| Description |
1 online resource (xii, 149 pages) : illustrations |
| Series |
Arts and traditions of the table |
|
Arts and traditions of the table.
|
| Contents |
Creating one's own food -- Nature and culture -- Even nature is culture -- Playing with time (and climate) -- Playing with space -- Conflicts -- The invention of cuisine -- Fire> cooking> kitchen> cuisine> civilization -- Written cuisine and oral cooking -- Anticuisine -- Roasted and boiled -- Pleasure and health -- The pleasure and the duty of choice -- Taste is a cultural product -- Digression : playing at "historical cuisine" -- Taste is a product of society -- From the geography of taste to the taste of geography -- The paradox of globalization -- Food, language, identity -- Eating together -- The grammar of food -- Substitutions and annexations -- Tell me how much you eat and I'll tell you who you are -- The how, the why, and the wherewithal -- Food and the calendar : a lost dimension? -- Identity, exchange, traditions, and "origins" -- Roots : a metaphor to use all the way |
| Summary |
Explores the premise that everything having to do with food - its capture, cultivation, preparation, and consumption - represents a cultural act. Provides insights into many patterns of culinary behavior and tradition |
| Bibliography |
Includes bibliographical references and index |
| Notes |
In English, translated from the Italian |
|
Print version record |
| Subject |
Food -- History
|
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Food habits -- History
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TECHNOLOGY & ENGINEERING -- Food Science.
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COOKING -- General.
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HISTORY -- Civilization.
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Food
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Food habits
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Voeding.
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Eetcultuur.
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Mat -- historia.
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Matkultur -- historia.
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Matlagning -- historia.
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Matvanor -- historia.
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Smak -- historia.
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| Genre/Form |
History
|
| Form |
Electronic book
|
| Author |
Sonnenfeld, Albert, translator
|
| ISBN |
9780231510783 |
|
0231510780 |
|
1283008467 |
|
9781283008464 |
|
