Cooking, Cuisine and Class
Jack (University of Cambridge) Goody
Cambridge University Press, 1982
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The preparation, serving and eating of food have been studied from a variety of theoretical and empirical perspectives. It is in this context that Jack Goody sets his own observations on cooking in West Africa, examining why a differentiated 'haute cuisine' has not emerged in Africa, as in other parts of the world.
- ISBN-13
- 9780521286961
- ISBN-10
- 0521286964
- Publisher
- Cambridge University Press
- Year
- 1982
- Publication date
- 1982-06-24
- Pages
- 264
- Dimensions
- 230x150x17
- Weight
- 396