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Two Introductions 1
Pt. 1 The Beautiful Is the Good
1 The Existence of a Culinary Art 9
2 Artisanal versus Artistic Cuisine 14
3 Tradition and Love 31
4 The Question of Nature 47
5 The Recognition of a Culinary Art 59
Pt. 2 Classical Ideas of Beauty
6 The Origin of Beauty 77
7 Beauty by Numbers 85
8 The Idea of Flavor 93
9 Aristotle and Subtlety 108
Pt. 3 Beauty in the Middle Ages
10 The Path to the Mystical Good 127
11 Of Cooking and Cathedrals 145
12 Boethius and the Brain 153
13 Thomas Aquinas and the Green of the Grass 166
14 Drawing Earth Nearer to Heaven 179
Pt. 4 Artistic Creativity Unbound
15 Medieval Ramifications 191
16 The Occult Influence of Aristotle Lives On 198
17 The Dawn of the Renaissance 212
18 From the Renaissance Onward 223
19 The Enlightenment in the West and the East 231
20 Nature Overcome 243
Pt. 5 The Present and Future of Cooking
21 The Many Strands of Modernity 259
22 Yesterday 271
23 And Tomorrow? 289
24 Simplicity and Completeness 299
25 The Illusion of the Perfect Bouillon 317
Notes 327
List of Recipes 337
Index 341
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