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The taste culture reader : experiencing food and drink / edited by Carolyn Korsmeyer.
- Format:
- Book
- Series:
- Sensory formations series
- Sensory formations, 1741-4725
- Language:
- English
- Subjects (All):
- Cooking.
- Food.
- Beverages.
- Physical Description:
- ix, 421 pages ; 24 cm.
- Edition:
- English edition.
- Other Title:
- Experiencing food and drink
- Place of Publication:
- Oxford ; New York : Berg, 2005.
- Summary:
- The contributors explore the sensuous dimensions of food and drink, from the physiology of the tongue to the embodiment of social identities and enactment of ceremonial meanings.
- Contents:
- Acknowledgments
- Introduction:Carolyn Korsmeyer
- "Perspectives on Taste"
- PART I: TASTE: PHYSIOLOGY AND CIRCUMSTANCE
- Preface
- Jean-Anthelme Brillat-Savarin
- "On Taste"
- Linda M. Bartoshuk and Valerie B. Duffy
- "Chemical Senses"
- Elizabeth Rozin and Paul Rozin
- "Culinary Themes and Variations"
- Elisabeth Rozin
- "Flavor principles: some applications"
- PART II: TASTE CULTURES: GUSTATION IN HISTORY
- Jean-François Revel
- "Retrieving Tastes: Two Sources of Cuisine"
- Jack Goody
- "The High and the Low: Culinary Culture in Asia and Europe"
- Pierre Bourdieu
- "Taste of Luxury, Taste of Necessity"
- Donna R. Gabaccia
- "Colonial Creoles"
- Hoppin" John
- M.J. Weismantel
- "Tasty Meals and Bitter Gifts"
- PART III. ELOQUENT FLAVOURS
- Margaret Visser
- "Salt: the Edible Rock"
- Sidney Mintz
- "Sweetness and Meaning"
- Wolfgang Schivelbusch
- "Spices: Tastes of Paradise"
- Paul Stoller and Cheryl Olkes
- "Thick Sauce: Remarks on Songhay Social
- Relations"
- PART IV: BODY AND SOUL
- T. Sarah Peterson
- "Food as Divine Medicine"
- R.S. Khare
- "Food with Saints"
- D.T. Suzuki
- "Zen and the Art of Tea"
- Marjo Buitelaar
- "Living Ramadan: Fasting and Feasting in Morocco"
- Bitter Herbs and Unleavened Bread: from the Passover Haggadah
- Elizabeth Carmichael and Chloë Sayer
- "Feasting with Dead Souls"
- PART V: THE DISCRIMINATING SENSE: FOOD AND/VS. ART
- David Hume
- "Of the Standard of Taste"
- Immanual Kant
- "Objective and Subjective Senses"
- B. N. Goswamy
- "Rasa: Delight of the Reason"
- Yi-Fu Tuan
- "Pleasures of the Proximate Senses: Eating, Taste, and Culture"
- PART VI: FINE DISCERNMENTS AND THE CULTIVATION OF TASTE
- Stephen Mennell
- "Of Gastronomes and Guides"
- Jukko Gronow
- "Champagne and Caviar: Soviet Kitsch"
- Amy Trubek
- "Place Matters"
- Emile Peynaud
- "Tasting Problems and Errors of Perception"
- Richard Watson
- "On the Zeedijk"
- PART VII: TASTE, EMOTION, AND MEMORY
- Marcel Proust
- "The Madeleine"
- Nadia Seremetakis
- "The Breast of Aphrodite"
- David Sutton
- "Synaesthesia, Memory, and the Taste of Home"
- Deborah Lupton
- "Food and Emotion"
- M.F.K. Fisher
- "The Pale Yellow Glove"
- Christmas Cake
- Sunshine Cake
- PART VIII: ARTIFICE AND AUTHENTICITY
- Constance Classen, David Howes, and Anthony Synnott
- "Artificial Flavours"
- Rainbow Delight Cake
- Roger Hadon
- "Taste in an Age of Convenience"
- Darra Goldstein
- "The Play's the Thing: Dining out in the New Russia"
- Allison James
- "Identity and the Global Stew"
- Lisa Heldke "But Is It Authentic? Culinary travel and the search for the "genuine article"
- Bibliography
- Juneko Robinson
- "Succulent Selections"
- Notes on Contributors
- Permissions
- Index
- Notes:
- Includes bibliographical references (pages 395-397) and index.
- ISBN:
- 1845200616
- 1845200608
- 9781845200602
- 9781845200619
- OCLC:
- 60401747
- Publisher Number:
- 99946494506
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