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Kochen der Quintessenz Kunst von Herve This & Pierre Gagnaire, PB, wie neu
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Standort: Los Alamitos, California, USA
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eBay-Artikelnr.:297697525375
Artikelmerkmale
- Artikelzustand
- Neuwertig
- Hinweise des Verkäufers
- Type
- Paperback
- Publication Name
- University of California Press
- ISBN-10
- 0520265947
- ISBN
- 9780520265943
Über dieses Produkt
Product Identifiers
Publisher
University of California Press
ISBN-10
0520265947
ISBN-13
9780520265943
eBay Product ID (ePID)
78705237
Product Key Features
Book Title
Cooking : the Quintessential Art
Number of Pages
368 Pages
Language
English
Topic
General, Essays & Narratives
Publication Year
2010
Illustrator
Yes
Genre
Cooking
Book Series
California Studies in Food and Culture Ser.
Format
Trade Paperback
Dimensions
Item Height
0.9 in
Item Weight
14.4 Oz
Item Length
8 in
Item Width
6 in
Additional Product Features
Intended Audience
Trade
LCCN
2007-050920
Reviews
A quality addition to any bookshelf; it has much to contribute to the longstanding discussion of cooking as art, and of chefs as artists., Solid, intellectual and charming case for why food sits, and will remain, on the front lines of global artistic and cultural relevance.--Denver Post, "Composed with careful planning, unique ingredients and an element of novelty that will leave your taste buds in awe."-- World Literature Today, Composed with careful planning, unique ingredients and an element of novelty that will leave your taste buds in awe., "Art history linked with food and cooking philosophy, wrapped in a romance, wrapped in a mystery."-- Ochef.com, Solid, intellectual and charming case for why food sits, and will remain, on the front lines of global artistic and cultural relevance.-- Denver Post, Food as intellectual proposition. . . Richly pertinent to the UCP series California Studies in Food and Culture.|9780520265943|, "A quality addition to any bookshelf; it has much to contribute to the longstanding discussion of cooking as art, and of chefs as artists."-- Gastronomica, "Composed with careful planning, unique ingredients and an element of novelty that will leave your taste buds in awe."--World Literature Today, "Art history linked with food and cooking philosophy, wrapped in a romance, wrapped in a mystery."--Ochef.com, Solid, intellectual and charming case for why food sits, and will remain, on the front lines of global artistic and cultural relevance.
Dewey Edition
22
Series Volume Number
23
Dewey Decimal
641/.013
Table Of Content
Two Introductions Part One: The Beautiful Is the Good 1. The Existence of a Culinary Art 2. Artisanal versus Artistic Cuisine 3. Tradition and Love 4. The Question of Nature 5. The Recognition of a Culinary Art Part Two: Classical Ideas of Beauty 6. The Origin of Beauty 7. Beauty by Numbers 8. The Idea of Flavor 9. Aristotle and Subtlety Part Three: Beauty in the Middle Ages 10. The Path to the Mystical Good 11. Of Cooking and Cathedrals 12. Boethius and the Brain 13. Thomas Aquinas and the Green of the Grass 14. Drawing Earth Nearer to Heaven Part Four: Artistic Creativity Unbound 15. Medieval Ramifications 16. The Occult Influence of Aristotle Lives On 17. The Dawn of the Renaissance 18. From the Renaissance Onward 19. The Enlightenment in the West and the East 20. Nature Overcome Part Five: The Present and Future of Cooking 21. The Many Strands of Modernity 22. Yesterday 23. And Tomorrow? 24. Simplicity and Completeness 25. The Illusion of the Perfect Bouillon Notes Index
Synopsis
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. Herv 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 the art of cooking. Many of the ideas he introduces in this culinary romance are illustrated by dishes created by Pierre Gagnaire, whose engaging commentaries provide rare insights into the creative inspiration of one of the world's foremost chefs. The result is an enthralling, sophisticated, freewheeling dinner party of a book that also makes a powerful case for openness and change in the way we think about food., 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 the art of cooking. Many of the ideas he introduces in this culinary romance are illustrated by dishes created by Pierre Gagnaire, whose engaging commentaries provide rare insights into the creative inspiration of one of the world's foremost chefs. The result is an enthralling, sophisticated, freewheeling dinner party of a book that also makes a powerful case for openness and change in the way we think about food.
LC Classification Number
TX631.T5513 2010
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- 2***0 (2317)- Bewertung vom Käufer.Letzte 6 MonateBestätigter Kauf5 Star Seller! Superior service & item! A great find at an awesome price, in pristine condition, exactly as described! Fast ship and extra care in packaging to ensure safe arrival, along with a friendly and thoughtful "thank you" note! Smooth transaction all around and a pleasure to do business with! Highly recommended! Thanks again!
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