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Cooking, cuisine, and class : a study in comparative sociology

Author: Jack Goody
Publisher: Cambridge [Cambridgeshire] ; New York : Cambridge University Press, 1982.
Series: Themes in the social sciences.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

Jack Goody sets his own observations on cooking in West Africa. He criticizes those approaches which overlook the comparative historical dimension of culinary, and other, cultural differences that  Read more...

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Genre/Form: Cookbooks
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Jack Goody
ISBN: 0521244552 9780521244558 0521286964 9780521286961
OCLC Number: 7835459
Description: viii, 253 pages : illustrations ; 24 cm.
Contents: Intentions and remarks --
State of play --
Production and consumption among the LoDagaa and Gonja of northern Ghana --
The high and the low: culinary culture in Asia and Europe --
Industrial food: towards the development of a world cuisine --
The impact of the world system --
Cooking and the domestic economy.
Series Title: Themes in the social sciences.
Responsibility: Jack Goody.
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