2007-02-26 16:35:16 · 3 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
well, you have to know how each food digests to better understand that if you take one food that digests easily and one that doesn't and then make a dish with them, then the patrons get sick and don't want to come back. Even if the food tastes awesome together, they will swear they got food poisoning.
2007-02-26 16:39:40 · answer #1 · answered by Amber C 3 · 0⤊ 0⤋
Gastronomy allows you to understand the history and the application. It makes all the difference. A chef who does not know his history is blind in the kitchen.
2007-02-27 02:00:25 · answer #2 · answered by Cookie 3 · 0⤊ 0⤋
It's the understanding of where foods come from and most importantly why they're used. Say, salt for example. It's not just flavor, it was used to cure meats and disguise rotten meat centuries ago. It's the why's. Why do we use spices? Where did they come from? What's the history behind using them? Why did a certain culture embrace certain foods and herbs? And all that transfers to the cuisine of certain places.
It's a really fascinating study.
2007-02-27 00:44:58 · answer #3 · answered by chefgrille 7 · 1⤊ 0⤋