Research Catalog
A history of cooks and cooking
- Title
- A history of cooks and cooking / Michael Symons.
- Author
- Symons, Michael, 1945-
- Publication
- Urbana, IL : University of Illinois Press, 2004.
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| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person. | Book/text | Use in library | JFE 05-7143 | Schwarzman Building - Main Reading Room 315 |
Details
- Description
- xii, 388 p. : ill.; 24 cm.
- Series Statement
- The food series
- Subject
- Bibliography (note)
- Includes bibliographical references (p. 361-375) and index.
- Contents
- pt. 1. What do cooks do? -- Distributing goodness -- A good bank account, a good cook, and a good digestion -- An empire of smoke -- What do cooks do? -- On the physical and political consequences of sauces -- Slices of life -- Festivals, beauty and love -- pt. 2. Sharing and civilisation -- The pudding that took a thousand people to make -- Eve and Adam -- The settled hearth -- The temple as kitchen -- Sovereign consumers -- The sons of Mama Camous -- Freedom from cooks? -- Angels must eat.
- Call Number
- JFE 05-7143
- ISBN
- 0252025806 (cloth : alk. paper)
- 0252071921 (paperback)
- OCLC
- 54112742
- Author
- Symons, Michael, 1945-
- Title
- A history of cooks and cooking / Michael Symons.
- Imprint
- Urbana, IL : University of Illinois Press, 2004.
- Edition
- 1st Illinois paperback ed.
- Series
- The food series
- Bibliography
- Includes bibliographical references (p. 361-375) and index.
- Research Call Number
- JFE 05-7143