LEADER 04159nam 2200685Ia 450 001 9910785701703321 005 20200520144314.0 010 $a1-283-65753-8 010 $a0-226-76888-0 024 7 $a10.7208/9780226768885 035 $a(CKB)2670000000275345 035 $a(EBL)1041890 035 $a(SSID)ssj0000755543 035 $a(PQKBManifestationID)12360729 035 $a(PQKBTitleCode)TC0000755543 035 $a(PQKBWorkID)10730541 035 $a(PQKB)11050464 035 $a(StDuBDS)EDZ0000099480 035 $a(MiAaPQ)EBC1041890 035 $a(DE-B1597)523475 035 $a(OCoLC)841904706 035 $a(DE-B1597)9780226768885 035 $a(Au-PeEL)EBL1041890 035 $a(CaPaEBR)ebr10610274 035 $a(CaONFJC)MIL397003 035 $a(OCoLC)816364169 035 $a(EXLCZ)992670000000275345 100 $a20111212d2012 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aEating the Enlightenment$b[electronic resource] $efood and the sciences in Paris /$fE.C. Spary 210 $aChicago ;$aLondon $cUniversity of Chicago Press$d2012 215 $a1 online resource (380 p.) 300 $aDescription based upon print version of record. 311 $a0-226-76886-4 320 $aIncludes bibliographical references and index. 327 $tFrontmatter -- $tContents -- $tIllustrations -- $tAcknowledgments -- $tIntroduction -- $t1. Intestinal Struggles -- $t2. From Curiosi to Consumers -- $t3. The Place of Coffee -- $t4. Distilling Learning -- $t5. The Philosophical Palate -- $t6. Rules of Regimen -- $tConclusion -- $tBibliography -- $tIndex 330 $aEating 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. 606 $aDiet$zFrance$zParis$xHistory$y18th century 606 $aGastronomy$zFrance$zParis$xHistory$y18th century 606 $aNutrition$zFrance$zParis$xHistory$y18th century 606 $aEnlightenment$zFrance$zParis$xHistory$y18th century 607 $aParis (France)$xIntellectual life$y18th century 610 $afood, science, paris, france, enlightenment, history, historical, cuisine, diet, chemistry, eating, eat, drinking, drink, consume, nature, consumption, cultural studies, culture, digestion, natural, alcohol, letters, communication, gastronomy, 18th century, coffee, consumers, struggles, distilling, learning, distillery, philosophy, scientific authority, nutrition. 615 0$aDiet$xHistory 615 0$aGastronomy$xHistory 615 0$aNutrition$xHistory 615 0$aEnlightenment$xHistory 676 $a394.1/20944 700 $aSpary$b E. C$g(Emma C.)$0544763 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910785701703321 996 $aEating the Enlightenment$93805608 997 $aUNINA