|Statement||by R.E. Anderson.|
|Contributions||Anderson, R. E.|
|The Physical Object|
|Number of Pages||280|
Gastronomy as a Fine Art Or, The Science of Good Living. Author: Brillat-Savarin; Anderson, R. E. Title: Gastronomy as a Fine Art Or, The Science of Good Living Publication: New York: Scribner and Welford, Description: 8vo. xxxviii,pp. Seller Rating: % positive. Gastronomy as a Fine Art: Or, The Science of Good Living. A Translation of Item PreviewPages: Gastronomy as a fine art: or, The Science of good living. A translation of the "Physiologie du goût" of Brillat-Savarin. New York: Scribner and Welford, Hardcover. Good. Item # 8vo. xxxviii,pp. Publisher's blue cloth blocked in black and gilt. Yellow coated endpapers. Cloth well worn and soiled, especially the corners, spine tips and spine; rear inner hinge cracked; else a good copy with a very good textblock.
An illustration of an open book. Books. An illustration of two cells of a film strip. Video An illustration of an audio speaker. Gastronomy as a fine art, or, The Science of good living Item Preview remove-circle Gastronomy as a fine art, or, The Science of good living by Brillat-Savarin, ; Anderson, R. E. Publication date Gastronomy As A Fine Art. or. The Science of Good Living. A translation of the 'Physiologie Du Gout' of Brillat-Savarin. Hardback in Good condition. ¼ cloth spine, large piece missing top of spine, guilt lettering faded. Internally some foxing, pages some yellowing. Bookplate on inside front cover. This is not a recipe cook book. In his book The Sociology of Food: Eating and the Place of food in Society, Jean-Pierre Poulain says that until recently, there were no sociological studies specifically dedicated to food. It has always remained on the periphery of science. There have been some conclusions from other studies with different focus coming mostly from anthropology. "Gastronomy" is defined as being the art and science of fine eating with an emphasis on gourmet foods and dinning experiences. Some words related to "gastronomy" that are at times mentioned when.
Gastronomy is the study of the relationship between food and culture, art of preparing and serving rich or delicate and appetizing food, a style of cooking of particular region, and the science of good eating. For the first time, Sustainable Gastronomy Day, as designated by the UN, is being celebrated around the world. The Principle Of Gastronomy. Gastronomy is the study of food and culture, with a particular focus on gourmet cuisine. Modern gastronomy has its roots in several French texts published in the s, but the idea of relating food, science, society, and the arts has been around much longer. Gastronomy as a fine art; or, The Science of good living, a translation of the "Physiologie du goût" of Brillat-Savarin By Brillat-Savarin and R. E. Anderson. Most dictionaries define gastronomy in terms of the art and/or science of good/delicate eating. This focus on art and science translates, in a practical sense, as skill and knowledge, which neatly connects with the origins of the term. As far as is known, the earliest use of the word ‘gastronomy’ was in ancient Greece.