The coloniality of modern taste : a critique of gastronomic thought
著者
書誌事項
The coloniality of modern taste : a critique of gastronomic thought
（Routledge research on decoloniality and new postcolonialisms）
Routledge, 2023
- : hbk
大学図書館所蔵 件 / 全1件
-
該当する所蔵館はありません
- すべての絞り込み条件を解除する
注記
Includes bibliographical references and index
内容説明・目次
内容説明
This book analyzes the coloniality of the concept of taste that gastronomy constructed and normalized as modern. It shows how gastronomy's engagement with rationalist and aesthetic thought, and with colonial and capitalist structures, led to the desensualization, bureaucratization and racialization of its conceptualization of taste.
The Coloniality of Modern Taste provides an understanding of gastronomy that moves away from the usual celebratory approach. Through a discussion of nineteenth-century gastronomic publications, this book illustrates how the gastronomic notion of taste was shaped by a number of specifically modern constraints. It compares the gastronomic approach to taste to conceptualizations of taste that emerged in other geographical and philosophical contexts to illustrate that the gastronomic approach stands out as particularly bereft of affect. The book argues that the understanding of taste constructed by gastronomic texts continues to burden the affective experience of taste, while encouraging patterns of food consumption that rely on an exploitative and unsustainable global food system.
This book will appeal to students and scholars interested in cultural studies, decoloniality, affect theory, sensory studies, gastronomy and food studies.
目次
Introduction: What Is Gastronomy?
1. The Narrative of Gastronomic Progress
2. Desensualizing Taste
3. Bureaucratizing Taste
4. Racializing Taste
5. Taste, Otherwise
Conclusion: The Gustatory Logic of Consumer Capitalism
「Nielsen BookData」 より