Making taste public : ethnographies of food and the senses / edited by Carole Counihan and Susanne Højlund.
"Making Taste Public takes an ethnographic approach to show how social relations shape - and are shaped by - the taste of food. Recognizing that different cultures have different taste preferences and flavour principles embedded in cuisine, editors Carole Counihan and Susanne Højlund ask how th...
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| Online Access: |
Full Text (via Bloomsbury) |
|---|---|
| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
London, UK ; New York :
Bloomsbury Academic,
2018.
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| Subjects: |
MARC
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| 245 | 0 | 0 | |a Making taste public : |b ethnographies of food and the senses / |c edited by Carole Counihan and Susanne Højlund. |
| 264 | 1 | |a London, UK ; |a New York : |b Bloomsbury Academic, |c 2018. | |
| 300 | |a 1 online resource (xv, 214 pages) | ||
| 336 | |a text |b txt |2 rdacontent. | ||
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| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Making taste public : an ethnographic approach / Carole Counihan and Susanne Højlund -- Taste, socialization, and infancy / Penny Van Esterik -- The taste of intervention : tasting, eating and feeding after weight loss surgery / Line Hillersdal and Bodil Just Christensen -- The taste of reef : changing food preferences and taste in a Solomon Island archipelago over forty years / Peter I. Crawford -- How to taste like a cow : cultivating shared sense in Wisconsin dairy worlds / Katy Overstreet -- Cultivating a taste landscape : cooperative winegrowing in Carema, Italy / Rachel Black -- Tasting Comté cheese, returning to the whole : the jury terroir as ritual practice / Christy Shields -- Listen! We made these potatoes crispy! : Danish adolescents sharing taste in a school class / Susanne Højlund -- Making the multi-dimensional taste of Japanese cuisine public / Greg De St. Maurice -- Sharing and transmitting taste in a professional Danish restaurant kitchen / Jens Sejer Østergaard Rasmussen -- Teaching to cook and learning to sense in food education / Amy Trubek and Maria Carabello -- Taste activism in urban Sardinia, Italy / Carole Counihan -- Reindeer fat and the taste of place in Sámi food activism / Amanda Green -- Political taste : inclusion and exclusion in the Slow Food movement / Valeria Siniscalchi -- Tasting displacement, reflections on freshness / Joan Gross. | |
| 500 | |a Compliant with Level AA of the Web Content Accessibility Guidelines. Content is displayed as HTML full text which can easily be resized or read with assistive technology, with mark-up that allows screen readers and keyboard-only users to navigate easily. | ||
| 520 | |a "Making Taste Public takes an ethnographic approach to show how social relations shape - and are shaped by - the taste of food. Recognizing that different cultures have different taste preferences and flavour principles embedded in cuisine, editors Carole Counihan and Susanne Højlund ask how these differences are generated. The editors have compiled 14 chapters to show how specific influences become a part of our sensorial apparatus and identity through shared experiences of making, eating, and talking about food. Using case studies from Asia, Europe and America, the book presents a theory of how taste is made public through everyday practices. The authors are exploring how place, production methods and cooking techniques create tastes. They discuss the criteria determining good and bad tastes, and how tastes and memories evolve over time. Subjects such as how values can be embedded in taste, and the role of taste education in food movements, homes, and schools are explored. The different chapters examine definitions and mobilizations of taste in different institutions, public places, and regions around the world to reveal ethnographic understandings of how people learn, experience, and share taste. With contributions spanning the Solomon Islands, Denmark, Japan, Canada, France, the USA, and Italy, Making Taste Public is a fascinating account of how our sense of taste is continuously shaped and re-shaped in relation to social and cultural context, societal and environmental premises. The book will interest anyone studying anthropology, sociology, food studies, sensory studies and human geography."--Bloomsbury Publishing. | ||
| 533 | |a Electronic reproduction. |b London : |c Bloomsbury Publishing, |d 2019. |n Available via World Wide Web. |n Access limited by licensing agreement. | ||
| 650 | 0 | |a Food habits |x Social aspects |v Case studies. | |
| 650 | 0 | |a Food |x Sensory evaluation |x Social aspects |v Case studies. | |
| 650 | 0 | |a Taste |x Social aspects |v Case studies. | |
| 700 | 1 | |a Counihan, Carole, |d 1948- |e editor. | |
| 700 | 1 | |a Højlund, Susanne, |e editor. | |
| 776 | 0 | |a Original |w (DLC) 2018009115. | |
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| 956 | |a Bloomsbury Food Library 2019 Annual Update | ||
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| 952 | f | f | |p Can circulate |a University of Colorado Boulder |b Online |c Online |d Online |e GT2855 .M28 2018 |h Library of Congress classification |i web |n 1 |