Food is culture /
Explores the premise that everything having to do with food - its capture, cultivation, preparation, and consumption - represents a cultural act. Provides insights into many patterns of culinary behavior and tradition.
| Основен автор: | Montanari, Massimo, 1949- |
|---|---|
| Формат: | Електронна книга |
| Език: | English Italian |
| Публикувано: |
New York :
Columbia University Press,
℗♭2006.
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| Серия: |
Arts and traditions of the table.
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| Предмети: | |
| Онлайн достъп: |
http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=193913 |
| Подобни документи: |
Print version::
Food is culture. |
Съдържание:
- Creating one's own food
- Nature and culture
- Even nature is culture
- Playing with time (and climate)
- Playing with space
- Conflicts
- The invention of cuisine
- Fire> cooking> kitchen> cuisine> civilization
- Written cuisine and oral cooking
- Anticuisine
- Roasted and boiled
- Pleasure and health
- The pleasure and the duty of choice
- Taste is a cultural product
- Digression : playing at "historical cuisine"
- Taste is a product of society
- From the geography of taste to the taste of geography
- The paradox of globalization
- Food, language, identity
- Eating together
- The grammar of food
- Substitutions and annexations
- Tell me how much you eat and I'll tell you who you are
- The how, the why, and the wherewithal
- Food and the calendar : a lost dimension?
- Identity, exchange, traditions, and "origins"
- Roots : a metaphor to use all the way.