Cooking, Cuisine and Class

A Study in Comparative Sociology

By Jack Goody

1982

First Published

3.74

Average Rating

266

Number of Pages

8H07M

Audio Length

The preparation, serving and eating of food are common features of all human societies, and have been the focus of study for numerous anthropologists - from Sir James Frazer onwards - from a variety of theoretical and empirical perspectives. It is in the context of this previous anthropological work that Jack Goody sets his own observations on cooking in West Africa. He criticises those approaches which overlook the comparative historical dimension of culinary, and other, cultural differences that emerge in class societies, both of which elements he particularly emphasises in this book. The central question that Professor Goody addresses here is why a differentiated 'haute cuisine' has not emerged in Africa, as it has in other parts of the world. His account of cooking in West Africa is followed by a survey of the culinary practices of the major Eurasian societies throughout history - ranging from Ancient Egypt, Imperial Rome and medieval China to early modern Europe - in which he relates the differences in food preparation and consumption emerging in these societies to differences in their socio-economic structures, specifically in modes of production and communication. He concludes with an examination of the world-wide rise of 'industrial food' and its impact on Third World societies, showing that the ability of the latter to resist cultural domination in food, as in other things, is related to the nature of their pre-existing socio-economic structures. The arguments presented here will interest all social scientists and historians concerned with cultural history and social theory.

Avg Rating

3.74

Number of Ratings

5 STARS

18%

4 STARS

50%

3 STARS

21%

2 STARS

12%

1 STARS

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Author

Jack Goody

Author · 17 books

Sir John (Jack) Rankine Goody (born 27 July 1919) is a British social anthropologist. He has been a prominent teacher at Cambridge University, he was elected Fellow of the British Academy in 1976,[1] and he is an associate of the US National Academy of Sciences. Among his main publications are Death, property and the ancestors (1962), The myth of the Bagre (1972) and The domestication of the savage mind. Jack Goody explained social structure and social change primarily in terms of three major factors. The first was the development of intensive forms of agriculture that allowed for the accumulation of surplus – surplus explained many aspects of cultural practice from marriage to funerals as well as the great divide between African and Eurasian societies. Second, he explained social change in terms of urbanization and growth of bureaucratic institutions that modified or overrode traditional forms of social organization, such as family or tribe, identifying civilization as “the culture of cities”. And third, he attached great weight to the technologies of communication as instruments of psychological and social change. He associated the beginnings of writing with the task of managing surplus and, in an important paper with Ian Watt (Goody and Watt, 1963), he advanced the argument that the rise of science and philosophy in classical Greece depended importantly on their invention of an efficient writing system, the alphabet. Because these factors could be applied to either to any contemporary social system or to systematic changes over time, his work is equally relevant to many disciplines.