Molecular Gastronomy

Brillat-Savarin has written:

'The physiology of taste, or, Meditations on transcendental gastronomy' -- subject(s): Gastronomy

'The physiology of taste, or, Meditations on transcendental gastronomy' -- subject(s): Gastronomy

Her knowledge of gastronomy aided her in her pursuit of becoming a chef.

If you are interested in scientific term for the application of knowledge of cooking and gastronomy, it is called molecular gastronomy. There are many websites that have more information such as Wikipedia.

now women are want to gastronomy to make their cooking cheerful and healthy