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Title: |
The Science of Cookery and the Art of Eating Well |
| Sub-title: |
Philosophical and Historical Reflections on Food and Dining in Culture |
Search Result:
| By (author): |
Donald Phillip Verene Series edited by: Alexander Gungov, Friedrich Luft |
| ISBN10-13: |
3838211987 : 9783838211985 |
| Format: |
Paperback |
| Size: |
210x150mm |
| Pages: |
124 |
| Weight: |
.161 Kg. |
| Published: |
ibidem - October 2018 |
| List Price: |
16.00 Pounds Sterling |
| Availability: |
Temporarily Out of Stock, more expected soon
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| Subjects: |
Cultural studies : Dietetics & nutrition |
| The Science of Cookery and the Art of Eating Well is a philosophical and historical reflection on food and dining in human culture. It includes discussions of the nature of the first meals as found in Greek literature and the philosophy of history of Giambattista Vico, the Roman cookbook of Apicius (the first known cookbook), the cookbook of Artusi (the seminal cookbook of Italian cooking), Brillat-Savarinâ s Physiology of Taste, Plutarchâ s â Dinner of the Seven Wise Men,â and Athenaeusâ work on the Learned Banqueters (the Deipnosophists). These discussions are joined with contemporary observations on the importance of the traditions of home cooking and dining with friends as essential to the promotion of human well-being. |
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