Franklin

The taste culture reader : experiencing food and drink / edited by Carolyn Korsmeyer.

Other Title:
Experiencing food and drink
Edition:
English ed.
Publication:
Oxford ; New York : Berg, 2005.
Series:
Sensory formations series.
Sensory formations, 1741-4725
Format/Description:
Book
ix, 421 p. ; 24 cm.
Subjects:
Cooking.
Food.
Beverages.
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
Preface
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
Preface
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
Preface
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
Preface
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
Preface
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
Preface
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 (p. 395-397) and index.
Contributor:
Korsmeyer, Carolyn.
ISBN:
1845200616
1845200608 (hbk.)
9781845200602 (hbk.)
9781845200619 (pbk.)
OCLC:
60401747
Publisher Number:
99946494506
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