du Goût, ou Méditations de Gastronomie Transcendante (The Physiology of Taste, or Meditations on Transcendent Gastronomy), a theoretical, historical and topical work dedicated to Parisian gourmets by a professor and member of several literary and scholarly societies. In this work, which is pure fiction, the author states that “gastronomy is the reasoned knowledge of everything related to man as he feeds himself [...]. Its aim is to ensure the preservation of mankind through the best possible food.” Thus, according to Brillat-Savarin, gastronomy encompasses everything related to food and its production. Since that time, the term gastronomy and its derivatives “gastronomes” and “gastronomic” have been commonly used in the French language. However, the fields of food and gastronomy have gradually separated: food is a vital human necessity, while gastronomy is more about the constant pursuit of quality, pleasure and culture. While eating is a daily activity for all humans, eating for a gastronome is a cultural activity. Currently, the term “gastronomy” is defined as the art of eating well, encompassing not only the preparation of food, but also the way it is presented, tasted and enjoyed. Gastronomy is the culinary art linked to regional traditions, cooking techniques and food and wine pairings, providing an overall sensory experience associated with a meal. Beyond simple food con, it suggests an idea of the quality of a dish or meal and is based on the mastery of culinary art and expertise. Included in the Representative List of the Intangible Cultural Heritage of Humanity in 2010, “the French gastronomic meal is a customary social practice intended to celebrate the most important moments in the lives of individuals and groups, such as births, marriages, anniversaries, successes and reunions. It is a festive meal during which guests practise the art of ‘eating well’ and ‘drinking well’. The gastronomic meal emphasises the importance of being together, the pleasure of taste and the harmony between human beings and the products of nature. Its important components include: the careful selection of dishes from an ever-expanding repertoire of recipes; the purchase of good, preferably local products whose flavours go well together; the pairing of food and wine; table decoration; and specific gestures during the tasting (smelling and tasting what is served at the table). A gourmet meal must follow a well-established pattern: it begins with an aperitif and ends with a digestif, with at least four courses in between, namely a starter, fish and/or meat with vegetables, cheese and dessert. People recognised as gourmets, who have in-depth knowledge of the tradition and historical and topical work, dedicated to Parisian gourmets, by a professor and member of several literary and learned societies.” 366 CHRISTINE LEBEL
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