A history of cooks and cooking / Michael Symons.
Material type:
TextSeries: Food seriesPublisher: Urbana, IL : University of Illinois Press, 2000Description: xii, 388 pages : illustrations ; 24 cmContent type: - text
- unmediated
- volume
- 0252025806
- 9780252025808
- 641.509
- 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.
| 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 |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
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.
Machine converted from AACR2 source record.
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