| 000 | 02656cam a2200445 i 4500 | ||
|---|---|---|---|
| 005 | 20221115154432.0 | ||
| 008 | 080909s2008 caua b s001 0 eng d | ||
| 010 | _a 2007050920 | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
| 020 |
_a0520252950 _qcloth (alk. paper) |
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| 020 |
_a9780520252950 _qcloth (alk. paper) |
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| 035 | _a(ATU)b11415988 | ||
| 035 | _a(OCoLC)183926599 | ||
| 040 |
_aDLC _beng _erda _cDLC _dBAKER _dBTCTA _dYDXCP _dUKM _dC#P _dBWX _dIAK _dVP@ _dCDX _dATU |
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| 041 | 1 |
_aeng _hfre |
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| 050 | 0 | 0 |
_aTX631 _b.T5513 2008 |
| 082 | 0 | 0 |
_a641.013 _222 |
| 100 | 1 |
_aThis, Hervé, _eauthor. _91202398 |
|
| 240 | 1 | 0 |
_aCuisine. _lEnglish |
| 245 | 1 | 0 |
_aCooking : _bthe quintessential art / _cHervé This and Pierre Gagnaire ; translated by M.B. DeBevoise. |
| 246 | 3 | 0 | _aQuintessential art / |
| 264 | 1 |
_aBerkeley : _bUniversity of California Press, _c[2008] |
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| 264 | 4 | _c©2008 | |
| 300 |
_a355 pages : _billustrations ; _c21 cm. |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_aunmediated _bn _2rdamedia |
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| 338 |
_avolume _bnc _2rdacarrier |
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| 490 | 1 |
_aCalifornia studies in food and culture ; _v23 |
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| 500 | _aTranslated from the French. | ||
| 504 | _aIncludes bibliographical references (pages 327-335) and index. | ||
| 505 | 0 | _aTwo 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. | |
| 588 | _aMachine converted from AACR2 source record. | ||
| 650 | 0 |
_aGastronomy _xHistory _9373858 |
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| 700 | 1 |
_aGagnaire, Pierre, _d1950- _eauthor. _9415862 |
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| 830 | 0 |
_aCalifornia studies in food and culture ; _v23. _91037929 |
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| 907 |
_a.b11415988 _b11-05-18 _c27-10-15 |
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| 945 |
_a641.013 THI _g1 _iA432340B _j0 _lcmain _o- _p$45.29 _q- _r- _s- _t0 _u10 _v0 _w0 _x4 _y.i12842849 _z29-10-15 |
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| 998 |
_ab _ac _b11-05-18 _cm _da _feng _gcau _h0 |
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| 999 |
_c1191200 _d1191200 |
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