Popular Gastronomy

 The concept of gastronomy , which has been widely used in daily life, was first used in Ancient Greece in BC. It was used by the Sicilian Greek Archestratus in the 4th century. He wrote poetically the information obtained by Archestratus during his travels to find the most suitable food and drink in the Mediterranean region (Dalby, 2013: 28). 

 

Archestratus is actually a poet and there are some who do not accept this book as a cookbook because he wrote the descriptions and descriptions as poetry in the book he wrote (Gürsoy, 2014: 40). The concept of “Gastronomy” (culinary art) was first used in 1800 by the French poet and lawyer Joseph de Berchoux (1762-1838) in the name “Gastronomie ou I'bomme des champs a table (Gastronomy or Man from Field to Table)” (1801).

used it in his work (Özbay, 2019: 5).

 

The origin of the word gastronomy, which has passed from French to Turkish, is formed by the combination of the Greek words gastros (stomach) and nomos (rule or law) and is explained as rules or norms related to eating and drinking. Gastronomy is a word used to describe Popular Gastronomy the way the food of a country or region is served, the food tools, the preparation techniques of the dishes (Kivela and Crotts, 2006: 354). In addition, gastronomy; Although it is a guide about what to eat and drink with which pairings and when, according to today's gastronomy understanding, it is explained as "the art of eating well" (Aşkın, 2015: 157).

 

The first official study on gastronomy was made by the French politician and jurist Jean Anthelme Brillat-Savarin (1755-1826). Brillat-Savarin examined the relationship between "the senses and food" and "consumption of food and drink " in his study called La Physiologie du gout (The Physiology of Taste) in 1825 (Kivela and Crotts, 2006: 355). Brillat-Savarin gastronomy, which has gained a reputation as a gastronome in France and is considered the pioneer of gastronomy discourse; It defines it as “intelligible information about everything related to human nutrition ” (Brillat-Savarin, 2009: 61).


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