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Aristotle Meets Escoffier: Purposes, Production, Practice

A guest lecture at the Culinary Institute of America, during which I introduce Culinary students to some key themes of Aristotle's Nichomachean Ethics, which can very usefully inform their own practice, development, and education. We discuss materials from Nichomachean Ethics bks 1, 2, and 6, specifically the nature of purposive activity, the need to think about and order purposes, whether culinary arts are simply poesis (producing) or also praxis (action)
Length: 01:57:00

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