Gastronomy (Slovakia 2005)

Stamp Gastronomy it reflects the thematic directions:

The European Conference of Postal and Telecommunications Administrations (CEPT) was established on June 26, 1959, as a coordinating body for European state telecommunications and postal organizations. The acronym comes from the French version of its name Conférence européenne des administrations des postes et des télécommunications.

The Europa postage stamp (also known as Europa - CEPT until 1992) is an annual joint issue of stamps with a common design or theme by postal administrations of member countries of the European Communities (1956-1959), the European Conference of Postal and Telecommunications Administrations (CEPT) from 1960 to 1992, and the PostEurop Association since 1993. Europe is the central theme. EUROPA stamps underlines cooperation in the posts domain, taking into account promotion of philately. They also build awareness of the common roots, culture and history of Europe and its common goals. As such, EUROPA stamp issues are among the most collected and most popular stamps in the world. Since the first issue in 1956, EUROPA stamps have been a tangible symbol of Europe’s desire for closer integration and cooperation.

Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill a specific ecological niche within specific geographical contexts.

Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world. Theoretical gastronomy supports practical gastronomy. It is related with a system and process approach, focused on recipes, techniques and cookery books. Food gastronomy is connected with food and beverages and their genesis. Technical gastronomy underpins practical gastronomy, introducing a rigorous approach to evaluation of gastronomic topics