The 21st century is tokening the strengthening of the dialogue between cooks and scientists around the world, a reason why is increasingly necessary to organize and “academize” those initiatives. The objective is to consolidate the information collecting process on a permanent basis, the kind of information generated in different restaurants from around the globe.
The creation of this new academic discipline is now possible and scientists, historians and artists should put our work at everybody’s disposal. If we all eat humble pie, then it’ll be possible to put gastronomy up to par with other academic disciplines.