The Science of Cookery and the Art of Eating Wel - Philosophical and Historical Reflections on Food and Dining in Culture Paperback / softback
by Donald Phillip Verene
Part of the Studies in Medical Philosophy series
Paperback / softback
Description
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-Savarins Physiology of Taste, Plutarchs 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.
Information
-
Available to Order - This title is available to order, with delivery expected within 2 weeks
- Format:Paperback / softback
- Pages:120 pages
- Publisher:ibidem-Verlag, Jessica Haunschild u Christian Scho
- Publication Date:08/12/2021
- Category:
- ISBN:9783838211985
Information
-
Available to Order - This title is available to order, with delivery expected within 2 weeks
- Format:Paperback / softback
- Pages:120 pages
- Publisher:ibidem-Verlag, Jessica Haunschild u Christian Scho
- Publication Date:08/12/2021
- Category:
- ISBN:9783838211985
