A History of Cooks and Cooking by Michael Symons

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A History of Cooks and Cooking by Michael Symons

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Part of Food Ser series

Summary

Samples conceptions and perceptions of cooks and cooking, from Plato and Descartes to Marx and Virginia Woolf, asking why cooks, despite their vital and central role in sustaining life, have remained in the shadows, unheralded, unregarded, and underappreciated. This title provides a spirited defense of a cook-centered view of the world.

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A History of Cooks and Cooking by Michael Symons

'Man is the cooking animal', said the biographer James Boswell. This sentiment is the foundation of a remarkable and innovative approach to human history by the Australian restauranteur and food critic, Michael Symons.

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Michael Symons is a former journalist for the Sydney Morning Herald and the author of The Pudding that Took a Thousand Cooks and A Shared Table.
SKU Unavailable
ISBN 13 9780252071928
ISBN 10 0252071921
Title A History of Cooks and Cooking
Author Michael Symons
Series Food Ser
Condition Unavailable
Binding Type Paperback
Publisher University Of Illinois Press
Year published 2003-12-10
Number of pages 400
Cover note Book picture is for illustrative purposes only, actual binding, cover or edition may vary.

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