flyinglentris
Disabled and Retired Veteran
The beginnings of Food Science, it may be conjectured, might trace roots back to ancient Chinese Dynasties, having eunuchs pre-tasting food for an Emperor and even going so far as to inspect the Emperor's feces. Of course, it can be argued that this started as a means of preventing the Emperors from being intentionally poisoned, but the reality is that it was meant to regulate the nutritional intake of the Emperors.
Most people might consider the components of food, carbohydrates, proteins, vitamins and minerals and so forth, along with prescribing food groups for meals, as Food Science. And they would be correct, of course.
The Gustatory Experience and Food Preparation, however, is more subjective, psychological and behavioral as a science. Terms such as Meat Science, Palate Cleansing and Aesthetic Food Appearance conjoin in defining the Gustatory Experience, not with any consideration of Nutrition and Food Groups. Calling this a science is likely something out of round for many who prefer referring to this sort of thing as Culinary Art.
Does Food Preparation qualify as a science? Apparently, in the culinary world, it does. There is a behavioral science aspect to it, eliciting an emotional response from diners, more than satisfying the human need to consume nutrients.
The average cook might not consider such distinctions, art vs. science, at all. They work to develop a meal that satisfies their opinion of good flavor and appearance and that's the depth of it for them. Considering a subjective impact in terms of human psychology and behavior eludes consideration. But there is a history to the evolution of Food Science that is worth considering, even for the average cook, homebody who is proud of their capabilities to produce favorable meals for family and friends. There is something in it that goes beyond recipes.
The Gustatory Experience is something that books can be written about, not to describe recipes, but processes, designs, intentions, layouts and creative visions. And no doubt, a historical exposition of the Gustatory Experience in Food Science would be much favored reading material.
Most people might consider the components of food, carbohydrates, proteins, vitamins and minerals and so forth, along with prescribing food groups for meals, as Food Science. And they would be correct, of course.
The Gustatory Experience and Food Preparation, however, is more subjective, psychological and behavioral as a science. Terms such as Meat Science, Palate Cleansing and Aesthetic Food Appearance conjoin in defining the Gustatory Experience, not with any consideration of Nutrition and Food Groups. Calling this a science is likely something out of round for many who prefer referring to this sort of thing as Culinary Art.
Does Food Preparation qualify as a science? Apparently, in the culinary world, it does. There is a behavioral science aspect to it, eliciting an emotional response from diners, more than satisfying the human need to consume nutrients.
The average cook might not consider such distinctions, art vs. science, at all. They work to develop a meal that satisfies their opinion of good flavor and appearance and that's the depth of it for them. Considering a subjective impact in terms of human psychology and behavior eludes consideration. But there is a history to the evolution of Food Science that is worth considering, even for the average cook, homebody who is proud of their capabilities to produce favorable meals for family and friends. There is something in it that goes beyond recipes.
The Gustatory Experience is something that books can be written about, not to describe recipes, but processes, designs, intentions, layouts and creative visions. And no doubt, a historical exposition of the Gustatory Experience in Food Science would be much favored reading material.