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gastronomy
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Plate of sushi rolls with salmon, vegetables, and rice wrapped in seaweed, served with chopsticks and a small bowl of soy sauce on a wooden table. soup dumplings Brazilian shrimp stew in a black bowl garnished with peppers and herbs, served with side dishes of white rice, mush, and manioc flour, surrounded by fresh ingredients. Close-up of Pinyon pine seeds, with pale, shelled pine nuts on the left and dark brown, unshelled seeds on the right. garlic macaroon Auguste Escoffier around 1915, wearing a dark suit, patterned tie, and beret, with one hand tucked into his jacket. foie gras Baked ratatouille arranged in a circular pattern with sliced tomatoes, eggplant, and zucchini in a white scalloped casserole dish. A metal whisk rests in a bowl of mayonnaise on a dark surface, with two whole eggs and one cracked eggshell arranged beside the bowl.
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Plate of sushi rolls with salmon, vegetables, and rice wrapped in seaweed, served with chopsticks and a small bowl of soy sauce on a wooden table.
sushi A common rice dish of Japanese cooking is sushi. To make a type known as maki-zushi, a sheet of seaweed is spread with rice flavored with vinegar. Seafood or vegetables and garnishes are then placed on top. Finally, the whole sheet is rolled into a cylinder and sliced.

gastronomy

food science
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Encyclopaedia Britannica's editors oversee subject areas in which they have extensive knowledge, whether from years of experience gained by working on that content or via study for an advanced degree....
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History

gastronomy, the art of selecting, preparing, serving, and enjoying fine food. Gastronomy is grounded in relationships between food, culture, and tradition. Through the ages gastronomy has proved to be a stronger cultural force among the peoples of the world than linguistic or other influences. The new scientific discipline concerned with the physical and chemical transformations that occur during cooking is called molecular gastronomy. The new culinary style based on this new field is called molecular...

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