History of Cooks and Cooking

Name: History of Cooks and Cooking
Price: 6.75 USD
Availability: InStock
ISBN: 9780252071928

ISBN-10: 0252071921

ISBN-13: 9780252071928

Edition: 2004

Authors: Michael Symons

List price: $24.95

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Description:

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 to modern fast-food eateries.Symons samples conceptions and…

Book details

List price: $24.95
Copyright year: 2004
Publisher: University of Illinois Press
Publication date: 12/10/2003
Binding: Paperback
Pages: 400
Size: 6.25" wide x 9.00" long x 1.00" tall
Weight: 1.188
Language: English



Preface



To Pick One Cook



What do Cooks do?



Distributing Goodness



'A Good Bank Account, a Good Cook, and a Good Digestion'



'An Empire of Smoke'



What Do Cooks Do?



'On the Physical and Political Consequences of Sauces'



Slices of Life



Festivals, Beauty and Love



Sharing and Civilisation



'The Pudding that Took a Thousand People to Make'



Eve and Adam



The Settled Hearth



The Temple as Kitchen



Sovereign Consumers



The Sons of Mama Camous



Freedom from Cooks?



Angels Must Eat


Acknowledgements


Bibliography


Index