Relating to, or characteristic of, activities or areas of interest that are not focused on fine dining, the preparation of food, or the appreciation of gourmet cuisine. This term encompasses aspects of life outside of culinary arts, including, but not limited to, fields such as economics, sociology, technology, art, and science, which stand apart from the specialized focus on food, drink, and associated experiences. It implies a lack of connection with the sophisticated processes of eating well or the culture surrounding those endeavors. The term can describe objects, concepts, or activities.
Non-gastronomic meaning with examples
- The museum's focus was on showcasing ancient artifacts, a display of non-gastronomic historical objects. Visitors could immerse themselves in art, science, and history, without having to experience any fine dining options. Thus, it was purely a non-gastronomic experience. The educational tour offered an insightful look into the history of human societies.
- Their primary interests were rooted in data analytics, and engineering which constitutes a distinctly non-gastronomic career. They would often speak of equations and solving real world problems. Their non-gastronomic pursuits didn’t include even the most basic cooking skills. They were wholly engaged in their professional life.
- The conference program's emphasis on renewable energy initiatives and environmental sustainability projects was an area of non-gastronomic interest. Lectures, presentations, and workshops centered on technological advancements and societal challenges. The event served to create an environment that was not designed with food in mind.
- The library served as a space with non-gastronomic books, an important part of the cultural landscape and intellectual stimulation, offering knowledge and information without any culinary aspects. The library’s focus was on the written word, fostering literacy, imagination, and educational access, but never the art of making good food.
- The company's investment in technological advancements and employee training reflected its commitment to non-gastronomic projects. It focused on enhancing production efficiency and adopting advanced methodologies. The firm aimed to foster innovation across various dimensions of its businesses, while keeping cuisine entirely out of it.