gastronomysuch

Gastronomysuch is a coined term used in culinary theory to denote an approach that seeks to articulate the experiential and intangible aspects of food and dining beyond conventional classifications such as cuisine or technique. It is not a standard or widely adopted label, but appears in speculative writings, blogs, and occasional academic discussions.

Etymology and background: The word combines gastronomy with the determiner such, signaling a focus on the essence or suchness of dining experiences. Some writers connect the idea to philosophical notions of suchness (tathatā) to emphasize nonessential, immediate experience rather than fixed categories.

Concept and scope: Proponents describe gastronomysuch as an evaluative lens that foregrounds perception, memory, atmosphere, narrative, and social meaning. It invites cross-disciplinary methods from sensory science, anthropology, and literary criticism to analyze how meals evoke meaning, identity, and place, rather than merely listing ingredients or techniques.

Examples and usage: The term is most likely used in theoretical discussions about tasting menus, ritual meals, or hospitality design, where critics discuss the "essence" of a dining experience. It functions as a heuristic rather than a formal discipline, serving to prompt reflection rather than prescribe standards.

Reception: Because the term is not standardized, it attracts mixed reactions—praise for highlighting intangible aspects of eating, and criticism for vagueness and potential overgeneralization. It remains a fringe concept within wider food studies.

See also: Gastronomy, Food studies, Sense perception in cuisine, Food anthropology, Culinary philosophy.