Kalima translates “Culinary Art and Anthropology”

ABU DHABI - The Kalima translation project, affiliated to Abu Dhabi Authority for Culture and Heritage (ADACH), has published an Arabic version of a new book, titled “Culinary Art and Anthropology” by Joy Adapon. The book was translated into Arabic by Rima Al-Jebae.

By (Wam)

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Published: Wed 27 Jul 2011, 7:29 PM

Last updated: Thu 2 Apr 2015, 6:13 AM

The book provides a detailed reading which combines the different science curricula in anthropology, aesthetics and gastronomy. It focuses on taste and flavor using the original interpretation of Alfred Gell’s “Art Links” whilst maintaining a foundation of ethnography. The book stresses that flavour plays an integral role in the daily life through considering that the skill of cooking is an artistic practice. It also studies the importance being aware of cooking and eating as part of social life. The observation of cooking practices in Mexico demonstrates that the meaning of food entirely depends on the flavour.

The social division is considered to be the second place. The family life is centered on preparing food and the division of work between the sexes is related to their roles, which are complementary but not hierarchical.

The book also analyzes the social function of the “Flavour of Love” and describes other sensual expertise which may accompany the preparation and consumption and social conditions that are associated with certain types of food and meals. The book symbolizes the union of concepts and emotions surrounding food and the passion of preparing and sharing meals that is present in all different cultures.

The book also contains recipes, allowing readers to practice the art of Mexican cooking. As a result, it is an excellent choice for those interested in understanding gastronomy and social sciences whilst being a good source for those who wish to experiment new recipes.

The author was born in the Philippines. She spent her childhood in New York City, before returning to Manila. She received her education at Wellesley College and the London School of Economics in London where she acquired a Ph.D. in Social Anthropology. During the time she spent in Mexico, to prepare this field study for her thesis, she got to know Chef Ricardo Mu?oz Zurita and contributed to his works, and in particular the Dictionary of Gastronomy and his first cookery book, which dealt with the stuffed chili pepper. She has recently translated this book into English. The author lived in Spain and Scotland where she worked an honorary researcher at the University of St. Andrew. She currently lives in Germany.

The book has been translated by Rima Al Jabae. Born in Syria in 1971, Jabae acquired a bachelor degree in English Literature from Damascus University. She has translated many books, including “The Custodian”, “The Rain Wizard”, and “Strange Stories from the Wonderful School.”

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