K Graf
Datos Biográficos
| ID | 2048 |
|---|---|
| NOMBRE | K Graf |
| NOMBRES | K |
| APELLIDO | Graf |
| FIRMA | GRAF K |
| AFILIACIONES | SOAS University of London |
| ORCID | 0000-0002-6604-428X |
| VERIFICADO | Sí |
| TOTAL DE OBRAS | 12 |
| TOTAL DE CITAS | 7 |
| OBRAS COMO AUTOR | 12 |
| OBRAS COMO EDITOR | 0 |
| PRIMER AÑO DE PUBLICACIÓN | 1956 |
| AÑO MÁS RECIENTE DE PUBLICACIÓN | 2024 |
| ÍNDICE H | 2 |
Cooking with(out) others? Changing kitchen technologies and family values in Marrakech
Domestic cooking is changing the world over. Kitchen technologies and the smartphone transform the way we cook and whom we cook with. Coupled with urbanisation and the shrinking of households, cooking seems to be an increasingly solitary practice. At the same time, these processes did not change who cooks; across the globe it is mostly women who prepare the daily meal for their families. Yet, rather than treating domestic cooking solely as a gend…
Cyborg Cooks
Future kitchens are increasingly imagined as smart.Wired food processors offer a choice of recipes and prepare food for busy cooks while smartphones or intelligent fridges promise to shop online autonomously.Whatever the futuristic image, so-called "smart technology" is depicted as rescuing domestic cooks too busy or inexperienced to cook.Social anthropology is suspicious of such one-directional and hegemonic visions of technological impact on ev…
Cyborg Cooks
Future kitchens are increasingly imagined as smart. Wired food processors offer a choice of recipes and prepare food for busy cooks while smartphones or intelligent fridges promise to shop online autonomously. Whatever the futuristic image, so-called “smart technology” is depicted as rescuing domestic cooks too busy or inexperienced to cook. Social anthropology is suspicious of such one-directional and hegemonic visions of technological impact on…
Taste knowledge
In this article, I explore how cooking knowledge is constituted and show that a sense of taste is central to it. Drawing on the thick description of domestic couscous preparation in Marrakech, Morocco, I treat taste both as a multisensory form of knowing that includes a sixth sense, temporality, and as a broader set of values that inform everyday food preparation. The notion of taste knowledge highlights that there is much more to a cook's knowle…
Special issue introduction
This introduction and special issue explores the legacy of Claude Lévi-Strauss for the study of contemporary foodways. We revisit Lévi-Strauss’ structural writing about food through different angles. To begin with, based on our ethnographic research with Moroccan cooks, we propose to consider some basic elements of food culture as an “alphabet,” as a shared language and, more generally, as a formally structured and normalized set of practices. Th…
Aktuelle Projekte zur Oekosystemforschung im schweizerischen Nationalpark
No abstract available
Karstphänomene in den bolivianischen Anden
We studied karst forms in the Bolivian Highland. There are clints (or lapies, karrens, see photos 1, 2 and 3), dolines (photos 4, 5 and 8), caverns and karst Springs (photo 7), but no poljes and conical karst. They can be formed in spite of extreme climatic conditions, namely low temperatures in altitudes of up to 4600 m and sometimes only four humid months. In respect to the petrography we note a relatively wide ränge: limestone, calcareous sand…
Probleme der Wasserversorgung von La Paz (Bolivien)
No abstract available
Zur Entstehung des Talkessels von La Paz/Bolivien und Umgebung
The town of La Paz is situated between the Bolivian Highland (Altiplano) and the Central Mountain Range. These two landscape units were mostly formed during the Tertiary. But at their intermediate bordering zone, geomorphological forms have 'later been reshaped. At the end of the Pliocene, a peneplain was formed (the Altiplano of today) and got covered by volcanic ashes. Since the fossilization of mammals (Posnanskytherium) in the late Pliocene, …
Zur Genese von Badlands in Bolivien
Badlands liegen auf dem bolivianischen Altiplano und in den gegen E gerichteten Andendurchbruchstälern. Ihre klimatischen Voraussetzungen und ihr Formenschatz werden diskutiert. Für geomorphologische Prozesse ist die Regenzeit entscheidend, wobei der intensiven Verdunstung Bedeutung zukommt. Überflutung und sofortige Austrocknung wechseln kurzfristig, was allgemein für Tropen typische Kleinformen hervorbringt. Dazu zählen Klein-Canyons, Erdpyrami…
Die Gesteinsabhängigkeit von Solifluktionsformen in der Ostschweiz und in den Anden Perus und Boliviens
No abstract available
Straßenfahrzeuge mit Gasturbinenantrieb
Cooking with(out) others? Changing kitchen technologies and family values in Marrakech
Domestic cooking is changing the world over. Kitchen technologies and the smartphone transform the way we cook and whom we cook with. Coupled with urbanisation and the shrinking of households, cooking seems to be an increasingly solitary practice. At the same time, these processes did not change who cooks; across the globe it is mostly women who prepare the daily meal for their families. Yet, rather than treating domestic cooking solely as a gend…
Taste knowledge
