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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.
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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.

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