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Cooking, Cuisine and Class: A Study in Comparative Sociology by Jack Goody: Used

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Numéro de l'objet eBay :364014772016
Dernière mise à jour : juil. 06, 2025 09:18:53 HAEAfficher toutes les modificationsAfficher toutes les modifications

Caractéristiques de l'objet

État
Bon: Un livre qui a été lu, mais qui est en bon état. La couverture présente des dommages infimes, ...
Book Title
Cooking, Cuisine and Class: A Study in Comparative Sociology
Publication Date
1982-06-24
ISBN
9780521286961

À propos de ce produit

Product Identifiers

Publisher
Cambridge University Press
ISBN-10
0521286964
ISBN-13
9780521286961
eBay Product ID (ePID)
868080

Product Key Features

Number of Pages
264 Pages
Language
English
Publication Name
Cooking, Cuisine and Class : a Study in Comparative Sociology
Publication Year
1982
Subject
Sociology / General, General, Anthropology / Cultural & Social
Type
Textbook
Author
Jack Goody
Subject Area
Cooking, Social Science
Series
Themes in the Social Sciences Ser.
Format
Trade Paperback

Dimensions

Item Height
0.6 in
Item Weight
15.5 Oz
Item Length
9 in
Item Width
6 in

Additional Product Features

Intended Audience
Scholarly & Professional
LCCN
81-017035
Dewey Edition
19
Illustrated
Yes
Dewey Decimal
306/.3
Table Of Content
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.
Synopsis
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., 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.
LC Classification Number
GT2855 .G66 1982

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