- Zum Buch
DetailsThe Science of Cookery and the Art of Eating Well is a philosophical and historical reflection on food and dining in human culture. It includes discussions of the nature of the first meals as found in Greek literature and the philosophy of history of Giambattista Vico, the Roman cookbook of Apicius (the first known cookbook), the cookbook of Artusi (the seminal cookbook of Italian cooking), Brillat-Savarin’s Physiology of Taste, Plutarch’s “Dinner of the Seven Wise Men,” and Athenaeus’ work on the Learned Banqueters (the Deipnosophists). These discussions are joined with contemporary observations on the importance of the traditions of home cooking and dining with friends as essential to the promotion of human well-being.
About the authorDonald Phillip Verene, Ph.D., L.H.D., is Charles Howard Candler Professor of Metaphysics and Moral Philosophy and Director of the Institute for Vico Studies at Emory University and a Fellow of the Accademia Nazionale dei Lincei. He has been a Visiting Fellow at Pembroke College, Oxford University, a Visiting Professor in Italian Studies, University of Toronto, and a Visiting Research Fellow, University of Rome “La Sapienza.” Among his recent books are The Origins of the Philosophy of Symbolic Forms: Kant, Hegel, and Cassirer, Vico’s New Science: A Philosophical Commentary, and James Joyce and the Philosophers at Finnegans Wake.
- Stimmen zum Buch
Stimmen zum Buch“Eating and cooking are true mirrors of life in Verene’s book; they reflect upon life itself, they are spectators and spectacles of desires, wishes, wants, cravings, appetites, and everything within and everything without. Morals and ethics are ultimately better understood through the stomach, an altar to/of the body. This perspective is certainly not new, especially if we consider all the theoretical, empirical, and laboratory-based knowledge around embodied cognition, but in this book by Verene … It tastes so much better! ”—Sofia Philosophical Review, vol. XII, no. 1 (2019), David Låg Tomasi