Resumen de Gastronomy or Food Studies: a Case of Academic Distinction

Lindsay Neill, Jill M. Poulston, Nigel Hemmington, Christine Hall, Suzanne Bliss

• This article addresses the complexities in differentiating gastronomy from food studies as an academic topic. We use the case of Auckland University of Technology’s development of a Master of Gastronomy to illustrate the importance of the distinction. The literature review discusses the similarities and differences between these two domains, and the case study explores the processes and problems encountered in establishing the degree as a background to addressing the challenges inherent in naming a qualification. The combination of these topics and their discussion is timely as the academy realizes an increased offering of gastronomy and food studies programs. This article therefore outlines local processes and key decisions to assist others with decision-making processes as they develop similar programs.