ISBN-10:
0857856987
ISBN-13:
9780857856982
Pub. Date:
12/29/2016
Publisher:
Bloomsbury Academic
The Taste Culture Reader: Experiencing Food and Drink / Edition 2

The Taste Culture Reader: Experiencing Food and Drink / Edition 2

by Carolyn Korsmeyer, David Howes

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Overview

The Taste Culture Reader: Experiencing Food and Drink / Edition 2

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 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.

Product Details

ISBN-13: 9780857856982
Publisher: Bloomsbury Academic
Publication date: 12/29/2016
Series: Sensory Formations
Edition description: New Edition
Pages: 416
Sales rank: 854,402
Product dimensions: 6.10(w) x 9.10(h) x 0.90(d)

About the Author

Carolyn Korsmeyer is Professor of Philosophy at the University at Buffalo, State University of New York, USA

Table of Contents

Acknowledgements
Introduction: Perspectives on Taste
Part I: Taste: Physiology and Circumstance
Part II: Taste Cultures: Gustation in History
Part III: Eloquent Flavors
Part IV: Body and Soul
Part V: Taste and Aesthetic Discrimination
Part VI: Fine Discernments and the Cultivation of Taste
Part VII: Taste, Emotion, and Memory
Part VIII: Artifice, Authenticity, and Artistry
Bibliography
Notes on Contributors
Permissions
Index

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