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
Genre
Language
  • eng
  • fre
  • eng
Summary
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
Member of
Cataloging source
N$T
http://library.link/vocab/creatorName
This, Hervé
Government publication
government publication of a state province territory dependency etc
Illustrations
illustrations
Index
index present
Literary form
non fiction
Nature of contents
  • dictionaries
  • 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
  • COOKING
  • COOKING
  • Gastronomy
Label
Cooking : the quintessential art, Hervé This and Pierre Gagnaire ; translated by M.B. DeBevoise
Instantiates
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references (pages 327-335) and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
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 cookingc -- The many strands of modernity -- Yesterday -- And tomorrow? -- Simplicity and completeness -- The illusion of the perfect bouillon -- List of recipes
Control code
ocn592756349
Dimensions
unknown
Extent
1 online resource (355 pages)
File format
unknown
Form of item
online
Isbn
9780520942127
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Note
JSTOR
Other physical details
illustrations
http://library.link/vocab/ext/overdrive/overdriveId
22573/ctt7x61np
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
(OCoLC)592756349
Label
Cooking : the quintessential art, Hervé This and Pierre Gagnaire ; translated by M.B. DeBevoise
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references (pages 327-335) and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
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 cookingc -- The many strands of modernity -- Yesterday -- And tomorrow? -- Simplicity and completeness -- The illusion of the perfect bouillon -- List of recipes
Control code
ocn592756349
Dimensions
unknown
Extent
1 online resource (355 pages)
File format
unknown
Form of item
online
Isbn
9780520942127
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Note
JSTOR
Other physical details
illustrations
http://library.link/vocab/ext/overdrive/overdriveId
22573/ctt7x61np
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
(OCoLC)592756349

Library Locations

    • Copley LibraryBorrow it
      5998 Alcalá Park, San Diego, CA, 92110-2492, US
      32.771354 -117.193327
Processing Feedback ...