The science of cookery and the art of eating well : philosophical and historical reflections on food and dining in culture
Author(s)
Bibliographic Information
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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Note
Bibliography: p. 115-118
Includes index
Description and Table of Contents
Description
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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