KIZILDENIZ-Gastronomy

Gastronomy

What is the specialty of Gastronomy:

Culinary arts are the culinary arts of preparing food, cooking, and serving food, usually in the form of meals. People working in this field, particularly in establishments such as restaurants, are called "chefs" or "chefs," although the terms "culinary artist" and "chefs" are used in general. Table manners ("table arts") are sometimes referred to as gastronomy.

Expert chefs are required to have knowledge of food science, nutrition and diet and are responsible for preparing meals that are as pleasing to the eye as they are to the palate. After restaurants, their primary places of business include groceries and relatively large establishments such as hotels and hospitals.

History of the Gastronomy Specialization:

The origins of the culinary arts began with Neanderthals nearly two million years ago, and there are various theories about how early humans used fire to cook meat. According to anthropologist Richard Wrangham, author of Catching Fire: How Cooking Made Us Human, Neanderthals tossed a large piece of raw meat into flames and watched it sizzle. Another theory claims that humans may have first tasted grilled meat by accident when the meat of an animal killed in a forest fire turned out to be more delicious and easier to chew and digest than traditional raw meat.

Cooking techniques improved with the introduction of earthenware and stoneware, the domestication of livestock, and advances in agriculture. In early civilizations, the primary employers of professional chefs were kings, aristocrats, or priests. The split between professional chefs who cooked for the wealthy and peasants who cooked for their families led to the development of many cuisines.

A great deal of the study of culinary arts in Europe was organized by Jean Anthelemy Briat Savarin, a man best known for his quote “Tell me what you eat, and I’ll tell you what you are,” which has since been mistranslated and oversimplified into “You are what you eat.” Other people helped analyze the different parts of food science and gastronomy. Over time, deeper and more detailed studies of foods and the culinary arts have led to a greater wealth of knowledge.

In Asia, a similar path led to a separate study of culinary arts, which later merged mainly with the Western counterpart. In the modern international market, there is no longer an obvious gap between Western and Eastern foods. Culinary arts students today, in general, learn about the different cuisines of many different cultures from all over the world.

Culinary arts, in the Western world, as a craft and then as a field of study, began to develop towards the end of the Renaissance. Before that, cooks worked in castles, cooking food for kings and queens, as well as for their families, guests and other castle workers. When the monarchy was phased out as a method, chefs took their craft to inns and hotels. From here, the craft developed into a field of study.

Before culinary establishments, professional chefs served as mentors to the individual students who trained under their supervision. In 1879, the first cooking school was founded in the United States: the Boston Culinary School. This school standardized culinary practices and recipes, and laid the foundation for the culinary arts schools that would follow.

The importance of studying the specialty of Gastronomy:

It is often said that if you choose the career path you love, you will never have to work a day in your life. Well, if your passion is cooking, why not get out of it and study culinary arts

Culinary arts schools can help you in your career by providing you with the tools and skills you need to become a talented chef.

Gastronomy courses:

Culinary majors include culinary arts, baking and pastry arts, and professional cooking.
Upon completion of the Culinary Arts degree program, chef graduates will be able to:
Management majors include culinary arts management, restaurant and hotel management, and food and beverage management.

Fields of work for the Gastronomy major: