The Cultivation Of Taste

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The Cultivation of Taste

Author : Christel Lane
Publisher : OUP Oxford
ISBN 13 : 0191631477
Total Pages : 392 pages
Book Rating : 4.1/5 (916 download)

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Book Synopsis The Cultivation of Taste by : Christel Lane

Download or read book The Cultivation of Taste written by Christel Lane and published by OUP Oxford. This book was released on 2014-02-14 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: After many decades, if not centuries, of neglect of fine food and high-level restaurants in Britain, we are seeing a massive explosion of interest in food, cooking, and dining out. Christel Lane's book charts the process of this transformation and examines top contemporary restaurants and their chefs. The Cultivation of Taste presents a comparative study of Michelin-starred restaurants in Britain and Germany, focusing on two countries without an indigenous haute cuisine but which nevertheless have developed internationally reputed fine-dining sectors, and comparing their development to the fine-dining culture in France. Written from a sociological perspective, chefs are portrayed as part of a complex network, in their relationships with their employees, their customers, gastronomic critics, suppliers of food, and even their financiers. It will appeal to academics in the areas of economic and cultural sociology, and those with an interest in small entrepreneurial firms and their work relations, but also to all those who have an interest in fine-dining restaurants and the chef patrons at the centre of them. The book draws on a large number of interviews with renowned chefs, diners, and Michelin inspectors to provide an unprecedented insight into what goes on in Michelin-starred restaurants—what makes their chefs tick, intrigues their critics, and beguiles or annoys their customers. Restaurants are viewed not simply as businesses but as cultural enterprises that shape our taste in food, ambience, and sociality.

The Cultivation of Taste

Author : Christel Lane
Publisher : Oxford University Press
ISBN 13 : 0199651655
Total Pages : 386 pages
Book Rating : 4.1/5 (996 download)

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Book Synopsis The Cultivation of Taste by : Christel Lane

Download or read book The Cultivation of Taste written by Christel Lane and published by Oxford University Press. This book was released on 2014-02 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drawing on a large number of interviews with renowned chefs, diners, and Michelin inspectors, this book provides an unprecedented insight into Michelin-starred restaurants in Britain and Germany. Restaurants are viewed not simply as businesses but as cultural enterprises that shape our taste in food, ambience, and sociality.

Slavery and the Culture of Taste

Author : Simon Gikandi
Publisher : Princeton University Press
ISBN 13 : 069116097X
Total Pages : 386 pages
Book Rating : 4.6/5 (911 download)

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Book Synopsis Slavery and the Culture of Taste by : Simon Gikandi

Download or read book Slavery and the Culture of Taste written by Simon Gikandi and published by Princeton University Press. This book was released on 2014-04-27 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: It would be easy to assume that, in the eighteenth century, slavery and the culture of taste--the world of politeness, manners, and aesthetics--existed as separate and unequal domains, unrelated in the spheres of social life. But to the contrary, Slavery and the Culture of Taste demonstrates that these two areas of modernity were surprisingly entwined. Ranging across Britain, the antebellum South, and the West Indies, and examining vast archives, including portraits, period paintings, personal narratives, and diaries, Simon Gikandi illustrates how the violence and ugliness of enslavement actually shaped theories of taste, notions of beauty, and practices of high culture, and how slavery's impurity informed and haunted the rarified customs of the time. Gikandi focuses on the ways that the enslavement of Africans and the profits derived from this exploitation enabled the moment of taste in European--mainly British--life, leading to a transformation of bourgeois ideas regarding freedom and selfhood. He explores how these connections played out in the immense fortunes made in the West Indies sugar colonies, supporting the lavish lives of English barons and altering the ideals that defined middle-class subjects. Discussing how the ownership of slaves turned the American planter class into a new aristocracy, Gikandi engages with the slaves' own response to the strange interplay of modern notions of freedom and the realities of bondage, and he emphasizes the aesthetic and cultural processes developed by slaves to create spaces of freedom outside the regimen of enforced labor and truncated leisure. Through a close look at the eighteenth century's many remarkable documents and artworks, Slavery and the Culture of Taste sets forth the tensions and contradictions entangling a brutal practice and the distinctions of civility.

