Gastronomy is a science?

Hello steemians, The goal of this discipline is to understand what really happens inside food. Have we ever wondered if gastronomy is part of science? Not to mention that eating and drinking is not an art, but basic needs of the human being. Gastronomy is a daily trade, it is a practice that we carry out day by day. Why not study a large part of it? Since According to the study of the physical-chemical properties that are made of food it is possible to apply certain processes that generate a specific transformation.

(Image made by me)

What is science

it is the set of systematically structured knowledge. Knowledge obtained by observing regular patterns, reasoning and experimentation in specific areas, from which questions are generated, hypotheses are constructed, principles are deduced and general laws and systems organized by means of a scientific method are elaborated. Consider different facts, which must be objective and observable. These observed facts are organized by means of different methods and techniques, in order to generate new knowledge.

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What is gastronomy?

Gastronomy is a term that according to its etymology comes from the Greek "gastros", which means "stomach or belly" and "nomos" which means "law". Gastronomy is the study of the link that exists between individuals, food and the environment. For this reason, gastronomy does not only imply an accumulation of cooking techniques, but the nexus that people sustain with the environment that surrounds them, from which they receive their food resources, in the way they use them and all those cultural and social aspects which are related to the tasting of culinary preparations. Gastronomy is one of the oldest sciences and practices of mankind, its historical antecedents date from the discovery of fire. It is important to highlight the ideal concept and respect for those who practice this science with fervent passion, our laboratory is the kitchen and our robe is the Filipina (kitchen jacket).

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Molecular gastronomy

Molecular gastronomy is the application of scientific principles to the understanding and development of the preparation of domestic kitchens, which is related to the study and analysis of the physicochemical properties of food and the technological processes to which they are subjected, such as the shake, the gelling, and the increase in viscosity, to mention just a few. All this will depend on the ingredients that are selected, the mixtures that are made between them and the techniques that are applied. Foods are organic compounds (proteins, carbohydrates, lipids and vitamins) and minerals that, when subjected to processing, are able to manifest their properties by transforming into foams, emulsions, gels or other structures that can be infinite in gastronomy, given that in it is innovating continuously.

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Classification of gastronomy 

• The vegetarian gastronomy:

It uses ingredients that meet the vegetarian criteria, excluding meat and animal tissue products.

• Naturist gastronomy

It is based on the principles of modern nutrition reconciled with old eating habits.

• Macrobic technology:

Biological and physiological application of the principle of Yin and Yang.

For many people, gastronomy is an art, but when doing our study, it is also part of science, since we use the physical and chemical knowledge to carry out each study of this area.

Thanks for your attention.

For more information, visit the following links:

https://es.wikipedia.org/wiki/Gastronom%C3%ADa_molecular https://chefeloyenrique.jimdo.com/2014/11/09/gastronom%C3%ADa-una-ciencia/  http://conceptodefinicion.de/gastronomia/