Thesis

Gastrosophy : a medium for the transmission of professional gastronomy

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Awarding institution
  • University of Strathclyde
Date of award
  • 1993
Thesis identifier
  • T7567
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Department, School or Faculty
Abstract
  • This thesis is an investigation into the specialist subject area of gastronomy, its principal focus however will be in the realm of gastrosophy. Gastrosophy comes from the Greek root ‘sophos' meaning wise: if one combines wisdom with the practical skills associated with the affairs of eating and hospitality then one is dealing with gastrosophic concerns. These words housing unusual sounds can be demystified quite simply by looking at the Greek origins of their various parts or by referring to the glossary of terms at the rear of the thesis; if you take the word gastronome, ’nomos' comes from the Greek root for law, and gastro deals with the stomach. Therefore it can be stated that gastronomes in extraction deal with the laws of the stomach and the judging of cookery and cuisine. The gastrosopher then is an individual who combines both theory and practice in a given area of hospitality. This work will feature the chef gastrosopher. The title ’gastrosopher' is an honourable and influential one, conferred on those who work within the hospitality field and who are considerably knowledgeable about or set the pace of the industry. A gastrosopher does not need to be a chef. However chef gastrosophers have usually tended to be influential. Some are writers and also excel at passing on their knowledge to gastrosophic novitiates, to the point today that whether gastrosopher or not, the title 'chef', generally confers cachet, influence and prominence. Gastrosophers tend to be trend setters, they can become media personalities by appearing on television and contributing to newspapers. It is therefore within this important field that the present study is located. The thesis investigates the individuals who have sown the seed of modern gastronomy and ensured its propagation and dominance at the pinnacle of culinary expression. What can be gained from such a study and to whom can it be levelled? This enquiry into gastronomy may benefit the individual who has an interest in any of the subject fields. It will also assist those who are interested in a professional view of gastrosophy that is rooted in both academic and professional experience. This chapter examines the objectives and hypotheses of the dissertation, displays the methodologies utilised in its production, introduces the main thrust of the works central foci (that of gastrosophy and gastronomy), and attempts to delineate and expand the range of both fields.
Advisor / supervisor
  • Jenkins, Carson L.
  • Wood, Roy C., 1959-
Resource Type
DOI

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