9780521244558 - cooking, cuisine and class: a study in comparative sociology (themes in the social sciences) von goody, jack (4 Ergebnisse)
- Hardcover
Anbieter: Antiquariat Professor Nippa, Leipzig, DeutschlandAntiquariat Professor Nippa
Verkäufer/-in kontaktierenVerkäufer/-in mit 4 SternenZustand: Gebraucht - Gut
EUR 12,80
EUR 27,00 VersandVersand von Deutschland nach USAAnzahl: 1 verfügbar
Hardcover. Zustand: Gut. 253 Seiten; Umschlag am Rücken ausgeblichen, leicht angegraut, kaum Lesepuren.
- Hardcover
Anbieter: Anybook.com, Lincoln, Vereinigtes KönigreichAnybook.com
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Gebraucht - Schlecht
EUR 32,74
EUR 16,00 VersandVersand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
Zustand: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Book contains pencil markings. In poor condition, suitable as a reading copy. No dust jacket. Re-bound by library. Please note the Image in this listing is a stock photo and may not match the covers o…f the actual item,550grams, ISBN:0521244552.
- Hardcover
Anbieter: Last Exit Books, Charlottesville, VA, USALast Exit Books
Verkäufer/-in kontaktierenVerkäufer/-in mit 4 SternenZustand: Gebraucht - Gut
EUR 45,02
EUR 6,12 VersandVersand innerhalb von USAAnzahl: 1 verfügbar
Hardcover. Zustand: Very Good. Hardcover. 8vo. Cambridge University Press, Cambridge, UK. 1982. 260 pgs. DJ has light shelf-wear present to the DJ extremities. Bound in cloth boards with titles present to the spine. Boards have light shelf-wear present to the extremities. Previous owner's name present to the FFEP. Text is clean…and free of marks. Binding tight and solid. 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. EB; Themes In The Social Sciences; 8.7 X 6.2 X 0.9 inches; 260 pages.
- Hardcover
- Erstausgabe
Anbieter: Any Amount of Books, London, Vereinigtes KönigreichAny Amount of Books
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Gebraucht
EUR 38,78
EUR 21,77 VersandVersand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
Hardcover. 8vo. pp viii, 253. Original publisher's purple cloth, lettered gilt on spine. ISBN: 0521244552 Fine in fine dust jacket.
