Primitive culture

Primitive Man (Seated in Shadow) Odilon Redon, 1872. The Art Institute of Chicago.

The phrase primitive culture is the title of an 1871 book by Edward Burnett Tylor. A defining characteristic of primitive cultures according to Tylor is a greater amount of leisure time than in more complex societies.^[1]

Culinary practice

Cultural primitivism has also been applied to interpretations of unfamiliar cuisines. The eating practices of Native American cultures have been likened to the ways of the noble savage, whose eating practices are characterized as equitable and inclusive. These qualifications are made from an etic perspective. Barbecue in particular has been studied by the scholar Andrew Warnes.^[2]

Notes

↑ Farb, Peter (1968). Man's Rise to Civilization As Shown by the Indians of North America from Primeval Times to the Coming of the Industrial State. New York City: E. P. Dutton. p. 28. LCC E77.F36. Despite the theories traditionally taught in high-school social studies, the truth is: the more primitive the society, the more leisured its way of life.
↑ Warnes, Andrew (2008-01-01). Savage Barbecue: Race, Culture, and the Invention of America's First Food. University of Georgia Press. ISBN 9780820328966.

Stanley Diamond, In Search of the Primitive, Transaction Publishers, U.S. 1987, ISBN 0-87855-582-X
Adam Kuper, The Reinvention of Primitive Society. Transformations of a Myth, Taylor & Francis Ltd. 2005, ISBN 0-415-35761-6
Joseph Campbell, The Masks of God: Primitive Mythology, Viking, 1959; reissued by Penguin, 1991 ISBN 978-0-14-019443-2
Joseph Campbell, The Historical Atlas of World Mythology, vols. I and II, Harper and Row 1988, 1989.

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Primitive culture

Culinary practice

See also

Notes

Further reading