The Taste Culture Reader Experiencing Food and Drink |
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| Editor:
| Korsmeyer, Carolyn |
| Series edited by:
| Howes, David |
| Series title: | Sensory Formations Ser. |
| ISBN: | 978-0-85785-789-7 |
| Publication Date: | Nov 2016 |
| Publisher: | Bloomsbury Publishing Plc
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| Imprint: | Bloomsbury Academic |
| Book Format: | Hardback |
| List Price: | AUD $280.00AUD $280.00 |
Book Description:
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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...
More DescriptionTaste 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.