Developing “Subject Fields” in Culinary Arts, Science, and Gastronomy

Abstract

Abstract In the title of this paper lies both the culmination of a lifetime of study and reflection on the general field of culinary as a subject field and the potential for years of further enlightened intellectual engagement, study, research, reflection, and vibrant discussion on the etymology of all of these terms in the context of a developing subject. Much has been written on culinary arts and gastronomy, but I believe too little attention has been paid to the development of culinary science (culinology), the study of food selection, combination, cooking, serving, and eating and its impact on global society as a subject/discipline.