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Gastronomi secara mudahnya difahami sebagai suatu bidang yang membicarakan tentang makanan dan pemakanan dalam kehidupan manusia. Tafsiran umum para pengkaji merumuskan gastronomi sebagai “food Knowledge”. Oleh kerana tanggapan umumnya adalah pengetahuan tentang makanan, maka gastronomi sering dikaitkan dengan bidang kulinari atau masakan. Perspektif sejarah merumuskan gastronomi sebagai suatu fenomena sosial yang mendapat perhatian para pemikir, pengamal kulinari dan juga masyarakat umum bermula pada awal abad ke 19. Perspektif akademik mengembangkan pemahaman gastronomi sebagai cabang ilmu yang boleh diteroka melalui penyiasatan secara saintifik. Banyak lagi pandangan dan justifikasi yang berbeza tentang bidang ini. Jean Anthelme Brillat-Savarin (1755-1826) memulakan usaha formal terhadap bidang gastronomi yang kemudian telah membuka jalan untuk kajian seterusnya. Pendekatan pelbagai disiplin ilmu dalam kajian gastronomi yang diperkenalkan oleh beliau telah menyebabkan bidang tersebut semakin mendapat perhatian. Kepentingan bidang tersebut mula dilihat dalam bentuk yang lebih dinamik serta tidak terhad kepada kajian kulinari semata-mata. Kajian kontemporari bidang ini lebih cenderung meneroka ilmu gastronomi dalam perspektif saintifik. Penulisan ringkas ini cuba membawa sorotan perkembangan bidang kajian gastronomi berdasarkan perbincangan dan wacana akademik yang lepas serta berdasarkan perkembangan semasa. Gastronomy is easily understood as the field of studies discussed about food and nutrition in human life. Through general interpretation most researchers considerate that gastronomy as "food knowledge". Since the interpretation is generally about knowledge of food, gastronomy is also associated with the culinary or cooking activities. Historical perspective observed that gastronomic field is also as a social phenomenon that assist thinkers, culinary practioner and even the general public attention begun in the early 19th century. An Academic view has developed perspective that gastronomy as a branch of knowledge which aslo could be explored through scientific investigation. As a researcher in this field, Jean Anthelme Brillat-Savarin (1755-1826), has started a formal study in this field and eventually lead the way to the next studies by other reseacher. Savarin has explored, combined the scientific approach in exploring culinary and cooking activities. The new approach has been widely accepted by others. This new approach is significant, dynamic and not limited to the conventional approach in understanding the potential in gastronomic and culinary activities. Contemporary studies are more likely to explore the scientific approach in this field. This short writing is attempted to highlight the development and progress in this field. The analysis of the study is based on past academic discussions and discourses, besides current writings related to the field. Based on the highlights of past and current writings, the studies and practice of gastronomy has gradually widening in various scope and disciplines. The combination of science and technology in current progressing approach, not only affects the culinary and cooking activities but also brings the good turn up the economic aspects such producing large scale of food product. Apart from that, the combination of science and technology in the field of gastronomy also brings social impact where eating and nutrition is associated with trends, lifestyle of modern society (how to eat, what to eat, where to eat, food eaten and so on. |
