Cooking: the quintessential art
Saved in:
| Main Author: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Berkeley
University of California Press
© 2008
|
| Series: | California studies in food and culture
23 |
| Subjects: | |
| Online Access: | DE-1046 DE-1047 Volltext |
| Item Description: | 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 |
| Physical Description: | 1 Online-Ressource (355 pages) |
| ISBN: | 0520942124 9780520942127 |
Staff View
MARC
| LEADER | 00000nmm a2200000zcb4500 | ||
|---|---|---|---|
| 001 | BV043143637 | ||
| 003 | DE-604 | ||
| 005 | 20240219 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 151126s2008 |||| o||u| ||||||eng d | ||
| 020 | |a 0520942124 |9 0-520-94212-4 | ||
| 020 | |a 9780520942127 |9 978-0-520-94212-7 | ||
| 035 | |a (OCoLC)592756349 | ||
| 035 | |a (DE-599)BVBBV043143637 | ||
| 040 | |a DE-604 |b ger |e aacr | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-1046 |a DE-1047 | ||
| 082 | 0 | |a 641/.013 |2 22 | |
| 100 | 1 | |a This, Hervé |d 1955- |e Verfasser |0 (DE-588)114486840 |4 aut | |
| 240 | 1 | 0 | |a Cuisine |
| 245 | 1 | 0 | |a Cooking |b the quintessential art |c Hervé This and Pierre Gagnaire ; translated by M.B. DeBevoise |
| 264 | 1 | |a Berkeley |b University of California Press |c © 2008 | |
| 300 | |a 1 Online-Ressource (355 pages) | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 490 | 1 | |a California studies in food and culture |v 23 | |
| 500 | |a Translated from the French | ||
| 500 | |a Includes bibliographical references (pages 327-335) and index | ||
| 500 | |a 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 | ||
| 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 | ||
| 650 | 7 | |a COOKING / General |2 bisacsh | |
| 650 | 7 | |a Gastronomy |2 fast | |
| 650 | 7 | |a COOKING / History |2 bisacsh | |
| 650 | 4 | |a Geschichte | |
| 650 | 4 | |a Gastronomy |x History | |
| 650 | 0 | 7 | |a Gastrosophie |0 (DE-588)4344017-4 |2 gnd |9 rswk-swf |
| 689 | 0 | 0 | |a Gastrosophie |0 (DE-588)4344017-4 |D s |
| 689 | 0 | |5 DE-604 | |
| 700 | 1 | |a Gagnaire, Pierre |d 1950- |e Sonstige |0 (DE-588)1244310344 |4 oth | |
| 776 | 0 | 8 | |i Erscheint auch als |n Druck-Ausgabe |z 978-0-520-26594-3 |
| 830 | 0 | |a California studies in food and culture |v 23 |w (DE-604)BV045891698 |9 23 | |
| 856 | 4 | 0 | |u http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=306103 |x Aggregator |3 Volltext |
| 912 | |a ZDB-4-EBA | ||
| 966 | e | |u http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=306103 |l DE-1046 |p ZDB-4-EBA |q FAW_PDA_EBA |x Aggregator |3 Volltext | |
| 966 | e | |u http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=306103 |l DE-1047 |p ZDB-4-EBA |q FAW_PDA_EBA |x Aggregator |3 Volltext | |
Record in the Search Index
| _version_ | 1805069545194389504 |
|---|---|
| adam_text | |
| any_adam_object | |
| author | This, Hervé 1955- |
| author_GND | (DE-588)114486840 (DE-588)1244310344 |
| author_facet | This, Hervé 1955- |
| author_role | aut |
| author_sort | This, Hervé 1955- |
| author_variant | h t ht |
| building | Verbundindex |
| bvnumber | BV043143637 |
| collection | ZDB-4-EBA |
| ctrlnum | (OCoLC)592756349 (DE-599)BVBBV043143637 |
| dewey-full | 641/.013 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641/.013 |
| dewey-search | 641/.013 |
| dewey-sort | 3641 213 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>00000nmm a2200000zcb4500</leader><controlfield tag="001">BV043143637</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20240219</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">151126s2008 |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0520942124</subfield><subfield code="9">0-520-94212-4</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780520942127</subfield><subfield code="9">978-0-520-94212-7</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)592756349</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV043143637</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">aacr</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-1046</subfield><subfield code="a">DE-1047</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">641/.013</subfield><subfield code="2">22</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">This, Hervé</subfield><subfield code="d">1955-</subfield><subfield code="e">Verfasser</subfield><subfield code="0">(DE-588)114486840</subfield><subfield code="4">aut</subfield></datafield><datafield tag="240" ind1="1" ind2="0"><subfield code="a">Cuisine</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Cooking</subfield><subfield code="b">the quintessential art</subfield><subfield code="c">Hervé This and Pierre Gagnaire ; translated by M.B. DeBevoise</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Berkeley</subfield><subfield code="b">University of California Press</subfield><subfield code="c">© 2008</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online-Ressource (355 pages)</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="1" ind2=" "><subfield code="a">California studies in food and culture</subfield><subfield code="v">23</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Translated from the French</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references (pages 327-335) and index</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">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</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="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</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">COOKING / General</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Gastronomy</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">COOKING / History</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Geschichte</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Gastronomy</subfield><subfield code="x">History</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Gastrosophie</subfield><subfield code="0">(DE-588)4344017-4</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Gastrosophie</subfield><subfield code="0">(DE-588)4344017-4</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Gagnaire, Pierre</subfield><subfield code="d">1950-</subfield><subfield code="e">Sonstige</subfield><subfield code="0">(DE-588)1244310344</subfield><subfield code="4">oth</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Erscheint auch als</subfield><subfield code="n">Druck-Ausgabe</subfield><subfield code="z">978-0-520-26594-3</subfield></datafield><datafield tag="830" ind1=" " ind2="0"><subfield code="a">California studies in food and culture</subfield><subfield code="v">23</subfield><subfield code="w">(DE-604)BV045891698</subfield><subfield code="9">23</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=306103</subfield><subfield code="x">Aggregator</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-4-EBA</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=306103</subfield><subfield code="l">DE-1046</subfield><subfield code="p">ZDB-4-EBA</subfield><subfield code="q">FAW_PDA_EBA</subfield><subfield code="x">Aggregator</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=306103</subfield><subfield code="l">DE-1047</subfield><subfield code="p">ZDB-4-EBA</subfield><subfield code="q">FAW_PDA_EBA</subfield><subfield code="x">Aggregator</subfield><subfield code="3">Volltext</subfield></datafield></record></collection> |
| id | DE-604.BV043143637 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-20T04:07:44Z |
| institution | BVB |
| isbn | 0520942124 9780520942127 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028567828 |
| oclc_num | 592756349 |
| open_access_boolean | |
| owner | DE-1046 DE-1047 |
| owner_facet | DE-1046 DE-1047 |
| physical | 1 Online-Ressource (355 pages) |
| psigel | ZDB-4-EBA ZDB-4-EBA FAW_PDA_EBA |
| publishDate | 2008 |
| publishDateSearch | 2008 |
| publishDateSort | 2008 |
| publisher | University of California Press |
| record_format | marc |
| 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 |
| url | http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=306103 |
| volume_link | (DE-604)BV045891698 |
| work_keys_str_mv | AT thisherve cuisine AT gagnairepierre cuisine AT thisherve cookingthequintessentialart AT gagnairepierre cookingthequintessentialart |