THEORIES 

Over the last 22 years Kimon Georgiou developed numerous theories on Gastronomy. Some of them have been around for centuries, not as theories but as studies that have been empirically proven.

Gastronomy is not an academic subject, nor the kind of education that ends at University level. Further, it is not the type of business in which Strategic Management is not required.

STRATEGIC MANAGEMENT
IN GASTRONOMY
information systems

Information Systems are an integral part of Gastronomy. He also believes that currently, Gastronomy moves from a ‘people to people basis business’ to a ‘people and machines basis business’.

Gastronomy

GASTRONOMY HAS NO

nationality

GASTRONOMY HAS NO

nationality

Ideology

Make each tomorrow a masterpiece
Gastronomy is a form of art as it is study and science
We are all equal in Gastronomy

*

*

*

 

ABOUT 

Kimon Georgiou is a Gastronomist, a man that has dedicated his life to the culture and history of food. He has taken 3000 flights, spending almost his entire life travelling to known and unknown places, in search of the History, Anthropology and Sociology of Gastronomy. His long journeys have also lead him to places where trends, truths and needs of food are revealed.