02658nam 2200709 450 991045401100332120211005064751.01-282-28598-X97866122859811-84788-455-5(CKB)1000000000724937(EBL)533050(OCoLC)406353023(SSID)ssj0000133345(PQKBManifestationID)11142103(PQKBTitleCode)TC0000133345(PQKBWorkID)10046255(PQKB)10874871(MiAaPQ)EBC533050(MiAaPQ)EBC5730757(Au-PeEL)EBL5730757(OCoLC)1103221122(MiAaPQ)EBC420646(Au-PeEL)EBL420646(OCoLC)476252446(EXLCZ)99100000000072493720190607d2008 uy 0engur|n|---|||||txtccrCulinary art and anthropology /Joy AdaponOxford ;New York, New York :Berg,[2008]©20081 online resource (172 p.)Description based upon print version of record.1-84788-212-9 1-84788-213-7 Includes bibliographical references (pages 137-158) and index.Contents; Preface; Introduction; -1-Perceptions of Mexican Cuisine; -2-Cooking as an Artistic Practice; -3-Barbacoa in Milpa Alta; - 4 -Women as Culinary Agents; -5-Mole and Fiestas; -6-The Centrality of Gastronomy in Social Life; Notes; Works Cited; IndexAn anthropological study of food. It focuses on taste and flavour using an original interpretation of Alfred Gell's theory of the 'art nexus'. Grounded in ethnography, it explores the notion of cooking as an embodied skill and artistic practice. It examines the integral role and concept of 'flavour' in everyday life.Cooking, MexicanCookingMexicoMexico CityCookingSocial aspectsMexicoMexico CityFood habitsMexicoMexico CityMilpa Alta (Mexico City, Mexico)Social life and customsMexico City (Mexico)Social life and customsElectronic books.Cooking, Mexican.CookingCookingSocial aspectsFood habits394.120972Adapon Joy444677MiAaPQMiAaPQMiAaPQBOOK9910454011003321Culinary art and anthropology2446362UNINA