Culinary triangle
The culinary triangle is a concept described by anthropologist Claude Lévi-Strauss involving three types of cooking; these are boiling, roasting, and smoking, usually done to meat. Boiling meat is seen to be a cultural form of cooking because it uses a receptacle to hold water, therefore it is not completely natural. It is also the most preferred way to cook because none of the meat or its juices are lost. In most cultures, this form of cooking is usually conducted by women and is served domestically to small closed groups, such as families.
notableIdea
primaryTopic
Culinary triangle
The culinary triangle is a concept described by anthropologist Claude Lévi-Strauss involving three types of cooking; these are boiling, roasting, and smoking, usually done to meat. Boiling meat is seen to be a cultural form of cooking because it uses a receptacle to hold water, therefore it is not completely natural. It is also the most preferred way to cook because none of the meat or its juices are lost. In most cultures, this form of cooking is usually conducted by women and is served domestically to small closed groups, such as families.
has abstract
El triángulo culinario (denomi ...... los alimentos y sus procesos.
@es
Le triangle culinaire est, en ...... que, esthétique ou religieuse.
@fr
The culinary triangle is a con ...... en the boiled and the smoked."
@en
thumbnail
Link from a Wikipage to an external page
Wikipage page ID
Wikipage revision ID
678,112,481
subject
hypernym
comment
El triángulo culinario (denomi ...... los alimentos y sus procesos.
@es
Le triangle culinaire est, en ...... liments qu'elles plébiscitent.
@fr
The culinary triangle is a con ...... osed groups, such as families.
@en
label
Culinary triangle
@en
Triangle culinaire
@fr
Triángulo culinario
@es
