Culinary arts

Gourmet (, ) is a cultural idea associated with the culinary arts of fine food and drink, or haute cuisine, which is characterized by their high level of refined and elaborate food preparation techniques and displays of balanced meals that have an aesthetically pleasing presentation of several contrasting, often quite rich courses. Historically the ingredients used in the meal tended to be rare for the region, which could also be impacted by the local state and religious customs. The term and the related characteristics are typically used to describe people with more discerning palates and ent

art of the preparation, cooking and presentation of food, usually in the form of meals

thumb|right|Ostrich crépinettes A crépinette is a small, flattened sausage, sometimes referred to as a sausage parcel. It is similar in shape to a sausage patty, circular, and flattened.

Nigerian writer and food explorer

process that improves the flavor of meats by allowing the natural enzymes in the meat to break down the tissue through dry aging