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1 Home & Garden Cooking and Food- Gastronomic Literature

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This title in other editions

California Studies in Food and Culture #23: Cooking: The Quintessential Art

by

California Studies in Food and Culture #23: Cooking: The Quintessential Art Cover

 

Synopses & Reviews

Publisher Comments:

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.

Synopsis:

"What we have here is a true work of genius. This should be required reading for everyone interested in gastronomy!"—Chef Charlie Trotter, author of Raw

About the Author

Hervé This is Research Chemist at Institut National de la Recherche Agronomique and the author of Kitchen Mysteries: Revealing the Science of Cooking, among other books. Pierre Gagnaire is chef and owner of many restaurants, including Restaurant Pierre Gagnaire, Paris.

Table of Contents

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

Product Details

ISBN:
9780520265943
Author:
This, Herve
Publisher:
University of California Press
Translator:
Debevoise, Malcolm
Translator:
Debevoise, M. B.
Author:
&
Author:
This
Author:
Herv&amp
Author:
Herv
Author:
This, Herv&amp
Author:
Debevoise, Malcolm
Author:
This, Herv?
Author:
Gagnaire, Pierre
Author:
Debevoise, M. B.
Author:
This, Herv
Author:
eacute
Author:
This, Herva1/2
Subject:
Essays
Subject:
General Cooking
Subject:
Cooking and Food-General
Copyright:
Edition Description:
Trade Paper
Series:
California Studies in Food and Culture
Series Volume:
23
Publication Date:
20100431
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
7 line illustrations
Pages:
368
Dimensions:
8 x 6 x 1 in 15 oz

Related Subjects

Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » General
Cooking and Food » Reference and Etiquette » General

California Studies in Food and Culture #23: Cooking: The Quintessential Art Used Trade Paper
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Product details 368 pages University of California Press - English 9780520265943 Reviews:
"Synopsis" by ,
"What we have here is a true work of genius. This should be required reading for everyone interested in gastronomy!"—Chef Charlie Trotter, author of Raw
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