Description: Science of Cookery and the Art of Eating Well : Philosophical and Historical Reflections on Food and Dining in Culture, Paperback by Verene, Donald Phillip, ISBN 3838211987, ISBN-13 9783838211985, Like New Used, Free shipping in the US 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.
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Book Title: Science of Cookery and the Art of Eating Well : Philosophical and
Number of Pages: 120 Pages
Publication Name: Science of Cookery and the Art of Eating Well : Philosophical and Historical Reflections on Food and Dining in Culture
Language: English
Publisher: Ibidem Verlag
Subject: Social, History, Customs & Traditions
Item Height: 0 in
Publication Year: 2018
Features: New Edition
Type: Textbook
Item Weight: 23.5 Oz
Author: Donald Phillip Verene
Subject Area: Philosophy, Cooking, Social Science
Item Length: 0.8 in
Item Width: 0.6 in
Series: Studies in Medical Philosophy Ser.
Format: Trade Paperback
