Gastronomy is something like the distilled delineation of all elements that provide the highest standard of nourishment. I'd propose "satisfaction" as it pertains to the ritual of eating. 19th Century gastronome Grimod de la Reynière documents the choicest ingredients by season and location in his expansive and infinitely charming "Almanach des Gourmands", followed by Brillat-Savarin's epicurean treatise on gustatory aphorisms. Both are founding experts in the matter.
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Gastronomy is something like the distilled delineation of all elements that provide the highest standard of nourishment. I'd propose "satisfaction" as it pertains to the ritual of eating. 19th Century gastronome Grimod de la Reynière documents the choicest ingredients by season and location in his expansive and infinitely charming "Almanach de Gourmands".
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