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Culinary Arts

Humanities & Social Sciences

Gt Product Group

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B2B GT

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B2B & B2C

Explores the premise that everything having to do with food - its capture, cultivation, preparation, and consumption - represents a cultural act.  Provides insights into many patterns of culinary behavior and tradition.

Food Is Culture

LIBRARY Adult

COLFR

COLSO

COLJR

COLSR

FOOD IS CULTURE

Duration

Duration Unit Of Measure

Transaction Type

Front Cover.
Half Title Page.
Arts and Traditions of the Table: Perspectives on Culinary History.
Title Page.
Copyright Page.
Contents.
Series Editor&#x0027;s Preface.
Introduction.
Food Is Culture.
1: Creating One&#x0027;s Own Food.
2: Nature and Culture.
3: Even Nature Is Culture.
4: Playing with Time (and Climate).
5: Playing with Space.
6: Conflicts.
7: The Invention of Cuisine.
8: Fire &#x003E; Cooking &#x003E; Kitchen &#x003E; Cuisine &#x003E; Civilization.
9: Written Cuisine and Oral Cooking.
10: Anticuisine.
11: Roasted and Boiled.
12: Pleasure and Health.
13: The Pleasure and the Duty of Choice.
14: Taste Is a Cultural Product.
15: Digression: Playing at &#x0022;Historical Cuisine&#x0022;.
16: Taste Is a Product of Society.
17: From the Geography of Taste to the Taste of Geography.
18: The Paradox of Globalization.
19: Food, Language, Identity.
20: Eating Together.
21: The Grammar of Food.
22: Substitutions and Annexations.
23: Tell Me How Much You Eat and I&#x0027;ll Tell You Who You Are.
24: The How, the Why, and the Wherewithal.
25: Food and the Calendar: A Lost Dimension?.
26: Identity, Exchange, Traditions, and &#x0022;Origins&#x0022;.
27: Roots: A Metaphor to Use All the Way.
Index.

Food Is Culture.css-1p8rvzy{position:absolute;padding-left:8px;}

Food Is Culture