy is a branch of gastronomy that is concerned with create healthy and nutritious dishes, above anything else.
In traditional cuisine, most gastronomists think about appealing meals that people like, without necessarily focusing on nutritional and healthy factors that this dish may have.
From the junction of the concept of functional nutrition and gastronomy, this segment emerged that appropriates foods rich in substances and nutrients that are beneficial to the entire human body.
Among the advantages of functional gastronomy, according to nutritionists, is prevention or treatment of some diseases, such as arthritis, arthrosis, diabetes, autoimmune diseases, cardiovascular diseases and etc.
See also the meaning of nutrition.
