The taste culture reader

The taste culture reader: experiencing food and drink

Introduction: perspectives on taste Carolyn Korsmeyer
Jean-anthelme brillat-savarin
Linda M. Bartoshuk and Valerie B. Duffy
Elisabeth Rozin and Paul Rozin
Elisabeth Rozin
Jean-francois revel
Jack Goody
Pierre Bourdieu
Donna R. Gabaccia
M. J. Weismantel
Margaret Visser
Sidney Mintz
Wolfgang Schivelbusch
Paul Stoller and Chery Olkes
T. Sarah Peterson
R.S.Khare
D.T.Suzuki
Marjo Buitelaar
Elizabeth Carmichael and Chloe Sayer
David Hume Taste: physiology and circumstance
On taste Chemical senses: taste and smell Culinary themes and variations Flavor principles: some applications Taste cultures: gestation in history
Retrieving tastes: two sources of cuisine The high and the low: culinary culture in asia and Europe Taste of luxury, taste of necessity Colonial creoles: the formation of tastes in Early America Hoppin’ John
Tasty meals and Vitter gifts Eloquent flavors
Salt: the edible rock Sweetness and meaning Spices: tastes of paradise Thick sauce: remarks on the social relations of the songhay Body and soul
Food as divine medicine Food with saints Zen and the art of tea Living Ramadan: fasting and feasting in Morocco Bitter herbs and unleavened bread (from the Passover haggadah)
Feasting with dead souls Taste and aesthetic discrimination
Of the standard of taste

Objective and subjective senses: the sense of taste Immanuel Kant
B.N.Goswamy
Yi-Fu Tuan
Stephen Mennell
Jukka Gronow
Amy B. Trubek
Emile Peynaud
Richard Watson
Marcel Proust
C.Nadia Seremetakis
David E. Sutton
Deborah Lupton
M.F.K.Fisher
Constance classen, David Howes, and Anthony Synnott
Roger haden
Darra Goldstein
Allison James
Lisa Heldke
Juneko Robinson Rasa: delight of the reason Pleasures of the proximate senses: eating, taste, and culture Fine discernments and the cultivation of taste
Of gastronomes and guides Champagne and caviar: soviet kitsch Place Matters Tasting problems and errors of perception On the zeedijk Taste, emotion, and memory
The Madeleine The breast of Aphrodite Synesthesia, memory, and the taste of home Food and emotion The pale yellow glove Christmas cake
Artifice and authenticity
Artificial flavours Rainbow delight cake
Taste in an age of convenience: from frozen food 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” Succulent selection: a select bibliography of 50 further readings

Published Oxford ; New York : Berg, 2005

Language English

Material ix, 421 p. ;

ISBN 1845200608

TX 651 T215 2005

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31	Dec 2026
1-5	Jan 2027