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. Herve 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 ...
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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. Herve 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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Seller's Description:
Good-Bumped and creased book with tears to the extremities, but not affecting the text block, may have remainder mark or previous owner's name-GOOD Standard-sized.
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Seller's Description:
Berkeley. 2008. University Of California Press. 1st American Edition. Very Good in Dustjacket. 9780520252950. Translated from the French by M. B. DeBevoise. California Studies in Food and Culture, 23. 366 pages. hardcover. keywords: Food Cooking. FROM THE PUBLISHER-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. HervE 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. inventory #35895.
