Cooking, Cuisine and Class
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The preparation, serving and eating of food have been studied from a variety of theoretical and empirical perspectives. It is in this context that Jack Goody sets his own observations on cooking in West Africa, examining why a differentiated 'haute cuisine' has not emerged in Africa, as in other parts of the world.
Информация за "Cooking, Cuisine and Class"
- SKU 9780521286961
- Weight 0.396000
- ISBN 9780521286961
- Вид корица Paperback / softback
- Издателство Cambridge University Press
- Брой страници 264
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