On Jun 11, 12:25*am, Lance > wrote:
> On Jun 10, 3:27*pm, Peter Brooks > wrote:
>
>
>
> > On Jun 10, 1:18*pm, Paul Grieg > wrote:
>
> > > It was simple in that he didn't like anyone after Brahms, and even in
> > > him he detected "the sound of machines". He preferred Mozart and
> > > Beethoven. But he was forever bolting down his cheese sandwiches and
> > > rushing to Cambridge classisal music performances. See if he'd got out
> > > his cookbook he'd have missed the music, thereby replacing the
> > > essential with the trivial.
>
> > Cookery is essential, music not. Somebody who despises food is
> > probably a smoker or suffers from a lack of taste brought on by
> > chronic olfactory dysfunction. I don't think Wittgenstein had the
> > excuse of being a smoker. He went to the same school, though, as
> > Hitler, who ended up suffering from vegetarianism (and was also a non-
> > smoker), another form of food-hatred, so there might be a school
> > related connection.
>
> > We haven't discussed the philosophy of cookery here much. It might be
> > a worthy subject. There's a book with that title by Nancy Ogg, though
> > I think that Larousse Gastronomique and the companion book by
> > Curnonski might be more authentic for sauces.
>
> > "La sauce est tout" can certainly be read as a philosophical
> > statement.
>
> > Thinking of Lance's recent word puzzle, it might be interesting to
> > speculate on any significance in g-free gastronomy being the study of
> > the cosmos.
>
> > I think that, in recent times, Jane Grigson could be said to have
> > produced studies in the philosophy of cookery - though Mrs Beeton with
> > 'first catch your hare' got there first, and, to some, perhaps, being
> > considerably less practical, more convincingly.
>
> > Music ought to be an accompaniment to good digestion and somebody who
> > inflicts a hasty cheese sandwich on his tum before a concert is very
> > likely doing digestion of both a disservice.
>
> I wondered as I read your comments whether you would mention the South
> African philosopher Marthinus Versfeld -
>
> http://af.wikipedia.org/wiki/Marthinus_Versfeld
>
> (The above is in Afrikaans).
>
> He wrote a book called:
>
> Food for Thought: A Philosopher"s Cookbook. (1983 & 1991 (2de
> uitgawe))
>
Thank you for reminding me - I bought a copy only a few months ago. He
was, according to my brother, well known for liking his mussels fresh
because he'd sit on the rocks with a big knife and the right
condiments, eating them as he scraped them off the rock.