Culinology
Encyclopedia
Culinology is an approach to food that blends the culinary arts, food science
, and food technology
. Through the blending of these disciplines, culinology seeks to make food taste better—whether purchased in a supermarket or eaten in a restaurant. Culinology also seeks to make food more consistent and safer. A primary method of culinology is to logically translate sophisticated food concepts, such as those applied in fine dining or in a traditional ethnic cuisine, for items on the menus of chain restaurants or those processed for retail sale. Such product or chain-menu development is only possible through the astute combination of the culinary arts and food science or technology.
According to Jeff Cousminer in Food Product Design Magazine, the word culinology was coined by the first president and founder of the Research Chefs Association, Winston Riley . The original meaning of the word was quite different than what it has come to mean today. Originally, the word was designed to be a combination of two words, Culinary and Technology. So the first meaning of the word was the convergence of culinary arts and all technology, which includes communications, chemistry, physiology, economics and many others.
There are accredited culinology educational programs offered by many institutions. The curriculum of such courses combine the disciplines of cooking and food science. According to industry professionals, like Kraft's
Harry Crane, culinology should "help jump-start product development."
Culinologists work in diverse aspects of food—from experimental chefs and menu planners to food manufacturing to fine dining.
Food science
Food science is a study concerned with all technical aspects of foods, beginning with harvesting or slaughtering, and ending with its cooking and consumption, an ideology commonly referred to as "from field to fork"...
, and food technology
Food technology
Food technology, is a branch of food science which deals with the actual production processes to make foods.-Early history of food technology:...
. Through the blending of these disciplines, culinology seeks to make food taste better—whether purchased in a supermarket or eaten in a restaurant. Culinology also seeks to make food more consistent and safer. A primary method of culinology is to logically translate sophisticated food concepts, such as those applied in fine dining or in a traditional ethnic cuisine, for items on the menus of chain restaurants or those processed for retail sale. Such product or chain-menu development is only possible through the astute combination of the culinary arts and food science or technology.
According to Jeff Cousminer in Food Product Design Magazine, the word culinology was coined by the first president and founder of the Research Chefs Association, Winston Riley . The original meaning of the word was quite different than what it has come to mean today. Originally, the word was designed to be a combination of two words, Culinary and Technology. So the first meaning of the word was the convergence of culinary arts and all technology, which includes communications, chemistry, physiology, economics and many others.
There are accredited culinology educational programs offered by many institutions. The curriculum of such courses combine the disciplines of cooking and food science. According to industry professionals, like Kraft's
Kraft Foods
Kraft Foods Inc. is an American confectionery, food and beverage conglomerate. It markets many brands in more than 170 countries. 12 of its brands annually earn more than $1 billion worldwide: Cadbury, Jacobs, Kraft, LU, Maxwell House, Milka, Nabisco, Oscar Mayer, Philadelphia, Trident, Tang...
Harry Crane, culinology should "help jump-start product development."
Culinologists work in diverse aspects of food—from experimental chefs and menu planners to food manufacturing to fine dining.
External links
- Research Chefs Association website, a professional body dedicated to culinology