Republic Of Taste

Author : Catherine E. Kelly
Publisher : University of Pennsylvania Press
Page : 313 pages
File Size : 40,7 Mb
Release : 2016-06-22
Category : History
ISBN : 9780812292954

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Republic of Taste by Catherine E. Kelly Pdf

Since the early decades of the eighteenth century, European, and especially British, thinkers were preoccupied with questions of taste. Whether Americans believed that taste was innate—and therefore a marker of breeding and station—or acquired—and thus the product of application and study—all could appreciate that taste was grounded in, demonstrated through, and confirmed by reading, writing, and looking. It was widely believed that shared aesthetic sensibilities connected like-minded individuals and that shared affinities advanced the public good and held great promise for the American republic. Exploring the intersection of the early republic's material, visual, literary, and political cultures, Catherine E. Kelly demonstrates how American thinkers acknowledged the similarities between aesthetics and politics in order to wrestle with questions about power and authority. Judgments about art, architecture, literature, poetry, and the theater became an arena for considering political issues ranging from government structures and legislative representation to qualifications for citizenship and the meaning of liberty itself. Additionally, if taste prompted political debate, it also encouraged affinity grounded in a shared national identity. In the years following independence, ordinary women and men reassured themselves that taste revealed larger truths about an individual's character and potential for republican citizenship. Did an early national vocabulary of taste, then, with its privileged visuality, register beyond the debates over the ratification of the Constitution? Did it truly extend beyond political and politicized discourse to inform the imaginative structures and material forms of everyday life? Republic of Taste affirms that it did, although not in ways that anyone could have predicted at the conclusion of the American Revolution.

Author : Ige Ramos
Publisher : Unknown
Page : 160 pages
File Size : 43,9 Mb
Release : 2018
Category : Cooking, Philippine
ISBN : 6218002446

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Republic of Taste by Ige Ramos Pdf

Author : Catherine E Kelly
Publisher : Unknown
Page : 312 pages
File Size : 43,6 Mb
Release : 2021-05-07
Category : Electronic
ISBN : 0812224892

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Republic of Taste by Catherine E Kelly Pdf

Exploring the intersection of the early republic's material, visual, literary, and political cultures, Republic of Taste demonstrates how American thinkers upheld the similarities between aesthetics and politics in order to wrestle with questions about power and authority.

Author : Jehanne Dubrow
Publisher : Columbia University Press
Page : 94 pages
File Size : 53,5 Mb
Release : 2022-08-23
Category : Philosophy
ISBN : 9780231554244

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Taste by Jehanne Dubrow Pdf

Taste is a lyric meditation on one of our five senses, which we often take for granted. Structured as a series of “small bites,” the book considers the ways that we ingest the world, how we come to know ourselves and others through the daily act of tasting. Through flavorful explorations of the sweet, the sour, the salty, the bitter, and umami, Jehanne Dubrow reflects on the nature of taste. In a series of short, interdisciplinary essays, she blends personal experience with analysis of poetry, fiction, music, and the visual arts, as well as religious and philosophical texts. Dubrow considers the science of taste and how taste transforms from a physical sensation into a metaphor for discernment. Taste is organized not so much as a linear dinner served in courses but as a meal consisting of meze, small plates of intensely flavored discourse.

Author : Marjorie Garson,Associate Professor of English Erindale College Marjorie Garson
Publisher : University of Toronto Press
Page : 497 pages
File Size : 44,6 Mb
Release : 2007-01-01
Category : Literary Collections
ISBN : 9780802091383

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Moral Taste by Marjorie Garson,Associate Professor of English Erindale College Marjorie Garson Pdf

Moral Taste is a study of the ideological work done by the equation of good taste and moral refinement in a selection of nineteenth-century writings.

Author : Elizabeth L. Swann
Publisher : Cambridge University Press
Page : 281 pages
File Size : 54,7 Mb
Release : 2020-10-15
Category : History
ISBN : 9781108487658

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Taste and Knowledge in Early Modern England by Elizabeth L. Swann Pdf

Pioneering investigation into relationship between physical sense of taste, and taste as a term denoting judgement, in early modern England.

Author : Charles Spence
Publisher : Penguin
Page : 336 pages
File Size : 53,7 Mb
Release : 2017-06-20
Category : Technology & Engineering
ISBN : 9780735223486

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Gastrophysics by Charles Spence Pdf

The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.

Author : Carlo Petrini
Publisher : Columbia University Press
Page : 185 pages
File Size : 46,9 Mb
Release : 2003
Category : Business & Economics
ISBN : 9780231128445

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Slow Food by Carlo Petrini Pdf

Today, with a magazine, Web site, and over 75,000 followers organized into local "convivia," or chapters, Slow Food is poised to revolutionize the way Americans shop for their groceries, prepare and consume their meals, and think about food.".

Author : Katalin Makkai
Publisher : Cambridge University Press
Page : 219 pages
File Size : 44,9 Mb
Release : 2021-04-15
Category : History
ISBN : 9781108497794

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Kant's Critique of Taste by Katalin Makkai Pdf

This book explores Kant's compelling vision of our aesthetic and cognitive lives as anchored in experiences of attunement and animation.