In this article, I explore how cooking knowledge is constituted and show that a sense of taste is central to it. Drawing on the thick description of domestic couscous preparation in Marrakech, Morocco, I treat taste both as a multisensory form of knowing that includes a sixth sense, temporality, and as a broader set of values that inform everyday food preparation. The notion of taste knowledge highlights that there is much more to a cook's knowle…
Special issue introduction
This introduction and special issue explores the legacy of Claude Lévi-Strauss for the study of contemporary foodways. We revisit Lévi-Strauss’ structural writing about food through different angles. To begin with, based on our ethnographic research with Moroccan cooks, we propose to consider some basic elements of food culture as an “alphabet,” as a shared language and, more generally, as a formally structured and normalized set of practices. Th…
Straßenfahrzeuge mit Gasturbinenantrieb
Die Gesteinsabhängigkeit von Solifluktionsformen in der Ostschweiz und in den Anden Perus und Boliviens
No abstract available
Zur Genese von Badlands in Bolivien
Badlands liegen auf dem bolivianischen Altiplano und in den gegen E gerichteten Andendurchbruchstälern. Ihre klimatischen Voraussetzungen und ihr Formenschatz werden diskutiert. Für geomorphologische Prozesse ist die Regenzeit entscheidend, wobei der intensiven Verdunstung Bedeutung zukommt. Überflutung und sofortige Austrocknung wechseln kurzfristig, was allgemein für Tropen typische Kleinformen hervorbringt. Dazu zählen Klein-Canyons, Erdpyrami…
Zur Entstehung des Talkessels von La Paz/Bolivien und Umgebung
The town of La Paz is situated between the Bolivian Highland (Altiplano) and the Central Mountain Range. These two landscape units were mostly formed during the Tertiary. But at their intermediate bordering zone, geomorphological forms have 'later been reshaped. At the end of the Pliocene, a peneplain was formed (the Altiplano of today) and got covered by volcanic ashes. Since the fossilization of mammals (Posnanskytherium) in the late Pliocene, …
Probleme der Wasserversorgung von La Paz (Bolivien)
No abstract available
Karstphänomene in den bolivianischen Anden
We studied karst forms in the Bolivian Highland. There are clints (or lapies, karrens, see photos 1, 2 and 3), dolines (photos 4, 5 and 8), caverns and karst Springs (photo 7), but no poljes and conical karst. They can be formed in spite of extreme climatic conditions, namely low temperatures in altitudes of up to 4600 m and sometimes only four humid months. In respect to the petrography we note a relatively wide ränge: limestone, calcareous sand…
Aktuelle Projekte zur Oekosystemforschung im schweizerischen Nationalpark
No abstract available
Special issue introduction
This introduction and special issue explores the legacy of Claude Lévi-Strauss for the study of contemporary foodways. We revisit Lévi-Strauss’ structural writing about food through different angles. To begin with, based on our ethnographic research with Moroccan cooks, we propose to consider some basic elements of food culture as an “alphabet,” as a shared language and, more generally, as a formally structured and normalized set of practices. Th…
Taste knowledge
In this article, I explore how cooking knowledge is constituted and show that a sense of taste is central to it. Drawing on the thick description of domestic couscous preparation in Marrakech, Morocco, I treat taste both as a multisensory form of knowing that includes a sixth sense, temporality, and as a broader set of values that inform everyday food preparation. The notion of taste knowledge highlights that there is much more to a cook's knowle…
Cyborg Cooks
Future kitchens are increasingly imagined as smart.Wired food processors offer a choice of recipes and prepare food for busy cooks while smartphones or intelligent fridges promise to shop online autonomously.Whatever the futuristic image, so-called "smart technology" is depicted as rescuing domestic cooks too busy or inexperienced to cook.Social anthropology is suspicious of such one-directional and hegemonic visions of technological impact on ev…
Cyborg Cooks
Future kitchens are increasingly imagined as smart. Wired food processors offer a choice of recipes and prepare food for busy cooks while smartphones or intelligent fridges promise to shop online autonomously. Whatever the futuristic image, so-called “smart technology” is depicted as rescuing domestic cooks too busy or inexperienced to cook. Social anthropology is suspicious of such one-directional and hegemonic visions of technological impact on…
Cooking with(out) others? Changing kitchen technologies and family values in Marrakech
Domestic cooking is changing the world over. Kitchen technologies and the smartphone transform the way we cook and whom we cook with. Coupled with urbanisation and the shrinking of households, cooking seems to be an increasingly solitary practice. At the same time, these processes did not change who cooks; across the globe it is mostly women who prepare the daily meal for their families. Yet, rather than treating domestic cooking solely as a gend…
Art (5 obras) · Culinary Culture and Tourism (5 obras) · Political science (5 obras) · Sociology (5 obras) · Geography (4 obras) · Anthropology (3 obras) · Ethnography (3 obras) · Geology (3 obras) · Geology (3 obras) · Psychology (3 obras)