Food Is Culture

ISBN-10: 0231137907

ISBN-13: 9780231137904

Edition: 2006

Authors: Massimo Montanari, Albert Sonnenfeld

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The author looks at how the capture, cultivation, preparation, and consumption of food relate to culture and identity. Demonstrating how the history of food is intimately to the transformation of human cultural identities, this work shows how food, originally a practical necessity, became metaphor, discourse, and gastronomy.
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Book details

List price: $35.00
Copyright year: 2006
Publisher: Columbia University Press
Publication date: 11/21/2006
Binding: Hardcover
Pages: 168
Size: 6.25" wide x 7.50" long x 0.75" tall
Weight: 0.682
Language: English

Creating one's own food
Nature and culture
Even nature is culture
Playing with time (and climate)
Playing with space
The invention of cuisine
Fire > cooking > kitchen > cuisine > civilization
Writing cuisine and oral cooking
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
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