Cooking: The Quintessential Art
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"What we have here is a true work of genius. This should be required reading for everyone interested in gastronomy!"—Chef Charlie Trotter, author of Raw
Two Introductions 1Pt. 1 The Beautiful Is the Good1 The Existence of a Culinary Art 92 Artisanal versus Artistic Cuisine 143 Tradition and Love 314 The Question of Nature 475 The Recognition of a Culinary Art 59Pt. 2 Classical Ideas of Beauty6 The Origin of Beauty 777 Beauty by Numbers 858 The Idea of Flavor 939 Aristotle and Subtlety 108Pt. 3 Beauty in the Middle Ages10 The Path to the Mystical Good 12711 Of Cooking and Cathedrals 14512 Boethius and the Brain 15313 Thomas Aquinas and the Green of the Grass 16614 Drawing Earth Nearer to Heaven 179Pt. 4 Artistic Creativity Unbound15 Medieval Ramifications 19116 The Occult Influence of Aristotle Lives On 19817 The Dawn of the Renaissance 21218 From the Renaissance Onward 22319 The Enlightenment in the West and the East 23120 Nature Overcome 243Pt. 5 The Present and Future of Cooking21 The Many Strands of Modernity 25922 Yesterday 27123 And Tomorrow? 28924 Simplicity and Completeness 29925 The Illusion of the Perfect Bouillon 317Notes 327List of Recipes 337Index 341
