Culinary art and anthropology / Joy Adapon.
Material type:
TextPublication details: Oxford : Berg, 2008Description: 1 online resource (xi, 160 p.)ISBN: 9781847884558 (ebook)Subject(s): Cookery -- Social aspects -- Mexico -- Milpa Alta | Cookery, Mexican | Cookery -- Mexico -- Milpa Alta | Food habits -- Mexico -- Milpa Alta | Cookery -- Social aspects | Food and DrinkGenre/Form: Additional physical formats: Print version :: No titleOnline access: Click here to access online Summary: 'Culinary Art and Anthropology' is an anthropological study of food. It focuses on taste and flavour using an 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. 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.
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Electronic publication | Electronic publication | Available |
Includes bibliographical references (p. 149-158) and index.
'Culinary Art and Anthropology' is an anthropological study of food. It focuses on taste and flavour using an 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. 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.
Electronic reproduction. Askews and Holts. Mode of access: World Wide Web.
Description based on print version record.
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