Food, as we all know, is essential for human life. It also is the basis for several major industries found in many countries around the world such as in agriculture, food processing, food retailing and food service. For millennia, the focus of those involved with food as a human and economic phenomenon was on its production, preservation, distribution, pricing and other practical concerns. But in the late 18th century this began to change. Food became more than just a life necessity. Restaurants began to be developed, initially in France but eventually in other nations, as a distinct institution offering people dining choices and table service, the opportunity for socialization and, over time, a finer and finer atmosphere. The rise of restaurants eventually led to a class of diners who prided themselves on being critics of taste, food and cooking. Brillat-Savarin is probably the best known of the ‘culinary philosophers’ or, in today’s parlance, a ‘foodie’. One of Brillat-Savarin’s better known sayings was, ‘[t]ell me what you eat, and I’ll tell you who you are.’
* culinary: 요리의 ** parlance: 용어