GASTRONOMY. Most dictionaries define gastronomy as "the art and science of good eating," or "the art and science of fine eating." The etymology of the word is generally attributed to the title of a poem by French attorney Joseph Berchoux, "Gastronomie" (1801). Early descriptive writings often assume gluttony. One versed in gastronomy is said to be a gastronome, while a gastronomist is one who unites theory with practice and thus becomes a gourmand (gourmet).

The original suffix root of gastronomy derives from the Greek word nomos, meaning 'laws that govern', which led to the notion that gastronomes are those who only dwell upon classic and haute cuisine. Implied too is that "the art and science of good eating" is confined to expensive, lavish, and complex meals requiring equally expensive silver and china. Fortunately, as is the case with so many rules and regulations, such rigidity of form can become uncomfortable....