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 cult…

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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 judging.

Edition Statements

Publication Date:©2008.

Publication Statements

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

The Physical Object

Description:1 online resource (355 pages) : : illustrations

Edition Identifiers

ISBN:9780520942127, 0520942124, 1282772392, 9781282772397, 9786612772399, 6612772395
oclc:ocn592756349
LC Classification:TX631
Dewey Decimal:641/.013

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.