The science of cookery and the art of eating well philosophical and historical refelections on food and dining in culture
The Science of Cookery and the Art of Eating Well is a philosophical and historical reflection on food and dining in human culture. It includes discussions of the nature of the first meals as found in Greek literature and the philosophy of history of Giambattista Vico, the Roman cookbook of Apicius...
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| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
Stuttgart :
Ibidem-Verlag
[2018]
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| Colección: | EBSCO Academic eBook Collection Complete.
Studies in Medical Philosophy ; 3. |
| Acceso en línea: | Conectar con la versión electrónica |
| Ver en Universidad de Navarra: | https://innopac.unav.es/record=b47420418*spi |
| Sumario: | The Science of Cookery and the Art of Eating Well is a philosophical and historical reflection on food and dining in human culture. It includes discussions of the nature of the first meals as found in Greek literature and the philosophy of history of Giambattista Vico, the Roman cookbook of Apicius (the first known cookbook), the cookbook of Artusi (the seminal cookbook of Italian cooking), Brillat-Savarin's Physiology of Taste, Plutarch's 'Dinner of the Seven Wise Men, ' and Athenaeus' work on the Learned Banqueters (the Deipnosophists). These discussions are joined with contemporary observations on the importance of the traditions of home cooking and dining with friends as essential to the promotion of human well-being. |
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| Descripción Física: | 1 recurso electrónico |
| Formato: | Forma de acceso: World Wide Web. |
| Bibliografía: | Incluye referencias bibliográficas e índice. |
| ISBN: | 9783838271989 |
