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Author : Carolyn Korsmeyer
Publisher : Unknown
Page : 421 pages
File Size : 40,6 Mb
Release : 2005
Category : Beverages
ISBN : OCLC:1311140569
Author : Emily Falconer
Publisher : Routledge
Page : 186 pages
File Size : 47,7 Mb
Release : 2020-08-31
Category : Business & Economics
ISBN : 9781315307459
This book is an exploration of how time, space and social atmospheres contribute to the experience of taste. It demonstrates complex combinations of material, sensual and symbolic atmospheres and social encounters that shape this experience. Space, Taste and Affect brings together case studies from the fields of sociology, geography, history, psycho-social studies and anthropology to examine debates around how urban designers, architects and market producers manipulate the experience of taste through creating certain atmospheres. The book also explores how the experience of taste varies throughout life, or even during fleeting social encounters, challenging the sense of taste as static. This book moves beyond common narratives that taste is ‘acquired’ or developed, to emphasize the role of psycho-social histories of nostalgia, memories of childhood, migration, trauma and displacement in the experience of we eat and drink. It focuses on entrenched social dimensions of class, value and distinction instead of psychological and neuroscientific conceptualizations of taste and sensuous practices of consumption to be intrinsically linked to the experience of taste in complex ways. This book will appeal to undergraduate and postgraduate students of sociology, human geography, tourism and leisure studies, anthropology, psychology, arts and literature, architecture and urban design.
Author : Carole Counihan,Penny Van Esterik
Publisher : Routledge
Page : 650 pages
File Size : 43,5 Mb
Release : 2013
Category : Cooking
ISBN : 9780415521031
This reader reveals how food habits and beliefs both present a microcosm of any culture and contribute to our understanding of human behaviour. Particular attention is given to how men and women define themselves differently through food choices.
Author : Carole Counihan,Susanne Højlund
Publisher : Bloomsbury Publishing
Page : 232 pages
File Size : 44,8 Mb
Release : 2018-12-13
Category : Social Science
ISBN : 9781350052697
Making Taste Public takes an ethnographic approach to show how social relations shape - and are shaped by - the taste of food. Recognizing that different cultures have different taste preferences and flavour principles embedded in cuisine, editors Carole Counihan and Susanne Højlund ask how these differences are generated. The editors have compiled 14 chapters to show how specific influences become a part of our sensorial apparatus and identity through shared experiences of making, eating, and talking about food. Using case studies from Asia, Europe and America, the book presents a theory of how taste is made public through everyday practices. The authors are exploring how place, production methods and cooking techniques create tastes. They discuss the criteria determining good and bad tastes, and how tastes and memories evolve over time. Subjects such as how values can be embedded in taste, and the role of taste education in food movements, homes, and schools are explored. The different chapters examine definitions and mobilizations of taste in different institutions, public places, and regions around the world to reveal ethnographic understandings of how people learn, experience, and share taste. With contributions spanning the Solomon Islands, Denmark, Japan, Canada, France, the USA, and Italy, Making Taste Public is a fascinating account of how our sense of taste is continuously shaped and re-shaped in relation to social and cultural context, societal and environmental premises. The book will interest anyone studying anthropology, sociology, food studies, sensory studies and human geography.
Author : Amy B. Trubek
Publisher : Univ of California Press
Page : 316 pages
File Size : 50,5 Mb
Release : 2008-05-05
Category : Cooking
ISBN : 9780520252813
While much has been written about the concept of terroir as it relates to wine, this book expands the concept into cuisine and culture more broadly. Bringing together stories of people farming, cooking and eating, the author focuses on a series of examples ranging from shagbark hicory nuts in Wisconsin to wines from northern California
Author : Jim Drobnick
Publisher : Routledge
Page : 462 pages
File Size : 48,6 Mb
Release : 2006-05
Category : Social Science
ISBN : UCSC:32106019962320
Publisher Description
Author : Stanley Lieberson
Publisher : Yale University Press
Page : 366 pages
File Size : 40,5 Mb
Release : 2000-01-01
Category : Social Science
ISBN : 0300083858
What accounts for our tastes? Why and how do they change over time? Stanley Lieberson analyzes children's first names to develop an original theory of fashion. He disputes the commonly-held notion that tastes in names (and other fashions) simply reflect societal shifts.
