Title: A History of Cooks and Cooking.
Publisher: University of Illinois Press, Urbana
Publication Date: 2000
Edition: First Printing of the First US Edition
A Fine tight copy in a Fine dust jacket. Michael Symons explores the civilizing role of cooks in history. His wanderings take us to the clay ovens of the prehistoric eastern Mediterranean and the bronze cauldrons of ancient China, to fabulous banquets in the temples and courts of Mesopotamia, Egypt, and Persia, to medieval English cookshops and southeast Asian street markets, to palace kitchens, diners, and to modern fast-food eateries. Symons 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. Bookseller Inventory # 24361
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