Author(s): Herve This, Pierre Gagnaire
Edition: 1
Year: 2008
Language: English
Pages: 366
Contents......Page 8
Two Introductions......Page 10
PART ONE: THE BEAUTIFUL IS THE GOOD......Page 16
1. The Existence of a Culinary Art......Page 18
2. Artisanal versus Artistic Cuisine......Page 23
3. Tradition and Love......Page 40
4. The Question of Nature......Page 56
5. The Recognition of a Culinary Art......Page 68
PART TWO: CLASSICAL IDEAS OF BEAUTY
......Page 84
6. The Origin of Beauty......Page 86
7. Beauty by Numbers......Page 94
8. The Idea of Flavor......Page 102
9. Aristotle and Subtlety......Page 117
10. The Path to the Mystical Good......Page 136
PART THREE: BEAUTY IN THE MIDDLE AGES
......Page 134
11. Of Cooking and Cathedrals......Page 154
12. Boethius and the Brain......Page 162
13. Thomas Aquinas and the Green of the Grass......Page 175
14. Drawing Earth Nearer to Heaven......Page 188
15. Medieval Ramifications......Page 200
PART FOUR: ARTISTIC CREATIVITY UNBOUND......Page 198
16. The Occult Influence of Aristotle Lives On......Page 207
17. The Dawn of the Renaissance......Page 221
18. From the Renaissance Onward......Page 232
19. The Enlightenment in the West and the East......Page 240
20. Nature Overcome......Page 252
21. The Many Strands of Modernity......Page 268
PART FIVE: THE PRESENT AND FUTURE OF COOKING......Page 266
22. Yesterday......Page 280
23. And Tomorrow?......Page 298
24. Simplicity and Completeness......Page 308
25. The Illusion of the Perfect Bouillon......Page 326
Notes......Page 336
List of Recipes......Page 346
Index......Page 350
