Del 0 - Sensory Formations

Taste Culture Reader

Experiencing Food and Drink

Inbunden, Engelska, 2016

2 569 kr

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Taste is recognized as one of the most evocative senses. The flavors of food play an important role in identity, memory, emotion, desire, and aversion, as well as social, religious and other occasions. Yet despite its fundamental role, taste is often mysteriously absent from discussions about food.Now in its second edition, The Taste Culture Reader examines the sensuous dimensions of eating and drinking and highlights the centrality of taste in human experience. Combining both classic and contemporary sources from anthropology, philosophy, sociology, history, science, and beyond, the book features excerpts from texts by David Hume, Immanuel Kant, Pierre Bourdieu, Brillat-Savarin, Marcel Proust, Sidney Mintz, and M.F.K. Fisher as well as original essays by authors such as David Sutton, Lisa Heldke, David Howes, Constance Classen, and Amy Trubek. This edition has been revised substantially throughout to include the latest scholarship on the senses and features new introductions from the editor as well as 10 new chapters.The perfect introduction to the study of taste, this is essential reading for students in food studies, anthropology, sensory studies, philosophy, and culinary arts.

Produktinformation

Utgivningsdatum2016-11-17
Mått156 x 234 x 27 mm
Vikt757 g
FormatInbunden
SpråkEngelska
SerieSensory Formations
Antal sidor416
Upplaga2
FörlagBloomsbury Publishing PLC
ISBN9780857857897

Tillhör följande kategorier

Antropologi inom Samhälle och politik
Kulturvetenskap inom Samhälle och politik
Filosofi inom Filosofi och religion

AcknowledgementsIntroduction: Perspectives on TastePart I: Taste: Physiology and CircumstancePart II: Taste Cultures: Gustation in HistoryPart III: Eloquent FlavorsPart IV: Body and SoulPart V: Taste and Aesthetic DiscriminationPart VI: Fine Discernments and the Cultivation of TastePart VII: Taste, Emotion, and MemoryPart VIII: Artifice, Authenticity, and ArtistryBibliographyNotes on ContributorsPermissionsIndex

For the “Sensory Formations” series, Korsmeyer has compiled a collection of previously published essays about the aesthetics of taste. She arranges the essays into eight segments, commencing with a scientific review of the biological and physical processes of taste, then moving on to environmental and cultural impacts on how human beings experience and describe the taste of what is consumed. Korsmeyer includes classic writing on taste from Jean Anthelme Brillat-Savarin, Jean-Franc¸ois Revel, David Hume, and Immanuel Kant, as well as works by contemporary food historians such as Sidney Mintz and Darra Goldstein, and food writers M. F. K. Fisher, Margaret Visser, and Amy B. Trubek … Summing Up: Recommended. Lower-division undergraduates and above; faculty and general readers.