Cooking, Cuisine and Class: A Study in Comparative Sociology (Themes in the Social Sciences)

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9780521286961: Cooking, Cuisine and Class: A Study in Comparative Sociology (Themes in the Social Sciences)

The preparation, serving and eating of food are common features of all human societies, and have been the focus of study for numerous anthropologists - from Sir James Frazer onwards - from a variety of theoretical and empirical perspectives. It is in the context of this previous anthropological work that Jack Goody sets his own observations on cooking in West Africa. He criticises those approaches which overlook the comparative historical dimension of culinary, and other, cultural differences that emerge in class societies, both of which elements he particularly emphasises in this book. The central question that Professor Goody addresses here is why a differentiated 'haute cuisine' has not emerged in Africa, as it has in other parts of the world. His account of cooking in West Africa is followed by a survey of the culinary practices of the major Eurasian societies throughout history - ranging from Ancient Egypt, Imperial Rome and medieval China to early modern Europe - in which he relates the differences in food preparation and consumption emerging in these societies to differences in their socio-economic structures, specifically in modes of production and communication. He concludes with an examination of the world-wide rise of 'industrial food' and its impact on Third World societies, showing that the ability of the latter to resist cultural domination in food, as in other things, is related to the nature of their pre-existing socio-economic structures. The arguments presented here will interest all social scientists and historians concerned with cultural history and social theory.

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Book Description:

This wide ranging book explores the relationship between cuisine and class structure, and examines how cooking in the Third World is changing as a result of the impact of the West. Material discussed is both historical and anthropological, and ranges from China to Britain.

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Goody, Jack
Editore: Cambridge University Press 1982-07 (1982)
ISBN 10: 0521286964 ISBN 13: 9780521286961
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Descrizione libro Cambridge University Press 1982-07, 1982. Condizione libro: New. This item is printed on demand. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Codice libro della libreria NU-LSI-06850346

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Jack Goody
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Descrizione libro CAMBRIDGE UNIVERSITY PRESS, United Kingdom, 1982. Paperback. Condizione libro: New. Language: English . Brand New Book ***** Print on Demand *****.The preparation, serving and eating of food are common features of all human societies, and have been the focus of study for numerous anthropologists - from Sir James Frazer onwards - from a variety of theoretical and empirical perspectives. It is in the context of this previous anthropological work that Jack Goody sets his own observations on cooking in West Africa. He criticises those approaches which overlook the comparative historical dimension of culinary, and other, cultural differences that emerge in class societies, both of which elements he particularly emphasises in this book. The central question that Professor Goody addresses here is why a differentiated haute cuisine has not emerged in Africa, as it has in other parts of the world. His account of cooking in West Africa is followed by a survey of the culinary practices of the major Eurasian societies throughout history - ranging from Ancient Egypt, Imperial Rome and medieval China to early modern Europe - in which he relates the differences in food preparation and consumption emerging in these societies to differences in their socio-economic structures, specifically in modes of production and communication.He concludes with an examination of the world-wide rise of industrial food and its impact on Third World societies, showing that the ability of the latter to resist cultural domination in food, as in other things, is related to the nature of their pre-existing socio-economic structures. The arguments presented here will interest all social scientists and historians concerned with cultural history and social theory. Codice libro della libreria AAV9780521286961

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Jack Goody
Editore: CAMBRIDGE UNIVERSITY PRESS, United Kingdom (1982)
ISBN 10: 0521286964 ISBN 13: 9780521286961
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Descrizione libro CAMBRIDGE UNIVERSITY PRESS, United Kingdom, 1982. Paperback. Condizione libro: New. Language: English . Brand New Book ***** Print on Demand *****. The preparation, serving and eating of food are common features of all human societies, and have been the focus of study for numerous anthropologists - from Sir James Frazer onwards - from a variety of theoretical and empirical perspectives. It is in the context of this previous anthropological work that Jack Goody sets his own observations on cooking in West Africa. He criticises those approaches which overlook the comparative historical dimension of culinary, and other, cultural differences that emerge in class societies, both of which elements he particularly emphasises in this book. The central question that Professor Goody addresses here is why a differentiated haute cuisine has not emerged in Africa, as it has in other parts of the world. His account of cooking in West Africa is followed by a survey of the culinary practices of the major Eurasian societies throughout history - ranging from Ancient Egypt, Imperial Rome and medieval China to early modern Europe - in which he relates the differences in food preparation and consumption emerging in these societies to differences in their socio-economic structures, specifically in modes of production and communication.He concludes with an examination of the world-wide rise of industrial food and its impact on Third World societies, showing that the ability of the latter to resist cultural domination in food, as in other things, is related to the nature of their pre-existing socio-economic structures. The arguments presented here will interest all social scientists and historians concerned with cultural history and social theory. Codice libro della libreria AAV9780521286961

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Editore: Cambridge University Press (2016)
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Descrizione libro Cambridge University Press, 2016. Paperback. Condizione libro: New. PRINT ON DEMAND Book; New; Publication Year 2016; Not Signed; Fast Shipping from the UK. No. book. Codice libro della libreria ria9780521286961_lsuk

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Descrizione libro Cambridge University Press, 1982. PAP. Condizione libro: New. New Book. Shipped from US within 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Codice libro della libreria IQ-9780521286961

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Descrizione libro Cambridge University Press, 1982. PAP. Condizione libro: New. New Book. Delivered from our UK warehouse in 3 to 5 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Codice libro della libreria LQ-9780521286961

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Descrizione libro 1982. Paperback. Condizione libro: NEW. 9780521286961 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. Codice libro della libreria HTANDREE0452794

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Descrizione libro Cambridge University Press 7/19/1982, 1982. Paperback or Softback. Condizione libro: New. Cooking, Cuisine and Class: A Study in Comparative Sociology. Book. Codice libro della libreria BBS-9780521286961

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Descrizione libro Cambridge University Press, 2017. Paperback. Condizione libro: New. Never used! This item is printed on demand. Codice libro della libreria P110521286964

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Descrizione libro Cambridge University Press, 2017. Paperback. Condizione libro: New. Never used! This item is printed on demand. Codice libro della libreria 0521286964

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