Cookbook This is the encyclopedia of gastronomy—a classic text on the art of French cuisine.
He has a doctorate in art history from Oxford University, and has written on aesthetic topics ranging from Facebook to gastronomy.
This city has every single level of gastronomy that one can imagine.
This must have had an excellent effect on the art of gastronomy.
It is merely the sum and substance of our practical experience in gastronomy.
On the importance of this point his convictions were absolute, and gastronomy was the only science which he revered as dogma.
If the youth of the land were instructed in gastronomy we would all be wiser and better.
How we revel in the brutal digestive details, and call it gastronomy!
The sardines and anchovies taken offshore from Collioure are famous all over France and Russia where gastronomy is an art.
Necessity often compels a resort to recipes in cooking not laid down in all the editions of gastronomy.
1814, from French gastronomie, coined 1800 by Joseph de Berchoux (1762-1838) as title of poem on good living, after Gastrologia, title of a now-lost poem of antiquity, quoted by Athenaeus (see gastrology). Berchoux's word is from gaster + nomos "arranging, regulating." Related: Gastronomer.