|
gptkbp:instance_of
|
gptkb:book
|
|
gptkbp:bfsLayer
|
4
|
|
gptkbp:bfsParent
|
gptkb:1991_Grammy_Awards
gptkb:Jim_Harrison
|
|
gptkbp:analyzes
|
Culinary traditions
|
|
gptkbp:author
|
gptkb:Claude_Lévi-Strauss
|
|
gptkbp:contains
|
Ethnographic examples
|
|
gptkbp:contributed_to
|
Understanding of human culture
|
|
gptkbp:discusses
|
Cultural significance of food
|
|
gptkbp:examines
|
Food anthropology studies
|
|
gptkbp:explores
|
Symbolism in food preparation
|
|
gptkbp:focus
|
Culinary practices
|
|
gptkbp:genre
|
gptkb:physicist
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
The Raw and the Cooked
|
|
gptkbp:impact
|
Cultural anthropology
|
|
gptkbp:influenced
|
Food studies
|
|
gptkbp:influences
|
Structuralism
|
|
gptkbp:is_available_in
|
Multiple languages
|
|
gptkbp:is_available_on
|
Online platforms
|
|
gptkbp:is_cited_in
|
Numerous academic papers
Sociologists
|
|
gptkbp:is_considered
|
A seminal work
|
|
gptkbp:is_considered_as
|
A classic text
|
|
gptkbp:is_discussed_in
|
Literary critiques
|
|
gptkbp:is_influential_in
|
Culinary anthropology
|
|
gptkbp:is_part_of
|
Anthropological literature
Academic discussions on food
Cultural theory discussions
|
|
gptkbp:is_referenced_in
|
Cultural studies courses
|
|
gptkbp:is_reviewed_by
|
Academic journals
|
|
gptkbp:is_used_in
|
Anthropology curricula
|
|
gptkbp:isbn
|
978-2-07-036822-0
|
|
gptkbp:language
|
gptkb:French
|
|
gptkbp:notable_feature
|
Binary oppositions
|
|
gptkbp:notable_for
|
Interdisciplinary approach
|
|
gptkbp:page_count
|
400
|
|
gptkbp:published_year
|
gptkb:1964
|
|
gptkbp:publisher
|
Plon
|
|
gptkbp:series
|
Mythologiques
|
|
gptkbp:subject
|
gptkb:mythological_figure
|
|
gptkbp:title
|
gptkb:Le_Cru_et_le_Cuit
|
|
gptkbp:translated_into
|
Many languages
John and Doreen Weightman
|