The taste culture reader : experiencing food and drink

Author(s)

• Korsmeyer, Carolyn

Bibliographic Information

The taste culture reader : experiencing food and drink

edited by Carolyn Korsmeyer

（Sensory formations series）

Bloomsbury Academic, 2017

2nd ed

• : HB
• : pb

Note

First edition published in 2005

This second edition published in 2017

Includes bibliographical references and index

Description and Table of Contents

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. 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.

Table of Contents

Acknowledgements Introduction: Perspectives on Taste Part I: Taste: Physiology and Circumstance Part II: Taste Cultures: Gustation in History Part III: Eloquent Flavors Part IV: Body and Soul Part V: Taste and Aesthetic Discrimination Part VI: Fine Discernments and the Cultivation of Taste Part VII: Taste, Emotion, and Memory Part VIII: Artifice, Authenticity, and Artistry Bibliography Notes on Contributors Permissions Index

by "Nielsen BookData"

Details

• NCID: BB22448440
• ISBN:
  • 9780857857897
  • 9780857856982
• LCCN: 2016016140
• Country Code: uk
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: London
• Pages/Volumes: vii, 404 p.
• Size: 25 cm
• Classification:
  • LCC : TX651
  • DC23 : 641.5
• Subject Headings:
  • LCSH : Cooking
  • LCSH : Food
  • LCSH : Beverages
• Parent Bibliography ID:
  • BA66994688