Cooking, Cuisine and Class: A Study in Comparative Sociology

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9780521286961: Cooking, Cuisine and Class: A Study in Comparative Sociology

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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Descrizione del libro:

The preparation, serving and eating of food have been studied from a variety of theoretical and empirical perspectives. It is in this context that Jack Goody sets his own observations on cooking in West Africa, examining why a differentiated 'haute cuisine' has not emerged in Africa, as in other parts of the world.

Contenuti:

List of illustrations; Preface; 1. Intentions and remarks; 2. State of play; 3. Production and consumption among the LoDagaa and Gonja of northern Ghana; 4. The high and the low: culinary culture in Asia and Europe; 5. Industrial food: towards the development of a world cuisine; 6. The impact of the world system; 7. Cooking and the domestic economy; Appendix; Notes to the text; Bibliography; Index.

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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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Descrizione libro CAMBRIDGE UNIVERSITY PRESS, United Kingdom, 1982. Paperback. Condizione libro: New. 226 x 160 mm. 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
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ISBN 10: 0521286964 ISBN 13: 9780521286961
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Descrizione libro CAMBRIDGE UNIVERSITY PRESS, United Kingdom, 1982. Paperback. Condizione libro: New. 226 x 160 mm. 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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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 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, 1996. Paperback. Condizione libro: New. Codice libro della libreria INGM9780521286961

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