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Cooking, Cuisine and Class: A Study in Comparative Sociology

by Jack Goody
$17.90
Compare to estimated retail price: S$48.68  

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Cooking, Cuisine and Class: A Study in Comparative Sociology
Cooking, Cuisine and Class: A Study in Comparative Sociology

Culinary practices shaping, reflecting social strata.

If you're curious about how what we eat intertwines with the societal hierarchy, "Cooking, Cuisine and Class" offers an insightful exploration. It's quite the journey—tracing the historical and anthropological connections from the kitchens of the Third World to Western dining rooms. You'll find it's a compelling read if you're interested in both the evolution of culinary arts and its profound implications on social divisions.

Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.

Cooking, Cuisine and Class: A Study in Comparative Sociology

by Jack Goody
$17.90
Compare to estimated retail price: S$48.68  

The item you've got your eye on is secondhand. You probably already know that, but just in case!

The estimated retail price shown next to any listed item represents the first-hand prices we've seen elsewhere, or the estimated original retail price of a comparable item of the same quality, construction and material offered elsewhere in new condition.

Condition guide

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ISBN: 9780521286961
Authors: Jack Goody
Publisher: Cambridge University Press
Date of Publication: 1996-06-24
Format: Paperback
Related Collections: Food & Drink, Sociology, History
Related Topics: Food, History, Anthropology
Goodreads rating: 3.74
(rated by 35 readers)

Description

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
 

Culinary practices shaping, reflecting social strata.

If you're curious about how what we eat intertwines with the societal hierarchy, "Cooking, Cuisine and Class" offers an insightful exploration. It's quite the journey—tracing the historical and anthropological connections from the kitchens of the Third World to Western dining rooms. You'll find it's a compelling read if you're interested in both the evolution of culinary arts and its profound implications on social divisions.

Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.