Many people mistakenly think that gastronomy is a course on making food, learning recipes. Part of this is not a lie, of course we make food and learn recipes, but that is not all. And to “make food” you have to study hard.
Many people enter gastronomy (as well as other courses) without knowing what they will face. The result of that? Some dropouts. I’m not going to stay here saying what we read about chemistry, biochemistry, microbiology, legislation, history, administration, or even cultural aspects, among other things.
Gastronomy is learning the reasons for the universe of food. So, what is the gastronomy reading? Technique and recipe books are some of the mandatory ones, of course, the Senac publisher has many publications in Portuguese that are good, along with the American Culinary Institute, Lenôtre etc. There is also Larousse, Le Cordon Bleu, a multitude of sources. But it also includes studies that do not directly target food. Not everyone who cooks goes to the kitchen.
Anyone who wants to master the gastronomy should read a lot. I’ll be a little playful in my reading suggestions:
- Read fairs.
- Read the changes that the ingredients go through at each stage.
- Read with your eyes, nose, read with your ears, fingers and of course, with your tongue.
- Read the silence of the diners.
- Read the human being and his variables.
- Read the passage of time and what it does.
- Read moods and loves.
- Read how to read better.
- Read pleasure.
- Read that gastronomy is a delivery from one person to another.
And for the readings to become reality: WRITE! No science lives only on theories. The rest is just food.
If you are interested in a training course Good handling practices in food services, click here, It is made by the National Health Surveillance Agency (ANVISA) and is free.