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

by Carolyn Korsmeyer, David Howes

Overview

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:	1,027,991
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

Editorial Reviews

… because Korsmeyer recruited authors to write new original material, this second edition is more than simply an updated survey of relevant literature about taste, food, drink, and culture. On the whole, her strategy proves to be a very successful one." - FoodAnthropology

From the Publisher

A rich range of disciplinary perspectives, both western and nonwestern, that engages taste as at once innate and profoundly cultural.

Jennifer Fisher

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.

Stanford University Denise Gigante