Title

Culinary Triangle

Description

Within [the culinary triangle] we traced another triangle representing recipes, at least the most elementary ones: roasting, boiling and smoking. The smoked and the boiled are opposed as to the nature of the intermediate element between fire and food, which is either air or water. The smoked and the roasted are opposed by the smaller or larger place given to the element air; and the roasted and the boiled by the presence of absence of water. The boundary between nature and culture, which one can imagine as parallel to either the axis of air or the axis of water, puts the roasted and the smoked on the side of nature, the boiled on the side of culture as to means; or, as to results, the smoked on the side of culture, the roasted and the boiled on the side of nature.

Designer

Lévi-Strauss, Claude

Date

1966

Bibliographic Citation

Levi-Strauss, Claude. (1997). The Culinary Triangle (P. Brooks, trans.). In C. Counihan and P. Van Esterik (Ed.), Food and Culture: A Reader (pp. 28-35). Routledge. (Original work published 1966).

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