CHAPTER 1
Definition of main terms
By way of an introduction to the subject, we begin with definitions of the concepts that are essential to understanding the argument put forward in this book, including – naturally – ‘cooking’ and ‘cuisine’, for which we provide our definition according to the Sapiens methodology.
Definition of related terms.
We continue with essential terms that are derived from the previous ones, such as ‘food’ and ‘gastronomy’. In addition, the differences between ‘eating’ and ‘drinking’, and between elaborations that make use of ‘food’ and ‘drink’ are introduced.
