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Gastronomia po polsku i angielsku szokujące- Z Wikipedii

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Gastronomia (z grec. gaster - "żołądek", nómos - "prawo", "ustawa") - rodzaj działalności gospodarczej polegającej na prowadzeniu otwartych zakładów żywienia zbiorowego (np. restauracji, barów, stołówek itp.). Także sztuka przyrządzania i podawania potraw w oparciu o fachową wiedzę kulinarną. Gastronomia to również wiedza o produktach, ich wartości odżywczej, o racjonalnym przygotowaniu potraw, komponowaniu posiłków, o tradycjach kulinarnych oraz zwyczajach i obyczajach związanych z jedzeniem widać że mamy małe pojęcie o znaczeniu tego słowa

Gastronomy is the study of the relationship between culture and food. It is often thought erroneously that the term gastronomy refers exclusively to the art of cooking (see Culinary Arts), but this is only a small part of this discipline; it cannot always be said that a cook is also a gourmet. Gastronomy studies various cultural components with food as its central axis. Thus it is related to the Fine Arts and Social Sciences, and even to the Natural Sciences in terms of the digestive system of the human body.
A gourmet's principal activities involve discovering, tasting, experiencing, researching, understanding and writing about foods. Gastronomy is therefore an interdisciplinary activity. Good observation will reveal that around the food, there exist dance, dramatic arts, painting, sculpture, literature, architecture, and music; in other words, the Fine Arts. But it also involves physics, mathematics, chemistry, biology, geology, agronomy, and also anthropology, history, philosophy, psychology, and sociology. The application of scientific knowledge to cooking and gastronomy has become known as molecular gastronomy.
The first formal study of gastronomy is probably The Physiology of Taste by Jean Anthelme Brillat-Savarin (early 19th century). As opposed to the traditional cooking recipe books, it studies the relationship between the senses and food, treating enjoyment at the table as a science. Most recently, in 2004, the founders of the Slow Food movement founded the University of Gastronomic Sciences in Bra, Italy, devoted to the principles of gastronomy.[1] Other centres for the study of gastronomy include the School of Oriental and African Studies of the University of London through its Food Studies Centre, the University of Adelaide through its Master of Arts in Gastronomy program run in cooperation with Le Cordon Bleu, New York University's Steinhardt School of Culture, Education, and Human Development through its Department of Nutrition, Food Studies, and Public Health, the Universities of Barcelona, Bologna, and of François Rabelais in Tours through their Master in the History and Culture of Food and Boston University through its Master of Liberal Arts in Gastronomy program.
Etymologically, the word "gastronomy" is derived from Ancient Greek γαστήρ (gastér) "stomach", and νόμος (nómos) "knowledge" or "law".]]


Latin fusion cuisine

I like the bold, seductive flavors of the Latin world--what some might call Latin fusion cuisine resulting from a melting pot of dishes and flavors from South America, Central America, Mexico, Spain, and Portugal, as well as Cuba and other Caribbean islands of Spanish influence. Some of the dishes created by me are authentic Latin favorites, while others are new creations based on authentic ingredients.

For example a spaghetti dish is a typical fusion cuisine,tomatoes came from New World and spaghetti noddles came from China

What are authentic Latin ingredients? Well, here is an amazing slice of culinary history. You may not approve of the strife caused by Christopher Columbus' voyage to the New World, but the next few hundred years of cooking around the world blossomed because of it. The New World gave the Old World tomatoes, potatoes, corn, chiles, green beans, pumpkins, squash, peanuts, chocolate, and vanilla, as well as turkey, pineapples, papayas, and guava. Yes, that means that until a couple hundred years ago, the Italians knew no tomatoes, the Irish no potatoes, the French no green beans, and the Chinese, Thais, and Indians no chiles. In return, the Old World gave the New World cows and dairy products, pigs, chickens, wheat, citrus, onions, garlic, olives, radishes, grapes, pomegranates, nuts, and hard-pit fruits, as well as bananas, cinnamon, and cilantro. Until those same few hundred years ago, the people of the New World ate guinea pigs and bugs for protein, knew no cheese with their beans, and were far from creating delicious and intricate tamales stuffed with pork and dried fruits. Not to mention the simple fish tacos of coastal Mexico sprinkled with lime juice and a handful of chopped radishes and cilantro!

By now you might be thinking that given all this relatively recent exchange of foodstuffs, there are no real, lasting, and authentic culinary traditions anywhere. You are right. It is one big melting pot. Fusion cuisine has been around for a long time!


Dong Nam Warszawa

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E-mail: dong-nam@dong-nam.com.pl
Tel.: (22) 627 18 88

Styl epoki Ming z domieszką PRL. Dwa piętra składają się na tą jadłodajnię, na górze siedziało kilkanaście osób, co tylko dobrze świadczy o podawanych tutaj specjałach - pomyślałem razem z Mikołajem i Kasią Lompa zamowili kaczkę gdzie wybralismy sie na obiad a ja zamowilem
swietna zupa za 13.50 Słynna Zupa wietnamska z wołowiną Pho Bo, kurczakiem Pho Ga