Cooking : the quintessential art /
This, Hervé,
Cooking : the quintessential art / Quintessential art / Hervé This and Pierre Gagnaire ; translated by M.B. DeBevoise. - 355 pages : illustrations ; 21 cm. - California studies in food and culture ; 23 . - California studies in food and culture ; 23. .
Translated from the French.
Includes bibliographical references (pages 327-335) and index.
Two introductions -- Pt. 1: The beautiful is the good. The existence of a culinary art ; Artisanal versus artistic cuisine ; Tradition and love ; The question of nature ; The recognition of a culinary art -- Pt. 2: Classical ideas of beauty. The origin of beauty ; Beauty of numbers ; The idea of flavor ; Aristotle and subtlety -- Pt. 3: Beauty in the Middle Ages. The path to the mystical good ; Of cooking and cathedrals ; Boethius and the brain ; Thomas Aquinas and the green of the grass ; Drawing Earth nearer to heaven -- Pt. 4: Artistic creativity unbound. Medieval ramifications ; The occult influence of Aristotle lives on ; The dawn of the Renaissance ; From the Renaissance onward ; The enlightenment in the West and the East ; Nature overcome -- Pt. 5: The present and future of cooking. The many strands of modernity ; Yesterday ; And tomorrow? ; Simplicity and completeness ; The illusion of the perfect bouillon -- List of recipes.
0520252950 9780520252950
2007050920
Gastronomy--History
TX631 / .T5513 2008
641.013
Cooking : the quintessential art / Quintessential art / Hervé This and Pierre Gagnaire ; translated by M.B. DeBevoise. - 355 pages : illustrations ; 21 cm. - California studies in food and culture ; 23 . - California studies in food and culture ; 23. .
Translated from the French.
Includes bibliographical references (pages 327-335) and index.
Two introductions -- Pt. 1: The beautiful is the good. The existence of a culinary art ; Artisanal versus artistic cuisine ; Tradition and love ; The question of nature ; The recognition of a culinary art -- Pt. 2: Classical ideas of beauty. The origin of beauty ; Beauty of numbers ; The idea of flavor ; Aristotle and subtlety -- Pt. 3: Beauty in the Middle Ages. The path to the mystical good ; Of cooking and cathedrals ; Boethius and the brain ; Thomas Aquinas and the green of the grass ; Drawing Earth nearer to heaven -- Pt. 4: Artistic creativity unbound. Medieval ramifications ; The occult influence of Aristotle lives on ; The dawn of the Renaissance ; From the Renaissance onward ; The enlightenment in the West and the East ; Nature overcome -- Pt. 5: The present and future of cooking. The many strands of modernity ; Yesterday ; And tomorrow? ; Simplicity and completeness ; The illusion of the perfect bouillon -- List of recipes.
0520252950 9780520252950
2007050920
Gastronomy--History
TX631 / .T5513 2008
641.013