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A History of Cooks and Cooking - Michael Symons
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2003, ISBN: 9780252071928

ID: 1001004002226459

Never has there been so little need to cook. Yet Michael Symons maintains that to be truly human we need to become better cooks: practical and generous sharers of food. Fueled by James Boswell's definition of humans as cooking animals (for no beast can cook ), Symons sets out to explore the civilizing role of cooks in history. His wanderings take us to the clay ovens of the prehistoric eastern Mediterranean and the bronze cauldrons of ancient China, to fabulous banquets in the temples and courts..., Never has there been so little need to cook. Yet Michael Symons maintains that to be truly human we need to become better cooks: practical and generous sharers of food. Fueled by James Boswell's definition of humans as cooking animals (for no beast can cook ), Symons sets out to explore the civilizing role of cooks in history. His wanderings take us to the clay ovens of the prehistoric eastern Mediterranean and the bronze cauldrons of ancient China, to fabulous banquets in the temples and courts of Mesopotamia, Egypt, and Persia, to medieval English cookshops and southeast Asian street markets, to palace kitchens, diners, and to modern fast-food eateries. Symons samples conceptions and perceptions of cooks and cooking, from Plato and Descartes to Marx and Virginia Woolf, asking why cooks, despite their vital and central role in sustaining life, have remained in the shadows, unheralded, unregarded, and underappreciated. People think of meals as occasions where you share food, he notes. They rarely think of cooks as sharers of food. Considering such notions as the physical and political consequences of sauce, connections between food and love, and cooking as a regulator of clock and calendar, Symons provides a spirited and diverting defense of a cook-centered view of the world. Michael Symons is the author of One Continuous Picnic: A History of Eating in Australia and The Shared Table.Soort: Met illustraties; Taal: Engels; Afmetingen: 25x229x159 mm; Gewicht: 544,00 gram; Verschijningsdatum: december 2003; Druk: 1; ISBN10: 0252071921; ISBN13: 9780252071928; , Engelstalig | Paperback | 2003, Meer eten en drinken, Meer, Recepten, Meer gerechten, University Of Illinois Press

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A History of Cooks and Cooking (The Food Series) - Michael Symons
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Michael Symons:

A History of Cooks and Cooking (The Food Series) - Taschenbuch

2003, ISBN: 0252071921

[SR: 390478], Paperback, [EAN: 9780252071928], University of Illinois Press, University of Illinois Press, Book, [PU: University of Illinois Press], 2003-12-10, University of Illinois Press, 'Man is the cooking animal', said the biographer James Boswell. This sentiment is the foundation of...., 271043, Gastronomy, 271071, Reference & Gastronomy, 66, Food & Drink, 1025612, Subjects, 266239, Books, 271044, History of Food, 271071, Reference & Gastronomy, 66, Food & Drink, 1025612, Subjects, 266239, Books, 772162, Cultural History, 772188, Local & Urban History, 772192, London, 271405, Multicultural History, 65, History, 1025612, Subjects, 266239, Books, 496674, Cultural Studies, 276411, Social Sciences, 60, Society, Politics & Philosophy, 1025612, Subjects, 266239, Books

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A History of Cooks and Cooking (The Food Series) - Symons, Michael
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Symons, Michael:
A History of Cooks and Cooking (The Food Series) - Taschenbuch

2004

ISBN: 0252071921

ID: 14095256987

[EAN: 9780252071928], [PU: University of Illinois Press], Cooking|History, This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed.

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A History of Cooks and Cooking - Symons, Michael
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Symons, Michael:
A History of Cooks and Cooking - Taschenbuch

2004, ISBN: 9780252071928

ID: 13527390456

Trade paperback, New., Trade paperback (US). Glued binding. 400 p. Contains: Illustrations. Food (University of Illinois Press Paperback)., [PU: University of Illinois Press]

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Michael Symons:
A History of Cooks and Cooking (The Food Series) - Taschenbuch

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A History of Cooks and Cooking
Autor:

Symons, Michael

Titel:

A History of Cooks and Cooking

ISBN-Nummer:

0252071921

Named Best Culinary History Book at the Salon International du Livre Gourmand (Fifth World Cookbook Fair), Perigueux, France Winner, Bronze Ladle in the Best Food Book division, World Food Media Awards Never has there been so little need to cook. Yet Michael Symons maintains that to be truly human we need to become better cooks: practical and generous sharers of food. Fueled by James Boswell's definition of humans as cooking animals (for "no beast can cook"), Symons sets out to explore the civilizing role of cooks in history. His wanderings take us to the clay ovens of the prehistoric eastern Mediterranean and the bronze cauldrons of ancient China, to fabulous banquets in the temples and courts of Mesopotamia, Egypt, and Persia, to medieval English cookshops and southeast Asian street markets, to palace kitchens, diners, and to moderns fast-food eateries. Symons samples conceptions and perceptions of cooks and cooking, from Plato and Descartes to Marx and Virginia Woolf, asking why cooks, despite their vital and central role in sustaining life, have remained in the shadows, unheralded, unregarded, and underappreciated. "People think of meals as occasions where you share food," he notes. "They rarely think of cooks as sharers of food." Considering such notions as the physical and political consequences of sauce, connections between food and love, and cooking as a regulator of clock and calendar, Symons provides a spirited and diverting defense of a cook-centered view of the world.

Detailangaben zum Buch - A History of Cooks and Cooking


EAN (ISBN-13): 9780252071928
ISBN (ISBN-10): 0252071921
Taschenbuch
Erscheinungsjahr: 2004
Herausgeber: UNIV OF ILLINOIS PR
400 Seiten
Gewicht: 0,549 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 15.05.2007 17:51:03
Buch zuletzt gefunden am 01.09.2016 11:12:29
ISBN/EAN: 0252071921

ISBN - alternative Schreibweisen:
0-252-07192-1, 978-0-252-07192-8

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