Tag Archives: the raw and the cooked

In my last post I talked about how categories get confused when you put salt-and-pepper shakers representing food items on a table in the midst of real food items: categories like real and fake, hard and soft, edible and inedible, etc. Yet another such category, one that the anthropologist Claude Lévi-Strauss thought was culture-defining, isContinue reading “Le cru et le cuit”