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The first page of the book identified below is headed:
Introduction
What is Gastronomy?
Why study it?
How can it be studied?
This page of the website begins to answer the questions.
There is an index to the book entries at the end of the lower panel.
Defining Gastronomy - Food Aspects
Gastronomy is life!
Is this your Gastronomy?
Christmas - a time of Gastronomy in sharp focus
Perhaps you do not use these in your culture
Defining Gastronomy – Food Aspects
Within which, there is an introduction to the people aspects. The two are entwined.
"Defining Gastronomy" - from “Gastronomy” published in 1982 – out of print. Author – Alan Harrison.
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The book is part of this website. Go to
Page numbers precede direct quotations. The letters will be used as referral points later and elsewhere. Comment in green text has been made by the author in 2008. If other comments arrive, they will be added in red text.
1a
This book has the prime purpose of showing a possible extent of the subject of Gastronomy and to give some idea of the potential that Gastronomy has for its own development.
1b
….there is a surfeit of books, articles, papers, theses etc already written relating to the subject of food. When one adds to all this the accumulation over many years of the books etc written on dishes and culinary techniques employed in the various countries, it can be said with impunity that finding Gastronomy’s place in all this is going to be difficult.
The literature has increased since 1982, of course, and this site endeavours to find a route through some of it. Modern political jargon would have us finding a road map.
1c
The purpose … is to launch an attack on a suitable definition for the subject in order to obtain a wide discussion of its nature and scope so that at the end of the debate, there exists a body of knowledge which can be called Gastronomy.
1d
Gastronomy at the present time is not a clearly defined subject with a beginning and an end; Is there any subject that does? There is a great deal of overlap with many subjects which might include at this stage:
Economics
Geography
Psychology
Human Biology
Marketing
Consumer Studies
Sociology etc
… not to forget, of course,
Cookery.
1e
This particular study of Gastronomy exploits the lack of definition and sets out some areas but not boundaries involved in the subject. It does not attempt to state where Gastronomy stops and Sociology etc begins as to do so would be futile.
1f
Reduced to utter simplicity, Gastronomy is concerned with the enjoyment of food and even if this aspect alone receives due attention, then something will have been achieved. Food embraces drink.
1g
If Gastronomy is the enjoyment of food then it is everybody’s subject. … Gastronomy is a personal subject.
1h
.. Gastronomy includes rather than Gastronomy is
1i
(If you accept the proposal that)Gastronomy is a personal subject and yet focuses on food, it may be worthwhile to divide it into two components – Food Gastronomy and People Gastronomy.
Before exploring that motion, more attention needs to be directed to the word itself.
2a
It sounds less interesting to say that Gastronomy is the study of the stomach, worse still that it is the study of the belly.
With this in mind it is much less repetitious to use a phrase such as ‘Gastronomy of food’. We will later explore The Gastronomy of Drink and look at how that relates to the Sociology of Drink.
2b
People Gastronomy is concerned with the way in which people interact with food and with one another through food. … in most uses of the word Gastronomy, food is the predominating factor.
We will not explore the concept of the sociology of food at this stage.
2c
We will, however, elaborate upon the two main divisions of Gastronomy proposed at this stage.
THE GASTRONOMY OF FOOD
For the purposes of classification at this stage, this heading can be divided into
Practical Gastronomy
Theoretical Gastronomy
Technical Gastronomy
Practical Gastronomy
… is the study of and practice of the preparation and service of the various foods and beverages of the countries of the world and the conversion of them into dishes and drinks used in those countries. It is to do with the techniques and standards involved in the conversion of raw foods into edible products.
But you can open a cookery book and see how to make Spaghetti Bolognese. The difference between learning how to cook and Gastronomy includes the social context of the dish.
Everyone on a particular Gastronomy course/option etc cannot say he or she has been to Italy. If not, Gastronomy can provide a less-expensive flightless insight.
As soon as social context is introduced we move off in the direction of People Gastronomy. It is as difficult to unravel the distinct components of Gastronomy as it is precisely to dissect the contributions the ingredients of Spag Bol make to the entity or melange on the table.
Later, we will ponder Gestalt Theory within which speculation can take place as to the sum of the parts of Spag Bol. Which would you prefer at this stage of the project?
A
All the ingredients are cooked in separate pans and assembled on the plate. Spag in one pan, Bol in several others. Roux in one pan, herbs in another, tomato puree in the microwave, and so on.
B
Cooked in the normal way before going under the grill or in the oven with a coating of grated Parmesan.
Taste the two at this stage and record your findings. Gratinate both and ditto. You now have A+ and B+.
I prefer B+. I hope you get a different manifestation of A+ for the essay.
Adding analysis to the cookery process requires new magnifying-glasses. ...
Continued on the "The Study of Gastronomy" page.
Within which, there is an introduction to the people aspects. The two are entwined.
"Defining Gastronomy" - from “Gastronomy” published in 1982 – out of print. Author – Alan Harrison.
.
