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Author : Jocelyne Kolb
Publisher : University of Michigan Press
Page : 368 pages
File Size : 42,9 Mb
Release : 1995
Category : Diet in literature
ISBN : 047210554X
An exploration into the role of food in the aesthetic revolution of Romanticism
Author : John David Gemmill Evans
Publisher : Cambridge University Press
Page : 166 pages
File Size : 48,6 Mb
Release : 1977-03-17
Category : Philosophy
ISBN : 9780521214254
This book provides a systematic account of Aristotle's theory of dialectic.
Author : Zilkia Janer
Publisher : Taylor & Francis
Page : 205 pages
File Size : 43,7 Mb
Release : 2022-12-30
Category : Science
ISBN : 9781000818086
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.
Author : Peter Klosse
Publisher : CRC Press
Page : 352 pages
File Size : 52,7 Mb
Release : 2013-12-17
Category : Technology & Engineering
ISBN : 9781482216776
The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that refers to product quality, and tasting is defined as the human perception of flavor registered by all the human senses. Understanding tasting and flavor and how humans react to it is not merely hedonistic. It relates to larger societal issues such as nourishing the elderly and the food children eat at school, and it offers a practical advantage to the hospitality industry of comprehending why customers enjoy their food and beverages. The book presents gastronomy as a discipline that combines natural sciences and human-related sciences. Following an introduction that sets the stage for the author’s groundbreaking research on gastronomy, the book describes flavor perception, the sensorial act of tasting, how it works, and what neural systems are involved. It then focuses on understanding flavor, discussing universal flavor factors and the new flavor theory. The book also examines food and beverages from a flavor standpoint, including the effects of ingredients and techniques that are used. It also explores liking, primarily at the flavor level, which includes practical guidelines for matching food and beverages. The final chapter looks at the interpretation of sensorial signals in the brain and addresses issues such as food choice, preferences, and palatability. Offering a new approach, this book provides readers with a roadmap for finding their way into the gastronomic world.
Author : Sophie Read
Publisher : Cambridge University Press
Page : 249 pages
File Size : 43,6 Mb
Release : 2013-01-31
Category : History
ISBN : 9781107032736
A study of six canonical early modern lyric poets and the impact of the Eucharist on their work.
Author : Camille Begin
Publisher : University of Illinois Press
Page : 264 pages
File Size : 51,5 Mb
Release : 2016-06-15
Category : History
ISBN : 9780252098512
During the Depression, the Federal Writers' Project (FWP) dispatched scribes to sample the fare at group eating events like church dinners, political barbecues, and clambakes. Its America Eats project sought nothing less than to sample, and report upon, the tremendous range of foods eaten across the United States. Camille Begin shapes a cultural and sensory history of New Deal-era eating from the FWP archives. From "ravioli, the diminutive derbies of pastries, the crowns stuffed with a well-seasoned paste" to barbeque seasoning that integrated "salt, black pepper, dried red chili powder, garlic, oregano, cumin seed, and cayenne pepper" while "tomatoes, green chili peppers, onions, and olive oil made up the sauce", Begin describes in mouth-watering detail how Americans tasted their food. They did so in ways that varied, and varied widely, depending on race, ethnicity, class, and region. Begin explores how likes and dislikes, cravings and disgust operated within local sensory economies that she culls from the FWP’s vivid descriptions, visual cues, culinary expectations, recipes and accounts of restaurant meals. She illustrates how nostalgia, prescriptive gender ideals, and racial stereotypes shaped how the FWP was able to frame regional food cultures as "American."
Author : W. Proudfoot Begg
Publisher : Unknown
Page : 424 pages
File Size : 42,6 Mb
Release : 1887
Category : Aesthetics
ISBN : UOM:39015031496634
Author : Dorota Koczanowicz
Publisher : BRILL
Page : 262 pages
File Size : 53,7 Mb
Release : 2023-02-17
Category : Philosophy
ISBN : 9789004534933
When does eating become art? The Aesthetics of Taste answers this question by exploring the position of taste in contemporary culture and the manner in which taste meanders its way into the realm of art. The argument identifies aesthetic values not only in artistic practices, where they are naturally expected, but also in the spaces of everydayness that seem far removed from the domain of fine arts. As such, it seeks to grasp what artists – who offer aesthetic as well as culinary experiences – actually try to communicate, while also pondering whether a cook can be an artist.
Author : Ariane Mildenberg
Publisher : Bloomsbury Publishing USA
Page : 344 pages
File Size : 40,5 Mb
Release : 2018-12-13
Category : Literary Criticism
ISBN : 9781501302732
Understanding Merleau-Ponty, Understanding Modernism brings into dialogue Maurice Merleau-Ponty's phenomenology with modernist art, literature, music, film and neurophysiological discoveries, opening up the complexities of the philosopher's phenomenology of perception to a broader audience across the arts. An important resource for anyone interested in the links between modernism and philosophy, Understanding Merleau-Ponty, Understanding Modernism offers close readings of Merleau-Ponty's key texts, explores modernist works in light of his thought, and provides an extended glossary of Merleau-Ponty's central terms and concepts.
