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By Stephen Trombley

A brief, sharp and enjoyable survey of the improvement of all features of the Western philosophical culture from the traditional Greeks to the current day.

Stephen Trombley's A brief background of Western Thought, outlines the 2,500-year heritage of ecu principles from the philosophers of Classical Antiquity to the thinkers of today.

No significant consultant of any major strand of Western idea escapes Trombley's realization: the Christian Scholastic theologians of the center a long time, the good philosophers of the Enlightenment, the German idealists from Kant to Hegel; the utilitarians Bentham and Mill; the transcendentalists Emerson and Thoreau; Kierkegaard and the existentialists; the analytic philosophers Russell, Moore, Whitehead and Wittgenstein; and - final yet no longer least - the 4 shapers-in-chief of our glossy international: Karl Marx, Charles Darwin, Sigmund Freud and Albert Einstein.

A brief historical past of Western Thought is a masterly distillation of two-and-a-half millennia of highbrow heritage, and a readable and interesting crash path in Western philosophy.

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Faites bouillir avec un peu de vin, du sel et du sucre 2. 1. on peut s’étonner de la présence d’une recette pour malades dans un livre de cuisine. il ne faut toutefois pas perdre de vue qu’il existait au Moyen Âge des liens étroits entre la médecine et la cuisine. de même un médecin pouvait prescrire certains aliments ou épices et en déconseiller d’autres, respectant alors l’équilibre des humeurs du corps humain. 2. nous trouvons également cette recette dans Le Viandier, op. , p. 24, ainsi que dans Le Mesnagier de Paris, op.

Soupe chamberlain Pour faire une soupe chamberlain, prenez du pain blanc et mettez-le à griller en tranches sur les braises. Puis mettez-le à tremper dans du vin. ensuite prenez du sucre ou de grosses dragées 1 et laissez le dessus confire. après arrosez avec du vin bouillant contenant du gingembre et de la cannelle. 1. les dragées sont des petites pastilles épicées de sucre. qxp 16/11/2011 13:16 Page 54 recettes de cuisine du MoYen Âge 17. amplummus 1 Pour faire un amplummus, prenez des pommes épluchées, coupez-les en morceaux, puis mettez-les à bouillir dans une belle eau fraîche.

1. les dragées sont des petites pastilles épicées de sucre. qxp 16/11/2011 13:16 Page 54 recettes de cuisine du MoYen Âge 17. amplummus 1 Pour faire un amplummus, prenez des pommes épluchées, coupez-les en morceaux, puis mettez-les à bouillir dans une belle eau fraîche. Quand elles sont bien cuites, ôtez toute l’eau, puis faites-les frire dans du bon beurre frais. Prenez de la crème fraîche et des jaunes d’œufs bien battus, du safran et également du sel. ajoutez largement du sucre et de la cannelle au moment de servir 2.

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