Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
The Science of Cookery and the Art of Eating Well: Philosophical and Historical Reflections on Food and Dining in Culture

The Science of Cookery and the Art of Eating Well: Philosophical and Historical Reflections on Food and Dining in Culture

Verene, Donald Phillip

Paperback

Series: Studies in Medical Philosophy

PhilosophyFood WritingMedical Reference

ISBN10: 3838211987
ISBN13: 9783838211985
Publisher: Ibidem Press
Published: Oct 9 2018
Pages: 120
Weight: 0.35
Height: 0.40 Width: 5.70 Depth: 8.10
Language: English
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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