practical gastronomy

content page

I. Introduction
II. Gastronomy
III. Factors
IV. Meal types
V. Dining experiences
VI. Relationship
VII. Beverages
VIII. Science and technology
IX. Cultures/religions
X. Changes in lifestyle
XI. Media
XII. Individuals

Introduction
‘practical (ˈpræktɪk ə l)

— adj
1.
of, involving, or concerned with experience or actual use; not theoretical
2.
of or concerned with ordinary affairs, work, etc
3.
adapted or adaptable for use
4.
of, involving, or trained by practice
5.
being such for all useful or general purposes; virtual — n
6.
an examination in the practical skills of a subject: a science practical [C17: from earlier practic, from French pratique, via Late Latin from Greek praktikos, from prassein to experience, negotiate, perform] usage A distinction is usually made between practical and practicable. Practical refers to a person, idea, project, etc, as being more concerned with or relevant to practice than theory: he is a very practicalperson; the idea had no practical application. Practicable refers to a project or idea as being capable ofbeing done or put into effect: the plan was expensive, yet practicable’ from the Collins dictionary forom ‘Gastronomy [gæsˈtrɒnəmɪ] n 1. The art of good eating
2. (Cookery) the type of cookery of a particular region the gastronomy of Provence
[From French gastronomie, from Greek gastronomia, from gastēr stomach]’
From the Collins dictionary

Gastronomy is the study between the relationships of food and society. They focus particularly on gourmet cuisine, someone who is well versed in gastronomy is called a gastronome were a gastronomist is someone who unities theory and practical in the study of gastronomy. There is numerous areas studied in gastronomy, they include; culture, taste, trends and religion. For many people gastronomy and food is more of a way of life even if it’s just a normal everyday family meal to having a three course meal in a top restaurant.