Editing Gastronomy (section)

==References==
===Inline citations===
{{Reflist}}

===Works cited===
* {{cite book |last=Apicius |first=Marcus Gavius |author-link=Marcus Gavius Apicius |title=De re Coquinaria |trans-title=Cookery and Dining in Imperial Rome |translator-first=Joseph Dommers |translator-last=Vehling
 |editor-first= Frederick |editor-last=Starr |url= https://www.gutenberg.org/ebooks/29728 |publisher=[[Project Gutenberg]] |date=2009 |orig-year=1st–5th C. |access-date=7 August 2020}} English translation; several formats available.
* {{cite web |last=Yuan |first=Mei |author-link=Yuan Mei |title=隨園食單 |trans-title=Way of the Eating |translator-first=Sean Jy-Shyang |translator-last=Chen |url= https://wayoftheeating.wordpress.com/order-of-translation/ |date=2017 |orig-year=1792}} English translation with original Chinese, in website form with commentaries. Also published in hardback as ''Recipes from the Garden of Contentment'' (2018) and trade paperback as ''The Way of Eating'' (2019), by the same translator.
* {{cite book |last=Brillat-Savarin |first=Jean Anthelme |author-link=Jean Anthelme Brillat-Savarin |title=The Physiology of Taste: Or Meditations on Transcendental Gastronomy |edition=10th |translator-first=Fayette |translator-last=Robinson |editor1-first=Steve |editor1-last=Harris |editor2-first=Charles |editor2-last=Franks |publisher=[[Project Gutenberg]] |date=2004 |orig-year=1825 |url= https://www.gutenberg.org/ebooks/5434 |access-date=7 August 2020}} English translation; several formats available.

===Further reading===
* {{cite web |first=Avi |last=Schlosburg |title=What Is Gastronomy? |work=Gastronomy Blog |publisher=Metropolitan College, [[Boston University]] |date=6 June 2011 |url= https://sites.bu.edu/gastronomyblog/2011/06/06/what-is-gastronomy/ |access-date=7 August 2020}}
* {{cite book |author-link=Kilien Stengel |first=Kilien |last=Stengel |title=Traité de la gastronomie: Patrimoine et culture |language=fr |publisher=Sang de la Terre |date=2012}}
* {{cite web |first=Leanna |last=Garfield |title=Chemistry is bringing chefs 'a new revolution of cooking' — here's what the food of tomorrow looks like |work=[[Business Insider]] |date=12 February 2016 |url= https://www.businessinsider.com/molecular-gastronomy-is-the-future-of-cooking-2016-2}}
* {{cite web |first=Mojca |last=Jez |title=Molecular Gastronomy: The Food Science |work=Splice |publisher=BioSistemika LLC |date=24 September 2015 |url= https://splice-bio.com/molecular-gastronomy-the-food-science |access-date=7 August 2020}}