Cooking: the quintessential art

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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 cul…

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Title Statements

Full title :Cooking : the quintessential art / Hervé This and Pierre Gagnaire ; translated by M. B. DeBevoise.

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 judgin.

Edition Statements

Publication Date:©2008

Publication Statements

Publisher(s):University of California Press
Place of Publication:Berkeley, California
Language:eng
Publication Date:©2008

Notes

Includes index.

The Physical Object

Description:1 online resource (366 p.).

Edition Identifiers

ISBN:1282772392, 9781282772397, 9786612772399, 6612772395, 0520942124, 9780520942127
oclc:on1306563122
LC Classification:TX631
Dewey Decimal:641.013

Cover; Contents; Two Introductions; PART ONE: THE BEAUTIFUL IS THE GOOD; 1. The Existence of a Culinary Art; 2. Artisanal versus Artistic Cuisine; 3. Tradition and Love; 4. The Question of Nature; 5. The Recognition of a Culinary Art; PART TWO: CLASSICAL IDEAS OF BEAUTY; 6. The Origin of Beauty; 7. Beauty by Numbers; 8. The Idea of Flavor; 9. Aristotle and Subtlety; 10. The Path to the Mystical Good; PART THREE: BEAUTY IN THE MIDDLE AGES; 11. Of Cooking and Cathedrals; 12. Boethius and the Brain; 13. Thomas Aquinas and the Green of the Grass; 14. Drawing Earth Nearer to Heaven

15. Medieval RamificationsPART FOUR: ARTISTIC CREATIVITY UNBOUND; 16. The Occult Influence of Aristotle Lives On; 17. The Dawn of the Renaissance; 18. From the Renaissance Onward; 19. The Enlightenment in the West and the East; 20. Nature Overcome; 21. The Many Strands of Modernity; PART FIVE: THE PRESENT AND FUTURE OF COOKING; 22. Yesterday; 23. And Tomorrow?; 24. Simplicity and Completeness; 25. The Illusion of the Perfect Bouillon; Notes; List of Recipes; Index