CONCEPTS OF THEORETICAL GASTRONOMY: WHEAT, BREAD, CROISSANTS

Abstract

The present study focuses on the terms wheat, bread and croissants, discussing their cultural associations in the wider world cuisine, with reference to their unique types embraced by various nations, leading to an analysis of the characteristics of theoretical gastronomy and their associations with the field of application. The study analyses the creation of a given gastronomic product with reference the conceptual connotations involved, as well as leading standard recipes. Theoretical gastronomy is a subfield of gastronomy, aiming to develop plans prior to implementation, and to register the experiences thereafter. In the case concerning foodstuffs such as wheat, bread and croissants, the cultural standing these concepts command in any kitchen, their areas of use, model dishes, production processes, and the gastronomic products are put into limelight