Image from Coce

Cooking : the quintessential art / Hervé This and Pierre Gagnaire ; translated by M.B. DeBevoise.

By: Contributor(s): Material type: TextTextLanguage: English Original language: French Series: California studies in food and culture ; 23.Publisher: Berkeley : University of California Press, [2008]Copyright date: ©2008Description: 355 pages : illustrations ; 21 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0520252950
  • 9780520252950
Other title:
  • Quintessential art
Uniform titles:
  • Cuisine. English
Subject(s): DDC classification:
  • 641.013 22
LOC classification:
  • TX631 .T5513 2008
Contents:
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.
Tags from this library: No tags from this library for this title. Log in to add tags.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.013 THI (Browse shelf(Opens below)) 1 Available A432340B

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.

Machine converted from AACR2 source record.

There are no comments on this title.

to post a comment.

Powered by Koha