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Cooking, Cuisine and Class Paperback: A Study in Comparative Sociology (Themes in the Social Sciences) - Softcover
Inhaltsangabe
The preparation, serving and eating of food have been studied from a variety of theoretical and empirical perspectives. It is in this context that Jack Goody sets his own observations on cooking in West Africa, examining why a differentiated 'haute cuisine' has not emerged in Africa, as in other parts of the world.
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Über die Autorin bzw. den Autor
Charlotte y Peter Fiell son dos autoridades en historia, teoría y crítica del diseño y han escrito más de sesenta libros sobre la materia, muchos de los cuales se han convertido en éxitos de ventas. También han impartido conferencias y cursos como profesores invitados, han comisariado exposiciones y asesorado a fabricantes, museos, salas de subastas y grandes coleccionistas privados de todo el mundo. Los Fiell han escrito numerosos libros para TASCHEN, entre los que se incluyen 1000 Chairs, Diseño del siglo XX, El diseño industrial de la A a la Z, Scandinavian Design y Diseño del siglo XXI.
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Cooking, Cuisine and Class: A Study in Comparative Sociology
Verlag:
Cambridge University Press, 1996
ISBN 10: 0521286964
ISBN 13: 9780521286961
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Paperback
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Paperback. Zustand: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 0.78. Artikel-Nr. G0521286964I3N00
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Cooking, Cuisine and Class: A Study in Comparative Sociology
Verlag:
Cambridge University Press, 1996
ISBN 10: 0521286964
ISBN 13: 9780521286961
Gebraucht
Paperback
Anbieter: ThriftBooks-Atlanta, AUSTELL, GA, USA
Verkäuferbewertung 5 von 5 Sternen
Paperback. Zustand: Good. No Jacket. Former library book; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 0.78. Artikel-Nr. G0521286964I3N10
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Cooking, Cuisine and Class : A Study in Comparative Sociology
Verlag:
Cambridge University Press, 1982
ISBN 10: 0521286964
ISBN 13: 9780521286961
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Softcover
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Zustand: Good. Used book that is in clean, average condition without any missing pages. Artikel-Nr. 5718940-6
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Cooking, Cuisine and Class: A Study in Comparative Sociology (Themes in the Social Sciences)
Verlag:
Cambridge University Press, 1996
ISBN 10: 0521286964
ISBN 13: 9780521286961
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Softcover
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Zustand: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions. Artikel-Nr. Z1-B-037-01542
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Cooking, Cuisine and Class: A Study in Comparative Sociology (Themes in the Social Sciences)
Verlag:
Cambridge University Press, 1996
ISBN 10: 0521286964
ISBN 13: 9780521286961
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Paperback
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Paperback. Zustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Artikel-Nr. GOR002906349
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Cooking, Cuisine and Class: A Study in Comparative Sociology (Themes in the Social Sciences)
Verlag:
Cambridge University Press, 1996
ISBN 10: 0521286964
ISBN 13: 9780521286961
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Paperback
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Paperback. Zustand: Fair. A readable copy of the book which may include some defects such as highlighting and notes. Cover and pages may be creased and show discolouration. Artikel-Nr. GOR010079634
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Cooking, Cuisine and Class: A Study in Comparative Sociology (Themes in the Social Sciences)
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Cooking, Cuisine and Class: A Study in Comparative Sociology (Themes in the Social Sciences)
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Cambridge University Press, New York, 1996
ISBN 10: 0521286964
ISBN 13: 9780521286961
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Soft cover. Zustand: Very Good. Touch of wear to wraps, very light wear to spine, internally clean, unmarked. KRM/Cooking/Food Issues. Artikel-Nr. ABE-1744310637874
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Cooking, Cuisine and Class : A Study in Comparative Sociology
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Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - The preparation, serving and eating of food are common features of all human societies, and have been the focus of study for numerous anthropologists - from Sir James Frazer onwards - from a variety of theoretical and empirical perspectives. It is in the context of this previous anthropological work that Jack Goody sets his own observations on cooking in West Africa. He criticises those approaches which overlook the comparative historical dimension of culinary, and other, cultural differences that emerge in class societies, both of which elements he particularly emphasises in this book. The central question that Professor Goody addresses here is why a differentiated 'haute cuisine' has not emerged in Africa, as it has in other parts of the world. His account of cooking in West Africa is followed by a survey of the culinary practices of the major Eurasian societies throughout history - ranging from Ancient Egypt, Imperial Rome and medieval China to early modern Europe - in which he relates the differences in food preparation and consumption emerging in these societies to differences in their socio-economic structures, specifically in modes of production and communication. He concludes with an examination of the world-wide rise of 'industrial food' and its impact on Third World societies, showing that the ability of the latter to resist cultural domination in food, as in other things, is related to the nature of their pre-existing socio-economic structures. The arguments presented here will interest all social scientists and historians concerned with cultural history and social theory. Artikel-Nr. 9780521286961
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COOKING, CUISINE AND CLASS a Study in Comparative Sociology
Verlag:
Cambridge University Press, Cambridge, England, 1984
ISBN 10: 0521286964
ISBN 13: 9780521286961
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Soft cover. Zustand: VG+. Reprint from 1982. Illustrated purple card covers with orange titles. Light fading and wear on the edges. 253 pages in excellent condition. VG+. Book. Artikel-Nr. 209031
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