Enjoyment of ethnic food can be the "point de depart" for tracing the heritage of the people being studied and for broadening students' horizons. This article outlines a study of food throughout the centuries, particularly in Europe. The "gastronomic route" begins historically with the Minoans around 2000 B.C., continues with the Greeks and the Romans in Italy and southern France, and concludes with a discussion of Arab influences on European cooking. Geography is inseparable from history; it, too, can be taught through a study of regional foods and the reasons for their use. The food industry, exportation of cooking styles, daily living habits and family life are other aspects of cultural study that can be made more enjoyable through the gastronomic approach. Activities that involve preparing and serving foreign foods are suggested. (AMH)