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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. A History of Cooks and Cooking Symons, Michael, University of Illinois Press
2004, ISBN: 0252071921
[EAN: 9780252071928], Neubuch, [PU: University of Illinois Press, United States], Cooking|History, Language: English . Brand New Book. This book explores the civilizing role that cooks and cooking have played in world history from Plato to Marx, from carnivores to vegetarians.
The Book Depository, London, United Kingdom  [Rating: 5 (von 5)]
NEW BOOK Versandkosten:Versandkostenfrei (EUR 0.00)
[EAN: 9780252071928], Gebraucht, sehr guter Zustand, [PU: University of Illinois Press], Cooking|History, Very Good copy, cover and pages show some wear from reading and storage. Binding may have light creases. Lots of life left in these pages.
OwlsBooks, Toledo, MD, U.S.A.  [Rating: 5 (von 5)]
NOT NEW BOOK Versandkosten: EUR 3.69
2004, ISBN: 9780252071928
University of Illinois Press, 2004-01-10. Paperback. Used:Good. Buy with confidence. Excellent Customer Service & Return policy. Ships Fast. 24*7 Customer Service., University of Illinois Press, 2004-01-10
Versandkosten: EUR 13.92
2004, ISBN: 9780252071928
S Softcover, Very good Legendary independent bookstore online since 1994. Reliable customer service and no-hassle return policy., [PU: UNIVERSITY OF ILLINOIS PRESS]
A History of Cooks and Cooking
Detailangaben zum Buch - A History of Cooks and Cooking
EAN (ISBN-13): 9780252071928
ISBN (ISBN-10): 0252071921
Herausgeber: UNIV OF ILLINOIS PR
Gewicht: 0,549 kg
Buch in der Datenbank seit 15.05.2007 17:51:03
Buch zuletzt gefunden am 17.03.2017 19:08:19
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