Author : Lauren F. Klein
Publisher : U of Minnesota Press
Page : 215 pages
File Size : 44,7 Mb
Release : 2020-05-12
Category : Cooking
ISBN : 9781452963952

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An Archive of Taste by Lauren F. Klein Pdf

A groundbreaking synthesis of food studies, archival theory, and early American literature There is no eating in the archive. This is not only a practical admonition to any would-be researcher but also a methodological challenge, in that there is no eating—or, at least, no food—preserved among the printed records of the early United States. Synthesizing a range of textual artifacts with accounts (both real and imagined) of foods harvested, dishes prepared, and meals consumed, An Archive of Taste reveals how a focus on eating allows us to rethink the nature and significance of aesthetics in early America, as well as of its archive. Lauren F. Klein considers eating and early American aesthetics together, reframing the philosophical work of food and its meaning for the people who prepare, serve, and consume it. She tells the story of how eating emerged as an aesthetic activity over the course of the eighteenth century and how it subsequently transformed into a means of expressing both allegiance and resistance to the dominant Enlightenment worldview. Klein offers richly layered accounts of the enslaved men and women who cooked the meals of the nation’s founders and, in doing so, directly affected the development of our national culture—from Thomas Jefferson’s emancipation agreement with his enslaved chef to Malinda Russell’s Domestic Cookbook, the first African American–authored culinary text. The first book to examine the gustatory origins of aesthetic taste in early American literature, An Archive of Taste shows how thinking about eating can help to tell new stories about the range of people who worked to establish a cultural foundation for the United States.

Author : Ai Hisano
Publisher : Harvard University Press
Page : 345 pages
File Size : 49,9 Mb
Release : 2019-11-19
Category : Business & Economics
ISBN : 9780674242593

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Visualizing Taste by Ai Hisano Pdf

Ai Hisano exposes how corporations, the American government, and consumers shaped the colors of what we eat and even the colors of what we consider “natural,” “fresh,” and “wholesome.” The yellow of margarine, the red of meat, the bright orange of “natural” oranges—we live in the modern world of the senses created by business. Ai Hisano reveals how the food industry capitalized on color, and how the creation of a new visual vocabulary has shaped what we think of the food we eat. Constructing standards for the colors of food and the meanings we associate with them—wholesome, fresh, uniform—has been a business practice since the late nineteenth century, though one invisible to consumers. Under the growing influences of corporate profit and consumer expectations, firms have sought to control our sensory experiences ever since. Visualizing Taste explores how our perceptions of what food should look like have changed over the course of more than a century. By examining the development of color-controlling technology, government regulation, and consumer expectations, Hisano demonstrates that scientists, farmers, food processors, dye manufacturers, government officials, and intermediate suppliers have created a version of “natural” that is, in fact, highly engineered. Retailers and marketers have used scientific data about color to stimulate and influence consumers’—and especially female consumers’—sensory desires, triggering our appetites and cravings. Grasping this pivotal transformation in how we see, and how we consume, is critical to understanding the business of food.

Author : Ole G. Mouritsen,Klavs Styrb¾k
Publisher : Columbia University Press
Page : 282 pages
File Size : 55,5 Mb
Release : 2014-04-22
Category : Cooking
ISBN : 9780231168908

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Umami by Ole G. Mouritsen,Klavs Styrb¾k Pdf

In the West, we have identified only four basic tastesÑsour, sweet, salty, and bitterÑthat, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrb¾k encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.

Author : Guy Crosby
Publisher : Unknown
Page : 0 pages
File Size : 53,7 Mb
Release : 2019
Category : Cooking
ISBN : 0231192924

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Cook, Taste, Learn by Guy Crosby Pdf

Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste.

Author : W. Caleb McDaniel
Publisher : Oxford University Press
Page : 288 pages
File Size : 53,7 Mb
Release : 2019-08-07
Category : History
ISBN : 9780190847005

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Sweet Taste of Liberty by W. Caleb McDaniel Pdf

The unforgettable saga of one enslaved woman's fight for justice--and reparations Born into slavery, Henrietta Wood was taken to Cincinnati and legally freed in 1848. In 1853, a Kentucky deputy sheriff named Zebulon Ward colluded with Wood's employer, abducted her, and sold her back into bondage. She remained enslaved throughout the Civil War, giving birth to a son in Mississippi and never forgetting who had put her in this position. By 1869, Wood had obtained her freedom for a second time and returned to Cincinnati, where she sued Ward for damages in 1870. Astonishingly, after eight years of litigation, Wood won her case: in 1878, a Federal jury awarded her $2,500. The decision stuck on appeal. More important than the amount, though the largest ever awarded by an American court in restitution for slavery, was the fact that any money was awarded at all. By the time the case was decided, Ward had become a wealthy businessman and a pioneer of convict leasing in the South. Wood's son later became a prominent Chicago lawyer, and she went on to live until 1912. McDaniel's book is an epic tale of a black woman who survived slavery twice and who achieved more than merely a moral victory over one of her oppressors. Above all, Sweet Taste of Liberty is a portrait of an extraordinary individual as well as a searing reminder of the lessons of her story, which establish beyond question the connections between slavery and the prison system that rose in its place.

Author : Ronan Hervouet
Publisher : Berghahn Books
Page : 269 pages
File Size : 55,8 Mb
Release : 2021-03-03
Category : Social Science
ISBN : 9781800730267

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A Taste for Oppression by Ronan Hervouet Pdf

Belarus has emerged from communism in a unique manner as an authoritarian regime. The author, who has lived in Belarus for several years, highlights several mechanisms of tyranny, beyond the regime’s ability to control and repress, which should not be underestimated. The book immerses the reader in the depths of the Belarusian countryside, among the kolkhozes and rural communities at the heart of this authoritarian regime under Alexander Lukashenko, and offers vivid descriptions of the everyday life of Belarusians. It sheds light on the reasons why part of the population supports Lukashenko and takes a fresh look at the functioning of what has been called 'the last dictatorship in Europe'.