Gastronomy: The law of the belly

The term “gastronomy” etymologically means “law of the belly” and refers to the set of rules for choosing and consuming food to satisfy the stomach. It originated from the Greek words “gastros” (stomach) and “nomos” (knowledge).

The first known appearance of the word was in the 4th century BC in Sicily, mentioned by the poet Archestratus in his poem “Gastronomy,” which talked about a variety of fish, meats, and wines classified by their territory of origin.

In the 19th century, gastronomy was progressively defined with the contribution of French culture, establishing a positive relationship between gastronomes and cooks, which defended and consolidated French cuisine. Chefs Jean-Anthelme Brillat-Savarin and Alexandre Balthazar Laurent Grimod de la Reynière were fundamental in the development of modern gastronomy.

Currently, gastronomy remains a complex experience involving all the senses and psychological, cultural, and emotional aspects. Additionally, Mexican cuisine ranks among the top six in the world according to TasteAtlas in March 2023. The gastronomic judgment of food is not objective and varies among individuals and situations.