EAN: 9783838211985

THE SCIENCE OF COOKERY AND THE ART OF EATING WE...

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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