Cooking, cuisine, and class: a study in comparative sociology

Book Cover
Cambridge University Press,
Pub. Date:
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.
Also in This Series
More Details
More Copies In Prospector
Loading Prospector Copies...
More Like This
Staff View

Grouping Information

Grouped Work ID 3ade0977-aa1d-c2dc-0b08-0e7a570a9702
Grouping Title cooking cuisine and class a study in comparative sociology
Grouping Author goody jack
Grouping Category book
Last Grouping Update 2018-10-10 01:06:21AM
Last Indexed 2019-05-23 04:29:50AM

Solr Details

accelerated_reader_point_value 0
accelerated_reader_reading_level 0
author Goody, Jack.
author_display Goody, Jack
available_at_western Western Colorado University
collection_western General
detailed_location_western WCU Book Stacks
format_category_western Books
format_western Book
id 3ade0977-aa1d-c2dc-0b08-0e7a570a9702
isbn 9780521244558, 9780521286961
item_details ils:.b11799158|.i40330862|WCU Book Stacks|GT2855.G66|||1|false|false|||||On Shelf||wsst||
itype_western Book
last_indexed 2019-05-23T10:29:50.493Z
lexile_score -1
literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_western GT2855.G66
owning_library_western Western Colorado University
owning_location_western Western Colorado University
primary_isbn 9780521244558
publishDate 1982
record_details ils:.b11799158|Book|Books||English|Cambridge University Press,|1982.|viii, 253 pages : illustrations ; 24 cm.
recordtype grouped_work
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:.b11799158 .i40330862 On Shelf On Shelf false true true false false true 71, 72, 73, 74, 75
series Themes in the social sciences
series_with_volume Themes in the social sciences|
subject_facet Cooking -- Social aspects, Food habits -- Social aspects
title_display Cooking, cuisine, and class : a study in comparative sociology
title_full Cooking, cuisine, and class : a study in comparative sociology / Jack Goody
title_short Cooking, cuisine, and class :
title_sub a study in comparative sociology
topic_facet Cooking, Food habits, Social aspects