Code: 19696700

Science of Cookery and the Art of Eating Wel - Philosophical and Historical Reflections on Food and Dining in Culture

Name: Science of Cookery and the Art of Eating Wel - Philosophical and Historical Reflections on Food and Dining in Culture
Brand: ibidem-Verlag, Jessica Haunschild u Christian Schon
SKU: 19696700
Price: 25.45 EUR
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by Donald Phillip Verene

Language: English
Binding: Paperback
Number of pages: 120
Publisher: ibidem-Verlag, Jessica Haunschild u Christian Schon, 2018
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Book synopsis

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.

Book details

Book category Books in English Medicine Medicine: general issues

25.45 €

Full title: Science of Cookery and the Art of Eating Wel - Philosophical and Historical Reflections on Food and Dining in Culture
Author: Donald Phillip Verene
Language: English
Binding: Paperback
Number of pages: 120
EAN: 9783838211985
ISBN: 3838211987
ID: 19696700
Publisher: ibidem-Verlag, Jessica Haunschild u Christian Schon
Weight: 176 g
Dimensions: 149 × 210 × 10 mm
Date of publishing: 10. October 2018