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Cooking, Cuisine and Class A Study in Comparative Sociology

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ISBN-10: 0521286964

ISBN-13: 9780521286961

Edition: N/A

Authors: Jack Goody, John Dunn, Geoffrey Hawthorn, Geoffrey Hawthorn

List price: $34.99
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The preparation, serving and eating of food are common features of all human societies, and have been the focus of study for numerous anthropologists - from Sir James Frazer onwards - from a variety of theoretical and empirical perspectives. It is in the context of this previous anthropological work that Jack Goody sets his own observations on cooking in West Africa. He criticises those approaches which overlook the comparative historical dimension of culinary, and other, cultural differences that emerge in class societies, both of which elements he particularly emphasises in this book. The central question that Professor Goody addresses here is why a differentiated 'haute cuisine' has not…    
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Book details

List price: $34.99
Publisher: Cambridge University Press
Publication date: 6/24/1982
Binding: Paperback
Pages: 264
Size: 6.02" wide x 8.98" long x 0.63" tall
Weight: 0.990
Language: English

List of illustrations
Intentions and remarks
State of play
Production and consumption among the LoDagaa and Gonja of northern Ghana
The high and the low: culinary culture in Asia and Europe
Industrial food: towards the development of a world cuisine
The impact of the world system
Cooking and the domestic economy
Terms, operations and cognition
Notes to the text