Editing Gastronomy (section)

==Etymology==
[[Archestratus]] wrote a guide to the foods of the Mediterranean in the form of a poem called "Gastronomy", according to [[Chrysippus of Tyana]]; only fragmentary quotations remain. The word is a compound of Greek {{lang|el|γαστρ(ο)-}} 'stomach' and {{lang|el|νόμος}} lit. 'custom', modeled on 'astronomy'.<ref>''[[Oxford English Dictionary]]'', [https://www.oed.com/view/Entry/77032 ''s.v.'']</ref> It was revived in 1801 as the title of a poem by {{ill|Joseph Berchoux|fr}}.<ref name="Ory1996pp445-448">{{cite book |last=Ory |first=Pascal |title=Realms of Memory: Tradition |date=1996 |publisher=[[Columbia University Press]] |pages=445–448}}</ref><ref>Joseph Berchoux, ''La gastronomie, pöeme'', 4th edition, Paris, 1805 [https://books.google.com/books?id=FXIEUS3gHrUC full text]</ref> It was [[Brillat-Savarin]], in his ''Physiologie du goût'' (1825) who systematized the study of food and cooking under this name.<ref>Béa Aaronson, "La Civilisation du goût: Savoir et saveur à la table de Louis XIV", in ''Civilization in French and Francophone Literature'', ''French Literature Series'' '''33''' (2006), p. 88</ref>