Gastronomy

Gastronomy is the study of food and culture, with a particular focus on gourmet cuisine.

Kitchen Confidential: Adventures in the Culinary Underbelly
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
On Food and Cooking: The Science and Lore of the Kitchen
In Defense of Food: An Eater's Manifesto
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
The Omnivore's Dilemma: A Natural History of Four Meals
The Physiology of Taste: Or, Meditations on Transcendental Gastronomy
It Must've Been Something I Ate: The Return of the Man Who Ate Everything
The Man Who Ate Everything
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
Consider the Fork: A History of How We Cook and Eat
The Art of Eating
Salt: A World History
Modernist Cuisine: The Art and Science of Cooking
Molecular Gastronomy: Exploring the Science of Flavor

Most Read This Week

The World on a Plate: 40 Cuisines, 100 Recipes, and the Stories Behind Them
something to food about: Exploring Creativity with Innovative Chefs
Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don't Have to Be Vegan to Love
Bar Tartine: Techniques and Flavors
A Bite-Sized History of France: Delicious, Gastronomic Tales of Revolution, War, and Enlightenment
A Mouthful of Stars: A Constellation of Favorite Recipes from My World Travels
Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
Eight Flavors by Sarah LohmanEat, Pray, Love by Elizabeth GilbertWhen Everybody Ate at Schrafft's by Joan Kanel SlomansonThe Year of Eating Dangerously by Tom Parker BowlesThe Physiology of Taste by Jean Anthelme Brillat-Savarin
Gastroliterature
22 books — 9 voters
Around My French Table by Dorie GreenspanThe Essential New York Times Cookbook by Amanda HesserReady for Dessert by David LebovitzAnjum's New Indian by Anjum AnandOne Big Table by Molly   O'Neill
Epicurious' Best Cookbooks of 2010
10 books — 16 voters

The Raw Transformation by Wendy RudellThe 80/10/10 Diet by Douglas N. GrahamThe Healthy and Happy Life Series by Jonathon JonesDetox, Big Time! 11 guidlines for Boundless health. Fatigue, ... by Caroline BensonGreen Smoothie Recipe Book by Stephanie  Shaw
Raw Food Guides for Beginners
16 books — 10 voters
Ad Hoc at Home by Thomas KellerLidia Cooks from the Heart of Italy by Lidia Matticchio BastianichGourmet Today by Ruth ReichlThe Bon Appetit Cookbook by Barbara FairchildNew American Table by Marcus Samuelsson
Epicurious' Best Cookbooks of 2009
11 books — 4 voters

Natalie Tan's Book of Luck and Fortune by Roselle LimChocolat by Joanne HarrisThe Lollipop Shoes by Joanne HarrisNew York City Food Crawls by Ali ZwebenPeaches for Father Francis by Joanne Harris
For Foodies
11 books — 5 voters
The Omnivore's Dilemma by Michael PollanIn Defense of Food by Michael PollanAn Edible History of Humanity by Tom StandageFood Politics by Marion NestleAgrarian Dreams by Julie Guthman
Global Citizenship: Food
65 books — 14 voters


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Jeffrey Stepakoff
Twenty-eight courses?" Dylan mused. "Get comfortable," Grace said with anticipation. They came on little spoons, tiny plates, in small glasses, atop mini-pedestals even speared and hung, suspended on custom-made wire serving devices like little edible works of art, which was entirely the point: mint-scented lamb lollypops, osetra and oysters on frothed tapioca, beet gazpacho and savory mustard shooters, foie gras porridge with a sweet ginger spritz in an atomizer, ankimo sashimi on house-made po ...more
Jeffrey Stepakoff, The Orchard

Honoré de Balzac
And he, like many jaded people, had few pleasures left in life save good food and drink.
Honoré de Balzac

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