04156nam 2200697Ia 450 991081860510332120240313053613.01-283-65753-80-226-76888-010.7208/9780226768885(CKB)2670000000275345(EBL)1041890(SSID)ssj0000755543(PQKBManifestationID)12360729(PQKBTitleCode)TC0000755543(PQKBWorkID)10730541(PQKB)11050464(StDuBDS)EDZ0000099480(MiAaPQ)EBC1041890(DE-B1597)523475(OCoLC)841904706(DE-B1597)9780226768885(Au-PeEL)EBL1041890(CaPaEBR)ebr10610274(CaONFJC)MIL397003(OCoLC)816364169(EXLCZ)99267000000027534520111212d2012 uy 0engur|n|---|||||txtccrEating the Enlightenment food and the sciences in Paris /E.C. Spary1st ed.Chicago ;London University of Chicago Press20121 online resource (380 p.)Description based upon print version of record.0-226-76886-4 Includes bibliographical references and index.Frontmatter -- Contents -- Illustrations -- Acknowledgments -- Introduction -- 1. Intestinal Struggles -- 2. From Curiosi to Consumers -- 3. The Place of Coffee -- 4. Distilling Learning -- 5. The Philosophical Palate -- 6. Rules of Regimen -- Conclusion -- Bibliography -- IndexEating 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.DietFranceParisHistory18th centuryGastronomyFranceParisHistory18th centuryNutritionFranceParisHistory18th centuryEnlightenmentFranceParisHistory18th centuryParis (France)Intellectual life18th centuryfood, science, paris, france, enlightenment, history, historical, cuisine, diet, chemistry, eating, eat, drinking, drink, consume, nature, consumption, cultural studies, culture, digestion, natural, alcohol, letters, communication, gastronomy, 18th century, coffee, consumers, struggles, distilling, learning, distillery, philosophy, scientific authority, nutrition.DietHistoryGastronomyHistoryNutritionHistoryEnlightenmentHistory394.1/20944Spary E. C(Emma C.)544763MiAaPQMiAaPQMiAaPQBOOK9910818605103321Eating the Enlightenment3979766UNINA