"Culinary Art and Anthropology" is an anthropological study of
food. It focuses on taste and flavor 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
"flavor" 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 practice 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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