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A History of Cooks and Cooking
Michael Symons
€ 29.99
€ 26.35
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Description for A History of Cooks and Cooking
Paperback. 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. This title provides a spirited defense of a cook-centered view of the world. Series: The Food Series. Num Pages: 400 pages, illustrations. BIC Classification: HBT; WBA. Category: (P) Professional & Vocational. Dimension: 228 x 156 x 25. Weight in Grams: 544.
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 ... Read more
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 ... Read more
Product Details
Format
Paperback
Publication date
2003
Publisher
University of Illinois Press
Condition
New
Series
The Food Series
Number of Pages
400
Place of Publication
Baltimore, United States
ISBN
9780252071928
SKU
V9780252071928
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-1
About Michael Symons
Michael Symons is the author of One Continuous Picnic: A History of Eating in Australia and The Shared Table.
Reviews for A History of Cooks and Cooking
Best Culinary History Book at the Salon International du Livre Gourmand (Fifth World Cookbook Fair), Périgueux, France. Bronze Ladle in the Best Food Book division, World Food Media Awards.