[Sca-cooks] HELP? What makes a good book on Gastronomy?
Sandra Kisner
sjk3 at cornell.edu
Thu Mar 5 06:58:25 PST 2009
>Yes, this is one, but to really understand the philosophy behind the food
>culture, you should look at books like "The Book of Tea," a wonderful, very
>short book on Japanese aesthetics. There is a chapter in the book on the
>tea ceremony, but the entire book should be read to fully understand the
>ideas it contains. In most of the mid and far east, you really can't
>understand one facet of the culture without taking a look at all of it.
Wow - I checked Cornell's library, and they've got *14* copies (including
some in German, Japanese, and Vietnamese), published between 1919 and
1964. I wonder if there's much difference in the English editions?
Sandra
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