The taste culture reader
Subtitle: experiencing food and drink
By: edited by Carolyn Korsmeyer
Edition: Second edition.
Series: Sensory formations; Sensory formations series
Published: 2017
Language: eng
Number of pages: 404
ISBN-13: 9780857856982; 9780857857897
Subjects: Food; Cooking; Beverages
Description: 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. 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.
Notes: Includes bibliographical references and index.
Table of contents: title: On taste  -- Jean-Anthelme Brillat-Savarin; title: Chemical senses : taste and smell  -- Linda M. Bartoshuk and Valerie B. Duffy; title: Multisensory flavour perception  -- Charles Spence; title: Culinary themes and variations  -- Elisabeth Rozin and Paul Rozin; title: Retrieving tastes : two sources of cuisine  -- Jean-François Revel; title: Taste of luxury, taste of necessity  -- Pierre Bourdieu; title: The high and low : culinary culture in Asia and Europe  -- Jack Goody; title: Spices and medieval cuisine  -- Paul Freedman; title: Excess and performance : dining in Russian history  -- Darra Goldstein; title: Colonial Creoles : the formation of tastes in early America  -- Donna R. Gabaccia; title: Haute food : modernity at table  -- Priscilla Parkhurst Ferguson; title: Salt : the edible rock  -- Margaret Visser; title: Sweetness and meaning  -- Sidney Mintz; title: Thick sauce : remarks on the social relations of the Songhay  -- Paul Stoller and Cheryl Olkes; title: Tasty meals and bitter gifts  -- M.J. Weismantel; title: Blandness, detachment  -- François Jullien; title: Food as divine medicine  -- T. Sarah Peterson; title: Food with saints  -- R.S. Khare; title: Zen and the art of tea  -- D.T. Suzuki; title: Living Ramadan : fasting and feasting in Morocco  -- Marjo Buitelaar; title: Bitter herbs and unleavened bread (from the Passover Haggadah) --; title: Feasting with the dead souls  -- Elizabeth Charmichael and Chloë Sayer; title: Of the standard taste  -- David Hume; title: Objective and subjective senses : the sense of taste  -- Immanual Kant; title: Rasa : delight of the reason  -- B.N. Goswamy; title: Pleasures of the proximate senses : eating, taste, and culture  -- Yi-Fu Tuan; title: Coffee in the age of gastronomy : a chapter in the history of taste  -- Denise Gigante; title: Of gastronomes and guides  -- Stephen Mennell; title: Tasting and liking : multisensory flavor perception and hedonic evaluation  -- Barry C. Smith; title: Place matters  -- Amy B. Trubek; title: Tasting problems and errors of perception  -- Emile Peynaud; title: On the Zeedijk  -- Richard Watson; title: The Madeleine  -- Marcel Proust; title: The breast of Aphrodite  -- C. Nadia Seremetakis; title: Synesthesia, memory,  and the taste of home  -- David E. Sutton; title: Food and emotion  -- Deborah Lupton; title: The pale yellow glove  -- M.F.K. Fisher; title: Artificial flavours  -- Constance Classen, David Howes, and Anthony Synnott; title: Taste in the age of convenience  -- Roger Haden; title: The taste of Yucatecan food : negotiating authenticity  -- Steffan Igor Ayora-Diaz; title: But is it authentic? Culinary travel and the search for the "genuine article"  -- Lisa Heldke; title: Eating contemporary art : a case study in experimental collaboration  -- Claire Schneider; title: The content of cooking : modernist cuisine,  philosophy, and art -- Russell Pryba.