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Eating the Enlightenment: Food and the Sciences in Paris, 1670-1760
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Bibliographic Detail
Publisher Univ of Chicago Pr
Publication date November 1, 2012
Pages 366
Binding Hardcover
Book category Adult Non-Fiction
ISBN-13 9780226768861
ISBN-10 0226768864
Dimensions 1.50 by 6.50 by 9.25 in.
Weight 1.46 lbs.
Original list price $48.00
Other format details university press
Summaries and Reviews
Amazon.com description: Product Description:

Eating the Enlightenment offers a new perspective on the history of food, looking at writings about cuisine, diet, and food chemistry as a key to larger debates over the state of the nation in Old Regime France. Embracing a wide range of authors and scientific or medical practitioners—from physicians and poets to philosophes and playwrights—E. C. Spary demonstrates how public discussions of eating and drinking were used to articulate concerns about the state of civilization versus that of nature, about the effects of consumption upon the identities of individuals and nations, and about the proper form and practice of scholarship. En route, Spary devotes extensive attention to the manufacture, trade, and eating of foods, focusing upon coffee and liqueurs in particular, and also considers controversies over specific issues such as the chemistry of digestion and the nature of alcohol. Familiar figures such as Fontenelle, Diderot, and Rousseau appear alongside little-known individuals from the margins of the world of letters: the draughts-playing café owner Charles Manoury, the “Turkish envoy” Soliman Aga, and the natural philosopher Jacques Gautier d’Agoty. Equally entertaining and enlightening, Eating the Enlightenment will be an original contribution to discussions of the dissemination of knowledge and the nature of scientific authority.



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Hardcover
Book cover for 9780226768861
 
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from Univ of Chicago Pr (November 1, 2012)
9780226768861 | details & prices | 366 pages | 6.50 × 9.25 × 1.50 in. | 1.46 lbs | List price $48.00
About: Eating the Enlightenment offers a new perspective on the history of food, looking at writings about cuisine, diet, and food chemistry as a key to larger debates over the state of the nation in Old Regime France.

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