Cooking: the quintessential art
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Berkeley
University of California Press
© 2008
|
| Schriftenreihe: | California studies in food and culture
23 |
| Schlagworte: | |
| Online-Zugang: | DE-1046 DE-1047 Volltext |
| Beschreibung: | 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 by 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 cookingc -- The many strands of modernity -- Yesterday -- And tomorrow? -- Simplicity and completeness -- The illusion of the perfect bouillon -- List of recipes From its intriguing opening question-"How can we reasonably judge a meal?"--To its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Hervé This, a cofounder (with the late physicist Nicholas Kurti) of the new approach to studying the scientific basis of cooking known as molecular gastronomy, investigates the question of culinary beauty in a series of playful, lively, and erudite dialogues. Considering the place of cuisine in Western culture, This explores an astonishing variety of topics and elaborates a revolutionary method for judging |
| Beschreibung: | 1 Online-Ressource (355 pages) |
| ISBN: | 0520942124 9780520942127 |
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| 500 | |a From its intriguing opening question-"How can we reasonably judge a meal?"--To its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Hervé This, a cofounder (with the late physicist Nicholas Kurti) of the new approach to studying the scientific basis of cooking known as molecular gastronomy, investigates the question of culinary beauty in a series of playful, lively, and erudite dialogues. Considering the place of cuisine in Western culture, This explores an astonishing variety of topics and elaborates a revolutionary method for judging | ||
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| dewey-full | 641/.013 |
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| dewey-ones | 641 - Food and drink |
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| dewey-sort | 3641 213 |
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| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
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| id | DE-604.BV043143637 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-20T04:07:44Z |
| institution | BVB |
| isbn | 0520942124 9780520942127 |
| language | English |
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| publisher | University of California Press |
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| series | California studies in food and culture |
| series2 | California studies in food and culture |
| spelling | This, Hervé 1955- Verfasser (DE-588)114486840 aut Cuisine Cooking the quintessential art Hervé This and Pierre Gagnaire ; translated by M.B. DeBevoise Berkeley University of California Press © 2008 1 Online-Ressource (355 pages) txt rdacontent c rdamedia cr rdacarrier California studies in food and culture 23 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 by 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 cookingc -- The many strands of modernity -- Yesterday -- And tomorrow? -- Simplicity and completeness -- The illusion of the perfect bouillon -- List of recipes From its intriguing opening question-"How can we reasonably judge a meal?"--To its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Hervé This, a cofounder (with the late physicist Nicholas Kurti) of the new approach to studying the scientific basis of cooking known as molecular gastronomy, investigates the question of culinary beauty in a series of playful, lively, and erudite dialogues. Considering the place of cuisine in Western culture, This explores an astonishing variety of topics and elaborates a revolutionary method for judging COOKING / General bisacsh Gastronomy fast COOKING / History bisacsh Geschichte Gastronomy History Gastrosophie (DE-588)4344017-4 gnd rswk-swf Gastrosophie (DE-588)4344017-4 s DE-604 Gagnaire, Pierre 1950- Sonstige (DE-588)1244310344 oth Erscheint auch als Druck-Ausgabe 978-0-520-26594-3 California studies in food and culture 23 (DE-604)BV045891698 23 http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=306103 Aggregator Volltext |
| spellingShingle | This, Hervé 1955- Cooking the quintessential art California studies in food and culture COOKING / General bisacsh Gastronomy fast COOKING / History bisacsh Geschichte Gastronomy History Gastrosophie (DE-588)4344017-4 gnd |
| subject_GND | (DE-588)4344017-4 |
| title | Cooking the quintessential art |
| title_alt | Cuisine |
| title_auth | Cooking the quintessential art |
| title_exact_search | Cooking the quintessential art |
| title_full | Cooking the quintessential art Hervé This and Pierre Gagnaire ; translated by M.B. DeBevoise |
| title_fullStr | Cooking the quintessential art Hervé This and Pierre Gagnaire ; translated by M.B. DeBevoise |
| title_full_unstemmed | Cooking the quintessential art Hervé This and Pierre Gagnaire ; translated by M.B. DeBevoise |
| title_short | Cooking |
| title_sort | cooking the quintessential art |
| title_sub | the quintessential art |
| topic | COOKING / General bisacsh Gastronomy fast COOKING / History bisacsh Geschichte Gastronomy History Gastrosophie (DE-588)4344017-4 gnd |
| topic_facet | COOKING / General Gastronomy COOKING / History Geschichte Gastronomy History Gastrosophie |
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