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-Savarins Physiology of Taste, Plutarchs 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.

Book Information
ISBN 9783838211985
Author Donald Phillip Verene
Format Paperback
Page Count 124
Imprint ibidem-Verlag, Jessica Haunschild u Christian Schon
Publisher ibidem-Verlag, Jessica Haunschild u Christian Schon
Weight(grams) 172g