The cultivation of taste

Author : L P C. Lok
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (142 download)

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Book Synopsis The cultivation of taste by : L P C. Lok

Download or read book The cultivation of taste written by L P C. Lok and published by . This book was released on 1983 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Taste Culture Reader

Author : Carolyn Korsmeyer
Publisher :
ISBN 13 :
Total Pages : 421 pages
Book Rating : 4.:/5 (131 download)

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Book Synopsis The Taste Culture Reader by : Carolyn Korsmeyer

Download or read book The Taste Culture Reader written by Carolyn Korsmeyer and published by . This book was released on 2005 with total page 421 pages. Available in PDF, EPUB and Kindle. Book excerpt:

When Peace Is Not Enough

Author : Atalia Omer
Publisher : University of Chicago Press
ISBN 13 : 022600807X
Total Pages : 381 pages
Book Rating : 4.2/5 (26 download)

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Book Synopsis When Peace Is Not Enough by : Atalia Omer

Download or read book When Peace Is Not Enough written by Atalia Omer and published by University of Chicago Press. This book was released on 2013-05-27 with total page 381 pages. Available in PDF, EPUB and Kindle. Book excerpt: The state of Israel is often spoken of as a haven for the Jewish people, a place rooted in the story of a nation dispersed, wandering the earth in search of their homeland. Born in adversity but purportedly nurtured by liberal ideals, Israel has never known peace, experiencing instead a state of constant war that has divided its population along the stark and seemingly unbreachable lines of dissent around the relationship between unrestricted citizenship and Jewish identity. By focusing on the perceptions and histories of Israel’s most marginalized stakeholders—Palestinian Israelis, Arab Jews, and non-Israeli Jews—Atalia Omer cuts to the heart of the Israeli-Arab conflict, demonstrating how these voices provide urgently needed resources for conflict analysis and peacebuilding. Navigating a complex set of arguments about ethnicity, boundaries, and peace, and offering a different approach to the renegotiation and reimagination of national identity and citizenship, Omer pushes the conversation beyond the bounds of the single narrative and toward a new and dynamic concept of justice—one that offers the prospect of building a lasting peace.

Educated Tastes

Author : Jeremy Strong
Publisher : U of Nebraska Press
ISBN 13 : 0803219350
Total Pages : 318 pages
Book Rating : 4.8/5 (32 download)

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Book Synopsis Educated Tastes by : Jeremy Strong

Download or read book Educated Tastes written by Jeremy Strong and published by U of Nebraska Press. This book was released on 2011-11-01 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt: The old adage ?you are what you eat? has never seemed more true than in this era, when ethics, politics, and the environment figure so prominently in what we ingest and in what we think about it. Then there are connoisseurs, whose approaches to food address ?good taste? and frequently require a language that encompasses cultural and social dimensions as well. From the highs (and lows) of connoisseurship to the frustrations and rewards of a mother encouraging her child to eat, the essays in this volume explore the complex and infinitely varied ways in which food matters to all of us. Educated Tastes is a collection of new essays that examine how taste is learned, developed, and represented. It spans such diverse topics as teaching wine tasting, food in Don Quixote, Soviet cookbooks, cruel foods, and the lambic beers of the Belgian Payottenland. A set of key themes connect these topics: the relationships between taste and place; how our knowledge of food shapes taste experiences; how gustatory discrimination functions as a marker of social difference; and the place of ethical, environmental, and political concerns in debates around the importance and meaning of taste. With essays that address, variously, the connections between food, drink, and music; the place of food in the development of Italian nationhood; and the role of morality in aesthetic judgment, Educated Tastes offers a fresh look at food in history, society, and culture.

