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Gastronomy is a broad field of knowledge and practice that encompasses the science and art of preparing, presenting, and consuming food. It includes the study of various culinary techniques, ingredients, and cultural traditions related to nutrition. Gastronomy analyzes food products in terms of their origins, composition, processing methods, and combinations, as well as the cultural and historical aspects of eating.

Gastronomy considers not only recipes and methods of cooking dishes but also nutrition as a social phenomenon, the influence of climatic and geographic conditions on food habits, seasonality of products, and methods of their storage. This knowledge unites aspects of agriculture, biochemistry, food industry, and cultural studies, providing a comprehensive understanding of how food shapes human experience.

A collection of materials on gastronomy may include images and descriptions of various ingredients — from fresh vegetables, fruits, grains, and spices to meat and dairy products, as well as different cooking techniques: boiling, frying, stewing, fermentation, and preservation. Important elements also include traditional and regional cuisines, ways of serving and presenting dishes, as well as rituals associated with eating.

Gastronomy is closely linked to cultural heritage and modern trends in nutrition, covering the diet of people around the world. Elements of gastronomic diversity include the use of local products, seasonal ingredients, and the study of innovative approaches to food preparation and presentation.

Within gastronomy, special attention is given to the health and nutritional properties of dishes, the variety of flavor combinations, as well as the aesthetics of meal organization and hospitality. It is a multifaceted discipline that combines practical cooking skills and theoretical knowledge about food, creating a foundation for understanding and valuing food products in everyday life and culture.