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

by Donald Phillip Verene

Book Overview

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...

• Format: Paperback
• Language: English
• ISBN: 3838211987
• ISBN13: 9783838211985
• Release Date: October 2018
• Publisher: Ibidem Press
• Length: 120 Pages
• Weight: 0.35 lbs.
• Dimensions: 0.4" x 5.7" x 8.1"