Cooking, Cuisine and Class: study of comparative sociology
DOI:
https://doi.org/10.25145/j.pasos.2009.07.043Keywords:
cook, cuisineAbstract
Although published for the first time in Spanish in 1995, the reference work is one of the most compact and illustrative works on topics related to the study of gastronomy, economic production and the structuring of social classes that has been written so far. Unfortunately, few researchers dedicated to the scientific study of gastronomy and tourism have knowledge of this work, a fact that due to its importance has led us to its academic revision.
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References
Goody, Jack. (1995). Cocina, Cuisine y Cla- se. Barcelona, Editorial Gedisa.
Lévi-Strauss, Claude. (1964). Le Cru et le Cuit. Paris, Versión inglesa Weightman, J, The Raw and the Cooked, Londres, J. Cape, 1970.
Richards, Audrey. (1937). The Food and Nutrition of African Natives. Memoran- dum, 13, Instituto Internacional de Len- guas y Culturas Africanas
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