The science of cookery and the art of eating well : philosophical and historical reflections on food and dining in culture
著者
書誌事項
The science of cookery and the art of eating well : philosophical and historical reflections on food and dining in culture
（Studies in medical philosophy / edited by Alexander Gungov and Friedrich Luft, vol. 3）
ibidem, 2018
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注記
Bibliography: p. 115-118
Includes index
内容説明・目次
内容説明
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.
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