Culinary Art and Anthropology - Joy Adapon

Culinary Art and Anthropology

(Autor)

Buch | Hardcover
192 Seiten
2008
Berg Publishers (Verlag)
978-1-84788-213-4 (ISBN)
166,90 inkl. MwSt
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. It examines the integral role and concept of 'flavour' in everyday life.
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
Themenwelt Sozialwissenschaften Ethnologie Volkskunde
Sozialwissenschaften Soziologie
ISBN-10 1-84788-213-7 / 1847882137
ISBN-13 978-1-84788-213-4 / 9781847882134
Zustand Neuware
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