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Cooking, Cuisine and Class
monograph
Author(s):
Jack Goody
Publication date
(Online):
2009
Publisher:
Cambridge University Press
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There is no author summary for this book yet. Authors can add summaries to their books on ScienceOpen to make them more accessible to a non-specialist audience.
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De Gruyter Materials Science
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Book
ISBN:
9780511607745
Publication date (Print):
1982
Publication date (Online):
2009
DOI:
10.1017/CBO9780511607745
SO-VID:
f1e323eb-fa4a-4ad5-8a08-8a11c4074b51
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Book chapters
pp. ix
Dedication
pp. vii
Preface
pp. 1
Intentions and remarks
pp. 10
State of play
pp. 40
Production and consumption among the LoDagaa and Gonja of northern Ghana
pp. 97
The high and the low: culinary culture in Asia and Europe
pp. 154
Industrial food: towards the development of a world cuisine
pp. 175
The impact of the world system
pp. 191
Cooking and the domestic economy
pp. 216
Appendix: Terms, operations and cognition
pp. 221
Notes to the text
pp. 234
Bibliography
pp. 253
BY THE SAME AUTHOR
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