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The Taste Culture Reader
Experiencing Food and Drink
Taschenbuch von Carolyn Korsmeyer
Sprache: Englisch

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Beschreibung
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.
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.
Über den Autor
Carolyn Korsmeyer is Professor of Philosophy at the University at Buffalo, State University of New York, USA
Zusammenfassung
Includes excerpts from classic texts by David Hume, Immanuel Kant, Pierre Bourdieu, Brillat-Savarin, Marcel Proust, Sidney Mintz, and M.F.K. Fisher, as well as original new essays by David Sutton, Lisa Heldke, David Sutton, Constance Classen, and Amy Trubek
Inhaltsverzeichnis
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
Details
Erscheinungsjahr: 2016
Genre: Philosophie
Rubrik: Geisteswissenschaften
Medium: Taschenbuch
Seiten: 416
Inhalt: Kartoniert / Broschiert
ISBN-13: 9780857856982
ISBN-10: 0857856987
Sprache: Englisch
Einband: Kartoniert / Broschiert
Autor: Korsmeyer, Professor of Philosophy Carolyn (State University of New York at Buffalo University at Buffalo State University of New York at Buffalo State University of New York at Buffalo State University of New York at Buffalo State University of New York
Redaktion: Korsmeyer, Carolyn
Hersteller: Bloomsbury Publishing PLC
Maße: 233 x 156 x 27 mm
Von/Mit: Carolyn Korsmeyer
Erscheinungsdatum: 17.11.2016
Gewicht: 0,615 kg
preigu-id: 104255713
Über den Autor
Carolyn Korsmeyer is Professor of Philosophy at the University at Buffalo, State University of New York, USA
Zusammenfassung
Includes excerpts from classic texts by David Hume, Immanuel Kant, Pierre Bourdieu, Brillat-Savarin, Marcel Proust, Sidney Mintz, and M.F.K. Fisher, as well as original new essays by David Sutton, Lisa Heldke, David Sutton, Constance Classen, and Amy Trubek
Inhaltsverzeichnis
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
Details
Erscheinungsjahr: 2016
Genre: Philosophie
Rubrik: Geisteswissenschaften
Medium: Taschenbuch
Seiten: 416
Inhalt: Kartoniert / Broschiert
ISBN-13: 9780857856982
ISBN-10: 0857856987
Sprache: Englisch
Einband: Kartoniert / Broschiert
Autor: Korsmeyer, Professor of Philosophy Carolyn (State University of New York at Buffalo University at Buffalo State University of New York at Buffalo State University of New York at Buffalo State University of New York at Buffalo State University of New York
Redaktion: Korsmeyer, Carolyn
Hersteller: Bloomsbury Publishing PLC
Maße: 233 x 156 x 27 mm
Von/Mit: Carolyn Korsmeyer
Erscheinungsdatum: 17.11.2016
Gewicht: 0,615 kg
preigu-id: 104255713
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