Author : David Howes
Publisher : Routledge
Page : 297 pages
File Size : 43,6 Mb
Release : 2021-08-05
Category : Social Science
ISBN : 9781000515435
With groundbreaking contributions by Marshall McLuhan, Oliver Sacks, Italo Calvino and Alain Corbin, among others, Empire of the Senses overturns linguistic and textual models of interpretation and places sensory experience at the forefront of cultural analysis. The senses are gateways of knowledge, instruments of power, sources of pleasure and pain - and they are subject to dramatically different constructions in different societies and periods. Empire of the Senses charts the new terrains opened up by the sensual revolution in scholarship, as it takes the reader into the sensory worlds of the medieval witch and the postmodern mall, a Japanese tea ceremony and a Boston shelter for the homeless. This compelling revisioning of history and cultural studies sparkles with wit and insight and is destined to become a landmark in the field.
Author : Simon Gikandi
Publisher : Princeton University Press
Page : 386 pages
File Size : 47,8 Mb
Release : 2014-04-27
Category : Literary Criticism
ISBN : 9780691160979
It would be easy to assume that, in the eighteenth century, slavery and the culture of taste--the world of politeness, manners, and aesthetics--existed as separate and unequal domains, unrelated in the spheres of social life. But to the contrary, Slavery and the Culture of Taste demonstrates that these two areas of modernity were surprisingly entwined. Ranging across Britain, the antebellum South, and the West Indies, and examining vast archives, including portraits, period paintings, personal narratives, and diaries, Simon Gikandi illustrates how the violence and ugliness of enslavement actually shaped theories of taste, notions of beauty, and practices of high culture, and how slavery's impurity informed and haunted the rarified customs of the time. Gikandi focuses on the ways that the enslavement of Africans and the profits derived from this exploitation enabled the moment of taste in European--mainly British--life, leading to a transformation of bourgeois ideas regarding freedom and selfhood. He explores how these connections played out in the immense fortunes made in the West Indies sugar colonies, supporting the lavish lives of English barons and altering the ideals that defined middle-class subjects. Discussing how the ownership of slaves turned the American planter class into a new aristocracy, Gikandi engages with the slaves' own response to the strange interplay of modern notions of freedom and the realities of bondage, and he emphasizes the aesthetic and cultural processes developed by slaves to create spaces of freedom outside the regimen of enforced labor and truncated leisure. Through a close look at the eighteenth century's many remarkable documents and artworks, Slavery and the Culture of Taste sets forth the tensions and contradictions entangling a brutal practice and the distinctions of civility.
Author : Paul Freedman
Publisher : Univ of California Press
Page : 380 pages
File Size : 44,5 Mb
Release : 2007
Category : Cooking
ISBN : 0520254767
This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.
Author : Katharina Vester
Publisher : Univ of California Press
Page : 280 pages
File Size : 43,9 Mb
Release : 2015-10-02
Category : History
ISBN : 9780520284982
"A Taste of Power is an investigation of the crucial role culinary texts and practices played in the making of cultural identities and social hierarchies since the founding of the United States. Nutritional advice and representations of food and eating, including cookbooks, literature, magazines, newspapers, still life paintings, television shows, films, and the internet, have helped throughout American history to circulate normative claims about citizenship, gender performance, sexuality, class privilege, race, and ethnicity, while promising an increase in cultural capital and social mobility to those who comply with the prescribed norms. The study examines culinary writing and practices as forces for the production of social order and, at the same time, as points of cultural resistance against hegemonic norms, especially in shaping dominant ideas of nationalism, gender, and sexuality, suggesting that eating right is a gateway to becoming an American, a good citizen, an ideal man, or a perfect mother. Cookbooks, as a low-prestige literary form, became the largely unheralded vehicles for women to participate in nation-building before they had access to the vote or public office, for middle-class authors to assert their class privileges, for men to claim superiority over women even in the kitchen, and for Lesbian authors to reinscribe themselves into the heteronormative economy of culinary culture. The book engages in close reading of a wide variety of sources and genres to uncover the intersections of food, politics, and privilege in American culture."--Provided by publisher.
