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Titel och upphov The taste culture reader : experiencing food and drink
Varianttitel Experiencing food and drink
Utgivning, distribution etc. BERG , New York ; 2005 : 2005
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Elektronisk adress och åtkomst (URI) http://www.loc.gov/catdir/toc/ecip0512/2005013776.html
ISBN 1-84520-060-8 1-84520-061-6 (hft.) 1-84520-061-6 978-1-84520-060-2 (inb.) 978-1-84520-060-2 978-1-84520-061-9 (hft.) 978-1-84520-061-9 1-84520-060-8 (inb.)
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From Eve's apple to Proust's madeleine to today's culinary tourism, food looms large in culture. Sociologists and anthropologists study cooking and eating practices across the globe. Debates about health and nutrition are common in news reports. Yet despite its fundamental relationship to food, taste is mysteriously absent from most of these discussions. The flavours of foods permeate social relations, religious and other occasions. Charged with memory, emotion, desire and aversion, taste is arguably the most evocative of the senses. The Taste Culture Reader explores the sensuous dimensions of eating and drinking, from the physiology of the tongue to the embodiment of social identities and enactment of ceremonial meanings. A cornucopia of historical, cross-cultural and theoretical views is offered, drawing from anthropology, sociology, history, philosophy, science - and more. This book will interest anyone seeking to understand more fully the importance of food and flavor in human experience.
Acknowledgments Introduction: "Perspectives on Taste" Taste: Physiology and Circumstance "On Taste" 'On Taste' 'Chemical Senses: Taste and Smell' 'Culinary Themes and Variations' 'Flavor principles: some applications' Taste Cultures: Gustation in History Preface 'Retrieving Tastes: Two Sources of Cuisine' Jean-Franois Revel 'The High and the Low: Culinary Culture in Asia and Europe' Jack Goody 'Taste of Luxury, Taste of Necessity' Pierre Bourdieu 'Colonial Creoles: The Formation of Tastes in Early America' 'Tasty Meals and Bitter Gifts' tEloquent Flavours Preface 'Salt: the Edible Rock' Margaret Visser 'Sweetness and Meaning' Sidney Mintz 'Spices: Tastes of Paradise' Wolfgang Schivelbusch 'Thick Sauce: Remarks on the Social Relations of the Songhay' Body and Soul Preface 'Food as Divine Medicine' 'Food with Saints' 'Zen and the Art of Tea' 'Living Ramadan: Fasting and Feasting in Morocco' Marjo Buitelaar Bitter Herbs and Unleavened Bread (from the Passover Haggadah) 'Feasting with Dead Souls' Taste and Aesthetic Discrimination Preface 'Of the Standard of Taste' 'Objective and Subjective Senses: The sense of taste' 'Rasa: Delight of the Reason' 'Pleasures of the Proximate Senses Fine discernments and the Cultivation of Taste Preface 'Of Gastronomes and Guides' 'Champagne and Caviar: Soviet Kitsch' 'Place Matters' 'Tasting Problems and Errors of Perception' 'On the Zeedijk' Taste, Emotion, and Memory Preface 'The Madeleine' 'The Breast of Aphrodite' 'Synaesthesia, Memory, and the Taste of Home' 'Food and Emotion' 'The Pale Yellow Glove' Christmas Cake Sunshine Cake Artifice and Authenticity Preface 'Artificial Flavours' Rainbow Delight Cake 'Taste in an Age of Convenience: From Frozen Foods to Meals in 'the Matrix'' 'The Play's the Thing: Dining out in the New Russia' 'Identity and the Global Stew' 'But Is It Authentic? Culinary travel and the search for the "genuine article"' Lisa Heldke Succulent Selection A Select Bibliography of p. 50 Further Readings Juneko Robinson Permissions Index