Abstract

The study of gastronomy, with its focus on the how, what and why of eating and drinking, necessarily draws upon the complete spectrum of the humanities as well as the social and natural sciences. While gastronomy necessarily refers to food and drink - all that sustains us, in the words of Brillat-Savarin - what is more important is their place in human societies and the norms, explicit or implicit, which are understood and accepted by the culture in which they originate and which apply to such concepts as mealtimes and contents of meals, to the values associated with foods, and to the ways foods are produced, prepared, cooked and served. Precisely because it ranges so broadly, the study of gastronomy has a privileged position in communicating the characteristics of a culture; it is not only a means to learning about others but also about ourselves, both as individuals and as part of a group. In studying the broad field of gastronomy, students have the opportunity to explore the broad spectrum of the humanities, from literature and history to philosophy, religion, communication and politics.