A History of Cooks and Cooking - Brossura

Symons, Michael

Brossura

ISBN 10: 1903018072 ISBN 13: 9781903018071

Casa editrice: Prospect Books, 2001

Riassunto

Named Best Culinary History Book at the Salon International du Livre Gourmand (Fifth World Cookbook Fair), Perigueux, France Winner, Bronze Ladle in the Best Food Book division, World Food Media Awards Never has there been so little need to cook. Yet Michael Symons maintains that to be truly human we need to become better cooks: practical and generous sharers of food. Fueled by James Boswell's definition of humans as cooking animals (for "no beast can cook"), Symons sets out to explore the civilizing role of cooks in history. His wanderings take us to the clay ovens of the prehistoric eastern Mediterranean and the bronze cauldrons of ancient China, to fabulous banquets in the temples and courts of Mesopotamia, Egypt, and Persia, to medieval English cookshops and southeast Asian street markets, to palace kitchens, diners, and to moderns fast-food eateries. Symons samples conceptions and perceptions of cooks and cooking, from Plato and Descartes to Marx and Virginia Woolf, asking why cooks, despite their vital and central role in sustaining life, have remained in the shadows, unheralded, unregarded, and underappreciated. "People think of meals as occasions where you share food," he notes. "They rarely think of cooks as sharers of food." Considering such notions as the physical and political consequences of sauce, connections between food and love, and cooking as a regulator of clock and calendar, Symons provides a spirited and diverting defense of a cook-centered view of the world.

Dettagli dell'edizione

• Editore: Prospect Books
• Data di pubblicazione: 2001
• Lingua: Inglese
• ISBN 10: 1903018072
• ISBN 13: 9781903018071
• Rilegatura: Copertina flessibile
• Numero di pagine: 400
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile