The taste culture reader : experiencing food and drink

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Title:

Author:

Korsmeyer, Carolyn editor.

ISBN:

9780857856982

9780857857897

Edition:

Second edition.

Physical Description:

vii, 404 pages ; 25 cm.

Series:

Sensory formations,

Sensory formations series,

Abstract:

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.

Contents:

On taste / Chemical senses : taste and smell / Multisensory flavour perception / Culinary themes and variations / Retrieving tastes : two sources of cuisine / Taste of luxury, taste of necessity / The high and low : culinary culture in Asia and Europe / Spices and medieval cuisine / Excess and performance : dining in Russian history / Colonial Creoles : the formation of tastes in early America / Haute food : modernity at table / Salt : the edible rock / Sweetness and meaning / Thick sauce : remarks on the social relations of the Songhay / Tasty meals and bitter gifts / Blandness-detachment / Food as divine medicine / Food with saints / Zen and the art of tea / Living Ramadan : fasting and feasting in Morocco / Bitter herbs and unleavened bread (from the Passover Haggadah) -- Feasting with the dead souls / Of the standard taste / Objective and subjective senses : the sense of taste / Rasa : delight of the reason / Pleasures of the proximate senses : eating, taste, and culture / Coffee in the age of gastronomy : a chapter in the history of taste / Of gastronomes and guides / Tasting and liking : multisensory flavor perception and hedonic evaluation / Place matters / Tasting problems and errors of perception / On the Zeedijk / The Madeleine / The breast of Aphrodite / Synesthesia, memory, and the taste of home / Food and emotion / The pale yellow glove / Artificial flavours / Taste in the age of convenience / The taste of Yucatecan food : negotiating authenticity / But is it authentic? Culinary travel and the search for the "genuine article" / Eating contemporary art : a case study in experimental collaboration / The content of cooking : modernist cuisine, philosophy, and art

Subject Term:

Cooking.

Food.

Beverages.

Beverages. (OCoLC)fst00831042

Cooking. (OCoLC)fst01754966

Food. (OCoLC)fst00930458

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Library	Material Type	Call Number	Status	Item Holds
Searching... Sugar Grove - Todd Library	Book	TX651 .T39 2017	Searching... Unknown	Searching... Unavailable

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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.

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.

Reviews (1)

Choice Review

For the "Sensory Formations" series, Korsmeyer (philosophy, Univ. at Buffalo, SUNY) has compiled a collection of previously published essays about the aesthetics of taste. She arranges the essays into eight segments, commencing with a scientific review of the biological and physical processes of taste, then moving on to environmental and cultural impacts on how human beings experience and describe the taste of what is consumed. Korsmeyer includes classic writing on taste from Jean Anthelme Brillat-Savarin, Jean-Francois Revel, David Hume, and Immanuel Kant, as well as works by contemporary food historians such as Sidney Mintz and Darra Goldstein, and food writers M. F. K. Fisher, Margaret Visser, and Amy B. Trubek. The editor also includes Marcel Proust's famous piece about how tasting a madeleine triggered memory. Though non-European cultures are represented in this volume, they are mainly addressed from the perspective of Western writers, which does not always capture a complete or an accurate description of taste preferences of non-Western peoples or how they describe their taste experiences. Lacking in this volume are writings on taste by Anthony Bourdain, Andrew Zimmern, or other food show celebrities who make their livings from eating exotic foods and sharing their experience with a global audience. Summing Up: Recommended. Lower-division undergraduates and above; faculty and general readers. --Rachel S. Wexelbaum, Saint Cloud State University

