Cooking: The Quintessential Art

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Overview

From its intriguing opening question--"How can we reasonably judge a meal?"--to its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Hervé This, a cofounder (with the late physicist Nicholas Kurti) of the new approach to studying the scientific basis of cooking known as molecular gastronomy, investigates the question of culinary beauty in a series of playful, lively, and erudite dialogues. Considering the place of cuisine in Western culture, This explores an astonishing variety of topics and elaborates a revolutionary method for judging the art of cooking. Many of the ideas he introduces in this culinary romance are illustrated by...

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More About This Book

Overview

From its intriguing opening question--"How can we reasonably judge a meal?"--to its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Hervé This, a cofounder (with the late physicist Nicholas Kurti) of the new approach to studying the scientific basis of cooking known as molecular gastronomy, investigates the question of culinary beauty in a series of playful, lively, and erudite dialogues. Considering the place of cuisine in Western culture, This explores an astonishing variety of topics and elaborates a revolutionary method for judging the art of cooking. Many of the ideas he introduces in this culinary romance are illustrated by dishes created by Pierre Gagnaire, whose engaging commentaries provide rare insights into the creative inspiration of one of the world's foremost chefs. The result is an enthralling, sophisticated, freewheeling dinner party of a book that also makes a powerful case for openness and change in the way we think about food.

Product Details

  • ISBN-13: 9780520265943
  • Publisher: University of California Press
  • Publication date: 4/21/2010
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 368
  • Sales rank: 326,903
  • Series: California Studies in Food and Culture Series
  • Product dimensions: 6.00 (w) x 7.90 (h) x 1.00 (d)

Meet the Author

Hervé This is Research Chemist at Institut National de la Recherche Agronomique and the author of Kitchen Mysteries: Revealing the Science of Cooking, among other books. Pierre Gagnaire is chef and owner of many restaurants, including Restaurant Pierre Gagnaire, Paris.

Table of Contents

Two Introductions 1

Pt. 1 The Beautiful Is the Good

1 The Existence of a Culinary Art 9

2 Artisanal versus Artistic Cuisine 14

3 Tradition and Love 31

4 The Question of Nature 47

5 The Recognition of a Culinary Art 59

Pt. 2 Classical Ideas of Beauty

6 The Origin of Beauty 77

7 Beauty by Numbers 85

8 The Idea of Flavor 93

9 Aristotle and Subtlety 108

Pt. 3 Beauty in the Middle Ages

10 The Path to the Mystical Good 127

11 Of Cooking and Cathedrals 145

12 Boethius and the Brain 153

13 Thomas Aquinas and the Green of the Grass 166

14 Drawing Earth Nearer to Heaven 179

Pt. 4 Artistic Creativity Unbound

15 Medieval Ramifications 191

16 The Occult Influence of Aristotle Lives On 198

17 The Dawn of the Renaissance 212

18 From the Renaissance Onward 223

19 The Enlightenment in the West and the East 231

20 Nature Overcome 243

Pt. 5 The Present and Future of Cooking

21 The Many Strands of Modernity 259

22 Yesterday 271

23 And Tomorrow? 289

24 Simplicity and Completeness 299

25 The Illusion of the Perfect Bouillon 317

Notes 327

List of Recipes 337

Index 341

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