{"product_id":"the-science-of-cookery-and-the-art-of-eating-well-9783838211985","title":"The Science of Cookery and the Art of Eating Well","description":"\u003ci\u003eThe Science of Cookery and the Art of Eating Well\u003c\/i\u003e 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 \u003ci\u003ePhysiology of Taste\u003c\/i\u003e, Plutarch’s “Dinner of the Seven Wise Men,” and Athenaeus’ work on the \u003ci\u003eLearned Banqueters\u003c\/i\u003e (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.","brand":"Donald Phillip Verene","offers":[{"title":"Default Title","offer_id":42980286103670,"sku":"9783838211985","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/1374\/6550\/files\/CoreSourceHub_367175ea-6925-4691-a533-60cfddcf4185.jpg?v=1768545693","url":"https:\/\/ingramacademic.com\/products\/the-science-of-cookery-and-the-art-of-eating-well-9783838211985","provider":"Ingram Academic \u0026 Professional","version":"1.0","type":"link"}