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A history of cooks and cooking

Author: Michael Symons
Publisher: Urbana, IL : University of Illinois Press, 2004.
Series: Food series.
Edition/Format:   Print book : English : 1st Illinois pbk. edView all editions and formats
Summary:

Fueled by James Boswell's definition of humans as cooking animals (for "no beast can cook"), the author sets out to explore the civilizing role of cooks in history. He provides a spirited and  Read more...

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Genre/Form: History
Document Type: Book
All Authors / Contributors: Michael Symons
ISBN: 0252025806 9780252025808 0252071921 9780252071928
OCLC Number: 54112742
Description: xii, 388 pages : illustrations ; 24 cm.
Contents: pt. 1. What do cooks do? --
Distributing goodness --
A good bank account, a good cook, and a good digestion --
An empire of smoke --
What do cooks do? --
On the physical and political consequences of sauces --
Slices of life --
Festivals, beauty and love --
pt. 2. Sharing and civilisation --
The pudding that took a thousand people to make --
Eve and Adam --
The settled hearth --
The temple as kitchen --
Sovereign consumers --
The sons of Mama Camous --
Freedom from cooks? --
Angels must eat.
Series Title: Food series.
Responsibility: Michael Symons.

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