Food for Thought: A Philosopher's CookbookA reissue of a classic South African cookbook, which is at the same time a book of profound wisdom and great delight. Martin Versveld was a man of many parts and philosopher of renown and, in this work he provides stimulation and, quite literally, food for thought. If it offers new insights into what may be termed the semiotics of gastronomy, it also transcends our customary systems of thought to become an inquiry into human values." |
Contents
Note on measures | 7 |
That the universe is the soup of God | 10 |
Just soups | 17 |
The divinity of food | 23 |
The daily and the festive | 34 |
Utensils | 41 |
Recipes | 53 |
To meat or not to meat 68 | 68 |
Herbs and spices | 100 |
Quinces | 115 |
Potatoes | 120 |
A short disquisition on spinach | 130 |
Homage to Moitjie | 135 |
Curry cuisine and culture | 138 |
Cooking the marvellous | 147 |
The tycoon and the pressurecooker | 156 |
Other editions - View all
Common terms and phrases
animal asked beans beautiful become better body boil bread bring brown called cannibalism Cape carrots chillies Chinese chopped comes cooking course cover created curry dish divine eggs eternal fact festive fire fish flesh flower fruit garden garlic give grated green grow half hand heavy herbs hold human keep kitchen leaves live look matter meal means meat nature never olives once onions pepper Perhaps plants potatoes quinces reality recipe remember rice root round salt seed served sliced sort soup spices spinach spiritual stew sugar superfluous sweet taste tell things Thousand tion tree Upanishad usually vegetable vegetarian vinegar whole wine wish