Friday, 8 February 2013



Noun. Mid-19th century.
[from Greek ariston breakfast, luncheon + logos discourse]

The art or science of dining.

Thus far, we've covered a lot of culinary words in Lexicolatry, which is surprising considering we're only up to AR- in the dictionary. Aristology, the art or science of dining, is such a wonderful word because we rarely think of science being applied to food at all, but of course it undeniably is. A scientific approach to cooking is exemplified in the entirely self-taught British chef Heston Blumenthal, owner of the famous Fat Duck restaurant in Berkshire. Blumenthal has been dubbed a molecular gastronomist for his scientific approach to the cooking; some of his signature methods include ultra-slow cooking, the use of vacuum jars for aeration and catering for a multi-sensory dining experience (in which all of the senses are catered for rather than just taste and smell). He has been awarded a number of honorary degrees for his work and has collaborated with numerous scientists, including physicists and psychologists. 

Have a look at the Fat Duck's website and prepare yourself for an aristological treat. Perhaps you'll be tempted by Blumenthal's trademark dish of snail porridge. Who said British cooking was bad? 

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