The Taste Culture Reader (Sensory Formations): Experiencing Food and Drink - Image 1

£95.00

Bloomsbury Academic The Taste Culture Reader (Sensory Formations): Experiencing Food and Drink

Name: The Taste Culture Reader (Sensory Formations): Experiencing Food and Drink
Brand: Bloomsbury Academic
Price: 95.0 GBP
Availability: InStock

Anthropology & Sociology

Price History & Forecast

Last 86 days • 86 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 86 days • 1 price levels

Days at Price

Price Analysis

Most common price: £95 (86 days, 100.0%)

Price range: £95 - £95

Price levels: 1 different prices over 86 days

Description

Product Description 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. Review The Taste Culture Reader is a fantastic text for anyone interested in food and sensory experience. This new edition retains classic texts while broadening the already interdisciplinary scope of this excellent reader. An excellent tool for the classroom. --Rachel Black, Connecticut College, USAThis collection is destined to become a classic in the field of food studies, as it reflects the original editions key strengths and includes new material that adds coherence and depth. This multidisciplinary exploration expands our understanding of taste, and should be of interest to anyone who eats. --Rachel Ankeny, University of Adelaide, AustraliaA marvelous interdisciplinary collection that ranges from biology through the social sciences to philosophy and literature has just gotten better. If you have ever thought about food, you will find much intellectual nourishment here; if you have never thought about it, this is the place to begin. --Larry Shiner, University of Illinois Springfield, USA About the Author Carolyn Korsmeyer is Professor of Philosophy at the University at Buffalo, State University of New York, USA

Product Specifications

Brand: Bloomsbury Academic
Format: hardcover
ASIN: 0857857894
Category: Books > Subjects > Biography > Medical, Legal & Social Sciences > Anthropology & Sociology
Domain: Amazon UK
Release Date: 17 November 2016
Listed Since: 17 August 2013

Barcode

No barcode data available

Bloomsbury Academic The Taste Culture Reader (Sensory Formations): Experiencing Food and Drink

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Food History: A Feast of the Senses in Europe, 1750 to the Present (Routledge Studies in Modern History)

The Food and Folklore Reader

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages

Making Taste Public: Ethnographies of Food and the Senses

Food and Culture: A Reader

Teaching Food and Culture

Understanding Natural Flavors

Food, Senses and the City (Routledge Studies in Food, Society and the Environment)

A Guide to the Psychology of Eating

Why Food Matters: Critical Debates in Food Studies

Space, Taste and Affect: Atmospheres That Shape the Way We Eat (Routledge Research in Culture, Space and Identity)

The Food History Reader: Primary Sources

The Cultural Politics of Food, Taste, and Identity: A Global Perspective

Good Taste: A Reader on Dietary Factors Affecting Global Cuisines

Food Flavors: Chemical, Sensory and Technological Properties (Chemical & Functional Properties of Food Components)

Flavor: From Food to Behaviors, Wellbeing and Health

Nomadic Food: Anthropological and Historical Studies around the World (Bloomsbury Studies in Food and Gastronomy)

Good Taste: A Reader on Dietary Factors - Cognella Academic

Philosophy Comes to Dinner: Arguments About the Ethics of Eating

Food Flavors: Chemical, Sensory and Technological Properties (Chemical & Functional Properties of Food Components)

Cultural Theory: An Introduction

The Persistence of Taste: Art, Museums and Everyday Life After Bourdieu (CRESC)

Food in the USA: A Reader

The Ethnic Restaurateur