Gastronomy is the art or practice of selecting, cooking, and eating “good” food. Most food writers and expert chefs say that gastronomy is a term that indicates a form of respect for the art of preparing and serving food. Over time, some foods fall out of favor and, as a result, new foods are invented. The molecular gastronomy trend adds “science” to the art of selecting, preparing, serving, and enjoying food. However, the true gourmet—no matter the type of food trend— prefers quality to quantity and constructs meals with artful pairings (drinks an accompaniments). The opposite of a gourmet is a glutton.