The book is part of this website. Go to
.
.
and follow the link.
.
Parts of the book are posted on this website and sometimes, paragraphs etc are referenced for use by students and others who want to make notes or quotes.Page numbers precede direct quotations. The letters will be used as referral points later and elsewhere. Comment in green text has been made by the author in 2008. If other comments arrive, they will be added in red text.
1a
This book has the prime purpose of showing a possible extent of the subject of Gastronomy and to give some idea of the potential that Gastronomy has for its own development.
1b
….there is a surfeit of books, articles, papers, theses etc already written relating to the subject of food. When one adds to all this the accumulation over many years of the books etc written on dishes and culinary techniques employed in the various countries, it can be said with impunity that finding Gastronomy’s place in all this is going to be difficult.
The literature has increased since 1982, of course, and this site endeavours to find a route through some of it. Modern political jargon would have us finding a road map.
1c
The purpose … is to launch an attack on a suitable definition for the subject in order to obtain a wide discussion of its nature and scope so that at the end of the debate, there exists a body of knowledge which can be called Gastronomy.
1d
Gastronomy at the present time is not a clearly defined subject with a beginning and an end; Is there any subject that does? There is a great deal of overlap with many subjects which might include at this stage:
Economics
Geography
Psychology
Human Biology
Marketing
Consumer Studies
Sociology etc
… not to forget, of course,
Cookery.
1e
This particular study of Gastronomy exploits the lack of definition and sets out some areas but not boundaries involved in the subject. It does not attempt to state where Gastronomy stops and Sociology etc begins as to do so would be futile.
1f
Reduced to utter simplicity, Gastronomy is concerned with the enjoyment of food and even if this aspect alone receives due attention, then something will have been achieved. Food embraces drink.
1g
If Gastronomy is the enjoyment of food then it is everybody’s subject. … Gastronomy is a personal subject.
1h
.. Gastronomy includes rather than Gastronomy is
1i
(If you accept the proposal that)Gastronomy is a personal subject and yet focuses on food, it may be worthwhile to divide it into two components – Food Gastronomy and People Gastronomy.
Before exploring that motion, more attention needs to be directed to the word itself.
2a
It sounds less interesting to say that Gastronomy is the study of the stomach, worse still that it is the study of the belly.
With this in mind it is much less repetitious to use a phrase such as ‘Gastronomy of food’. We will later explore The Gastronomy of Drink and look at how that relates to the Sociology of Drink.
2b
People Gastronomy is concerned with the way in which people interact with food and with one another through food. … in most uses of the word Gastronomy, food is the predominating factor.
We will not explore the concept of the sociology of food at this stage.
2c
We will, however, elaborate upon the two main divisions of Gastronomy proposed at this stage.
THE GASTRONOMY OF FOOD
For the purposes of classification at this stage, this heading can be divided into
Practical Gastronomy
Theoretical Gastronomy
Technical Gastronomy
Practical Gastronomy
… is the study of and practice of the preparation and service of the various foods and beverages of the countries of the world and the conversion of them into dishes and drinks used in those countries. It is to do with the techniques and standards involved in the conversion of raw foods into edible products.
But you can open a cookery book and see how to make Spaghetti Bolognese. The difference between learning how to cook and Gastronomy includes the social context of the dish.
Everyone on a particular Gastronomy course/option etc cannot say he or she has been to Italy. If not, Gastronomy can provide a less-expensive flightless insight.
As soon as social context is introduced we move off in the direction of People Gastronomy. It is as difficult to unravel the distinct components of Gastronomy as it is precisely to dissect the contributions the ingredients of Spag Bol make to the entity or melange on the table.
Later, we will ponder Gestalt Theory within which speculation can take place as to the sum of the parts of Spag Bol. Which would you prefer at this stage of the project?
A
All the ingredients are cooked in separate pans and assembled on the plate. Spag in one pan, Bol in several others. Roux in one pan, herbs in another, tomato puree in the microwave, and so on.
B
Cooked in the normal way before going under the grill or in the oven with a coating of grated Parmesan.
Taste the two at this stage and record your findings. Gratinate both and ditto. You now have A+ and B+.
I prefer B+. I hope you get a different manifestation of A+ for the essay.
Adding analysis to the cookery process requires new magnifying-glasses. ...
Continued on the "The Study of Gastronomy" page.
2d
Theoretical Gastronomy, Technical Gastronomy
The first concerns itself with the recipes and methods/procedures which support Practical Gastronomy. Under this heading should be found the multiplicity of cookery books, articles etc expounding the various methods of preparing the individual dishes and drinks.
2e
Embodied within it is the source of creativity inspiring the classical and national dishes of the world. Technical Gastronomy has as one component, the lending of precision to and support to Practical Gastronomy.….
2f
Technical Gastronomy is more than multiplying recipes for four people by a certain number to achieve the bulk preparation of food; it is more than a statement of the quantities and items required for a given number of portions, it may be the link between the small kitchen and manufacturing on the large scale.
