SAPIENS: A Methodology for Understanding Gastronomy. First explanation (work in progress)

Being as it is an everday activity closely linked to our senses, our appreciation of gastronomy is largely based on the satisfaction amb the pleasure it provides us, on subjective considerations according to which we simply like what we have eaten to a greater or lesser dregree. In other words, besides considering its objective values, creative constributions, novelties, and understanding its professionalism or savoir faire, its special gustatory combinations, we take for granted that the criterion of personal taste most important factor.