A History of Cooks and Cooking

A History of Cooks and Cooking

Author: Michael Symons

Publisher: University of Illinois Press

ISBN: 0252071921

Category: Cooking

Page: 404

View: 348

Download Now
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: 404
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
Cook, Taste, Learn
Language: en
Pages: 185
Authors: Guy Crosby
Categories: Cooking
Type: BOOK - Published: 2019-12-10 - Publisher: Columbia University Press

Cooking food is one of the activities that makes humanity unique. It’s not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science’s understanding of what happens at a
Making Modern Meals
Language: en
Pages: 292
Authors: Amy B. Trubek
Categories: Cooking
Type: BOOK - Published: 2017-10-24 - Publisher: Univ of California Press

Home cooking is crucial to our lives, but today we no longer identify it as an obligatory everyday chore. By looking closely at the stories and practices of contemporary American home cooks--witnessing them in the kitchen and at the table--Amy B. Trubek reveals our episodic but also engaged relationship to
The Cookbook Library
Language: en
Pages: 344
Authors: Anne Willan, Mark Cherniavsky
Categories: Cooking
Type: BOOK - Published: 2012-03-03 - Publisher: Univ of California Press

This gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by renowned cookbook author Anne Willan and her husband Mark Cherniavsky. From the spiced sauces of medieval times to the massive roasts and ragoûts of Louis XIV’s court to elegant eighteenth-century chilled desserts, The
Culinary Vietnam
Language: en
Pages: 224
Authors: Daniel Hoyer
Categories: Cooking
Type: BOOK - Published: 2009-09-01 - Publisher: Gibbs Smith

Vietnamese cuisine has developed over thousands of years with countless influences from other cultures. Full of authentic recipes, Culinary Vietnam teaches how the aspects of flavor, aroma, texture, color, contrast, balance, and even the sound a food makes should be taken into consideration in the planning of a Vietnamese meal.