A history of cooks and cooking:
"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 take us to the clay ovens of the prehistoric eastern Mediterranean and the bronze cauldrons of ancient...
Saved in:
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Urbana [u.a.]
Univ. of Illinois Press
2000
|
| Edition: | Reprinted |
| Series: | The food series
|
| Subjects: | |
| Summary: | "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 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 cookships and southeast Asian street markets, to palace kitchens, diners, and 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." "Considering such notions as the physical and political consequences of sauce, connections between food and love, and cooking as regulator of clock and calendar, Symons provides a spirited and diverting defense of a cook-centered view of the world."--BOOK JACKET. |
| Item Description: | Frühere Ausg. u.d.T.: Symons, Michael: The pudding that took a thousand cooks |
| Physical Description: | XII, 388 S. Ill. |
| ISBN: | 0252025806 |
Staff View
MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV013379372 | ||
| 003 | DE-604 | ||
| 005 | 20120521 | ||
| 007 | t | ||
| 008 | 001010s2000 a||| |||| 00||| eng d | ||
| 020 | |a 0252025806 |9 0-252-02580-6 | ||
| 035 | |a (OCoLC)42652591 | ||
| 035 | |a (DE-599)BVBBV013379372 | ||
| 040 | |a DE-604 |b ger |e rakwb | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-703 |a DE-384 | ||
| 050 | 0 | |a TX645 | |
| 082 | 0 | |a 641.5/09 |2 21 | |
| 084 | |a LC 17000 |0 (DE-625)90626:772 |2 rvk | ||
| 100 | 1 | |a Symons, Michael |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a A history of cooks and cooking |c Michael Symons |
| 250 | |a Reprinted | ||
| 264 | 1 | |a Urbana [u.a.] |b Univ. of Illinois Press |c 2000 | |
| 300 | |a XII, 388 S. |b Ill. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a The food series | |
| 500 | |a Frühere Ausg. u.d.T.: Symons, Michael: The pudding that took a thousand cooks | ||
| 520 | 1 | |a "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 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 cookships and southeast Asian street markets, to palace kitchens, diners, and 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." "Considering such notions as the physical and political consequences of sauce, connections between food and love, and cooking as regulator of clock and calendar, Symons provides a spirited and diverting defense of a cook-centered view of the world."--BOOK JACKET. | |
| 648 | 7 | |a Geschichte |2 gnd |9 rswk-swf | |
| 650 | 7 | |a Kookkunst |2 gtt | |
| 650 | 4 | |a Geschichte | |
| 650 | 4 | |a Cookery |x History | |
| 650 | 4 | |a Cooks | |
| 650 | 0 | 7 | |a Kochen |0 (DE-588)4031445-5 |2 gnd |9 rswk-swf |
| 689 | 0 | 0 | |a Kochen |0 (DE-588)4031445-5 |D s |
| 689 | 0 | 1 | |a Geschichte |A z |
| 689 | 0 | |5 DE-604 | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-009126145 | ||
Record in the Search Index
| _version_ | 1804128158541152256 |
|---|---|
| any_adam_object | |
| author | Symons, Michael |
| author_facet | Symons, Michael |
| author_role | aut |
| author_sort | Symons, Michael |
| author_variant | m s ms |
| building | Verbundindex |
| bvnumber | BV013379372 |
| callnumber-first | T - Technology |
| callnumber-label | TX645 |
| callnumber-raw | TX645 |
| callnumber-search | TX645 |
| callnumber-sort | TX 3645 |
| callnumber-subject | TX - Home Economics |
| classification_rvk | LC 17000 |
| ctrlnum | (OCoLC)42652591 (DE-599)BVBBV013379372 |
| dewey-full | 641.5/09 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.5/09 |
| dewey-search | 641.5/09 |
| dewey-sort | 3641.5 19 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
| edition | Reprinted |
| era | Geschichte gnd |
| era_facet | Geschichte |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>02334nam a2200445 c 4500</leader><controlfield tag="001">BV013379372</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20120521 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">001010s2000 a||| |||| 00||| eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0252025806</subfield><subfield code="9">0-252-02580-6</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)42652591</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV013379372</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-703</subfield><subfield code="a">DE-384</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TX645</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">641.5/09</subfield><subfield code="2">21</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">LC 17000</subfield><subfield code="0">(DE-625)90626:772</subfield><subfield code="2">rvk</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Symons, Michael</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">A history of cooks and cooking</subfield><subfield code="c">Michael Symons</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">Reprinted</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Urbana [u.a.]