A History of Cooks and Cooking

A History of Cooks and Cooking

Author: Michael Symons

Publisher:

ISBN: UCSC:32106015740308

Category: Cooking

Page: 388

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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 perceptions of cooks and cooking, from Plato and Descartes to Marx and Virginia Woolf, asking why cooks, despite their vital and central role in sustaining life, have remained in the shadows, unheralded, unregarded, and underappreciated. "People think of meals as occasions where you share food," he notes. "They rarely think of cooks as sharers of food."Considering such notions as the physical and political consequences of sauce, connections between food and love, and cooking as a regulator of clock and calendar, Symons provides a spirited and diverting defense of a cook-centered view of the world.Michael Symons is the author of One Continuous Picnic: A History of Eating in Australia and The Shared Table.
A History of Cooks and Cooking
Language: en
Pages: 388
Authors: Michael Symons
Categories: Cooking
Type: BOOK - Published: 2000 - Publisher:

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
A History of Cooks and Cooking
Language: en
Pages: 388
Authors: Michael Symons
Categories: Cooking
Type: BOOK - Published: 2003-10-15 - Publisher: University of Illinois Press

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
Curry
Language: en
Pages: 315
Authors: Elizabeth M. Collingham, Lizzie Collingham
Categories: Cooking
Type: BOOK - Published: 2007 - Publisher: Oxford University Press

An authoritative history of the foods of India, complete with recipes, ranges from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj and includes information on the influence of various food traditions on the evolution of Indian specialties.
A History of Cookbooks
Language: en
Pages: 400
Authors: Henry Notaker
Categories: Cookbooks
Type: BOOK - Published: 2017 - Publisher: Univ of California Press

-A History of Cookbooks provides a literary and historical overview of the cookbook genre, exploring its development as an important part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes from brief notes with ingredients
Consider the Fork
Language: en
Pages: 416
Authors: Bee Wilson
Categories: Social Science
Type: BOOK - Published: 2012-10-25 - Publisher: Penguin UK

Bee Wilson is the food writer and historian who writes as the 'Kitchen Thinker' in the Sunday Telegraph, and is the author of Swindled!. Her charming and original new book, Consider the Fork, explores how the implements we use in the kitchen have shaped the way we cook and live.