Cover image for A history of cooks and cooking
A history of cooks and cooking
Symons, Michael, 1945-
Personal Author:
Publication Information:
Urbana, IL : University of Illinois Press, 2000.
Physical Description:
xii, 388 pages : illustrations ; 24 cm.
Format :


Call Number
Material Type
Home Location
Item Holds
TX645 .S97 2000 Adult Non-Fiction Non-Fiction Area

On Order



A history of the art of cooking begins with the clay ovens of the prehistoric Mediterranean world and the the bronze ovens of ancient China and paints a vivid portrait of what would follow in Asian street markets, palace kitchens, greasy diners, and Taco Bell.

Reviews 1

Choice Review

Symons's book contains accurate history, is a fascinating read, and will delight anyone interested in food. He shows food to be one of the arts, albeit a consumable one. The wonderful mix of present day and ancient times presents aspects as diverse as the relationship of food to gender, literature, the Industrial Revolution, and global exploration and immigration. Symons shows us that lore and history of food is factual, fascinating, and fundamental. Food is so fundamental to language that many food terms have been absorbed into language and have long lost their original association. Food is so fundamental to culture that, like language, it can define it. Symons serves all these topics and more in foretastes, entrees, and desserts with word derivations, stories, historical accounts, and even a look at a chef creating his art in fusion cuisine restaurant. Anyone with an even slight connection to food will want this award-winning, well-written, and well-documented volume to sit with and read, and to have as a resource. All levels. J. M. Jones; College of St. Catherine