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A history of cooks and cooking / Michael Symons.

By: Material type: TextTextSeries: Food seriesPublisher: Urbana, IL : University of Illinois Press, 2000Description: xii, 388 pages : illustrations ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0252025806
  • 9780252025808
Subject(s): DDC classification:
  • 641.509
LOC classification:
  • TX645. S97 2000
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.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.509 SYM (Browse shelf(Opens below)) 1 Available A250356B

Includes bibliographical references (pages 361-375) and index.

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.

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