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Secrets from the Greek Kitchen$
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David E. Sutton

Print publication date: 2014

Print ISBN-13: 9780520280540

Published to California Scholarship Online: January 2015

DOI: 10.1525/california/9780520280540.001.0001

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PRINTED FROM CALIFORNIA SCHOLARSHIP ONLINE (www.california.universitypressscholarship.com). (c) Copyright University of California Press, 2021. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in CALSO for personal use.date: 20 October 2021

Introduction

Introduction

Why Does Greek Food Taste So Good?

Chapter:
(p.1) Introduction
Source:
Secrets from the Greek Kitchen
Author(s):

David E. Sutton

Publisher:
University of California Press
DOI:10.1525/california/9780520280540.003.0001

In the introduction, I lay out the case for an ethnography of everyday cooking and consider past approaches to learning, apprenticeship, and everyday practice. I discuss the gendered aspects of cooking and how feminist approaches have dealt with cooking and kitchen spaces in the past. I suggest some of the advantages and challenges of a video-focused methodology for getting at questions of skill, knowledge, and transmission. I also suggest some of the ways that cooking is currently seen in the media in such movements as Molecular Gastronomy.

Keywords:   traditional knowledge, taste, food and memory, death of cooking, video ethnography

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