French gastronomy is a customary social practice for celebrating the achievements, anniversaries, and birthdays of individuals and groups.
The invention of gastronomic literature occurred at the same time that important cultural transformations in France took place that increased the relevance of the subject. The end of nobility in France changed the way people ate. There were fewer households that hired cooks because the new bourgeoisie class wanted to be seen as superior and to consume elitist food. The emergence of restaurants satisfied these social needs and made good food available for popular consumption.
Food and culture are the subject of gastronomy, as well as preparing and serving palatable foods, studying regional cooking styles, and the science of good eating. Food and culture are closely related. Gastronomes are individuals who are proficient in gastronomy, while gastronomists are those who combine theory and practice in studying gastronomy. The practice and study of gastronomy involve preparing, producing, and serving.
Practical gastronomy is based on theoretical gastronomy. The system and process approach is centered around recipes, cooking techniques, and cookery books. There is a connection between food and beverages and their genesis of them. Practice-based gastronomy is based on technical gastronomy, which introduces an objective methodology for evaluating gastronomic topics.
The gastronomic meal has a fixed structure, beginning with an apéritif and concluding with liqueurs, followed by at least four successive courses, namely an appetizer, a fish or meat dish with vegetables, cheese, and a dessert. The gastronomic meal emphasizes togetherness, the pleasure of taste, and harmony between humans and nature. In addition to these elements, it is important to choose carefully among the many recipes available; purchase goods, preferably local products whose flavors go well together; pair food with wine; set a beautiful table; and prepare specific actions while consumption is taking place, such as smelling and tasting items.
In general, it is a celebration of eating and drinking. The gastronomic meal gathers the people of the family and friends together and strengthens social ties. Nowadays, French terminology is widely used in gastronomy because of its French origins. Although gastronomy was once a marginalized topic in France, it has now gained worldwide attention and interest. Gastronomy, per Brillat-Savarin, is the knowledge and understanding of all the things pertaining to man as he eats. Its objective is to ensure the survival of men through the use of the best food. Hopefully, the practice of gastronomy can be a good example for all people around the world not only the men in France.
References
(https://ich.unesco.org/en/RL/gastronomic-meal-of-the-french-00437) (https://en.wikipedia.org/wiki/Gastronomy)