هنر آشپزی و انسان‌شناسی

Culinary Art and Anthropology is an anthropological study of food. It focuses on taste and flavor 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. The integral role and concept of "flavor" in everyday life is examined among cottage industry barbacoa makers in Milpa Alta, an outer district of Mexico City. Women's work and local festive occasions are examined against a background of material on professional chefs who reproduce "traditional" Mexican cooking in restaurant settings. Including recipes to allow readers to practice the art of Mexican cooking, Culinary Art and Anthropology offers a sensual, theoretically sophisticated model for understanding food anthropologically. It will appeal to social scientists, food lovers, and those interested in the growing fields of food studies and the anthropology of the senses. Contents......Page 6 Illustrations......Page 8 Preface......Page 10 Introduction......Page 14 Milpa Alta, DF......Page 17 Organization of the book......Page 18 The Cultural Significance of Chiles......Page 20 The Range of Mexican Foods......Page 21 Home Cooking by Profession......Page 24 Cooking Tradition......Page 25 On Learning Techniques......Page 28 Food and Love......Page 31 Recipes......Page 35 Food and Culinary Art in Anthropology......Page 42 Gell's Theory of Art......Page 45 A Meal as an Object of Art......Page 49 On Edibility, Hospitality and Exchange......Page 52 Flavour and Value......Page 56 Conclusion: The Meaningfulness of Food......Page 60 Eating barbacoa......Page 62 Barbacoa Makers in Milpa Alta......Page 63 The Process of Preparing barbacoa in Barrio San Mateo, Milpa Alta......Page 67 Conclusion......Page 79 Recipes......Page 81 The Value of Cooking and Other Work......Page 84 Marriage and Cooking......Page 88 Work, Motherhood and Virtue......Page 89 Suffering, Love Affairs and the Morality of the Meal......Page 91 Culinary Agency......Page 95 Recipes......Page 98 5. Huevos a la mexicana, Taco placero, Batter for Coating Fish: Mole and Fiestas......Page 102 Compadrazgo and the mayodomía......Page 103 Hospitality and Food......Page 106 Mole and mole poblano......Page 110 Mole and Celebration......Page 111 The Development of a Tradition......Page 115 Fiesta Food......Page 119 The Presence or Absence of Mole in Fiestas......Page 121 Recipes......Page 122 Tamales de nopales for the Barrio Fiesta, Buñuelos de lujo, Ensalada de betabel 'sangre de Cristo,' Pescado a la vizcaína al estilo de la abuela......Page 7 The Function of Flavour......Page 126 The Importance of Cooking in Social Life......Page 128 Fiesta Food in the Culinary Art Corpus......Page 131 Food and Love, Chiles and albur......Page 133 Daily Meals, Home Cooking and Street Food......Page 135 Appetite, Morality and Taste......Page 137 Recipes: Variations on a Theme......Page 140 Notes......Page 150 Works Cited......Page 162 N......Page 172 W......Page 173 "Culinary Art and Anthropology is an 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. The integral role and concept of 'flavour' in everyday life is examined among cottage industry barbacoa makers in Milpa Alta, an outer district of Mexico City. Women's work and local festive occasions are examined against a background of material on professional chefs who reproduce 'traditional' Mexican cooking in restaurant settings. Including recipes to allow readers to practise the art of Mexican cooking, Culinary Art and Anthropology offers a sensual, theoretically sophisticated model for understanding food anthropologically. It will appeal to social scientists, food lovers, and those interested in the growing fields of food studies and the anthropology of the senses". --Publisher