Definition of "gastronomist"

The ancient Roman gastronomists considered the turnip, when prepared in the following manner, a dish fit for epicures: "After boiling, extract the water from them, and season with cummin, rue, or benzoin, pounded in a mortar; afterward add honey, vinegar, gravy, and boiled grapes. Allow the whole to simmer, and serve."

1892, Ella Eaton Kellogg, “Vegetables”, in Science in the Kitchen: A Scientific Treatise on Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes‎, Revised edition, Michigan: Health Publishing Company, page 240