āĻ āĻ¨ā§āĻ¸āĻ¨ā§āĻ§āĻžāĻ¨ āĻāĻ°ā§āĻ¨
āĻ āĻāĻŋāĻ§āĻžāĻ¨ā§āĻ° āĻāĻžāĻˇāĻž āĻ¨āĻŋāĻ°ā§āĻŦāĻžāĻāĻ¨ āĻāĻ°ā§āĻ¨
āĻāĻĒāĻ¨āĻžāĻ° āĻāĻžāĻˇāĻž āĻ¨āĻŋāĻ°ā§āĻŦāĻžāĻāĻ¨ āĻāĻ°ā§āĻ¨
gastronomy
/ÉĄÃĻËstrÉnÉmi/
Gastronomy
āĻāĻĻāĻžāĻšāĻ°āĻŖ
Culinary schools not only teach cooking techniques but also delve deep into the world of gastronomy.
āĻĒāĻžāĻāĻļāĻžāĻ˛āĻž āĻ¸ā§āĻā§āĻ˛āĻā§āĻ˛āĻŋ āĻļā§āĻ§ā§āĻŽāĻžāĻ¤ā§āĻ° āĻ°āĻžāĻ¨ā§āĻ¨āĻžāĻ° āĻā§āĻļāĻ˛ āĻļā§āĻāĻžāĻ¯āĻŧ āĻ¨āĻž, āĻ¤āĻŦā§ āĻā§āĻ¯āĻžāĻ¸ā§āĻā§āĻ°ā§āĻ¨āĻŽāĻŋ āĻāĻāĻ¤ā§ āĻāĻā§āĻ°āĻāĻžāĻŦā§ āĻĒā§āĻ°āĻŦā§āĻļ āĻāĻ°ā§āĨ¤
02
āĻā§āĻ¯āĻžāĻ¸ā§āĻā§āĻ°ā§āĻ¨āĻŽāĻŋ, āĻ°āĻ¨ā§āĻ§āĻ¨āĻļāĻŋāĻ˛ā§āĻĒ
a distinctive style or tradition of cooking, often associated with a particular region or culture
āĻāĻĻāĻžāĻšāĻ°āĻŖ
French gastronomy is known for its sauces and pastries.
āĻĢāĻ°āĻžāĻ¸āĻŋ āĻ°āĻ¨ā§āĻ§āĻ¨āĻļā§āĻ˛ā§ āĻ¤āĻžāĻ° āĻ¸āĻ¸ āĻāĻŦāĻ āĻĒā§āĻ¸ā§āĻā§āĻ°āĻŋāĻ° āĻāĻ¨ā§āĻ¯ āĻĒāĻ°āĻŋāĻāĻŋāĻ¤āĨ¤
āĻ¨āĻŋāĻāĻāĻŦāĻ°ā§āĻ¤ā§ āĻļāĻŦā§āĻĻ
