![]() Japan, along with its treatment of the raw, is one exception that initially seems to highlight the limits of Lévi-Strauss’ theorization, as many critics have highlighted, focusing on the model’s lack of relativism and inability to explain changes, especially when faced with complex culinary systems (Leach 1974, Mennel 1985). His purpose was to give a universal key for understanding foods’ transition between the categories of raw, cooked and rotten, with a figure that could be adapted to different food cultures. This is what Lévi-Strauss observed in his book Le Cru et le Cuit (1964) ( The raw and the cooked, 1969) and theorized in L’origine des manières de table (1968) ( The Origin of Table Manners, 1978) with the culinary triangle (1968: 306-309) (see figure 1). ![]() 1 In most cultures, the historical evolution of preparation methods for foods of animal origin has been to transform raw materials into something different in a process of culturalization.
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