Making Taste Public

Author : Carole Counihan
Publisher : Bloomsbury Publishing
ISBN 13 : 1350152080
Total Pages : 234 pages
Book Rating : 4.3/5 (51 download)

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Book Synopsis Making Taste Public by : Carole Counihan

Download or read book Making Taste Public written by Carole Counihan and published by Bloomsbury Publishing. This book was released on 2020-02-20 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Food is Culture

Author : Massimo Montanari
Publisher : Columbia University Press
ISBN 13 : 0231137907
Total Pages : 166 pages
Book Rating : 4.2/5 (311 download)

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Book Synopsis Food is Culture by : Massimo Montanari

Download or read book Food is Culture written by Massimo Montanari and published by Columbia University Press. This book was released on 2006 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt: Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food--its capture, cultivation, preparation, and consumption--represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions. Massimo Montanari begins with the "invention" of cooking which allowed humans to transform natural, edible objects into cuisine. Cooking led to the creation of the kitchen, the adaptation of raw materials into utensils, and the birth of written and oral guidelines to formalize cooking techniques like roasting, broiling, and frying. The transmission of recipes allowed food to acquire its own language and grow into a complex cultural product shaped by climate, geography, the pursuit of pleasure, and later, the desire for health. In his history, Montanari touches on the spice trade, the first agrarian societies, Renaissance dishes that synthesized different tastes, and the analytical attitude of the Enlightenment, which insisted on the separation of flavors. Brilliantly researched and analyzed, he shows how food, once a practical necessity, evolved into an indicator of social standing and religious and political identity. Whether he is musing on the origins of the fork, the symbolic power of meat, cultural attitudes toward hot and cold foods, the connection between cuisine and class, the symbolic significance of certain foods, or the economical consequences of religious holidays, Montanari's concise yet intellectually rich reflections add another dimension to the history of human civilization. Entertaining and surprising, Food Is Culture is a fascinating look at how food is the ultimate embodiment of our continuing attempts to tame, transform, and reinterpret nature.

Distinction

Author : Pierre Bourdieu
Publisher : Routledge
ISBN 13 : 113587316X
Total Pages : 641 pages
Book Rating : 4.1/5 (358 download)

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Book Synopsis Distinction by : Pierre Bourdieu

Download or read book Distinction written by Pierre Bourdieu and published by Routledge. This book was released on 2013-04-15 with total page 641 pages. Available in PDF, EPUB and Kindle. Book excerpt: Examines differences in taste between modern French classes, discusses the relationship between culture and politics, and outlines the strategies of pretension.

The New Taste of Chocolate

Author : Maricel E. Presilla
Publisher : Random House Digital, Inc.
ISBN 13 : 158008950X
Total Pages : 258 pages
Book Rating : 4.5/5 (8 download)

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Book Synopsis The New Taste of Chocolate by : Maricel E. Presilla

Download or read book The New Taste of Chocolate written by Maricel E. Presilla and published by Random House Digital, Inc.. This book was released on 2009 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Updated with new chapters on the environmental and geopolitical impact of cacao production and the latest health findings, a visual reference incorporates new photography and 30 original or revised recipes for chocolate foods ranging from the sweet to the savory.

Alabama Educational Journal

Author :
Publisher :
ISBN 13 :
Total Pages : 364 pages
Book Rating : 4.A/5 ( download)

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Book Synopsis Alabama Educational Journal by :

Download or read book Alabama Educational Journal written by and published by . This book was released on 1858 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Taste as Experience

Author : Nicola Perullo
Publisher : Columbia University Press
ISBN 13 : 0231541422
Total Pages : 177 pages
Book Rating : 4.2/5 (315 download)

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Book Synopsis Taste as Experience by : Nicola Perullo

Download or read book Taste as Experience written by Nicola Perullo and published by Columbia University Press. This book was released on 2016-04-05 with total page 177 pages. Available in PDF, EPUB and Kindle. Book excerpt: Taste as Experience puts the pleasure of food at the center of human experience. It shows how the sense of taste informs our preferences for and relationship to nature, pushes us toward ethical practices of consumption, and impresses upon us the importance of aesthetics. Eating is often dismissed as a necessary aspect of survival, and our personal enjoyment of food is considered a quirk. Nicola Perullo sees food as the only portion of the world we take in on a daily basis, constituting our first and most significant encounter with the earth. Perullo has long observed people's food practices and has listened to their food experiences. He draws on years of research to explain the complex meanings behind our food choices and the thinking that accompanies our gustatory actions. He also considers our indifference toward food as a force influencing us as much as engagement. For Perullo, taste is value and wisdom. It cannot be reduced to mere chemical or cultural factors but embodies the quality and quantity of our earthly experience.

