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A History of Cooks and Cooking - The Food Series Michael Symons
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A History of Cooks and Cooking - The Food Series
Michael Symons
Samples conceptions and perceptions of cooks and cooking, from Plato and Descartes to Marx and Virginia Woolf, asking why cooks, despite their vital and central role in sustaining life, have remained in the shadows, unheralded, unregarded, and underappreciated. This title provides a spirited defense of a cook-centered view of the world.
400 pages, illustrations
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | 2004 |
| Original release date | 2003 |
| ISBN13 | 9780252071928 |
| Publishers | University of Illinois Press |
| Pages | 400 |
| Dimensions | 156 × 228 × 25 mm · 548 g |
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