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Cooking, Cuisine and Class: A Study in Comparative Sociology (Themes in the Social Sciences) - Hardcover
Inhaltsangabe
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 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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Book by Goody Jack
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Cooking, Cuisine and Class: A Study in Comparative Sociology (Themes in the Social Sciences)
Verlag:
Cambridge University Press, 1982
ISBN 10: 0521244552
ISBN 13: 9780521244558
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Hardcover
Anbieter: Antiquariat Professor Nippa, Leipzig, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: Gut. 253 Seiten; Umschlag am Rücken ausgeblichen, leicht angegraut, kaum Lesepuren. Bestandsnummer des Verkäufers 400.020
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Cooking, Cuisine and Class: A Study in Comparative Sociology (Themes in the Social Sciences)
Verlag:
Cambridge University Press, 1982
ISBN 10: 0521244552
ISBN 13: 9780521244558
Gebraucht
Hardcover
Anbieter: Anybook.com, Lincoln, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
Zustand: 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. Bestandsnummer des Verkäufers 8859738
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COOKING, CUISINE AND CLASS: A STUDY IN COMPARATIVE SOCIOLOGY.
Verlag:
Cambridge University Press, Cambridge, 1982
ISBN 10: 0521244552
ISBN 13: 9780521244558
Gebraucht
Hardcover
Erstausgabe
Anbieter: Any Amount of Books, London, Vereinigtes Königreich
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8vo. pp viii, 253. Original publisher's purple cloth, lettered gilt on spine. ISBN: 0521244552 Fine in fine dust jacket. Bestandsnummer des Verkäufers C34245
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Cooking, Cuisine and Class A Study in Comparative Sociology
Verlag:
Cambridge University Press, E-243, 1982
ISBN 10: 0521244552
ISBN 13: 9780521244558
Gebraucht
Hardcover
Anbieter: Last Exit Books, Charlottesville, VA, USA
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: 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. Bestandsnummer des Verkäufers 60026
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Beispielbild für diese ISBN
Cooking, Cuisine and Class: A Study in Comparative Sociology (Themes in the Social Sciences)
Verlag:
Cambridge University Press, 1982
ISBN 10: 0521244552
ISBN 13: 9780521244558
Gebraucht
Hardcover
Anbieter: ThriftBooks-Dallas, Dallas, TX, USA
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 1.19. Bestandsnummer des Verkäufers G0521244552I3N00
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Cooking, Cuisine and Class: A Study in Comparative Sociology (Themes in the Social Sciences)
Verlag:
Cambridge University Press, 1982
ISBN 10: 0521244552
ISBN 13: 9780521244558
Gebraucht
Hardcover
Anbieter: AwardWinningBooks, Spring Branch, TX, USA
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: Very Good. Zustand des Schutzumschlags: Good. Jacket sunned. Bestandsnummer des Verkäufers ABE-1727787144263
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