Author : Caroline Eden
Publisher : Hardie Grant Publishing
Page : 630 pages
File Size : 49,7 Mb
Release : 2018-11-01
Category : Cooking
ISBN : 9781787132931
NEW Updated Edition Winner of the Art of Eating Prize 2020 Winner of the Guild of Food Writers' Best Food Book Award 2019 Winner of the Edward Stanford Travel Food and Drink Book Award 2019 Winner of the John Avery Award at the André Simon Food and Drink Book Awards for 2018 Shortlisted for the James Beard International Cookbook Award ‘The next best thing to actually travelling with Caroline Eden – a warm, erudite and greedy guide – is to read her. This is my kind of book.’ – Diana Henry ‘Eden’s blazing talent and unabashedly greedy curiosity will have you strapped in beside her’ - Christine Muhlke, The New York Times 'The food in Black Sea is wonderful, but it’s Eden’s prose that really elevates this book to the extraordinary... I can’t remember any cookbook that’s drawn me in quite like this.’ – Helen Rosner, Art of Eating judge This is the tale of a journey between three great cities – Odesa, Ukraine’s celebrated port city, through Istanbul, the fulcrum balancing Europe and Asia and on to tough, stoic, lyrical Trabzon. With a nose for a good recipe and an ear for an extraordinary story, Caroline Eden travels from Odesa to Bessarabia, Romania, Bulgaria and Turkey’s Black Sea region, exploring interconnecting culinary cultures. From the Jewish table of Odesa, to meeting the last fisherwoman of Bulgaria and charting the legacies of the White Russian émigrés in Istanbul, Caroline gives readers a unique insight into a part of the world that is both shaded by darkness and illuminated by light. In this updated edition of the book, Caroline reflects on the events of the full-scale Russian invasion of Ukraine and the subsequent impact of the war on the people of the wider region. How Odesa, defiant against shelling and blackouts, has gained UNESCO protection while in Istanbul, over lunch with a Bosphorus ship-spotter, she finds out about the role of the Black Sea in the war and how Russians are smuggling stolen grain from Ukraine. Meticulously researched and documenting unprecedented meetings with remarkable individuals, Black Sea is like no other piece of travel writing. Packed with rich photography and sumptuous food, this biography of a region, its people and its recipes truly breaks new ground.
Author : Carole Counihan,Penny Van Esterik
Publisher : Psychology Press
Page : 438 pages
File Size : 50,8 Mb
Release : 1997
Category : Art
ISBN : 0415917107
This reader reveals how food habits and beliefs both present a microcosm of any culture and contribute to our understanding of human behaviour. Particular attention is given to how men and women define themselves differently through food choices.
Author : Jeremy Strong
Publisher : U of Nebraska Press
Page : 318 pages
File Size : 41,7 Mb
Release : 2011-11-01
Category : Social Science
ISBN : 9780803219359
The old adage ?you are what you eat? has never seemed more true than in this era, when ethics, politics, and the environment figure so prominently in what we ingest and in what we think about it. Then there are connoisseurs, whose approaches to food address ?good taste? and frequently require a language that encompasses cultural and social dimensions as well. From the highs (and lows) of connoisseurship to the frustrations and rewards of a mother encouraging her child to eat, the essays in this volume explore the complex and infinitely varied ways in which food matters to all of us. Educated Tastes is a collection of new essays that examine how taste is learned, developed, and represented. It spans such diverse topics as teaching wine tasting, food in Don Quixote, Soviet cookbooks, cruel foods, and the lambic beers of the Belgian Payottenland. A set of key themes connect these topics: the relationships between taste and place; how our knowledge of food shapes taste experiences; how gustatory discrimination functions as a marker of social difference; and the place of ethical, environmental, and political concerns in debates around the importance and meaning of taste. With essays that address, variously, the connections between food, drink, and music; the place of food in the development of Italian nationhood; and the role of morality in aesthetic judgment, Educated Tastes offers a fresh look at food in history, society, and culture.
Author : Janice A. Radway
Publisher : Univ of North Carolina Press
Page : 448 pages
File Size : 40,6 Mb
Release : 2000-11-09
Category : Literary Criticism
ISBN : 0807863971
Deftly melding ethnography, cultural history, literary criticism, and autobiographical reflection, A Feeling for Books is at once an engaging study of the Book-of-the-Month Club's influential role as a cultural institution and a profoundly personal meditation about the experience of reading. Janice Radway traces the history of the famous mail-order book club from its controversial founding in 1926 through its evolution into an enterprise uniquely successful in blending commerce and culture. Framing her historical narrative with writing of a more personal sort, Radway reflects on the contemporary role of the Book-of-the-Month Club in American cultural history and in her own life. Her detailed account of the standards and practices employed by the club's in-house editors is also an absorbing story of her interactions with those editors. Examining her experiences as a fourteen-year-old reader of the club's selections and, later, as a professor of literature, she offers a series of rigorously analytical yet deeply personal readings of such beloved novels as Marjorie Morningstar and To Kill a Mockingbird. Rich and rewarding, this book will captivate and delight anyone who is interested in the history of books and in the personal and transformative experience of reading.