A History of Cooks and Cooking |
|
| Author:
| Symons, Michael |
| Series title: | The Food Ser. |
| ISBN: | 978-0-252-07192-8 |
| Publication Date: | Oct 2003 |
| Publisher: | University of Illinois Press
|
| Book Format: | Paperback |
| List Price: | AUD $56.99 |
Book Description:
|
Never has there been so little need to cook. Yet Michael Symons maintains that to be truly human we need to become better cooks: practical and generous sharers of food.Fueled by James Boswell's definition of humans as cooking animals (for ''no beast can cook''), Symons sets out to explore the civilizing role of cooks in history. His wanderings ......
Never has there been so little need to cook. Yet Michael Symons maintains that to be truly human we need to become better cooks: practical and generous sharers of food.Fueled by James Boswell's definition of humans as cooking animals (for ''no beast can cook''), Symons sets out to explore the civilizing role of cooks in history. His wanderings ......