Science of Cookery and the Art of Eating Wel – Philosophical and Historical Reflections on Food and Dining in Culture
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). Les mer
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Detaljer
- Forlag
- ibidem-Verlag, Jessica Haunschild u Christian Schon
- Innbinding
- Paperback
- Språk
- Engelsk
- ISBN
- 9783838211985
- Utgivelsesår
- 2021