Cooking : the quintessential art / Hervé This and Pierre Gagnaire ; translated by M.B. DeBevoise.
Material type: TextLanguage: 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
- unmediated
- volume
- 0520252950
- 9780520252950
- Quintessential art
- Cuisine. English
- 641.013 22
- TX631 .T5513 2008
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.
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