Author : Inês Morais
Publisher : Springer
Page : 146 pages
File Size : 49,7 Mb
Release : 2019-05-13
Category : Philosophy
ISBN : 9783030201272
This compelling book defends realism concerning the aesthetic—in particular, concerning the aesthetic properties of works of art (including works of literature). Morais lucidly argues that art criticism, when referring to aesthetic properties, is referring not ultimately to the critic’s subjective reactions, but to genuine properties of the works. With a focus on contemporary discussion conducted in the analytic tradition, as well as on arguments by Hume and Kant, this book characterizes the debate in aesthetics and the philosophy of art concerning aesthetic realism, examining attacks on the objectivity of values, the ‘autonomy thesis’, and Hume’s sentimentalism. Considering and defusing scepticism concerning the significance of the ontological debate about aesthetic realism, Morais discusses two powerful attacks on aesthetic realism before defending the doctrine against them and providing a positive realist account of aesthetic properties.
Author : Massimo Montanari
Publisher : Columbia University Press
Page : 279 pages
File Size : 54,9 Mb
Release : 2015-03-24
Category : Cooking
ISBN : 9780231539081
In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes—both culinary and cultural—from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing. Montanari returns to the prestigious Salerno school of medicine, the "mother of all medical schools," to plot the theory of food that took shape in the twelfth century. He reviews the influence of the Near Eastern spice routes, which introduced new flavors and cooking techniques to European kitchens, and reads Europe's earliest cookbooks, which took cues from old Roman practices that valued artifice and mixed flavors. Dishes were largely low-fat, and meats and fish were seasoned with vinegar, citrus juices, and wine. He highlights other dishes, habits, and battles that mirror contemporary culinary identity, including the refinement of pasta, polenta, bread, and other flour-based foods; the transition to more advanced cooking tools and formal dining implements; the controversy over cooking with oil, lard, or butter; dietary regimens; and the consumption and cultural meaning of water and wine. As people became more cognizant of their physicality, individuality, and place in the cosmos, Montanari shows, they adopted a new attitude toward food, investing as much in its pleasure and possibilities as in its acquisition.
Author : Douglas N. Walton
Publisher : John Benjamins Publishing
Page : 347 pages
File Size : 47,7 Mb
Release : 1987
Category : Philosophy
ISBN : 9789027250056
The basic question of this monograph is: how should we go about judging arguments to be reasonable or unreasonable? Our concern will be with argument in a broad sense, with realistic arguments in natural language. The basic object will be to engage in a normative study of determining what factors, standards, or procedures should be adopted or appealed to in evaluating an argument as good, not-so-good, open to criticism, fallacious, and so forth. Hence our primary concern will be with the problems of how to criticize an argument, and when a criticism is reasonably justified.
Author : Ileana Baird,Christina Ionescu
Publisher : Routledge
Page : 386 pages
File Size : 54,7 Mb
Release : 2016-04-29
Category : History
ISBN : 9781317145455
Exploring Enlightenment attitudes toward things and their relation to human subjects, this collection offers a geographically wide-ranging perspective on what the eighteenth century looked like beyond British or British-colonial borders. To highlight trends, fashions, and cultural imports of truly global significance, the contributors draw their case studies from Western Europe, Russia, Africa, Latin America, and Oceania. This survey underscores the multifarious ways in which new theoretical approaches, such as thing theory or material and visual culture studies, revise our understanding of the people and objects that inhabit the phenomenological spaces of the eighteenth century. Rather than focusing on a particular geographical area, or on the global as a juxtaposition of regions with a distinctive cultural footprint, this collection draws attention to the unforeseen relational maps drawn by things in their global peregrinations, celebrating the logic of serendipity that transforms the object into some-thing else when it is placed in a new locale.
Author : John Clark Murray
Publisher : Unknown
Page : 456 pages
File Size : 51,7 Mb
Release : 1885
Category : Psychology
ISBN : OXFORD:600032125
Author : Henry Power
Publisher : OUP Oxford
Page : 240 pages
File Size : 53,5 Mb
Release : 2015-02-19
Category : Literary Criticism
ISBN : 9780191035821
Epic into Novel examines an unexplored tension in Fielding's work: the tension between his commitment to the classical tradition and his immersion in a print culture in which books were regarded as consumable commodities. It gives a fresh account of Fielding's engagement with classical literature, showing how he fashioned his novels out of ancient epic. It also shows how Fielding drew on the language of cookery and consumption in order to characterize his relationship with the market. This interest in the place of the ancients in a world of consumerism was inherited from the previous generation of satirists. The 'Scriblerians'—among them Jonathan Swift, John Gay, and Alexander Pope—repeatedly suggest in their work that classical values are at odds with modern tastes and appetites. Fielding, who had idolized these writers as a young man, developed many of their satiric routines in his own writing. But Fielding broke from Swift, Gay, and Pope in creating a version of epic designed to appeal to modern consumers. Henry Power draws on a range of sources—including eighteenth-century cookery books as well as works of classical literature—to offer fresh readings of works by Swift, Gay, and Pope, and of Fielding's major novels. Epic into Novel explores Fielding's engagement with various Scriblerian themes, primarily the consumption of literature, but also the professionalization of scholarship, and the status of the author. It shows ultimately that Fielding broke with the Scriblerians in acknowledging and celebrating the influence of the marketplace on his work.