“Culinology” (culinary arts + food technology) is a word coined by Winston Riley, the first president and founder of the Research Chefs Association. “Culinology” is a registered trademark with a first use from 1999; “culinology” is also the name of the official magazine (since 2003) of the Research Chefs Association.
“Culinologists” seek to make food taste better, be safer to eat, be easier to grow and distribute, etc. The term “food science” might be more used than “culinology” because of the latter term’s existing trademark.
Culinology is an approach to food that blends the culinary arts and food technology. Through the blending of these two disciplines, culinology seeks to make food taste better—whether purchased in a supermarket or eaten in a restaurant. Culinology also seeks to make food more consistent and safer. A primary method of culinology is to logically translate sophisticated food concepts, such as those applied in fine dining or in a traditional ethnic cuisine, for items on the menus of chain restaurants or those processed for retail sale. Such product or chain-menu development is only possible through the astute combination of the culinary arts and food science or technology.
According to Jeff Cousminer in Food Product Design Magazine, the word culinology was coined by the first president and founder of the Research Chefs Association, Winston Riley. The original meaning of the word was quite different than what it has come to mean today. Originally, the word was designed to be a combination of two words, Culinary and Technology. So the first meaning of the word was the convergence of culinary arts and all technology, which includes communications, chemistry, physiology, economics and many others.
There are accredited culinology educational programs offered by many institutions. The curriculum of such courses combine the disciplines of cooking and food science. According to industry professionals, like Kraft’s Harry Crane, culinology should “help jump-start product development.”
Culinologists work in diverse aspects of food—from experimental chefs and menu planners to food manufacturing to fine dining.
The Official Magazine of the Research Chefs Association
Food Product Design
January 1999—Culinary Connection By: Jeffrey Cousminer
Be prepared to add a new word to your vocabulary - “culinology.” What exactly does this term mean? Webster’s defines it as…well, it’s not actually in Webster’s, or any other dictionary that I’m aware of - yet. Even my laptop’s spell-checker tells me “status: unknown word.”
The term culinology was coined by Winston Riley, former president and a founder of the Research Chefs Association (RCA), to describe and formalize the fusion of two disciplines - culinary art and food technology. This was not an arbitrary or frivolous notion on Chef Riley’s part. Instead, it recognized the birth and evolution of a critical new expertise in the food industry - the ability to efficiently and economically manufacture restaurant-quality “convenience foods” that actually look and taste like food served in a restaurant.
OCLC WorldCat record
The genesis of culinology - Research Chefs Association will change the way we all do business.
Publisher: Chicago : Putman Pub. Co., 1968-
Edition/Format: Article : English
Publication: Food processing. 63, no. 9, (2002): 44
OCLC WorldCat record
Culinology: the official magazine of the Research Chefs Association.
Author: Research Chefs Association.
Publisher: Northbrook, IL : Weeks Pub. Co., 2003-
Edition/Format: Journal, magazine : Periodical : English
USA Today (August 14, 2005)
New degree programs produce chef-scientists
By Lisa Cornwell, The Associated Press
Culinologists will be able to understand both parts of the process and cut the time needed to develop products and get them to consumers more quickly, Crane said.
“Culinologists will have the ability to help the food industry find more efficient and economical ways of manufacturing convenient, shelf-stable foods that actually have the look and taste of food served in a restaurant,” said Jeff Cousminer, education committee chairman for the Research Chefs Association. The international group has encouraged the development of culinology programs.
Bon Appetit on the Business of Sustainable Agriculture
By Maisie Greenawalt | September 15th, 2009
September 16, 2009 at 6:37 am PDT | Winston Riley writes:
Dear Maisie: Thank you for your approach with Bon Appetite. I’ve been reading a lot about the impact you’re making and it is cool stuff. you don’t know me though you’ve seen some of my work, as I am the founder of the Research Chefs Association and coined the word Culinology. Now I am hoping to get RCA to see the value of considering the planet and the health of our customers, besides just the profit of the companies we work for. Thanks again. http://www.foodinitiative.com
Word Mark CULINOLOGY
Goods and Services IC 016. US 002 005 022 023 029 037 038 050. G & S: NEWSLETTER PERIODICALS FEATURING FOOD SCIENCE TOPICS. FIRST USE: 19990200. FIRST USE IN COMMERCE: 19990200
Mark Drawing Code (1) TYPED DRAWING
Serial Number 75713975
Filing Date May 26, 1999
Current Filing Basis 1A
Original Filing Basis 1A
Published for Opposition January 9, 2001
Change In Registration CHANGE IN REGISTRATION HAS OCCURRED
Registration Number 2440055
Registration Date April 3, 2001
Owner (REGISTRANT) RESEARCH CHEFS ASSOCIATION CORPORATION MISSOURI 1100 Johnson Ferry Road Suite 300 Atlanta GEORGIA 30342
Attorney of Record Stephen T. Olson
Type of Mark TRADEMARK
Affidavit Text SECT 15. SECT 8 (6-YR).
Live/Dead Indicator LIVE