(Hardback)

An anthropological study of food. It focuses on taste and flavour using an original interpretation of Alfred Gell's theory of the 'art nexus'. Grounded in ethnography, it explores the notion of cooking as an embodied skill and artistic practice. It examines the integral role and concept of 'flavour' in everyday life.

(Paperback)

An anthropological study of food. It focuses on taste and flavour using an interpretation of Alfred Gell's theory of the 'art nexus'. It explores the notion of cooking as an embodied skill and artistic practice. Including recipes to allow readers to practise the art of Mexican cooking, it offers a model for understanding food anthropologically.