Of the Delicacy of Taste and Passion PDF Download
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Author: David Hume
Publisher:
ISBN:
Category : Aesthetics
Languages : en
Pages : 4
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Book Description
Author: David Hume
Publisher:
ISBN:
Category : Aesthetics
Languages : en
Pages : 4
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Book Description
Author: Adam Smith (économiste)
Publisher:
ISBN:
Category :
Languages : en
Pages : 636
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Author: David Hume
Publisher: Createspace Independent Publishing Platform
ISBN: 9781721513161
Category :
Languages : en
Pages : 70
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Book Description
Of the Rise and Progress of the Arts and Sciences David Hume Of the Rise and Progress of the Arts and Sciences David Hume "Nothing requires greater nicety, in our inquiries concerning human affairs, than to distinguish exactly what is owing to chance, and what proceeds from causes; nor is there any subject, in which an author is more liable to deceive himself by false subtleties and refinements. To say, that any event is derived from chance, cuts short all farther inquiry concerning it, and leaves the writer in the same state of ignorance with the rest of mankind. But when the event is supposed to proceed from certain and stable causes, he may then display his ingenuity, in assigning these causes; and as a man of any subtlety can never be at a loss in this particular, he has thereby an opportunity of swelling his volumes, and discovering his profound knowledge, in observing what escapes the vulgar and ignorant." We are delighted to publish this classic book as part of our extensive Classic Library collection. Many of the books in our collection have been out of print for decades, and therefore have not been accessible to the general public. The aim of our publishing program is to facilitate rapid access to this vast reservoir of literature, and our view is that this is a significant literary work, which deserves to be brought back into print after many decades. The contents of the vast majority of titles in the Classic Library have been scanned from the original works. To ensure a high quality product, each title has been meticulously hand curated by our staff. Our philosophy has been guided by a desire to provide the reader with a book that is as close as possible to ownership of the original work. We hope that you will enjoy this wonderful classic work, and that for you it becomes an enriching experience. the Of the Rise and Progress of the Arts and Sciences book, Of the Rise and Progress of the Arts and Sciences pdf, Of the Rise and Progress of the Arts and Sciences review, Of the Rise and Progress of the Arts and Sciences David Hume, Of the Rise and Progress of the Arts and Sciences full text. We are delighted to publish this classic book as part of our extensive Classic Library collection. Many of the books in our collection have been out of print for decades, and therefore have not been accessible to the general public. The aim of our publishing program is to facilitate rapid access to this vast reservoir of literature, and our view is that this is a significant literary work, which deserves to be brought back into print after many decades. The contents of the vast majority of titles in the Classic Library have been scanned from the original works. To ensure a high quality product, each title has been meticulously hand curated by our staff. Our philosophy has been guided by a desire to provide the reader with a book that is as close as possible to ownership of the original work. We hope that you will enjoy this wonderful classic work, and that for you it becomes an enriching experience.
Author: David Hume
Publisher:
ISBN:
Category :
Languages : en
Pages : 582
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Author: Inga Saffron
Publisher: Crown
ISBN: 0767911199
Category : Cooking
Languages : en
Pages : 234
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In the tradition of Cod and Olives: a fascinating journey into the hidden history, culture, and commerce of caviar. Once merely a substitute for meat during religious fasts, today caviar is an icon of luxury and wealth. In Caviar, Inga Saffron tells, for the first time, the story of how the virgin eggs of the prehistoric-looking, bottom-feeding sturgeon were transformed from a humble peasant food into a czar’s delicacy–and ultimately a coveted status symbol for a rising middle class. She explores how the glistening black eggs became the epitome of culinary extravagance, while taking us on a revealing excursion into the murky world of caviar on the banks of the Volga River and Caspian Sea in Russia, the Elbe in Europe, and the Hudson and Delaware Rivers in the United States. At the same time, Saffron describes the complex industry caviar has spawned, illustrating the unfortunate consequences of mass marketing such a rare commodity. The story of caviar has long been one of conflict, crisis, extravagant claims, and colorful characters, such as the Greek sea captain who first discovered the secret method of transporting the perishable delicacy to Europe, the canny German businessmen who encountered a wealth of untapped sturgeon in American waters, the Russian Communists who created a sophisticated cartel to market caviar to an affluent Western clientele, the dirt-poor poachers who eked out a living from sturgeon in the aftermath of the Soviet collapse and the “caviar Mafia” that has risen in their wake, and the committed scientists who sacrificed their careers to keep caviar on our tables. Filled with lore and intrigue, Caviar is a captivating work of culinary, natural, and cultural history.
