Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civilisation. This book provides a well researched treatment of the subject, systematically outlining: the development of European gastronomic tradition, and the social, economic, philosophical and geographical contexts of change; the experiences, philosophies and relative contributions of great gastronomes, past and present; the interplay of traditional and contemporary influences on modern gastronomy; the relationship between gastronomy...