To be good Chef which is more important? Should the balance beam below be the same or maybe it should be weighed towards arts or even science? There are many providers around the world that is offering Culinary Arts degree and some Culinary Science degree.
A quick glance through some major websites showed the following:
The word "culinary" is defined as something related to, or connected with, cooking or kitchens.
Culinary art is the art of cooking. A culinarian is a person working in the culinary arts. A culinariao working in restaurants is commonly known as a cook or a chef. Culinary artists are responsible for skillfully preparing meals that are as pleasing to the palate as to the eye. Increasingly they are required to have knowledge of the science of food and an understanding of diet and nutrition. They work primarily in restaurants, fast food chain store franchises, delicatessens, hospitals and other institutions. Kitchen conditions vary depending on the type of business, restaurant, nursing home etc.
Culinary science is the planning and preparation of cuisine. Culinary science shows students how to arrange dishes and present those dishes. Different schools emphasize the culinary delights from different nationalities and themes such as the creation of French or of Italian cuisine.
Then, you have another term called Culinology. It is an approach to food that blends the culinary arts and food technology. Through the blending of these two disciplines, culinology seeks to make food taste better--whether purchased in a supermarket or eaten in a restaurant. Culinology also seeks to make food more consistent and safer. A primary method of culinology is to logically translate sophisticated food concepts, such as those applied in fine dining or in a traditional ethnic cuisine, for items on the menus of chain restaurants or those processed for retail sale. Such product or chain-menu development is only possible through the astute combination of the culinary arts and food science or technology.
I would like to get your personnel opining on what you think?
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In my opinion, Culinary is actually an art that makes use of science.
Even though Culinology is quite a recent term, the use of scientific knowledge in cooking is old.
Most of the best Chefs do not only know how to cook a good meal but know how and why things work. From the scientific phenomenon of an emulsion to the one of a product preserved with vacuum-packing technology, etc...we can observe that science has been known and used in kitchens since decades.
However, with the rising trends of molecular gastronomy, the increasng availability of processed foods and the new equipments available for Chefs, the fields of culinary and food technology becomes often associated, thus the concept of culinology.
In my mind, the name is new but not the concept. Food technology has been thaught in Cooking Schools for many many years. It remains to be seen whether this "new" discipline Culinology really brings something new, either knowledges or methods of teaching.
I do not have enough information regarding the syllabus and all the subjects thaught in this discipline but I guess that it is not as new and different as some people may think. Indeed, I think that most of the subjects part of this discipline are already being thaught in many Catering Schools.
Although it may be very interesting for fast-foods or processed foods from the food industry, it may not be the same for restaurants.
Indeed, even though molecular gastronomy has been very trendy recently, I think it is only a trend.
I certainly do not have enough information on the topic of culinology but to answer on the question whether culinary is either an Art or a Science, I would say that it is both, especially for mass production which is very characteristic of the modern food industry.
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