Cooking: the quintessential art

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University of California Press,
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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.
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Grouped Work ID fa09ae22-475f-1828-da02-6b304b046491
full_title cooking the quintessential art
author this hervé
grouping_category book
lastUpdate 2017-08-14 05:04:26AM

Solr Details

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auth_author2 Gagnaire, Pierre, 1950-
author This, Hervé.
author-letter This, Hervé.
author2 Gagnaire, Pierre, 1950-
author2-role Gagnaire, Pierre,1950-
author_additional Hervé This and Pierre Gagnaire ; translated by M.B. DeBevoise.
author_display This, Hervé
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callnumber-subject TX - Home Economics
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itype_arlington Hardback
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local_callnumber_arlington 641.013 THIS
local_callnumber_exact_arlington 641.013 THIS
local_callnumber_left_arlington 641.013 THIS
local_days_since_added_arlington 2399
num_holdings 1
oclc (OCoLC)183926599
owning_library_arlington Arlington Public Library, Aurora Hills, Central, Cherrydale, Columbia Pike, Connection Crystal City, Detention Center, Glencarlyn, Local History, Plaza, Shirlington, Westover
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physical 355 p. : ill. ; 21 cm.
popularity 3
primary_isbn 9780520252950
publishDate 2008
publishDateSort 2008
publisher University of California Press,
rating 2.5
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record_details ils:.b13024838|Book|Books||English|University of California Press,|c2008.|355 p. : ill. ; 21 cm.
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series California studies in food and culture
series2 California studies in food and culture ;
series_with_volume California studies in food and culture|23.
subject_facet Gastronomy -- History
target_audience Adult
target_audience_full Adult
title Cooking : the quintessential art
title_alt Cuisine.
title_display Cooking : the quintessential art
title_full Cooking : the quintessential art / Hervé This and Pierre Gagnaire ; translated by M.B. DeBevoise
title_short Cooking :
title_sort cooking the quintessential art
title_sub the quintessential art
translation French