ENGLISH

Cooking: the quintessential art

By Herve , Gagnaire , Pierre;This

Book information

Publisher
University of California Press
Year
2010
ISBN
9780520942127, 0520942124
Language
english
Format
PDF
Filesize
2 MB (2048374 bytes)
Series
California studies in food and culture 23
Pages
\366
Time added
2020-07-26 19:24:52
Gastronomy--History;Gastronomy;History;Gastronomy

Description

Two Introductions Part One: The Beautiful Is the Good 1. The Existence of a Culinary Art 2. Artisanal versus Artistic Cuisine 3. Tradition and Love 4. The Question of Nature 5. The Recognition of a Culinary Art Part Two: Classical Ideas of Beauty 6. The Origin of Beauty 7. Beauty by Numbers 8. The Idea of Flavor 9. Aristotle and Subtlety Part Three: Beauty in the Middle Ages 10. The Path to the Mystical Good 11. Of Cooking and Cathedrals 12. Boethius and the Brain 13. Thomas Aquinas and the Green of the Grass 14. Drawing Earth Nearer to Heaven Part Four: Artistic Creativity Unbound 15. Medieval Ramifications 16. The Occult Influence of Aristotle Lives On 17. The Dawn of the Renaissance 18. From the Renaissance Onward 19. The Enlightenment in the West and the East 20. Nature Overcome Part Five: The Present and Future of Cooking 21. The Many Strands of Modernity 22. Yesterday 23. And Tomorrow? 24. Simplicity and Completeness 25. The Illusion of the Perfect Bouillon Notes Index

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