Bibliograph

The taste culture reader, experiencing food and drink, edited by Carolyn Korsmeyer

Type

Label

The taste culture reader, experiencing food and drink, edited by Carolyn Korsmeyer

Language

eng

Bibliography note

Includes bibliographical references and index

Index

index present

Literary Form

non fiction

Main title

The taste culture reader

Nature of contents

bibliography

Oclc number

934676788

Responsibility statement

edited by Carolyn Korsmeyer

Series statement

Sensory formations,, 1741-4725

Sub title

experiencing food and drink

Summary

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. 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

Classification