TY  - BOOK
AU  - This,Hervé
AU  - Gagnaire,Pierre
TI  - Cooking: the quintessential art 
T2  - California studies in food and culture
SN  - 0520252950
AV  - TX631 .T5513 2008
U1  - 641.013 22
PY  - 2008///]
CY  - Berkeley
PB  - University of California Press
KW  - Gastronomy
KW  - History
N1  - 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
ER  -