The word gastronomy appeared many centuries ago and was always differently defined. For example, in ancient Greek gastros was the stomach and nomos the law, its meanings remain only loosely related to the literal translation of the etymon (Symons: 1998). As a matter of fact, there is still a broad spectrum of definitions of gastronomy. According to Symons (1998), gastronomy is a a far-reaching discipline that encompasses everything into which food enters, including all things we eat and drink. Nevertheless, it is important to analyze farmers market and cooking schools in order to completelly understand how the gastronomy.
Thus, gastronomy includes many important components. Gastronomy studies is related to the production of food, and the means by which foods are produced; the political economy; the treatment of foods, their storage and transport and processing; their preparation and cooking; meals and manner; the chemistry of food, digestion and the physiological effects of food; food choices and customs and traditions (Symons: 1998). It can be analyzed from different perspectives.
It is also important to define theoretical from practical and technical gastronomy. Theoretical gastronomy concerned with a systems and process approach, focused on recipes, cookery books and other writing (Gillespie: 2006). It is a field of planning and preparing dishes and events and it is also a source of creativity. Technical gastronomy is much more than the mere knowledge of specifications for plant and machinery and how they can affect the production (Gillespie: 2006). Last but not least, there is food gastronomy, food gastronomy is concerned with food and beverages and their genesis (Gillespie: 2006).
Cooking can be perceived as an existing activity, which includes mixing products and diverse ingredients and preparing dishes. For example, according to Symons (1998), the gastronome or gastronomer in those times was perceived as an artist of good eating and drinking. Nevertheless, it is also important to remember that cooking connected to science. In science, you selct a physical phenomenon you want to understand, take some measurements in order to characterize it precisely, and organize the date in a series of mathematical relationshios (This: 2009). Same is about cooking, because you have to know a theory, which is a recipe and find an intelligent way of and investigating and then preparing the products you cook.
Science never ceases to arouse our curiosity, to nourish our minds with fresh insights, and to make us look at nature and the world around us in new ways (This: 2009). Cooking can also be compared to gourmandize. Gourmandise is a tool for the task of understanding gastronomic contexts that communicates no less knowledge than the so-called scientific conventional tool of research (Symons: 1998). These spheres are interconnected and require special scientific background.
There are even scholars, who work and establish their schools of gastronomy. For example, in 1992, Nicholas, aged 84, organized an International Workshop on Molecular and Physical Gastronomy, where for the first time professional cooks, basic scientists from universities and food scientists worked together to advance gastronomy, the making and appreciation of foods …