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The Raw and the Cooked
''The Raw and the Cooked'' (1964) is the first volume from ''Mythologiques'', a structural study of Amerindian mythology written by French anthropologist Claude Lévi-Strauss. It was originally published in French as ''Le Cru et le Cuit''.〔The English translation of the title ''Le Cru et le Cuit'' is not incorrect, but it is perhaps incomplete. "Cuit" in French does not necessarily mean "cooked", but is also used to denote "done" or "prepared", which is not necessarily obtained by cooking. In this case, Strauss' use of ''cuit'' implies what culture and society do to the raw and make it 'done' or 'cooked'.〕 Although the book is part of a larger volume Lévi-Strauss writes that it may be appreciated on its own merits, he does not consider this first volume a beginning: "since it would have developed along similar lines if it had
had a different starting point".〔Maquet, Jacques. Rev. of The Raw and the Cooked: Introduction to a Science of Mythology. Vol. 1, by Claude Lévi-Strauss. Technology and Culture 11.4 (1970): 613-15.〕
In the introduction, Lévi-Strauss writes of his confidence that "certain categorical opposites drawn from everyday experience with the most basic sorts of things — e.g. 'raw' and 'cooked,' 'fresh' and 'rotten,' 'moist' and 'parched,' and others — can serve a people as conceptual tools for the formation of abstract notions and for combining these into propositions." Beginning with a Bororo myth, Lévi-Strauss analyses 187 myths, reconstructing sociocultural formations using binary oppositions based on sensory qualities. The work thus presents an adaption of Ferdinand de Saussure's theories of structural linguistics applied to a different field.〔Brenner, Art. "The Structuralism of Claude Levi-Strauss and the Visual Arts." Leonardo 10.4 (1977): 303-06.〕
==See also==
*Culinary triangle
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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