Part 29 (1/2)

Harold McGee's books are indispensable to anyone interested in the science of cooking:

McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner, 2004.

---. The Curious Cook: More Kitchen Science and Lore. San Francisco: North Point Press, 1990. See especially chapter 17: ”From Raw to Cooked: The Transformation of Flavor,” a brilliant speculation on why humans like the taste of cooked food.

---. Keys to Good Cooking. New York: Penguin Press, 2010.

On Fire, Fire Cookery, and Sacrifice in History and Mythology

Alter, Robert. The Five Books of Moses. New York: W. W. Norton, 2004. See Alter's notes to Leviticus for discussion of sacrifice in the Old Testament and the kosher laws.

Bachelard, Gaston. The Psychoa.n.a.lysis of Fire. Boston: Beacon, 1964.

Barthes, Roland. Mythologies. Annette Lavers, tr. New York: Hill and w.a.n.g, 1972. See the essay ”Steak and Chips.”

Brillat-Savarin, Jean Anthelme. The Physiology of Taste. New York: Everyman's Library, 2009.

Detienne, Marcel, and Jean-Pierre Vernant. The Cuisine of Sacrifice Among the Greeks. Chicago: University of Chicago, 1989.

Douglas, Mary. ”Deciphering a Meal,” accessed online: etnologija.etnoinfolab.org/dok.u.menti/82/2/2009/douglas_1520.pdf.

Freedman, Paul, ed. Food: The History of Taste. Berkeley: University of California, 2007. See especially the chapter on ancient Greece and Rome by Veronika Grimm.

Freud, Sigmund. Civilization and Its Discontents. New York: W. W. Norton, 1962. See his ”conjecture” on the control of fire in the note on pp. 4243.

Goudsblom, Johan. Fire and Civilization. London: Allen Lane, 1992.

Harris, Marvin. The Sacred Cow and the Abominable Pig: Riddles of Food and Culture. New York: Touchstone, 1985.

Ka.s.s, Leon. The Hungry Soul: Eating and the Perfecting of Our Nature. New York: Free Press, 1994. See especially his accounts of sacrifice, cannibalism, and the kosher laws.

Lamb, Charles. A Dissertation Upon Roast Pig & Other Essays. London: Penguin Books, 2011. Also available on-line at: /nv/mf/elia1/pig.htm.

Levi-Strauss, Claude. The Origins of Table Manners. New York: Harper & Row, 1978. See especially the chapter ”A Short Treatise on Culinary Anthropology.”

Lieber, David L. Etz Hayim: Torah and Commentary. New York: The Rabbinical a.s.sembly/United Synagogue of Conservative Judaism, 2001. See the essay on sacrifice in the Old Testament, by Gordon Tucker.

Montanari, Ma.s.simo. Food Is Culture. New York: Columbia University Press, 2006.

Plato. The Phaedrus, Lysis and Protagoras of Plato: A New and Literal Translation by J. Wright. London: Macmillan, 1900.

Pyne, Stephen J. Fire: A Brief History. Seattle: University of Was.h.i.+ngton, 2001.

Raggio, Olga. ”The Myth of Prometheus: Its Survival and Metamorphoses up to the Eighteenth Century.” Journal of the Warburg and Courtauld Inst.i.tutes, Vol. 21, No. 1/2 (JanuaryJune, 1958).

Segal, Charles. ”The Raw and the Cooked in Greek Literature: Structure, Values, Metaphor.” Cla.s.sical Journal (AprilMay, 1974): 289308.

PART II: WATEROn the History and Significance of Cooking with Pots