food science: The study of food from its harvest through storage and cooking.
food stylist: Experts who make food look delicious and aesthetically pleasing in photographs.
FDA: Food and Drug Administration; U.S. government organization that oversees the safety of foods, supplements, drugs and medical devices.
fusion: A type of cooking that joins two or more styles of cuisine.
gastronomy: The study of food, digestion, taste and culture.
gourmet: An individual with a refined taste and appreciation for food.
haute cuisine: A style of cooking in which patrons are served small, rich portions of highly stylized foods.
hospitality industry: The service sector of the economy that includes restaurants, hotels and tourism.
IFT: Institute of Food Technologists; a professional organization for those who work in the area of food science.
internship: A temporary position within a company in which a student learns skills in a real work environment.
Johnson and Wales University: A Rhode Island-based college that instructs students in the culinary arts and hospitality industry.
Julia Child: An American chef who attended Le Cordon Bleu and introduced French cooking to the general American public in the 1960s.
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