Culinary triangle
The Raw and the Cooked (1964) is the first volume from Mythologiques, a structural study of Amerindian mythology written by French anthropologist Claude.
The culinary triangle is a concept described by French anthropologist Claude Lévi-Strauss involving three types of cooking: boiling, roasting, and smoking, usually done to meat.
Boiling meat is seen to be a cultural form of cooking because it uses a receptacle to hold water, therefore it is not completely natural. It is the most preferred way to cook because none of the meat or its juices are lost. In most cultures, this form of cooking is usually conducted by women and is served domestically to small closed groups, such as families.
Roasting meat is a less refined way of cooking because it does not use a receptacle. It is done by directly exposing the meat to the fire. The meat is most commonly offered to guests and this type of preparation is associated with men in many cultures. As opposed to boiling, roasted meat can lose some parts during cooking, thus it is also associated with destruction and loss.
Smoking meat is also a natural way of cooking. It is also done without a receptacle and in the same way as roasting. It is a slower method of roasting, however, which makes it somewhat like boiling.
According to Claude Lévi-Strauss, other cooking methods could be situated within this triangle. For example, grilling meat, by nature of the meat being situated 'with lesser distance [...] to fire', could be situated 'at the apex of the recipe triangle' (above the roasted), while steamed food, located further from the water than boiled, would be placed 'halfway between the boiled and the smoked.'[1]
Notes[edit]
- ^Lévi-Strauss, 'The culinary triangle', p. 43 (= p. 34 in first edition).
References[edit]
- Lévi-Strauss, Claude (2008) [1997]. 'The Culinary Triangle'. In Carole Counihan and Penny Van Esterik (ed.). Food and Culture: A Reader. Peter Brooks (trans.) (2nd ed.). New York: Routledge. pp. 36–43 (28–35 in first edition). Originally published as:
- Lévi-Strauss, Claude (Autumn 1966). Peter Brooks (trans.). 'The Culinary Triangle'. The Partisan Review. 33: 586–96.
External links[edit]
- Claude Lévi-Strauss, 'The Culinary Triangle', in Food and Culture: A Reader (2nd ed.). Available from Google Books.
- [1] Cooking Vocabularies and the Culinary Triangle of Lévi-Strauss, by Adrienne Lehrer Anthropological Linguistics © 1972 Anthropological Linguistics.
- [2] Article discussing the Culinary Triangle (Claude Levi-Strauss: Oysters, Smoked Salmon, and Stilton Cheese) by Edmund Leach
Retrieved from 'https://en.wikipedia.org/w/index.php?title=Culinary_triangle&oldid=933895048'
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✏Book Title : Mythologiques
✏Author : Claude Lévi-Strauss
✏Publisher : University of Chicago Press
✏Release Date : 1983-03-15
✏Pages : 387
✏ISBN : 0226474879
✏Available Language : English, Spanish, And French
✏Author : Claude Lévi-Strauss
✏Publisher : University of Chicago Press
✏Release Date : 1983-03-15
✏Pages : 387
✏ISBN : 0226474879
✏Available Language : English, Spanish, And French
✏Mythologiques Book Summary : Analyzes the myths concerning cooked food, the seasons, water, the stars, and other subjects in the culture of the Bororo Indians of Brazil
✏Book Title : The Raw and the Cooked
✏Author : Claude Lévi-Strauss
✏Publisher : Vintage
✏Release Date : 1969
✏Pages : 387
✏ISBN : 0712660496
✏Available Language : English, Spanish, And French
✏Author : Claude Lévi-Strauss
✏Publisher : Vintage
✏Release Date : 1969
✏Pages : 387
✏ISBN : 0712660496
✏Available Language : English, Spanish, And French
✏The Raw and the Cooked Book Summary : This book examines the myths of the South American Indians and demonstrates how these can be reduced to a comprehensible psychological pattern. Moving from minute detail to bold speculation, Levi-Strauss argues that there is no fundamental break between the primitive mind and more evolved attitudes. He analyzes 250 myths to reveal their interrelation and basic structure and, by cross-referencing to European customs, he sets them in a general cultural context.
✏Book Title : The Raw and the Cooked
✏Author : Jim Harrison
✏Publisher : Atlantic Books
✏Release Date : 2017-12-07
✏Pages : 183
✏ISBN : 9781611859386
✏Available Language : English, Spanish, And French
✏Author : Jim Harrison
✏Publisher : Atlantic Books
✏Release Date : 2017-12-07
✏Pages : 183
✏ISBN : 9781611859386
✏Available Language : English, Spanish, And French
✏The Raw and the Cooked Book Summary : A classic collection full of salty wisdom, from 'the Henry Miller of food writing' (Wall Street Journal) and author of Legends of the Fall. Food is an extreme sport for Jim Harrison. As a seven-month old baby he was found chewing the leather binding of the family Bible with 'its slightly beefy flavour'; from then on, when he didn't have his nose in a book he could be found eating - everything. The Raw and the Cooked collects his musings on meat, marinades and a million other things besides, from the man who likes to wrestle his dinner to the ground then wash it down with a really good 1967 Latour.
