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The science of cookery and the art of eating well : philosophical and historical refelections on food and dining in culture /
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...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Stuttgart :
Ibidem-Verlag,
[2018]
|
| Colección: | Studies in medical philosophy ;
3. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Mi 4500 | ||
|---|---|---|---|
| 001 | EBSCO_on1057698482 | ||
| 003 | OCoLC | ||
| 005 | 20231017213018.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 181020s2018 gw ob 001 0 eng d | ||
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| 020 | |a 383827198X |q (electronic book) | ||
| 020 | |a 9783838271989 |q (electronic bk.) | ||
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| 100 | 1 | |a Verene, Donald Phillip, |d 1937- |e author. | |
| 245 | 1 | 4 | |a The science of cookery and the art of eating well : |b philosophical and historical refelections on food and dining in culture / |c Donald Phillip Verene. |
| 264 | 1 | |a Stuttgart : |b Ibidem-Verlag, |c [2018] | |
| 300 | |a 1 online resource (122 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Studies in Medical Philosophy ; |v 3 | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Intro; Contents; Preface; Chapter 1 Introduction: The Science of Cookery and the Art of Eating Well; Chapter 2 The Dinner of the Seven Wise Men; Chapter 3 The Learned Banqueters; Chapter 4 The Cookbooks: Apicius and Artusi; Notes; Selected Bibliography; Index | |
| 588 | 0 | |a Online resource; title from digital title page (viewed on November 27, 2018). | |
| 520 | |a 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. | ||
| 590 | |a eBooks on EBSCOhost |b EBSCO eBook Subscription Academic Collection - Worldwide | ||
| 650 | 0 | |a Dinners and dining |x History. | |
| 650 | 0 | |a Food habits |x History. | |
| 650 | 6 | |a Habitudes alimentaires |x Histoire. | |
| 650 | 7 | |a SOCIAL SCIENCE |x Customs & Traditions. |2 bisacsh | |
| 650 | 7 | |a Dinners and dining |2 fast | |
| 650 | 7 | |a Food habits |2 fast | |
| 655 | 7 | |a History |2 fast | |
| 776 | 0 | 8 | |i Print version: |a Verene, Donald Phillip. |t Science of Cookery and the Art of Eating Well : Philosophical and Historical Reflections on Food and Dining in Culture. |d La Vergne : Ibidem Press, ©2018 |
| 830 | 0 | |a Studies in medical philosophy ; |v 3. | |
| 856 | 4 | 0 | |u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1838789 |z Texto completo |
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