Kulinarische Systeme (Reprint 1983)

Abstract

The scope of the culinary is being presented up to now only in a descriptive way. There is no theory of the cooking. The genre of the cookery-book and the type of cookery-prescriptions made it difficult to perceive the formal kinship of foods, resulting by the pattern of preparation. These patterns are arrangements of material, instruments and processes, which can be put into a hierarchy. Model for this proceeding is the Chinese system of food designations. It could give us a method to put down the genealogy of all foods of one system or of all foods prepared by one culinary material, and could open the eye to the relations in the culinary still covered. Here the example of the potato is given.