![Structuralism claude levi strauss Structuralism claude levi strauss](/uploads/1/2/5/6/125626186/515799570.jpg)
✏Book Title : Mythologiquesology
✏Author :
✏Publisher :
✏Release Date : 1970
✏Pages :
✏ISBN : OCLC:928933793
✏Available Language : English, Spanish, And French
✏Author :
✏Publisher :
✏Release Date : 1970
✏Pages :
✏ISBN : OCLC:928933793
✏Available Language : English, Spanish, And French
✏Mythologiquesology Book Summary :
✏Book Title : The Raw and the Cooked
✏Author :
✏Publisher :
✏Release Date : 2005
✏Pages : 15
✏ISBN : 1921179023
✏Available Language : English, Spanish, And French
✏Author :
✏Publisher :
✏Release Date : 2005
✏Pages : 15
✏ISBN : 1921179023
✏Available Language : English, Spanish, And French
✏The Raw and the Cooked Book Summary :
?The Raw And The Cooked Mythologies Of Nature In American Romanticism✍ Viorica PATEA
✏Book Title : The Raw and the Cooked Mythologies of Nature in American Romanticism
✏Author : Viorica PATEA
✏Publisher : Ediciones Universidad de Salamanca
✏Release Date : 2014-05-29
✏Pages : 17
✏ISBN :
✏Available Language : English, Spanish, And French
✏Author : Viorica PATEA
✏Publisher : Ediciones Universidad de Salamanca
✏Release Date : 2014-05-29
✏Pages : 17
✏ISBN :
✏Available Language : English, Spanish, And French
✏The Raw and the Cooked Mythologies of Nature in American Romanticism Book Summary :
✏Book Title : Le cru et le cuit
✏Author : Claude Lévi-Strauss
✏Publisher :
✏Release Date : 1992
✏Pages : 369
✏ISBN : IND:30000025848940
✏Available Language : English, Spanish, And French
✏Author : Claude Lévi-Strauss
✏Publisher :
✏Release Date : 1992
✏Pages : 369
✏ISBN : IND:30000025848940
✏Available Language : English, Spanish, And French
![Quotes Quotes](/uploads/1/2/5/6/125626186/370521738.png)
✏Le cru et le cuit Book Summary :
?Introduction To A Science Of Mythology✍ Claude Lévi-Strauss
✏Book Title : Introduction to a science of mythology
✏Author : Claude Lévi-Strauss
✏Publisher :
✏Release Date : 1974
✏Pages :
✏ISBN : OCLC:41178497
✏Available Language : English, Spanish, And French
✏Author : Claude Lévi-Strauss
✏Publisher :
✏Release Date : 1974
✏Pages :
✏ISBN : OCLC:41178497
✏Available Language : English, Spanish, And French
✏Introduction to a science of mythology Book Summary :
?Beyond The Raw And The Cooked A History Of Fortified Blended Foods✍
✏Book Title : Beyond the raw and the cooked a History of Fortified Blended Foods
✏Author :
✏Publisher :
✏Release Date : 2015
✏Pages :
✏ISBN : OCLC:1051791294
✏Available Language : English, Spanish, And French
✏Author :
✏Publisher :
✏Release Date : 2015
✏Pages :
✏ISBN : OCLC:1051791294
✏Available Language : English, Spanish, And French
✏Beyond the raw and the cooked a History of Fortified Blended Foods Book Summary : Abstract This paper offers a history of fortified blended foods, a humanitarian product that first emerged in the middle of the twentieth century. Tracing its emergence and development, the paper argues that this food was the product of four key historical trends: (i) the search for a compact and efficient diet in the wake of the Second World War; (ii) the high modernist movement that saw science and technology as a way to improve on traditional foods; (iii) the state‐led industrialisation of the development decades oriented around the notion of a worldwide 'protein gap'; and (iv) the legacy of 'productivist' agriculture in the United States, generating massive surpluses in certain crops that had to be adapted creatively for a multitude of uses. The paper positions fortified blended foods in these broader historical processes, and asserts that humanitarian techniques are very much rooted in cultural, political, and social conditions.
✏Book Title : The raw and the cooked
✏Author : Alison Britton
✏Publisher : Hyperion Books
✏Release Date : 1993-12
✏Pages : 96
✏ISBN : UOM:39015032817408
✏Available Language : English, Spanish, And French
✏Author : Alison Britton
✏Publisher : Hyperion Books
✏Release Date : 1993-12
✏Pages : 96
✏ISBN : UOM:39015032817408
✏Available Language : English, Spanish, And French
✏The raw and the cooked Book Summary :