Gastronomy. An approach to its history, epistemology and currents

Abstract

The objective of this paper is to establish an epistemological approach to gastronomy based on historical and sociological description. Through this research, we describe the philosophical thinking and practice contributed by the different drivers of gastronomy. The scope of the project begins with identifying and describing the contributions of gastronomy initiators from the fifteenth century to the present, including the 80s when scientists like Nicolás Kurti, Hervé This, and Harold McGee made their contributions to explain the reactions of the cooking and food transformation process. The methodology used was a literature review. The books used were Physiology of Taste by Brillat Savarin, Gastronomic Engineering, Gastronomy of the 21st Century, Modernist Cuisine, and the Michelin Guide. The results indicate that the discipline of gastronomy was born from the blend of art, technology, and science. The object of study converges with other disciplines such as art, culture, history, health, economy, and nutrition, giving cuisine a multidisciplinary character.