Secrets from the Greek Kitchen

Cooking, Skill, and Everyday Life on an Aegean Island
1. Auflage 2014
ISBN: 978-0-520-28055-7
Verlag: University of California Press

Buch, Englisch, 256 Seiten, Trade Paperback, Format (B × H): 151 mm x 226 mm, Gewicht: 347 g

Reihe: California Studies in Food and Culture

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.

Autoren/Hrsg.

Sutton, David E.

Fachgebiete

• Sozialwissenschaften Ethnologie | Volkskunde Volkskunde
• Geisteswissenschaften Geschichtswissenschaft Geschichtliche Themen Kultur- und Ideengeschichte
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Geisteswissenschaften Geschichtswissenschaft Weltgeschichte & Geschichte einzelner Länder und Gebietsräume Europäische Geschichte Europäische Regional- & Stadtgeschichte
• Sozialwissenschaften Ethnologie | Volkskunde Ethnologie Kultur- und Sozialethnologie: Allgemeines

Inhaltsverzeichnis

List of Illustrations

List of Video Examples

Acknowledgments

Introduction: Why Does Greek Food Taste So Good?

1. Emplacing Cooking

2. Tools and Their Users

3. Nina and Irini: Passing the Torch?

4. Mothers, Daughters, and Others: Learning, Transmission, Negotiation

5. Horizontal Transmission: Cooking Shows, Friends, and Other Sources of Knowledge

6. Through the Kitchen Window

Conclusion: So, What Is Cooking?

Epilogue: Cooking (and Eating) in Times of Financial Crisis

Notes

References

Index

Über Autor(innen)

David E. Sutton is Professor of Anthropology at Southern Illinois University. He is the author of Remembrance of Repasts: An Anthropology of Food and Memories Cast in Stone: The Relevance of the Past in Everyday Life and the coauthor of Hollywood Blockbusters: The Anthropology of Popular Movies.