Derivations

Food for thought: Ethan Cowan directed me to this NY Times article about Claude Levi-Strauss, who coined the phrase "the raw and the cooked." For the full article, click here.
-Tatyana

Claude Lévi-Strauss’s Two-Part Harmonies
By LARRY ROHTER
Published: November 7, 2009

THE RAW AND THE COOKED “Raw” and “cooked” are shorthand terms meant to differentiate what is found in nature from what is a product of human culture. That dichotomy, Mr. Lévi-Strauss believed, exists in all human societies. Part of what makes us human, however, is our need to reconcile those opposites, to find a balance between raw and cooked. But where is the dividing line between nature, which is emotional and instinctive, and culture, which is based on rules and conventions? In a metaphoric sense, a cook is a kind of mediator between those realms, transforming an object originally from the natural world into an item fit for human consumption. So by “cooked,” Mr. Lévi-Strauss means anything that is socialized from its natural state. Yes, the definition of what is considered edible varies from one society or religious group to another. But all have binary structures that separate the raw and the cooked, the fresh and the rotten, the moist and the dry or burned.