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A History of Cooks and Cooking

Af: Michael Symons Engelsk Hardback
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A History of Cooks and Cooking

Af: Michael Symons Engelsk Hardback
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 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.
 
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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 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.
 
Produktdetaljer
Sprog: Engelsk
Sider: 400
ISBN-13: 9780252025808
Indbinding: Hardback
Udgave:
ISBN-10: 0252025806
Udg. Dato: 17 apr 2000
Længde: 30mm
Bredde: 229mm
Højde: 152mm
Forlag: University of Illinois Press
Oplagsdato: 17 apr 2000
Forfatter(e): Michael Symons
Forfatter(e) Michael Symons


Kategori Madlavning & opskrifter


Sprog Engelsk


Indbinding Hardback


Sider 400


Udgave


Længde 30mm


Bredde 229mm


Højde 152mm


Udg. Dato 17 apr 2000


Oplagsdato 17 apr 2000

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