Carolyn KorsmeyerJean-Anthelme Brillat-SavarinLinda M. Bartoshuk and Valerie B. DuffyCharles SpenceElisabeth Rozin and Paul RozinJean-François RevelPierre BourdieuJack GoodyPaul FreedmanDarra GoldsteinDonna R. GabacciaPriscilla Parkhurst FergusonMargaret VisserSidney MintzPaul Stoller and Cheryl OlkesM. J. WeismantelFrançois JullienT. Sarah PetersonR. S. KhareD. T. SuzukiMarjo BuitelaarElizabeth Carmichael and Chloe SaverDavid HumeImmanuel KantB. N. GoswamyYi-Fu TuanDenise GiganteStephen MennellBarry C. SmithAmy B. TrubekEmile PeynaudRichard WatsonMarcel ProustG. Nadia SeremetakisDavid E. SuttonDeborah LuptonM. R K. FisherConstance Classen and David Howes and Anthony SynnottRoger HadenSteffan Igor and Ayora-DiazLisa HeldkeClaire SchneiderRussell Pryba

Acknowledgments	p. viii
Introduction: Perspectives on Taste	p. 1
Part I Taste: Physiology and Circumstance	p. 9
Preface	p. 11
1 On Taste	p. 13
2 Chemical Senses: Taste and Smell	p. 21
3 Multisensory Flavour Perception	p. 29
4 Culinary Themes and Variations	p. 37
Part II Taste Cultures: Gustation in History	p. 45
Preface	p. 47
5 Retrieving Tastes: Two Sources of Cuisine	p. 49
6 Taste of Luxury, Taste of Necessity	p. 54
7 The High and the Low: Culinary Culture in Asia and Europe	p. 60
8 Spices and Medieval Cuisine	p. 73
9 Excess and Performance: Dining in Russian History	p. 80
10 Colonial Creoles: The Formation of Tastes in Early America	p. 88
11 Haute Food: Modernity at Table	p. 94
Part III Eloquent Flavors	p. 103
Preface	p. 105
12 Salt: The Edible Rock	p. 107
13 Sweetness and Meaning	p. 111
14 Thick Sauce: Remarks on the Social Relations of the Songhay	p. 122
15 Tasty Meals and Bitter Gifts	p. 133
16 Blandness-Detachment	p. 143
Part IV Body and Soul	p. 147
Preface	p. 149
17 Food as Divine Medicine	p. 151
18 Food with Saints	p. 159
19 Zen and the Art of Tea	p. 168
20 Living Ramadan: Fasting and Feasting in Morocco	p. 177
21 Bitter Herbs and Unleavened Bread (from the Passover Haggadah)	p. 182
22 Feasting with Dead Souls	p. 185
Part V The Discriminating Sense: Taste Aesthetic and Gustatory	p. 193
Preface	p. 195
23 Of the Standard of Taste	p. 197
24 Objective and Subjective Senses: The Sense of Taste	p. 205
25 Rasa: Delight of the Reason	p. 211
26 Pleasures of the Proximate Senses: Eating, Taste, and Culture	p. 221
27 Coffee in the Age of Gastronomy: A Chapter in the History of Taste	p. 229
Part VI Fine Discernments and the Cultivation of Taste	p. 237
Preface	p. 239
28 Of Gastronomes and Guides	p. 241
29 Tasting and Liking: Multisensory Flavor Perception and Hedonic Evaluation	p. 250
30 Place Matters	p. 261
31 Tasting Problems and Errors of Perception	p. 272
32 On the Zeedijk	p. 279
Part VII Taste, Emotion, and Memory	p. 289
Preface	p. 291
33 The Madeleine	p. 293
34 The Breast of Aphrodite	p. 297
35 Synesthesia, Memory, and the Taste of Home	p. 303
36 Food and Emotion	p. 315
37 The Pale Yellow Glove	p. 322
Part VIII Artifice, Authenticity, and Artistry	p. 327
Preface	p. 329
38 Artificial Flavours	p. 331
39 Taste in an Age of Convenience	p. 336
40 The Taste of Yucatecan Food: Negotiating Authenticity	p. 346
41 But is it Authentic? Culinary Travel and the Search for the "Genuine Article"	p. 354
42 Eating Contemporary Art: A Case Study in Experimental Collaboration	p. 363
43 The Content of Cooking: Modernist Cuisine, Philosophy, and Art	p. 371
Bibliography	p. 380
Notes on Contributors	p. 382
Permissions	p. 387
Index	p. 391

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Table of Contents