Cooking: the quintessential art
Gespeichert in:
| 1. Verfasser: | |
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| Weitere Verfasser: | |
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Berkeley, Calif
University of California Press
[2008]
Berkeley ; Los Angeles ; London |
| Schriftenreihe: | California studies in food and culture
23 |
| Schlagworte: | |
| Beschreibung: | Hier auch später erschienene, unveränderte Nachdrucke Originally published: 2008 |
| Beschreibung: | 355 Setien Illustrationen 21 cm |
| ISBN: | 9780520265943 0520265947 |
Internformat
MARC
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| 020 | |a 9780520265943 |9 978-0-520-26594-3 | ||
| 020 | |a 0520265947 |9 0520265947 | ||
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| 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 Herve This and Pierre Gagnaire ; translated by M.B. DeBevoise |
| 264 | 1 | |a Berkeley, Calif | |
| 264 | 1 | |a Berkeley ; Los Angeles ; London |b University of California Press |c [2008] | |
| 264 | 4 | |c © 2008 | |
| 300 | |a 355 Setien |b Illustrationen |c 21 cm | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 1 | |a California studies in food and culture |v 23 | |
| 500 | |a Hier auch später erschienene, unveränderte Nachdrucke | ||
| 500 | |a Originally published: 2008 | ||
| 505 | 8 | |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 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 | |
| 546 | |a Translated from the French | ||
| 650 | 0 | 7 | |a Gastrosophie |0 (DE-588)4344017-4 |2 gnd |9 rswk-swf |
| 653 | 0 | |a Gastronomy / History | |
| 653 | 0 | |a Gastronomie / Histoire | |
| 653 | 0 | |a Gastronomy | |
| 653 | 6 | |a History | |
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| 700 | 1 | |a Gagnaire, Pierre |d 1950- |e Sonstige |0 (DE-588)1244310344 |4 oth | |
| 700 | 1 | |a DeBevoise, M. B. |0 (DE-588)1147495645 |4 trl | |
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| 830 | 0 | |a California studies in food and culture |v 23 |w (DE-604)BV014274066 |9 23 | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-034863511 | ||
Datensatz im Suchindex
| _version_ | 1804186337113276416 |
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| author | This, Hervé 1955- |
| author2 | DeBevoise, M. B. |
| author2_role | trl |
| author2_variant | m b d mb mbd |
| author_GND | (DE-588)114486840 (DE-588)1244310344 (DE-588)1147495645 |
| author_facet | This, Hervé 1955- DeBevoise, M. B. |
| author_role | aut |
| author_sort | This, Hervé 1955- |
| author_variant | h t ht |
| building | Verbundindex |
| bvnumber | BV049517602 |
| contents | 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 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 |
| ctrlnum | (OCoLC)1424555958 (DE-599)BVBBV049517602 |
| format | Book |
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| id | DE-604.BV049517602 |
| illustrated | Illustrated |
| index_date | 2024-07-03T23:24:18Z |
| indexdate | 2024-07-10T10:09:31Z |
| institution | BVB |
| isbn | 9780520265943 0520265947 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-034863511 |
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| physical | 355 Setien Illustrationen 21 cm |
| publishDate | 2008 |
| publishDateSearch | 2008 |
| publishDateSort | 2008 |
| 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 Herve This and Pierre Gagnaire ; translated by M.B. DeBevoise Berkeley, Calif Berkeley ; Los Angeles ; London University of California Press [2008] © 2008 355 Setien Illustrationen 21 cm txt rdacontent n rdamedia nc rdacarrier California studies in food and culture 23 Hier auch später erschienene, unveränderte Nachdrucke Originally published: 2008 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 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 Translated from the French Gastrosophie (DE-588)4344017-4 gnd rswk-swf Gastronomy / History Gastronomie / Histoire Gastronomy History Gastrosophie (DE-588)4344017-4 s DE-604 Gagnaire, Pierre 1950- Sonstige (DE-588)1244310344 oth DeBevoise, M. B. (DE-588)1147495645 trl Erscheint auch als Online-Ausgabe 978-0-520-94212-7 California studies in food and culture 23 (DE-604)BV014274066 23 |
| spellingShingle | This, Hervé 1955- Cooking the quintessential art California studies in food and culture 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 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 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_exact_search_txtP | Cooking the quintessential art |
| title_full | Cooking the quintessential art Herve This and Pierre Gagnaire ; translated by M.B. DeBevoise |
| title_fullStr | Cooking the quintessential art Herve This and Pierre Gagnaire ; translated by M.B. DeBevoise |
| title_full_unstemmed | Cooking the quintessential art Herve This and Pierre Gagnaire ; translated by M.B. DeBevoise |
| title_short | Cooking |
| title_sort | cooking the quintessential art |
| title_sub | the quintessential art |
| topic | Gastrosophie (DE-588)4344017-4 gnd |
| topic_facet | Gastrosophie |
| volume_link | (DE-604)BV014274066 |
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