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Bloomsbury Making Taste Public - Food Ethnography Book

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Description

Making Taste Public explores how social relations shape and are shaped by the way we experience food. Edited by Carole Counihan and Susanne Hojlund, this ethnographic study examines how different cultures develop unique taste preferences and flavor principles within their cuisines. Through 14 detailed chapters, the book investigates how specific influences become part of our identity and sensorial apparatus. By analyzing shared experiences of making, eating, and talking about food, the text provides a deep look into the social construction of taste. Using diverse case studies from Asia, Europe, and America, this Bloomsbury Academic publication offers a theoretical framework for understanding how sensory experiences connect to broader social structures.

Key Features

Making Taste Public provides an ethnographic approach to understanding how social relations influence food taste.

This Bloomsbury book features 14 chapters edited by Carole Counihan and Susanne Hojlund.

The text includes diverse case studies from Asia, Europe, and America to illustrate flavor principles.

Readers can explore how shared experiences of making and eating food shape individual and cultural identity.

This academic book examines how different cultures generate specific taste preferences and culinary traditions.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
09 August 2018
Listed Since
22 December 2017

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