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Gastronomy is a word that refers to the study of the relationship of the human being with his diet and his physical and social environment. It takes into account many aspects of food, such as environmental aspects surround the resources available, economic aspects, social, religious and cultural aspects.

 

Gastronomy, having food as its base, is related to all the cultures that exist in the world. It can be classified by countries, areas, societies, religions, times of history, times of the year, etc., and wherever a population group with its own characteristics arises, a gastronomy can be developed.

Within the concept of gastronomy it is understood that  cooking is basically combining

ingredients and achieving a more nutritious, healthy and pleasant diet, taking advantage

of the products available and reducing the economic cost of food.

 

The gastronomy of each society, until a few years ago, was based on food that was

passed down from generation to generation, it is what we know as dietary and culinary

traditions, and with them the annual diet plan was maintained over time, it was based

on the products of the environment and the season using a combination of foods that,

with centuries of experience, had been confirmed as a correct way of meeting the

nutrient needs of the population.

 

It is clear that the gastronomy of many areas of the world has been modified and improve with multiple foods. That of today's society is enriched and expanded with a wide range of products made by the industry, which should be focused on facilitating a good and healthy diet. Many of the new products have the characteristic of saving time in culinary preparations and this is one of the keys to success in achieving a good market share. From products such as salads that are presented clean, ready for consumption and preserved in modified atmospheres with low oxygen concentrations to  avoid spoilage and extend the shelf life of the food.

 

All of this contributes to the economic success of their food offerings. A lance must be broken in favor of good food and catering industries that have a healthy supply. With them and with all their products, we must count today when making nutritional education recommendations, because they are part of the normal diet of our society. What should be done is to educate the population to be able to choose and combine nutritious and healthy products and with all of them achieve an optimal nutritional state.

 

 

 

 

 

Arnott, M. L. (Ed.). (2011). Gastronomy: The anthropology of food and food habits. Walter de Gruyter.

 

Hjalager, A. M., & Richards, G. (Eds.). (2003). Tourism and gastronomy (Vol. 11). Routledge.

 

Wurgaft, B. A. (2008). Economy, Gastronomy, and the Guilt of the Fancy Meal. Gastronomica, 8(2), 55-59.