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A History of Cooks and Cooking (Paperback)
Loot Price: R574
Discovery Miles 5 740
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A History of Cooks and Cooking (Paperback)
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Loot Price R574
Discovery Miles 5 740
Expected to ship within 12 - 17 working days
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Named Best Culinary History Book at the Salon International du
Livre Gourmand (Fifth World Cookbook Fair), Perigueux, France
Winner, Bronze Ladle in the Best Food Book division, World Food
Media Awards 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
moderns 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.
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