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Synopsis
From Eve's apple to Proust's madeleine to today's culinary tourism, food looms large in culture. 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 flavors 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. This book will interest anyone seeking to understand more fully the importance of food and flavor in human experience.
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About the Author
Carolyn Korsmeyer is Professor of Philosopsy at the University of Buffalo.
Review
"A timely and valuable resource on the wide-ranging topic of taste across the disciplines, from biology to sociology to gastronomic literature and philosophy, by pathbreaking writers in these fields."--Denise Gigante, Stanford University
"A rich range of disciplinary perspectives, both western and nonwestern, that engages taste as at once innate and profoundly cultural."--Jennifer Fisher, York University, Toronto
"About this title" may belong to another edition of this title.
- PublisherBerg Publishers
- Publication date2005
- ISBN 10 1845200616
- ISBN 13 9781845200619
- BindingPaperback
- LanguageEnglish
- Edition number1
- Number of pages384
- EditorKorsmeyer Carolyn
- Rating
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