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The beginnings of gastronomy
The beginnings of gastronomy
Gastronomy is considered the art of preparing dishes in an exquisite way, taking care of the combination of flavors and presentation, being recognized as the art and science of good eating. As an art form, it involves the interaction of the five senses and creates an experience for those who enjoy it.
The term "gastronomy" has its etymological origin in Greek, specifically in the word "nomos" and "gastros", which translate into English as "law" and "stomach", respectively.
The history of gastronomy is vast and dates to ancient times, when plants began to be cultivated and animals domesticated for food. Since then, people have experimented with new ways to prepare and present these ingredients to make meals more pleasurable or nutritious.
The mastery of fire fundamentally transformed dietary habits by eliminating the necessity of consuming raw foods. With the advent of cooking, meals became not only more flavorful but also more tender, and digestion was facilitated as a result of this innovative culinary practice.
The oldest and most extensive records of gastronomy date back to the Egyptians, a mainly agricultural civilization that stands out for having pioneered the cultivation of cereals and the domestication of animals for both hunting and breeding. The Greeks also played an important role in gastronomic history by recognizing the value of condiments and intentionally using aromas.
Although gastronomy has continued to evolve and refine its techniques over time, it was in the 1960s that great advances were made in this field. Chefs such as Bocuse, Troisgros, Laport and Tingaud dedicated themselves to innovating following the new trends of the time.
After 1970, revolutionary ideas emerged in cooking and service proposed by chefs such as Guerard, Senderens, Faugeron and Rebuchon, who were based on ancient practices that had been forgotten.
Nowdays, international cuisine is distinguished by its creativity and research, giving rise to various trends that encompass different aspects of the culinary art: from signature cuisine to fusion cuisine, including research cuisine, rescue cuisine, deconstruction cuisine, molecular cuisine, among others. This diversity of approaches reflects the constant search for innovation and experimentation in the gastronomic world.
It has also increased the social status of the chef, who is now increasingly seen as a culinary artist, someone endowed with creativity and originality. This shift in perception has elevated the status of the chef to new heights, recognizing his pivotal role in creating memorable and exciting dining experiences for diners.
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