Gastronomy is a 3000 year old intangible monument. It can go all the way back to Homer, because with him and his fellow Greeks, the words and the conversation around the meal are laid in writing. And Gastronomy is much about the written word.

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Home describes Ulysses' meals, whilst Plato uses the Banquet to diffuse his philosophy. Aesop spreads his wisdom through meals made of tongues and Apicius lays on papyrus his preferred recipes. Lucullus, the roman general, dines with himself until others use the banquet to parody the gods.

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The contributions then accelerate in the 14th century and with printing, recipes and techniques become the founding elements of a whole new field. With the Enlightenment, thought is given to what and how we eat ; even science and industry have their say.

 

Take for instance Nicolas Appert who invented airtight food preservation at the beginning of the 19th century. He spent years developing his solution but didn’t patent his discovery. The principle was then patented by someone else.

 

Auguste Escoffier, the famous French chef for the Savoy, the Carlton and the Ritz, also known as the King of cooks and the cook of kings. In the 1860s he introduced into kitchens what was going to be called Taylorism by assigning specific tasks to cooks. He would also be a fantastic marketing manager, adapting restaurants to the new feminine clientele and even giving their name to dishes, such Peach Melba for the Australian soprano, Nellie Melba.

 

The list of contributors goes on with individuals from all horizons, not just cooks, as Gastronomy is the intimate combination of mind and matter.

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In addition to this list of historical builders of this beautiful cathedral of heritage, knowledge and wisdom, you will find on this page those who contribute to Gastronomy in general and Biztronomy in particular. Make sure to visit their websites and discover their blogs, as each one brings his and her own vision of Gastronomy.

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