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The spirit of culinary art

14.99 €
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The spirit of culinary art
14.99 €
In basket
"The Spirit of the Culinary Art" (1822) is a book by the German writer, artist, collector, and philanthropist Carl Friedrich von Rumohr (1785–1843), which defies genre definition. It is a treatise on the practical metaphysics of nutrition, combining detailed descriptions of various dishes and methods of preparation, philosophical and sociological observations, and utopian ideas for the reorganization of society. The author set himself the ambitious task of developing a new approach to the art of cooking, one in which philosophy and gastronomy are united under the general category of gastrosophy. Inspired by the works of Plato, Horace, Kant, Schelling, and other thinkers of various eras, Rumohr views the chef's profession as a manifestation of the creative spirit and substantiates a rudimentary theory of culinary practice. Rumohr's achievement lies in the fact that he was the first in Western philosophy to formulate a systematic approach to the culinary arts and make food preparation a direct object of aesthetics.
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