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

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

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
http://library.link/vocab/creatorName
This, Hervé
Dewey number
641/.013
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
Label
Cooking : the quintessential art, Hervé This and Pierre Gagnaire ; translated by M.B. DeBevoise, (electronic resource)
Instantiates
Publication
Note
Translated from the French
Antecedent source
unknown
Bibliography note
Includes bibliographical references (pages 327-335) and index
Color
multicolored
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
Note
eBooks on EBSCOhost
Other physical details
illustrations
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, (electronic resource)
Publication
Note
Translated from the French
Antecedent source
unknown
Bibliography note
Includes bibliographical references (pages 327-335) and index
Color
multicolored
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
Note
eBooks on EBSCOhost
Other physical details
illustrations
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
(OCoLC)592756349

Library Locations

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