Another aspect of food characteristics is its quality and the effect of its production on the environment. "Green Gastronomyy" sums it up.
The "Oatmeal" page introduces Scotland's food history. There is also a taste of Nepal.
Christmas meals bring the social aspects of food into sharp focus. The School Meals page introduces the food and health education debate.
Gastronomy for Students ....
... and you are not required to be on a course to read the page.
There's a lot of definitions of Gastronomy. The topic is divided into food, wine and people aspects before a more detailed look at Molecular Gastronomy and what students might do when they have digested the website to this stage.
Molecular Gastronomy - 2
In the previous coverage, there is mention of an online discussion between its founder and me - Alan Harrison. Book the page into your diary!
Gastronomy for Lecturers
My second book is used in detail on the website and covers why we eat what we eat. I offer lectures on that, the Gastronomy of a Nation, Scottish Gastronomy and a string of other topics.
"Greening the Curriculum" develops "Green Gastronomy" concerns educating students of all kinds in understanding environmental issues. After their course finishes, they may be be actively involved in ensuring the sustainable environment. I offer lecturers a session on "Greening Gastronomy".
There is a page on the rationale of the overall website.