Whois & Analysis for visit.brussels

Brussels, officially the Brussels-Capital Region, is a region of Belgium comprising 19 municipalities, including the City of Brussels which is the capital of Belgium.

The Brussels-Capital Region is a part of both the French Community of Belgium and the Flemish Community, but is separate from the region of Flanders (in which it forms an enclave) or Wallonia.

The region has a population of 1.2 million and a metropolitan area with a population of over 1.8 million, the largest in Belgium.

Belgium, officially the Kingdom of Belgium, is a sovereign state in Western Europe bordered by France, the Netherlands, Germany, Luxembourg, and the North Sea.

It is a small, densely populated country which covers an area of and has a population of about 11 million people.

Straddling the cultural boundary between Germanic and Latin Europe, Belgium is home to two main linguistic groups: the Dutch-speaking, mostly Flemish community, which constitutes about 59% of the population, and the French-speaking, mostly Walloon population, which comprises 41% of all Belgians.

Additionally, there is a small group of German-speakers who live in the East Cantons located around the High Fens area, and bordering Germany.

Gastronomy is the study of the relationship between food and culture, art of preparing and serving rich or delicate and appetizing food, a style of cooking of particular region, and the science of good eating.

One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy.

Gastronomy can be subdivided into four main areas, which are practical gastronomy, theoretical gastronomy, technical gastronomy, and food gastronomy.

Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world.

Theoretical gastronomy supports practical gastronomy.

It is related with a system and process approach, focused on recipes and cookery books.

Food gastronomy is connected with food and beverages and their genesis.

Technical gastronomy underpins practical gastronomy, introducing a rigorous approach to evaluation of gastronomic topics.

Europe is a continent that comprises the westernmost part of Eurasia.

Europe is bordered by the Arctic Ocean to the north, the Atlantic Ocean to the west, and the Mediterranean Sea to the south.

The eastern boundary with Asia is a historical and cultural construct, as there is no clear physical and geographical separation between them; Europe is generally considered as separated from Asia by the watershed divides of the Ural and Caucasus Mountains, the Ural River, the Caspian and Black Seas, and the waterways of the Turkish Straits.

Yet the non-oceanic borders of Europe—a concept dating back to classical antiquity—are arbitrary.

The primarily physiographic term "continent" as applied to Europe also incorporates cultural and political elements whose discontinuities are not always reflected by the continent's current overland boundaries.

Tourism is travel for pleasure or business; also the theory and practice of touring, the business of attracting, accommodating, and entertaining tourists, and the business of operating tours.

Tourism may be international, or within the traveller's country.

The World Tourism Organization defines tourism more generally, in terms which go "beyond the common perception of tourism as being limited to holiday activity only", as people "traveling to and staying in places outside their usual environment for not more than one consecutive year for leisure, business and other purposes".