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Synopsis
Book by Goody Jack
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
Présentation de l'éditeur
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.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
- ÉditeurCambridge University Press
- Date d'édition1982
- ISBN 10 0521244552
- ISBN 13 9780521244558
- ReliureRelié
- Langueanglais
- Nombre de pages260
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Cooking, Cuisine and Class: A Study in Comparative Sociology (Themes in the Social Sciences)
Edité par
Cambridge University Press, 1982
ISBN 10 : 0521244552
ISBN 13 : 9780521244558
Ancien ou d'occasion
Couverture rigide
Vendeur : Anybook.com, Lincoln, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Etat : Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Book contains pencil markings. In poor condition, suitable as a reading copy. No dust jacket. Re-bound by library. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,550grams, ISBN:0521244552. N° de réf. du vendeur 8859738
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Cooking, Cuisine and Class: A Study in Comparative Sociology (Themes in the Social Sciences)
Edité par
Cambridge University Press, 1982
ISBN 10 : 0521244552
ISBN 13 : 9780521244558
Ancien ou d'occasion
Couverture rigide
Vendeur : AwardWinningBooks, Spring Branch, TX, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Hardcover. Etat : Very Good. Etat de la jaquette : Good. Jacket sunned. N° de réf. du vendeur ABE-1727787144263
Quantité disponible : 1 disponible(s)
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Cooking, Cuisine and Class A Study in Comparative Sociology
Edité par
Cambridge University Press, E-243, 1982
ISBN 10 : 0521244552
ISBN 13 : 9780521244558
Ancien ou d'occasion
Couverture rigide
Vendeur : Last Exit Books, Charlottesville, VA, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Hardcover. Etat : Very Good. Hardcover. 8vo. Cambridge University Press, Cambridge, UK. 1982. 260 pgs. DJ has light shelf-wear present to the DJ extremities. Bound in cloth boards with titles present to the spine. Boards have light shelf-wear present to the extremities. Previous owner's name present to the FFEP. Text is clean and free of marks. Binding tight and solid. 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. EB; Themes In The Social Sciences; 8.7 X 6.2 X 0.9 inches; 260 pages. N° de réf. du vendeur 60026
Quantité disponible : 1 disponible(s)
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COOKING, CUISINE AND CLASS: A STUDY IN COMPARATIVE SOCIOLOGY.
Edité par
Cambridge University Press, Cambridge, 1982
ISBN 10 : 0521244552
ISBN 13 : 9780521244558
Ancien ou d'occasion
Couverture rigide
Edition originale
Vendeur : Any Amount of Books, London, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
8vo. pp viii, 253. Original publisher's purple cloth, lettered gilt on spine. ISBN: 0521244552 Fine in fine dust jacket. N° de réf. du vendeur C34245
Quantité disponible : 1 disponible(s)