Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking...

Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry. The composition (molecular structure), properties...

UNESCO's City of Gastronomy project is part of the wider Creative Cities Network. The Network was launched in 2004, and organizes member cities into seven...

cookery school boards and culinary education. In November 2010, French gastronomy was added by the UNESCO to its lists of the world's "intangible cultural...

herb, and Peruvian corn. In 2004, the Peruvian government launched the "Gastronomy Project" to promote the country's culinary traditions and encourage the...

hub during the Renaissance. The city is recognised for its cuisine and gastronomy, as well as historical and architectural landmarks; as such, the districts...

Eco-gastronomy is an approach to alternative consumption that stresses the importance of the interaction between humans and food and the effect produced...

(ragu) and pörkölt forms Tordai Pogácsa: The Tordai pogácsa, a similar gastronomic attractions to the pecsenye of Torda(now: Turda). The pastry is much...

1°18′N 103°48′E / 1.3°N 103.8°E / 1.3; 103.8 Notable eateries in Singapore are café, coffee shop, convenience stores, fast food restaurant, food courts...

The University of Gastronomic Sciences (UNISG) is an international university located in northern Italy. The campus is in Pollenzo, near Bra, a city in...

appreciated gastronomies worldwide. Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the regional gastronomies, different...

Rustico (pl.: rustici) is a typical Salento snack made with puff pastry and stuffings that vary by style. A common preparation uses puff pastry, tomato...

Gastronomy is a title given every year to one or more cities or regions in Europe. The title is awarded by the International Institute of Gastronomy,...

Blood as food is the usage of blood in food, religiously and culturally. Many cultures consume blood, often in combination with meat. The blood may be...

Cracknell, H. L.; Nobis, G. (eds.), "The Progression of Gastronomy", Practical Professional Gastronomy, London: Macmillan Education UK, pp. 45–80, doi:10...

Asado (Spanish: [aˈsaðo]) is the technique and the social event of having or attending a barbecue in various South American countries: especially Argentina...

Gastronomic Fair of Trujillo called Sabe a Peru is a gastronomy festival held in the Peruvian city of Trujillo. This festival has been held on 17 and...

Talo or Talau (Basque pronunciation: [talo]) is a typical food of the Basque Country, similar to the traditional corn tortilla of Mesoamerica, made of...

the Faculty of Gastronomic Sciences within Mondragon University, the first to offer official university-level training in the gastronomy sector in Spain...

(nicknamed 'Cur'), and dubbed the Prince of Gastronomy, was one of the most celebrated writers on gastronomy in France in the 20th century. He wrote or...

Gastrophysics (gastronomical physics) is an emerging interdisciplinary science that employs principles from physics and chemistry to attain a fundamental...

Gastronomy of la Reunión salchichas Rogail Alternative names Cuisine réunionnaise Place of origin Réunion  France Associated cuisine French cuisine   Media:...

culture had a strong influence on Chile, including its cuisine. French gastronomy and techniques influenced the preparation of the food, and even replaced...

importance, such as the European Capital of Culture, the European Region of Gastronomy, the European Youth Capital and the European Capital of Sport. Sport in...

knife work, cooking time, and seasoning. Chinese society greatly valued gastronomy, and developed an extensive study of the subject based on its traditional...

Scottish cuisine encompasses the cooking styles, traditions and recipes associated with Scotland. It has distinctive attributes and recipes of its own...

restaurants and his innovative approaches to cuisine. Dubbed "the pope of gastronomy", he was affectionately nicknamed Monsieur Paul (Mister Paul). The Bocuse...

Ravioles du Dauphiné (English: "Dauphiné ravioli"), also known as Ravioles de Romans ("Ravioli of Romans"), are a French regional speciality consisting...

Indigenous cuisine is a type of cuisine that is based on the preparation of cooking recipes with products obtained from native species of a specific area...

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