Cooking, cuisine, and class : a study in comparative sociology /
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| Author / Creator: | Goody, Jack |
|---|---|
| Imprint: | Cambridge [Cambridgeshire] ; New York : Cambridge University Press, 1982. |
| Description: | viii, 253 p. : ill., map ; 24 cm. |
| Language: | English |
| Series: | Themes in the social sciences |
| Subject: | |
| Format: | Print Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/491792 |
Table of Contents:
- List of illustrations
- Preface
- 1. Intentions and remarks
- 2. State of play
- 3. Production and consumption among the LoDagaa and Gonja of northern Ghana
- 4. The high and the low: culinary culture in Asia and Europe
- 5. Industrial food: towards the development of a world cuisine
- 6. The impact of the world system
- 7. Cooking and the domestic economy
- Appendix. Terms, operations and cognition
- Notes to the text
- Bibliography
- Index