Coverart for item
The Resource Cooking : the quintessential art, Hervé This and Pierre Gagnaire ; translated by M. B. DeBevoise

Cooking : the quintessential art, Hervé This and Pierre Gagnaire ; translated by M. B. DeBevoise

Label
Cooking : the quintessential art
Title
Cooking
Title remainder
the quintessential art
Statement of responsibility
Hervé This and Pierre Gagnaire ; translated by M. B. DeBevoise
Creator
Contributor
Subject
Language
  • eng
  • fre
  • eng
Member of
Cataloging source
DLC
http://library.link/vocab/creatorName
This, Hervé
Government publication
government publication of a state province territory dependency etc
Illustrations
illustrations
Index
index present
LC call number
TX631
LC item number
.T45 2008
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorDate
1950-
http://library.link/vocab/relatedWorkOrContributorName
Gagnaire, Pierre
Series statement
California studies in food and culture
Series volume
23
http://library.link/vocab/subjectName
Gastronomy
Label
Cooking : the quintessential art, Hervé This and Pierre Gagnaire ; translated by M. B. DeBevoise
Instantiates
Publication
Note
Translated from the French
Bibliography note
Includes bibliographical references (p. 327-335) and index
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 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 cooking -- The many strands of modernity -- Yesterday -- And tomorrow? -- Simplicity and completeness -- The illusion of the perfect bouillon -- List of recipes
Control code
183926599
Dimensions
21 cm
Extent
355 p.
Isbn
9780520252950
Isbn Type
(cloth : alk. paper)
Lccn
2007050920
Other physical details
ill.
System control number
(OCoLC)183926599
Label
Cooking : the quintessential art, Hervé This and Pierre Gagnaire ; translated by M. B. DeBevoise
Publication
Note
Translated from the French
Bibliography note
Includes bibliographical references (p. 327-335) and index
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 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 cooking -- The many strands of modernity -- Yesterday -- And tomorrow? -- Simplicity and completeness -- The illusion of the perfect bouillon -- List of recipes
Control code
183926599
Dimensions
21 cm
Extent
355 p.
Isbn
9780520252950
Isbn Type
(cloth : alk. paper)
Lccn
2007050920
Other physical details
ill.
System control number
(OCoLC)183926599

Library Locations

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      32.771354 -117.193327
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