“Cuisinology” and “Cuisinologist”
Note: A lengthy and detailed paper on the subject of Cuisinology has been in-work, beginning in June 2018. The word cuisinologist was apparently coined and first used by Sir Edward Abbott Parry as early as 1911, with other known usage beginning in 2010. The related word cuisinology has seen usage as early as 2001. As of March 2019 neither cuisinology nor cuisinologist are yet recognized in dictionaries. I’ve listed a suggested pronunciation and three definitions on this page. Why am I concerned with this? Because I’m not a Foodie, and the term “amateur cuisinologist” is a better fit.
Abstract: The terms cuisinology and cuisinologist both have a long history of usage without being defined, with cuisinologist having known usage as early as 1911. Multiple related definitions are developed for the term cuisinology according to previous usage. Fifteen aspects of cuisinology are described: vocabulary, cultures, origins, traditions, settings, techniques, settings, tenacity, authenticity, variety, fears, safety, laws, science, and documentation. These aspects can be addressed or studied by a cuisinologist in whole or in part. When studied as a whole, a complete view of a subject of cuisinology can be developed, while studying individual or combined aspects can allow for more detail of selected aspects of the subject culture. Roles of cuisinologists are explored in the areas of documentation, including the authoring of cookbooks, both the development of food history and the exposing of false history, cooking and eating techniques, food science, and journaling. Culinary tourism and lobbying regarding legislation issues are also discussed as further roles of cuisinologists.