gastronomy

Chan’s own style is cerebral and meticulous, with a philosophical and holistic approach to food, dining, and gastronomy as a whole — which is derived, at least in part, from the chef's educational background.

Danish food and wine writer Rasmus Palsgaard says gastronomy is becoming more about the experience, and less about what’s on the plate.

“Suresnes is proud to have been the scene of this record for the longest baguette in the world, which promotes a national symbol of our gastronomy as well as the artisans who perpetuate its know-how,” Guillaume Boudy, the mayor, told the town’s website.

A 2017 study in the International Journal of Gastronomy and Food Science described the common denominator in what we consider comfort foods by noting that "on average they tend to be soft, smooth, sweet, and possibly have a salty/umami taste."

Brillat-Savarin is perhaps best known for his book “The Physiology of Taste: Or Meditations on Transcendental Gastronomy,” which tells you a little bit about him, as well as about the protagonist of “The Taste of Things.”