Author: David Hume
Publisher:
ISBN:
Category : Conduct of life
Languages : en
Pages : 202
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Book Description
Author: Paul Russell
Publisher: Oxford University Press
ISBN: 0190493925
Category : Philosophy
Languages : en
Pages : 833
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Book Description
The Scottish philosopher David Hume (1711-1776) is widely regarded as the greatest and most significant English-speaking philosopher and often seen as having had the most influence on the way philosophy is practiced today in the West. His reputation is based not only on the quality of his philosophical thought but also on the breadth and scope of his writings, which ranged over metaphysics, epistemology, morals, politics, religion, and aesthetics. The Handbook's 38 newly commissioned chapters are divided into six parts: Central Themes; Metaphysics and Epistemology; Passion, Morality and Politics; Aesthetics, History, and Economics; Religion; Hume and the Enlightenment; and After Hume. The volume also features an introduction from editor Paul Russell and a chapter on Hume's biography.
Author: Mark Caro
Publisher: Simon and Schuster
ISBN: 143915838X
Category : Cooking
Languages : en
Pages : 369
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Book Description
In announcing that he had stopped serving the fattened livers of force-fed ducks and geese at his world-renowned restaurant, influential chef Charlie Trotter heaved a grenade into a simmering food fight, and the Foie Gras Wars erupted. He said his morally minded menu revision was meant merely to raise consciousness, but what was he thinking when he also suggested -- to Chicago Tribune reporter Mark Caro -- that a rival four-star chef 's liver be eaten as "a little treat"? The reaction to Caro's subsequent front-page story was explosive, as Trotter's sizable hometown moved to ban the ancient delicacy known as foie gras while an international array of activists, farmers, chefs and politicians clashed forcefully and sometimes violently over whether fattening birds for the sake of scrumptious livers amounts to ethical agriculture or torture. "Take a dish with a funny French name, add ducks, top it all off with celebrity chefs eating each other's livers, and that's entertainment," Caro writes. Yet as absurd as battling over bloated waterfowl organs might seem, the controversy struck a serious chord even among those who had never tasted the stuff. Reporting from the front lines of this passionate dining debate, Caro explores the questions we too often avoid: What is an acceptable amount of suffering for an animal that winds up on our plate? Is a duck that lives comfortably for twelve weeks before enduring a few weeks of periodic force-feedings worse off than a supermarket broiler chicken that never sees the light of day over its six to seven weeks on earth? Why is the animal-rights movement picking on such a rarefied dish when so many more chickens, pigs and cows are being processed on factory farms? Then again, how could the treatment of other animals possibly justify the practice of feeding a duck through a metal tube down its throat? In his relentless yet good-humored pursuit of clarity, Caro takes us to the streets where activists use bullhorns, spray paint, Superglue and/or lawsuits as their weapons; the government chambers where politicians weigh the ducks' interests against their own; the restaurants and outlaw dining clubs where haute cuisine preparations coexist with Foie-lipops; and the U.S. and French farms whose operators maintain that they are honoring tradition, not abusing animals. Can foie gras survive after 5,000 years? Are we on the verge of a more enlightened era of eating? Can both answers be yes? Our appetites hang in the balance.
Author: Edmund Burke
Publisher:
ISBN:
Category : Aesthetics
Languages : en
Pages : 326
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Author: Anne Jaap Jacobson
Publisher: Penn State Press
ISBN: 9780271042428
Category : Social Science
Languages : en
Pages : 340
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Book Description
These essays cover a diversity of subjects in Hume's work. They discuss his theory of knowledge: his conception of human inquiry and the human mind: his views on our knowledge of the external world and the future: his treatments of the passions, emotions, and virtue, his conception of moral education and his views on aesthetics and religion and his historical work.
