The Science of Cookery and the Art of Eating Well. Philosophical and Historical Reflections on Food and Dining in Culture

The Science of Cookery and the Art of Eating Well. Philosophical and Historical Reflections on Food and Dining in Culture

Donald Phillip Verene

31,63 €
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Editorial:
ibidem-Verlag Haunschild Schoen GbR
Año de edición:
2018
ISBN:
9783838211985
31,63 €
IVA incluido
Disponible

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Sobre IBD

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. 3

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