000			02514nam a2200277 a 4500
003			GR-AtICH
005			20140521123911.0
008			140521s1982 enka b 001 0 eng
020			_a0521244552
020			_a0521286964 (pbk.)
082	0	0	_a306.4
100	1		_aGoody, Jack _912744
245	1	0	_aCooking, cuisine, and class : _ba study in comparative sociology / _cJack Goody.
260			_aCambridge [Cambridgeshire] ; _aNew York : _bCambridge University Press, _c1982.
300			_aviii, 253 p. : _bill. ; _c24 cm.
490	1		_aThemes in the social sciences
504			_aBibliography: p. 234-245.
504			_aIncludes index.
520			_aThe 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 in 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.
650		0	_aCooking _xSocial aspects _912745
650		0	_aFood habits _xSocial aspects _912746
830		0	_aThemes in the social sciences _912747
999			_c5267