The Science of Cookery and the Art of Eating Wel - Philosophical and Historical Reflections on Food and Dining in Culture (Paperback)

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.

General

Imprint:	Ibidem-Verlag, Jessica Haunschild U Christian Schon
Country of origin:	Germany
Series:	Studies in Medical Philosophy
Release date:	December 2021
Authors:	Donald Phillip Verene
Dimensions:	149 x 210 x 10mm (L x W x T)
Format:	Paperback
Pages:	120
ISBN-13:	978-3-8382-1198-5
Categories:	Books > Health, Home & Family > Cookery / food & drink etc > General Books > Humanities > History > History of specific subjects > General Books > Humanities > Philosophy > Topics in philosophy > Social & political philosophy Books > History > History of specific subjects > General Books > Food & Drink > General Books > Philosophy > Topics in philosophy > Social & political philosophy
LSN:	3-8382-1198-7
Barcode:	9783838211985

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