Culinary Art and Anthropology
Seiten
2008
Berg Publishers (Verlag)
978-1-84788-212-7 (ISBN)
Berg Publishers (Verlag)
978-1-84788-212-7 (ISBN)
An anthropological study of food. It focuses on taste and flavour using an interpretation of Alfred Gell's theory of the 'art nexus'. It explores the notion of cooking as an embodied skill and artistic practice. Including recipes to allow readers to practise the art of Mexican cooking, it offers a model for understanding food anthropologically.
Culinary Art and Anthropology is an anthropological study of food. It focuses on taste and flavour using an original interpretation of Alfred Gell's theory of the 'art nexus'. Grounded in ethnography, it explores the notion of cooking as an embodied skill and artistic practice. The integral role and concept of 'flavour' in everyday life is examined among cottage industry barbacoa makers in Milpa Alta, an outer district of Mexico City. Women's work and local festive occasions are examined against a background of material on professional chefs who reproduce 'traditional' Mexican cooking in restaurant settings. Including recipes to allow readers to practise the art of Mexican cooking, Culinary Art and Anthropology offers a sensual, theoretically sophisticated model for understanding food anthropologically. It will appeal to social scientists, food lovers, and those interested in the growing fields of food studies and the anthropology of the senses.
Culinary Art and Anthropology is an anthropological study of food. It focuses on taste and flavour using an original interpretation of Alfred Gell's theory of the 'art nexus'. Grounded in ethnography, it explores the notion of cooking as an embodied skill and artistic practice. The integral role and concept of 'flavour' in everyday life is examined among cottage industry barbacoa makers in Milpa Alta, an outer district of Mexico City. Women's work and local festive occasions are examined against a background of material on professional chefs who reproduce 'traditional' Mexican cooking in restaurant settings. Including recipes to allow readers to practise the art of Mexican cooking, Culinary Art and Anthropology offers a sensual, theoretically sophisticated model for understanding food anthropologically. It will appeal to social scientists, food lovers, and those interested in the growing fields of food studies and the anthropology of the senses.
Joy Adapon is Honorary Research Fellow, University of St Andrews.
1. Introduction 2. The Art of Mexican Cooking 3. Perceptions of Mexican Cuisine 4. Barbacoa in Milpa Alta 5. Women as Culinary Agents 6. The Cycle of Festivity 7. The Centrality of Gastronomy in Social Life Glossary
| Erscheint lt. Verlag | 1.8.2008 |
|---|---|
| Zusatzinfo | bibliography, index |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 278 g |
| Themenwelt | Sozialwissenschaften ► Ethnologie ► Volkskunde |
| Sozialwissenschaften ► Soziologie | |
| ISBN-10 | 1-84788-212-9 / 1847882129 |
| ISBN-13 | 978-1-84788-212-7 / 9781847882127 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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