Good cooking and the Age of Enlightenment (notice n° 524212)
[ vue normale ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 01160cam a2200157 4500500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250121101308.0 |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | fre |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | dc |
| 100 10 - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Mazzocut-Mis, Maddalena |
| Relator term | author |
| 245 00 - TITLE STATEMENT | |
| Title | Good cooking and the Age of Enlightenment |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | 2015.<br/> |
| 500 ## - GENERAL NOTE | |
| General note | 46 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Aesthetics and good food have a lot in common. The whole eighteenth century swung between physical needs and refined tastes, and between hunger and appetite. The theories of Dubos, Voltaire and Diderot are examined here in the light of French nouvelle cuisine’s treatises, which are highly indebted to the principles of good taste. Bourgeois cuisine gradually established itself as a less refined version of aristocratic cuisine, in which the cook is both an artist, playing with flavors, and a scientist, wisely mixing chemical elements so as to obtain new and surprising compounds. A true journey from philosophy to the dining table and back. |
| 786 0# - DATA SOURCE ENTRY | |
| Note | Nouvelle revue d’esthétique | o 14 | 2 | 2015-01-06 | p. 115-129 | 2264-2595 |
| 856 41 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://shs.cairn.info/journal-nouvelle-revue-d-esthetique-2014-2-page-115?lang=en&redirect-ssocas=7080">https://shs.cairn.info/journal-nouvelle-revue-d-esthetique-2014-2-page-115?lang=en&redirect-ssocas=7080</a> |
Pas d'exemplaire disponible.
Réseaux sociaux