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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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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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Descrizione libro Cambridge University Press 1982-06-24, 1982. Hardcover. Condizione: Good. No Jacket. Item is in good condition. Some moderate creases and wear. This item may not come with CDs or additional parts including access codes for textbooks. This may not have a dust jacket. Might be an ex-library copy and contain writing/highlighting. Photos are stock pictures and not of the actual item. Codice articolo DS-0521244552-3
Descrizione libro Cambridge University Press, 1982. Condizione: Good. A+ Customer service! Satisfaction Guaranteed! Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. Codice articolo 0521244552-2-4
Descrizione libro Cambridge University Press - Cambridge, 1982. Hardcover. Condizione: Very Good. Condizione sovraccoperta: Good. First Edition; First Printing. Very good, first edition, first printing. Former owner name/date neatly penned on front fly. Good jacket with sunned spine. (this book is in our possession. We ship most books six days a week and will confirm with tracking number for domestic orders or customs number for non domestic) ; 8vo. Codice articolo 14165
Descrizione libro Cambridge University Press, Cambridge, 1982. 8vo. pp viii, 253. Original publisher's purple cloth, lettered gilt on spine. ISBN: 0521244552 Fine in fine dust jacket. Codice articolo C34245