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Aristology is the art or science of cooking and dining. It encompasses the preparation, combination, and presentation of dishes and the manner in which these dishes are integrated into a meal.
An Aristologist is someone who studies or takes part in the art or science of cooking and eating (dining) with particular interests and skills in the preparation, combination and presentation of food dishes, wines, spirits, flavours and tastes - coupled with tasteful and correct presentation of all the courses and components of a meal.
The term has been largely superseded by "gourmet", which is also the older word, borrowed into English in 1820.
An Aristologist is likely to place great importance on the experience, skill, and artistic integrity of the chef, and disdain the use of cookbooks, ready-made ingredients, and other conveniences.
" The Aristologist took a keen interest in the menu, and thought very hard about what red wine he was going to choose to go with his sirloin steak."
The word is derived from the Greek άριστον (ariston), meaning "breakfast" or "lunch", and the suffix -logy , connoting a systematic discipline. Its earliest attestation in the Oxford English Dictionary dates from 1835.
Edward Abbot, the author of the first Australian cookbook (The English And Australian Cookery Book — Cookery For The Many, published 1864), described himself as "an Australian Aristologist".
The term has also been used in the mystery novels of American author Rex Stout, whose corpulent protagonist, Nero Wolfe, has a couple of encounters with a society known as the Ten for Aristology, who in his eyes are "... witlings, as dining is an art and not a science". Wolfe's first encounter with the society occurs in the novella "Poison à la Carte", one of three stories found in the book Three at Wolfe's Door .
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English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration.
A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food.
An hors d'oeuvre, appetizer or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.
Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au pourpre or coq au violet, coq au Champagne, etc.
A cookbook or cookery book is a kitchen reference containing recipes.
Chateaubriand is a dish that traditionally consists of a large center cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific center cut of the tenderloin, the Chateaubriand.
The book best known as Mrs Beeton's Book of Household Management, also published as Mrs Beeton's Cookery Book, is an extensive guide to running a household in Victorian Britain, edited by Isabella Beeton and first published as a book in 1861. Previously published in parts, it initially and briefly bore the title Beeton's Book of Household Management, as one of the series of guide-books published by her husband, Samuel Beeton. The recipes were highly structured, in contrast to those in earlier cookbooks. It was illustrated with many monochrome and colour plates.
Flambé is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. The word means "flamed" in French.
Jane Grigson was an English cookery writer. In the latter part of the 20th century she was the author of the food column for The Observer and wrote numerous books about European cuisines and traditional British dishes. Her work proved influential in promoting British food.
Iranian cuisine comprises the cooking traditions of Iran. The term Persian cuisine is used as well due to the fact that Iran is historically known as Persia in the West, even though ethnic Persians are only one of Iran's native ethnic groups that have contributed to the culinary culture.
The Art of Cookery made Plain and Easy is a cookbook by Hannah Glasse (1708–1770) first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. The book ran through at least 40 editions, many of them were copied without explicit author consent. It was published in Dublin from 1748, and in America from 1805.
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staple during the early Middle Ages as rice was introduced late, and the potato was only introduced in 1536, with a much later date for widespread consumption. Barley, oats and rye were eaten by the poor. Wheat was for the governing classes. These were consumed as bread, porridge, gruel and pasta by all of society's members. Fava beans and vegetables were important supplements to the cereal-based diet of the lower orders.
The cuisine of early modern Europe was a mix of dishes inherited from medieval cuisine combined with innovations that would persist in the modern era. Though there was a great influx of new ideas, an increase in foreign trade and a scientific revolution, preservation of foods remained traditional: preserved by drying, salting, and smoking or pickling in vinegar. Fare was naturally dependent on the season: a cookbook by Domenico Romoli called "Panunto" made a virtue of necessity by including a recipe for each day of the year.
In French cuisine, à la zingara, sometimes spelled as à la singara, is a garnish or sauce consisting of chopped ham, tongue, mushrooms and truffles combined with tomato sauce, tarragon and sometimes madeira. Additional ingredients may include white wine, cayenne pepper, lemon juice and orange rind. The sauce is prepared by cooking the ingredients until the mixture reduces and thickens. This garnish is served with meat such as veal, poultry and sometimes eggs.
Ambrose Heath was a journalist and food writer who wrote for newspapers including The Times and The Manchester Guardian, before becoming the food writer for The Morning Post. From 1933, when he published four cookery books, Heath wrote and translated more than one hundred works on food, such as Good Food on the Aga and The Good Cook in Wartime. He was best known for a translation: Madame Prunier's Fish Cookery Book (1938).
The following outline is provided as an overview of and topical guide to cuisines:
In dining, a course is a specific set of food items that are served together during a meal, all at the same time. A course may include multiple dishes or only one, and often includes items with some variety of flavors. For instance, a hamburger served with French fries would be considered a single course, and most likely the entire meal. Likewise, an extended banquet might include many courses, such as a course where a soup is served by itself, a course where cordon bleu is served at the same time as its garnish and perhaps a side dish, and later a dessert such as a pumpkin pie. Courses may vary in size as well as number depending on the culture where the meal takes place.
A Pozharsky cutlet is a breaded ground chicken or veal patty that is typical for Russian cuisine. A distinct feature of this cutlet is adding butter to minced meat which results in an especially juicy and tender consistency. The dish was created in the beginning of the 19th century in Russia and later adopted by French haute cuisine.
Indian cookbooks are cookbooks written in India, or about Indian cooking. Some of the oldest cookbooks were written in India Indian cooking varies regionally and has evolved over the centururies due to various influences. Vegetarianism has made a significant impact on Indian cooking. Spices play a major role in Indian cooking.