A History of Cooks and Cooking
'Man is the cooking animal', said the biographer James Boswell. This sentiment is the foundation of a remarkable and innovative approach to human history by the Australian restauranteur and food critic, Michael Symons.
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agriculture ancient animals anthropologist appetite Athenaeus Audrey Richards Babette's Feast baking banquet basic became become Beeton's boiling brazier bread Brillat-Savarin century chapter chefs Chinese civilisation cookery book cooks cookshop cuisine culinary culture dining dinner dishes distribution domestic drink economy Eintopf English Enlil feast Fertile Crescent fire fish flavour food-sharing Foodie French gastronomic Glynn Isaac grain Greek Grimod Harold McGee hearth heat historian household human ingredients Isabella Beeton Katy king kinilaw kitchen knife knives living male meal means meat medieval Mohenjo-daro nature Neolithic Revolution Norbert Elias organisation oven palace perhaps Phillip Searle philosophers physical Plato prepared production pudding recipes restaurant roast Rumohr salt sauces says served sharing Simone de Beauvoir slicing social soup specialists stew stone storage stove Sumerian taste temple traditional vegetables William Kitchiner wine women writes Yuan Mei