杰克•古迪（Jack Goody），英国社会人类学家、历史学家，剑桥大学社会人类学系荣誉教授，圣约翰学院成员，因其对人类学的贡献被英国女王封为爵士。1976年入选英国社会科学院，1980年当选美国艺术与科学院外籍荣誉成员，2004年当选美国国家科学院院士。半个多世纪以来，杰克•古迪在人类学、历史学、社会学和文化研究等多个领域里笔耕不辍，这也让他的著作成为当今最广为阅读、最具争议的学术专著。他的著作有《死亡、财产与祖先》、《野蛮心智的驯服》、《烹饪、菜肴与阶级》、《欧洲家庭与婚姻的发展》、《东方世界、古代世界与原始世界》、《花之文化》、《西方中的东方》、《饮食与爱情》和《偷窃历史》等。

The preparation, serving and eating of food are common features of all human societies, and have been the focus of study for numerous anthropologists - from Sir James Frazer onwards - from a variety of theoretical and empirical perspectives. It is in the context of this previous anthropological work that Jack Goody sets his own observations on cooking in West Africa. He critici...(展开全部)

One of Durkheim's most important works, serving as a model in social theory.

There would be no need for sociology if everyone understood the social frameworks within which we operate. That we do have a connection to the larger picture is largely thanks to the pioneering thinker ?mile Durkheim. He recognized that, if anything can explain how we as individuals relate to society, then it is suicide: Why does it happen? What goes wrong? Why is it more commo...(展开全部)

Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culin...(展开全部)

Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culin...(展开全部)

Class Counts combines theoretical discussions of the concept of class with a wide range of comparative empirical investigations of class and its ramifications in developed capitalist societies. What unites the topics is not a preoccupation with a common object of explanation, but rather a common explanatory factor: class. Four broad themes are explored: class structure and its ...(展开全部)

《现代主义烹饪：美食的艺术与科学》（Modernist Cuisine: The Art and Science of Cooking），这本书将颠覆大众对厨房的理解，用美轮美奂的图片带领您进入现代摄影技术下的饕餮世界。 高科技厨房烹制出的美食一定是不一般的，请全世界的人们都来品尝貌似不太现实。不过，出版一套配有烹饪摄影的精美食谱，让远在千里之外的人们也能欣赏到这些曼妙的佳肴，这还是可行。于是，梅尔沃德团队的大作《现代主义烹饪：美食的艺术与科学》（Modernist Cuisine: The Art and Science of Cooking）在一番努力后于今年3月出炉了。《现代主义烹饪》全套五册，厚达2438页，包括从近15万幅照片中精选出来的3216张美图与超过1500种美食的菜谱，其中约380种是有实例的，有兴趣的话，你可以依样画葫芦。 作者...(展开全部)

This book offers the first detailed comparative study of the seven best-documented early civilizations: ancient Egypt and Mesopotamia, Shang China, the Aztecs and adjacent peoples in the Valley of Mexico, the Classic Maya, the Inka, and the Yoruba. Unlike previous studies, equal attention is paid to similarities and differences in their sociopolitical organization, economic sys...(展开全部)

This book offers the first detailed comparative study of the seven best-documented early civilizations: ancient Egypt and Mesopotamia, Shang China, the Aztecs and adjacent peoples in the Valley of Mexico, the Classic Maya, the Inka, and the Yoruba. Unlike previous studies, equal attention is paid to similarities and differences in their sociopolitical organization, economic sys...(展开全部)