Cooking: The Quintessential Art (California Studies in Food and Culture)

Format Post in Essays BY Hervé This, Pierre Gagnaire

0520265947 Shared By Guest

Cooking: The Quintessential Art (California Studies in Food and Culture)
Hervé This, Pierre Gagnaire
Type: eBook
Released: 2008
Page Count: 366
Format: pdf
Language: English
ISBN-10: 0520265947
ISBN-13: 9780520265943
From Among the arts, culinary art ranks as one of the least objectively defined, yet it’s one universally enjoyed. In recent years, molecular gastronomy’s deconstructions have forced some deeper thought about taste and its relationship to other senses of smell, sight, touch, and even hearing. To illustrate his theories of taste in classic style, This invents dialogues among characters representing different schools of philosophical thought. He seeks to develop a scholarly aesthetic of taste that can stand up to the same sort of analysis that the visual arts enjoy. French chef Gagnaire applies This’ theory to kitchen practice. The recipes he offers assume command of all the skills required in classical French cooking as well as access to pristinely fresh ingredients, such as foie gras and kidneys. This’ work is an intellectual exercise wholly removed from food-entertainment television. --Mark Knoblauch --This text refers to the edition. Review "An intellectual exercise wholly removed from food-entertainment television."--Booklist "A quality addition to any bookshelf; it has much to contribute to the longstanding discussion of cooking as art, and of chefs as artists."--Gastronomica Solid, intellectual and charming case for why food sits, and will remain, on the front lines of global artistic and cultural relevance.--Denver Post "Composed with careful planning, unique ingredients and an element of novelty that will leave your taste buds in awe."--World Literature Today "Art history linked with food and cooking philosophy, wrapped in a romance, wrapped in a mystery."

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