In the world of gastronomy, the philosophy of cooking goes beyond the simple act of preparing and consuming food. It encompasses a rich tapestry of ideas, rituals and historical influences that shape our culinary experiences. From the dawn of cooking to modern gastronomy, the philosophy of food has evolved, giving rise to different schools of thought and culinary movements.

 

A remarkable representation of the link between knowledge and nourishment can be found on the title page of the first volume of Grimond de la Reynière's "Almanach des Gourmands". In this illustration, a unique library replaces traditional books with a variety of food supplies. In the center of the room, a table laden with food replaces the scholar's desk, while a ham hangs from the ceiling instead of a chandelier. This representation highlights the profound relationship between reading and eating, and writing and cooking, underlining their inseparable bond.

Grimond de la Reynière also mentions some combinations, obviously in French: having an "appetite" for knowledge, a "thirst" for knowledge or a "hunger" for information. We "devour" a book, "chew" a foreign language a bit, "digest" some concepts with difficulty, while we "assimilate" certain ideas better than others. You "drink" a story, you make "bitter" considerations, with "sour" jokes or worse, with "insipid" allocutions. There are "peppery" anecdotes, "spicy" descriptions, and, you want, "tasty" comparisons. So I happened to draw parallels between some words and images that came to mind.

 

Gastronomy, with its intricate recipes and cooking techniques, forms a system governed by precise rituals and rules. Various cooking practices and cooking methods often align with specific culinary schools. Over time, manifestos have emerged, reminiscent of literary, philosophical or political movements, dictating rules and rituals. Whether it is the Nouvelle Cuisine Manifesto or the Molecular Cuisine Manifesto, these statements serve as means of communication, shape culinary practices and interpret society's values during different historical periods.

 

The world of philosophy has also offered insights into the realm of cooking. For example, certain ways of cooking can be found in the thought of Bauman, a Polish sociologist and philosopher, author of "Liquid Modernity" and "Retropathy" who explored social trends that somehow also concern the kitchen. Bauman's ideas, for example, can be transposed on the "liquefaction" of gastronomy that emerged in the 1990s, characterized by the subversion of traditional culinary codes. Molecular cuisine, for example, challenges conventional notions of cooking, creating transient creations that challenge the boundaries of texture. In molecular cuisine, the creations immediately become obsolete, that is, liquefied. David Munoz of the DiverXo in Madrid defines his cuisine as "cocina liquida" because it revolutionises, among other things, the methods of pairing, based on the harmony between solid and liquid. The first element is enjoyed with cutlery, the other with a straw. Even the culinary trend of "fusion cuisine", where the traditions of the various countries have been shattered, can be considered liquid. In short, all types of gastronomy in which traditional reference points are missing because "everything dissolves into a sort of liquidity". These fluid gastronomic approaches dissolve traditional reference points, giving life to an ever-changing culinary landscape and reinvent them.

 

In contrast to the liquefaction of gastronomy, there has been a recent resurgence of appreciation for the past, leading to a re-evaluation of traditional cooking practices. In this current culinary panorama, inns, trattorias and taverns have experienced a renaissance, while the search for rural and natural products, including organic ones, has gained momentum. This movement is the "Retropathy" that Bauman always talks about.

 

Among these culinary trends and movements emerges a different approach to gastronomy and philosophy, which seeks hidden correlations between culinary practices and philosophical concepts. Concepts such as Gestalt psychology, known for its principles of form and perception, also find resonance in the culinary world and offer a compelling parallel. Just as our perception of the world is not a mere sum of sensory stimuli, gastronomy reflects the idea that the whole is greater than the sum of its parts. The result of a recipe, like the simple combination of bread, butter and jam, transcends the individual ingredients, creating a harmonious and transcendent experience. Thus philosopher Ludwig Wittgenstein rightly states that a bag of raisins cannot be compared to the superior experience of a well-baked cake incorporating those raisins.

Furthermore, the exploration of fo food signatures goes beyond philosophy and embraces various scientific disciplines.

The mathematical study of egg shapes, for example, highlights the interconnectedness of mathematics, biology, and the broader understanding of our universe.

 

I have not looked for correlations with the thoughts or even with the ways of life dictated by the ancient philosophers. I am not referring to the need to be thrifty like Plato accusing the Syracusans of eating three times a day. Plato did not like to cook. In "Gorgia" he states that philosophy aims at the well-being of the soul mediated by knowledge, while cooking aims only at the pleasure of the body and proceeds by trial and error. So I don't mention Epicurus, the Pythagoreans and vegetarianism as a lifestyle, or others up to Nietzsche's eating habits.

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I therefore coined the term gastrophilosophy to look for connections and meanings that go beyond mere technique, delving into the reasons and philosophies underlying culinary practices. This harmonious integration of philosophy, science and culinary arts forms the foundation of gastrophilosophy, a unique approach to gastronomy that seeks to uncover hidden meanings and correlations within the realm of food and its preparation. Gastrophilosophy invites us to reflect on the metaphysical aspects of cooking, using metaphors and symbols to deepen our understanding and appreciation of the culinary arts. In conclusion, the philosophy of cooking is intertwined with the history of gastronomy, the exploration of culinary schools and the influence of philosophical ideas. It prompts us to reflect on the connections between cooking and broader philosophical concepts, inviting us to approach the preparation and consumption of food as a holistic and transformative experience. Through gastrophilosophy, we can reveal the hidden wisdom and profound meanings contained in the world of gastronomy.

Below you can freely download a handout for educational purposes which is an example of a reflection on everything we fill or stuff in the world of culinary art, be it Italian, French or American. Nationality doesn't matter. Gastrophilosophy aims to study universal concepts.