Cooking, Cuisine and Class

Explore the intricate relationship between cooking, cuisine, and social class in Jack Goody's insightful book, Cooking, Cuisine and Class. Published by Cambridge University Press in 1982, this thought-provoking work spans 264 pages and delves into the anthropology of food. Goody examines the preparation, serving, and consumption of food through various theoretical and empirical lenses, focusing particularly on West Africa. He poses compelling questions about the absence of a distinct 'haute cuisine' in Africa compared to other regions. This book is essential for anyone interested in the social aspects of cookery, food habits, and cultural anthropology. Discover how cuisine reflects social structures and cultural identities in this engaging exploration by one of the leading figures in the field.