</subfield><subfield code="b">Univ. of Illinois Press</subfield><subfield code="c">2000</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">XII, 388 S.</subfield><subfield code="b">Ill.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">The food series</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Frühere Ausg. u.d.T.: Symons, Michael: The pudding that took a thousand cooks</subfield></datafield><datafield tag="520" ind1="1" ind2=" "><subfield code="a">"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 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 cookships and southeast Asian street markets, to palace kitchens, diners, and 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." "Considering such notions as the physical and political consequences of sauce, connections between food and love, and cooking as regulator of clock and calendar, Symons provides a spirited and diverting defense of a cook-centered view of the world."--BOOK JACKET.</subfield></datafield><datafield tag="648" ind1=" " ind2="7"><subfield code="a">Geschichte</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Kookkunst</subfield><subfield code="2">gtt</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Geschichte</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cookery</subfield><subfield code="x">History</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cooks</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Kochen</subfield><subfield code="0">(DE-588)4031445-5</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Kochen</subfield><subfield code="0">(DE-588)4031445-5</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Geschichte</subfield><subfield code="A">z</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-009126145</subfield></datafield></record></collection> |
| id | DE-604.BV013379372 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T18:44:48Z |
| institution | BVB |
| isbn | 0252025806 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-009126145 |
| oclc_num | 42652591 |
| open_access_boolean | |
| owner | DE-703 DE-384 |
| owner_facet | DE-703 DE-384 |
| physical | XII, 388 S. Ill. |
| publishDate | 2000 |
| publishDateSearch | 2000 |
| publishDateSort | 2000 |
| publisher | Univ. of Illinois Press |
| record_format | marc |
| series2 | The food series |
| spelling | Symons, Michael Verfasser aut A history of cooks and cooking Michael Symons Reprinted Urbana [u.a.] Univ. of Illinois Press 2000 XII, 388 S. Ill. txt rdacontent n rdamedia nc rdacarrier The food series Frühere Ausg. u.d.T.: Symons, Michael: The pudding that took a thousand cooks "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 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 cookships and southeast Asian street markets, to palace kitchens, diners, and 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." "Considering such notions as the physical and political consequences of sauce, connections between food and love, and cooking as regulator of clock and calendar, Symons provides a spirited and diverting defense of a cook-centered view of the world."--BOOK JACKET. Geschichte gnd rswk-swf Kookkunst gtt Geschichte Cookery History Cooks Kochen (DE-588)4031445-5 gnd rswk-swf Kochen (DE-588)4031445-5 s Geschichte z DE-604 |
| spellingShingle | Symons, Michael A history of cooks and cooking Kookkunst gtt Geschichte Cookery History Cooks Kochen (DE-588)4031445-5 gnd |
| subject_GND | (DE-588)4031445-5 |
| title | A history of cooks and cooking |
| title_auth | A history of cooks and cooking |
| title_exact_search | A history of cooks and cooking |
| title_full | A history of cooks and cooking Michael Symons |
| title_fullStr | A history of cooks and cooking Michael Symons |
| title_full_unstemmed | A history of cooks and cooking Michael Symons |
| title_short | A history of cooks and cooking |
| title_sort | a history of cooks and cooking |
| topic | Kookkunst gtt Geschichte Cookery History Cooks Kochen (DE-588)4031445-5 gnd |
| topic_facet | Kookkunst Geschichte Cookery History Cooks Kochen |
| work_keys_str_mv | AT symonsmichael ahistoryofcooksandcooking |