杰克•古迪(Jack Goody),英国社会人类学家、历史学家,剑桥大学社会人类学系荣誉教授,圣约翰学院成员,因其对人类学的贡献被英国女王封为爵士。1976年入选英国社会科学院,1980年当选美国艺术与科学院外籍荣誉成员,2004年当选美国国家科学院院士。半个多世纪以来,杰克•古迪在人类学、历史学、社会学和文化研究等多个领域里笔耕不辍,这也让他的著作成为当今最广为阅读、最具争议的学术专著。他的著作有《死亡、财产与祖先》、《野蛮心智的驯服》、《烹饪、菜肴与阶级》、《欧洲家庭与婚姻的发展》、《东方世界、古代世界与原始世界》、《花之文化》、《西方中的东方》、《饮食与爱情》和《偷窃历史》等。
发表于2024-12-23
Cooking, Cuisine and Class 2024 pdf epub mobi 电子书
要深切理解饮食、烹饪、菜肴对社会的意义,必须首先使它陌生化——这样才能使我们充分意识到:事情原来没有这么简单。吃什么、怎么吃、在哪里吃、什么时间吃、与谁一起吃、为什么觉得某些菜是美味、谁主持烹饪、使用什么餐具、遵循什么就餐礼仪……凡此等等,乍一看都是饮食习...
评分 评分 评分 评分“东酸西辣,南甜北咸”。吃,不仅仅是吃。吃,界定了我们的群体身份。 一个群体的饮食行为必然有其精神内涵。茹毛饮血通常被认为是野蛮人的行径;坐在西餐厅里,听着舒缓的音乐,文质彬彬地切开一块带血丝的牛排,却被看作是绅士风度。食物品种、产量多寡、获取方法、烹调程序...
图书标签: 人类学 社会学 物质文化 比较社会学 饮食 饮食文化 飲食 新文化史
The preparation, serving and eating of food are common features of all human societies, and have been the focus of study for numerous anthropologists - from Sir James Frazer onwards - from a variety of theoretical and empirical perspectives. It is in the context of this previous anthropological work that Jack Goody sets his own observations on cooking in West Africa. He criticises those approaches which overlook the comparative historical dimension of culinary, and other, cultural differences that emerge in class societies, both of which elements he particularly emphasises in this book. The central question that Professor Goody addresses here is why a differentiated 'haute cuisine' has not emerged in Africa, as it has in other parts of the world. His account of cooking in West Africa is followed by a survey of the culinary practices of the major Eurasian societies throughout history - ranging from Ancient Egypt, Imperial Rome and medieval China to early modern Europe - in which he relates the differences in food preparation and consumption emerging in these societies to differences in their socio-economic structures, specifically in modes of production and communication. He concludes with an examination of the world-wide rise of 'industrial food' and its impact on Third World societies, showing that the ability of the latter to resist cultural domination in food, as in other things, is related to the nature of their pre-existing socio-economic structures. The arguments presented here will interest all social scientists and historians concerned with cultural history and social theory.
厨子要读书。
评分食物
评分食物
评分食物
评分厨子要读书。
Cooking, Cuisine and Class 2024 pdf epub mobi 电子书