Secrets from the Greek Kitchen

Cooking, Skill, and Everyday Life on an Aegean Island

Nonfiction, Social & Cultural Studies, Social Science, Anthropology, Food & Drink, International
Cover of the book Secrets from the Greek Kitchen by David E. Sutton, University of California Press
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Author: David E. Sutton ISBN: 9780520959309
Publisher: University of California Press Publication: September 19, 2014
Imprint: University of California Press Language: English
Author: David E. Sutton
ISBN: 9780520959309
Publisher: University of California Press
Publication: September 19, 2014
Imprint: University of California Press
Language: English

Secrets from the Greek Kitchen explores how cooking skills, practices, and knowledge on the island of Kalymnos are reinforced or transformed by contemporary events. Based on more than twenty years of research and the author’s videos of everyday cooking techniques, this rich ethnography treats the kitchen as an environment in which people pursue tasks, display expertise, and confront culturally defined risks.

Kalymnian islanders, both women and men, use food as a way of evoking personal and collective memory, creating an elaborate discourse on ingredients, tastes, and recipes. Author David E. Sutton focuses on micropractices in the kitchen, such as the cutting of onions, the use of a can opener, and the rolling of phyllo dough, along with cultural changes, such as the rise of televised cooking shows, to reveal new perspectives on the anthropology of everyday living.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Secrets from the Greek Kitchen explores how cooking skills, practices, and knowledge on the island of Kalymnos are reinforced or transformed by contemporary events. Based on more than twenty years of research and the author’s videos of everyday cooking techniques, this rich ethnography treats the kitchen as an environment in which people pursue tasks, display expertise, and confront culturally defined risks.

Kalymnian islanders, both women and men, use food as a way of evoking personal and collective memory, creating an elaborate discourse on ingredients, tastes, and recipes. Author David E. Sutton focuses on micropractices in the kitchen, such as the cutting of onions, the use of a can opener, and the rolling of phyllo dough, along with cultural changes, such as the rise of televised cooking shows, to reveal new perspectives on the anthropology of everyday living.

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