Food is on everyone's lips every day - but not in everyone's minds. Often, thoughtlessly, people devour 'something quick' to satisfy their hunger or eat based on poorly calculated prestige considerations: a patchwork between meatloaf and salmon. Today, one must carefully consider what they 'consume.' Not only to participate in the small talk that always revolves around this topic but also in one's own vital interest: A person is made from what they eat - and this is reflected in how they eat. It's about savoir vivre and thus about enjoyment. Enjoyment requires knowledge. Knowledge is needed to be able to choose and decide. This culinary and gastronomic knowledge is imparted here, inspired by encyclopedic models, scientifically grounded, presented in a factual yet ironic manner. A foundational understanding of food, manners, and accompanying circumstances - as colorful and diverse as our food culture. Bite by bite - and anything but morally rigid. Just like Horace said: dente superbo.