What Are Gastronomy Terms?

What Are Gastronomy Terms?

For humans, food is one of the most important and basic needs. Gastronomy is a discipline that addresses the relationship between culture and food through scientific methods. Everything in the process of bringing all edible substances to the table while providing maximum palate and visual pleasure is included in the subject of gastronomy. Today, the whole world uses a global gastronomic terminology, and especially French gastronomy history is at the forefront of the development of this subject. While Western-sourced gastronomy works date back to the 4th century BC, the first printed Turkish cookbook is Melceü't-Tabbahin, published by Mehmet Kamil in 1844. Additionally, the late writing of Turkish cookbook works caused them to come under the influence of the Western and Arab world specifically in gastronomy. Thus, terms that have come down to the present day have found their place in Turkish gastronomy terminology.

With the laying of the first gastronomy foundations in France, its international popularity increased considerably. As a result, the vast majority of gastronomy terms come from there. The "Larousse Gastronomique" encyclopedia has had a great influence on laying the written foundation of kitchen terms used since the past. Cultural interaction emerged as a result of various reciprocal connections. This interaction manifested itself most in language. Wars, conquests, agreements, and migrations throughout history caused cuisines to influence each other. Along with this, interaction between language, society, and cuisines created the concept of "plaza language."

This concept is defined as the combined use of foreign and Turkish words. It is thought to spread due to reasons such as social environment, media, and popularity. In addition, plaza language is widely used in daily life and business life. This situation has caused the use of various terms in gastronomy.

• Gastronomy
• Gastronomy and Language
• Important Terms Related to Gastronomy

The Relationship Between Gastronomy and Language

Gastronomy is a term meaning "the art of eating well," containing meanings of beautiful and delicious food. The term gastronomy is derived from the Greek words "gaster" (stomach) and "nomas" (law). The term gastronomy first appeared in 1801 with Joseph Berchoux's book "Gastronomy or Man from Field to Table." The word gastronomy became popular in 1835 and was also included in the French Academy dictionary. In addition, gastronomers of that time were known as artists of good eating and drinking. According to some other definitions, gastronomy is expressed as covering all processes from production to consumption of food. According to another statement, gastronomy is defined as where, when, and how food, beverages, and special flavors in a country or region are eaten. With all these definitions, the foundations of modern gastronomy were laid.

Understanding the culture of the past is done by examining concrete values such as paintings, sculptures, architectural works, and written texts of that period. Especially written works are an important method used to understand the food culture of generations before us. The transfer of all these written works to the present day enables us to use this method. Language is a direct tool that provides communication between people. Along with the globalizing world, negativities in language have emerged. Various studies have been conducted to correct the plaza language formed by using Turkish together with foreign words along with globalization. As a result of these studies, various comments were made that plaza language is creating negativities regarding the use of Turkish on the growing new generation by corrupting Turkish. As a result of other studies conducted after this study, it was concluded that foreign titles are used instead of Turkish titles. After all these studies, it was understood that foreignization is also seen in professional kitchens.

Professional kitchen is a fast-paced working environment and employees must be in constant communication. The common language in a kitchen with the local language of the workplace or with international employees is English. Along with the language spoken in the kitchen, some terms belonging to the kitchen have emerged. Most of these words and terms are French. These terms have found their place in professional kitchens in our country over time.

Terms in Modern Gastronomy

Modern gastronomy uses a language containing special terms related to food culture and the art of cooking. These terms are about the preparation, presentation, flavors, textures, and ingredients of dishes and provide detailed information for chefs, waiters, and other kitchen workers. Gastronomy terms are accepted as a language used to share food-related experiences and should be known among kitchen workers. Because it facilitates their work and communication. Gastronomy terms have changed and developed from the past of food culture and eating habits to the present day. Starting from ancient Rome, detailed writings, manuscripts, and books about recipes and eating culture were written and published. These first documents in the history of cooking and eating culture were documents containing how dishes were prepared, how ingredients were used, cooking methods, and eating etiquette. Today, gastronomy terms are frequently used in areas such as cooking competitions, restaurant menus, food blogs, and cookbooks, as well as in popular culture. For example, in cooking competitions, when jury members evaluate contestants' dishes, they interpret the taste, presentation, and aroma of the dishes using certain gastronomy terms. Restaurant menus explain the ingredients, preparation methods, and presentations of dishes to customers using gastronomy terms. Food blogs and cookbooks provide communication for writers to share their recipes and food-related anecdotes. On these platforms, gastronomy terms can also provide information about the preparation, presentation, and history of dishes. Gastronomy terms help in learning and sharing food culture and the art of cooking and are a very important issue especially for those working in the kitchen. These terms explain how dishes are prepared, how ingredients are used, and cooking methods. Gastronomy terms also enable the sharing of food-related experiences and enrich the language and communication in this field.

Important Gastronomy Terms

French forms the basis of gastronomy terms. Over the years, with the addition of Latin, Spanish, and English, these terms developed and as a result, an international common kitchen language emerged. Some important gastronomy terms that chefs, kitchen workers, restaurant employees, as well as everyone who enjoys spending time in the kitchen should know are:

À la Carte: A list where the prices of each food item are written separately. Special service style prepared to order.

Aperitif: Drink/alcohol taken before meals.

Bain marie: A method used by placing one container inside another filled with hot water to melt or keep the product inside warm.

Braising: A term for cooking meat and some vegetables over low heat with sauce or their own juices.

Caramelize: Cooking technique. This term is used especially in the preparation of ingredients such as sugar and onions.

Chiffonade: A technique of cutting especially leafy vegetables very thinly.

Deglaze: The name given to the method of dissolving food pieces and adding extra flavor by adding meat, vegetable broth, or wine to the pan where you fried the food.

Deep Frying: A method of cooking in deep oil.

Escalope: A thin piece of meat fried in oil.

Flambé: A method of evaporating the alcohol by adding an alcoholic beverage to food being sautéed in a pan and cooking at high temperature.

Ganache: A sauce made with chocolate and cream, used especially in cakes.

Gelato: Italian-style ice cream that spread to the world from Rome, Italy.

Marinade: The process of keeping especially meats in a sauced or spiced liquid to soften and flavor them before cooking.

Meringue: A type of cookie made by whipping egg whites and sugar.

Pâte à choux: A type of dough used in making profiteroles and éclairs.

Poaching: Cooking eggs and vegetables by boiling them over low heat in aromatic liquid.

Ramekin: Small heat-resistant soufflé dishes.

Reduction: Thickening sauce by simmering it over low heat.

Sachet d'épices: A spice bag containing aromatic herbs. Added when cooking food, removed from the food when cooking is finished.

Steaming: A method of cooking products in the steam of boiling liquid.

Tempering: The process of slow mixing.

Tapas: The general name given to Spanish appetizers.