culinarius

Culinarius is a term used in culinary scholarship and practice to denote the integrated field concerned with the theory and practice of cooking, kitchen operation, and food culture. It encompasses recipe development, cooking techniques, menu design, kitchen management, sensory evaluation, food safety, nutrition, and sustainability. The word derives from Latin culina, meaning kitchen, with the suffix -arius to indicate a relationship or belonging.

In modern discourse, culinarius appears as a Latinized label for the domain of culinary arts and gastronomy in some scholarly and professional writings. It is not universally adopted as an official discipline, but it is used to emphasize the cohesion of technique, science, and cultural context in cooking.

Core concepts associated with culinarius include technique and skill progression; ingredient and flavor science; culinary history and heritage; ethics and labor within food systems; and pedagogy in culinary education.

Practice and scholarship in some programs and publications draw on the notion of culinarius when describing programs, research, and publications that integrate hands-on training with culinary theory, gastronomy, and food systems analysis. The term also figures in discussions about sustainability, sensory science, and the role of technology in the kitchen.

Related topics include culinary arts, gastronomy, culinary science, and food studies.