(A couple of notes might be useful here.‘recipes for four people’ alludes to students learning to cook before they are let loose in the restaurant kitchen.
‘manufacturing on the large scale’ reminds us that Auguste Escoffier was one of the pioneers in the field. (He will be included in this site later and he is easy to find on the internet meanwhile.) )
2g
Another component of Technical Gastronomy might be headed Scientific Gastronomy under which the property of food is given attention but this can well be accommodated in the subject of Food Technology which will not be covered in this volume.
This was said in 1982 and needs needs revision. A page to be added here in due course will rejoice in the heading
Why don’t penguins’ feet freeze?
This excellent book covers topics like cheese going stringy when heated. (There will be a Bibliography page.)
The case for Scientic Gastronomy is presented within our site on the new page when it arrives. Don’t hold your breath – analyse it before the Police stop you.
When the UK Government formalises its attack on obesity, the Gastronomic Police will be empowered to fine you on the spot for not taking your vitamin tablets.
2h
Scientific Gastronomy or anything else discussed so far does not explain why one man’s meat is another man’s poison.
Around 60 BC, Lucretius was aware of this problem when he wrote
What is food to one man may be fierce poison to another.
The follow-on page is Defining Gastronomy – People Aspects
via the Link page
.
.
Before you go - one last look at the pics.
.
.
On the lower plate is a double-edged knife.
.
Gastronomy embraces all cultures. Some of them in turn, do not embrace Christmas and/or do not use cutlery.
.
Gastronomy embraces subcultures of western society in which junk food is eaten from the take-away packet or pot-noodle tub. A plastic spoon might have been thrown in.
.
Gastronomy is life.
.
.
The next page is "People Aspects" via the link above.
Theoretical Gastronomy, Technical Gastronomy
The first concerns itself with the recipes and methods/procedures which support Practical Gastronomy. Under this heading should be found the multiplicity of cookery books, articles etc expounding the various methods of preparing the individual dishes and drinks.
2e
Embodied within it is the source of creativity inspiring the classical and national dishes of the world. Technical Gastronomy has as one component, the lending of precision to and support to Practical Gastronomy.….
2f
Technical Gastronomy is more than multiplying recipes for four people by a certain number to achieve the bulk preparation of food; it is more than a statement of the quantities and items required for a given number of portions, it may be the link between the small kitchen and manufacturing on the large scale.
(A couple of notes might be useful here.‘recipes for four people’ alludes to students learning to cook before they are let loose in the restaurant kitchen.
‘manufacturing on the large scale’ reminds us that Auguste Escoffier was one of the pioneers in the field. (He will be included in this site later and he is easy to find on the internet meanwhile.) )
2g
Another component of Technical Gastronomy might be headed Scientific Gastronomy under which the property of food is given attention but this can well be accommodated in the subject of Food Technology which will not be covered in this volume.
This was said in 1982 and needs needs revision. A page to be added here in due course will rejoice in the heading
Why don’t penguins’ feet freeze?
This excellent book covers topics like cheese going stringy when heated. (There will be a Bibliography page.)
The case for Scientic Gastronomy is presented within our site on the new page when it arrives. Don’t hold your breath – analyse it before the Police stop you.
When the UK Government formalises its attack on obesity, the Gastronomic Police will be empowered to fine you on the spot for not taking your vitamin tablets.
2h
Scientific Gastronomy or anything else discussed so far does not explain why one man’s meat is another man’s poison.
Around 60 BC, Lucretius was aware of this problem when he wrote
What is food to one man may be fierce poison to another.
The follow-on page is Defining Gastronomy – People Aspects
via the Link page
.
.
Before you go - one last look at the pics.
.
.
On the lower plate is a double-edged knife.
.
Gastronomy embraces all cultures. Some of them in turn, do not embrace Christmas and/or do not use cutlery.
.
Gastronomy embraces subcultures of western society in which junk food is eaten from the take-away packet or pot-noodle tub. A plastic spoon might have been thrown in.
.
Gastronomy is life.
.
.
The next page is "People Aspects" via the link above.
Index
Christmas not embraced in some cultures - [2h]
Cutlery not embraced in some cultures - [2h]
defining Gastronomy - overlap onto many subjects: - [1c]
defining Gastronomy - a suitable attack - [1c]
Gastronomy of Food - [2c]
Gastronomy - Technical - [2d et seq]
Gastronomy - Theoretical - [2c]
Gastronomy is the study of the belly - worse still - [2a]
Gastronomy of drink - to be explored - [2a]
Gestalt Theory - sum of the parts of Spag Bol - [2c]
junk food - [2h]
Lucretius - [2h]
One man's meat is another man's poison - [2h]
People Gastronomy - way they interact with food .. - [2b]
Practical Gastronomy - [2c]
Scientific Gastronomy - [2g]
Sociology of drink to be explored - [2a]
Spaghetti Bolognese - [2c]
Technical Gastronomy -[2d]
Theoretical Gastronomy - [2c - 2d]