In this chapter, the authors reflect on the outcome of a literature review on gastronomy research and how it can be related to Brillat-Savarin’s perspective on gastronomy. His multifaceted views from two centuries ago on the field of practice, science, and knowledge of gastronomy and culinary arts are here discussed in relation to the contemporary subject Culinary Arts and Meal Science (CAMS), and the Five Aspects Meal Model (FAMM). According to the results of the literature review, gastronomy is a vibrant research field within social sciences and the humanities. The heterogeneity of the field is confirmed by the number of unique keywords used in the articles. Coordinating keywords by publication strategies could be an opportunity to deal with this heterogeneity. Also, of importance in gastronomy research is raising the quality of publications by transparent and saturated descriptions of methods and theories used, transparency of the process of analysis, and clarity regarding ethical reflections. The chapter ends with an outlook on possible future research with high quality standards in the spirit of both Brillat-Savarin and the more contemporary perspectives on gastronomy.