Description
Book SynopsisExplores how cooking skills, practices, and knowledge on the island of Kalymnos are reinforced or transformed by contemporary events. This book 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.
Trade Review"Sutton's book, impeccably researched and lucidly presented, complicates and challenges this widespread view while also providing the tools and guideposts needed to re-think what it means to cook and the myriad reasons why it matters-in Kalymnos and elsewhere." -- Marcia Carabello Graduate Journal of Food Studies
Table of ContentsList 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
