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200 1 $aDa Ercolano all'Egitto$ericerche varie di papirologia$fa cura di Mario Capasso
210   $aGalatina$cCongedo$d1999
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225 | $aPapyrologica Lupiensia$v7
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100   $a20190607d2008      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aCulinary art and anthropology /$fJoy Adapon
210  1$aOxford ;$aNew York, New York :$cBerg,$d[2008]
210  4$d©2008
215   $a1 online resource (172 p.)
300   $aDescription based upon print version of record.
311   $a1-84788-212-9 
311   $a1-84788-213-7 
320   $aIncludes bibliographical references (pages 137-158) and index.
327   $aContents; 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; Index
330   $aAn 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.
606   $aCooking, Mexican
606   $aCooking$zMexico$zMexico City
606   $aCooking$xSocial aspects$zMexico$zMexico City
606   $aFood habits$zMexico$zMexico City
607   $aMilpa Alta (Mexico City, Mexico)$xSocial life and customs
607   $aMexico City (Mexico)$xSocial life and customs
615  0$aCooking, Mexican.
615  0$aCooking
615  0$aCooking$xSocial aspects
615  0$aFood habits
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