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 « Synopsis » peuvent faire référence à une autre édition de ce titre.
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.
EUR 8,83 expédition depuis Etats-Unis vers France
Destinations, frais et délaisEUR 4,60 expédition depuis Royaume-Uni vers France
Destinations, frais et délaisVendeur : Better World Books, Mishawaka, IN, Etats-Unis
Etat : Good. Used book that is in clean, average condition without any missing pages. N° de réf. du vendeur 5718940-6
Quantité disponible : 2 disponible(s)
Vendeur : Salsus Books (P.B.F.A.), Kidderminster, Royaume-Uni
Soft cover. Etat : Good. 1st Edition. 253pp paperback, ownership signature. N° de réf. du vendeur 070643
Quantité disponible : 1 disponible(s)
Vendeur : WorldofBooks, Goring-By-Sea, WS, Royaume-Uni
Paperback. Etat : Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. N° de réf. du vendeur GOR002906349
Quantité disponible : 1 disponible(s)
Vendeur : WorldofBooks, Goring-By-Sea, WS, Royaume-Uni
Paperback. Etat : Fair. A readable copy of the book which may include some defects such as highlighting and notes. Cover and pages may be creased and show discolouration. N° de réf. du vendeur GOR010079634
Quantité disponible : 1 disponible(s)
Vendeur : Buchpark, Trebbin, Allemagne
Etat : Sehr gut. Zustand: Sehr gut | Seiten: 264 | Sprache: Englisch | Produktart: Bücher. N° de réf. du vendeur 2439390/202
Quantité disponible : 1 disponible(s)
Vendeur : Ria Christie Collections, Uxbridge, Royaume-Uni
Etat : New. In. N° de réf. du vendeur ria9780521286961_new
Quantité disponible : Plus de 20 disponibles
Vendeur : THE SAINT BOOKSTORE, Southport, Royaume-Uni
Paperback / softback. Etat : New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days 420. N° de réf. du vendeur C9780521286961
Quantité disponible : Plus de 20 disponibles
Vendeur : Revaluation Books, Exeter, Royaume-Uni
Paperback. Etat : Brand New. 253 pages. 9.00x6.00x0.75 inches. In Stock. This item is printed on demand. N° de réf. du vendeur __0521286964
Quantité disponible : 1 disponible(s)
Vendeur : Bookplate, Chestertown, MD, Etats-Unis
Soft cover. Etat : Very Good. Touch of wear to wraps, very light wear to spine, internally clean, unmarked. KRM/Cooking/Food Issues. N° de réf. du vendeur ABE-1744310637874
Quantité disponible : 1 disponible(s)
Vendeur : Chiron Media, Wallingford, Royaume-Uni
Paperback. Etat : New. N° de réf. du vendeur 6666-IUK-9780521286961
Quantité disponible : 10 disponible(s)