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Culinary Art and Anthropology, by Joy Adapon
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Culinary Art and Anthropology is an anthropological study of food. It focuses on taste and flavour using an original interpretation of Alfred Gell's theory of the 'art nexus'. Grounded in ethnography, it explores the notion of cooking as an embodied skill and artistic practice. The integral role and concept of 'flavour' in everyday life is examined among cottage industry barbacoa makers in Milpa Alta, an outer district of Mexico City. Women's work and local festive occasions are examined against a background of material on professional chefs who reproduce 'traditional' Mexican cooking in restaurant settings.
Including recipes to allow readers to practise the art of Mexican cooking, Culinary Art and Anthropology offers a sensual, theoretically sophisticated model for understanding food anthropologically. It will appeal to social scientists, food lovers, and those interested in the growing fields of food studies and the anthropology of the senses.
- Sales Rank: #2078820 in eBooks
- Published on: 2008-08-01
- Released on: 2008-08-01
- Format: Kindle eBook
Review
I would recommend Culinary Art and Anthropology to anyone interested in the anthropology of food and foodways. It is spicy and refreshing. Social Anthropology
About the Author
Joy Adapon is Honorary Research Fellow at the University of St Andrews.
Most helpful customer reviews
1 of 1 people found the following review helpful.
Fascinating
By Nor Cal Steve
I'm not sure if any points are proven but the author's study of Mexico, Mexicans and food are really interesting and she obviously "gets" why Mexico is so wonderful. A great book for Mexican food obsessives. I guess i'm one.
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