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Cooking, Cuisine and Class : A Study in Comparative Sociology - Jack Goody

Cooking, Cuisine and Class

A Study in Comparative Sociology

By: Jack Goody, Geoffrey Hawthorn (Editor), John Dunn (Editor)

Paperback

Published: 23rd August 1982
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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.

List of illustrationsp. vi
Prefacep. vii
Intentions and remarksp. 1
State of playp. 10
Production and consumption among the LoDagaa and Gonja of northern Ghanap. 40
The high and the low: culinary culture in Asia and Europep. 97
Industrial food: towards the development of a world cuisinep. 154
The impact of the world systemp. 175
Cooking and the domestic economyp. 191
Terms, operations and cognitionp. 216
Notes to the textp. 221
Bibliographyp. 234
Indexp. 247
Table of Contents provided by Syndetics. All Rights Reserved.

ISBN: 9780521286961
ISBN-10: 0521286964
Series: Themes in the Social Sciences
Audience: Professional
Format: Paperback
Language: English
Number Of Pages: 264
Published: 23rd August 1982
Publisher: CAMBRIDGE UNIV PR
Country of Publication: GB
Dimensions (cm): 22.96 x 15.39  x 1.75
Weight (kg): 0.42