The Taste Culture Reader

Author : Carolyn Korsmeyer
Publisher : Bloomsbury Publishing
ISBN 13 : 0857857894
Total Pages : 416 pages
Book Rating : 4.8/5 (578 download)

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Book Synopsis The Taste Culture Reader by : Carolyn Korsmeyer

Download or read book The Taste Culture Reader written by Carolyn Korsmeyer and published by Bloomsbury Publishing. This book was released on 2016-12-29 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Republic of Taste

Author : Catherine E. Kelly
Publisher : University of Pennsylvania Press
ISBN 13 : 0812292952
Total Pages : 313 pages
Book Rating : 4.8/5 (122 download)

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Book Synopsis Republic of Taste by : Catherine E. Kelly

Download or read book Republic of Taste written by Catherine E. Kelly and published by University of Pennsylvania Press. This book was released on 2016-06-22 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since the early decades of the eighteenth century, European, and especially British, thinkers were preoccupied with questions of taste. Whether Americans believed that taste was innate—and therefore a marker of breeding and station—or acquired—and thus the product of application and study—all could appreciate that taste was grounded in, demonstrated through, and confirmed by reading, writing, and looking. It was widely believed that shared aesthetic sensibilities connected like-minded individuals and that shared affinities advanced the public good and held great promise for the American republic. Exploring the intersection of the early republic's material, visual, literary, and political cultures, Catherine E. Kelly demonstrates how American thinkers acknowledged the similarities between aesthetics and politics in order to wrestle with questions about power and authority. Judgments about art, architecture, literature, poetry, and the theater became an arena for considering political issues ranging from government structures and legislative representation to qualifications for citizenship and the meaning of liberty itself. Additionally, if taste prompted political debate, it also encouraged affinity grounded in a shared national identity. In the years following independence, ordinary women and men reassured themselves that taste revealed larger truths about an individual's character and potential for republican citizenship. Did an early national vocabulary of taste, then, with its privileged visuality, register beyond the debates over the ratification of the Constitution? Did it truly extend beyond political and politicized discourse to inform the imaginative structures and material forms of everyday life? Republic of Taste affirms that it did, although not in ways that anyone could have predicted at the conclusion of the American Revolution.

A Guide to the Study of Literary Criticism

Author : Angeline P. Carey
Publisher :
ISBN 13 :
Total Pages : 82 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis A Guide to the Study of Literary Criticism by : Angeline P. Carey

Download or read book A Guide to the Study of Literary Criticism written by Angeline P. Carey and published by . This book was released on 1895 with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Changing Cultural Tastes

Author : Anthony Edward Waine
Publisher : Berghahn Books
ISBN 13 : 9781571815224
Total Pages : 220 pages
Book Rating : 4.8/5 (152 download)

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Book Synopsis Changing Cultural Tastes by : Anthony Edward Waine

Download or read book Changing Cultural Tastes written by Anthony Edward Waine and published by Berghahn Books. This book was released on 2007 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: Changing Cultural Tastes offers a critical survey of the taste wars fought over the past two centuries between the intellectual establishment and the common people in Germany. It charts the uneasy relationship of high and popular culture in Germany in the modern era. The impact of National Socialism and the strong influence from Great Britain and the United States are assessed in this cultural history of a changing nation and society. The period 1920-1980 is given special prominence, and the work of significant writers and artists such as Josef von Sternberg and Bertolt Brecht, Elfriede Jelinek and Rolf Dieter Brinkmann, Erwin Piscator and Heinrich Böll, is closely analysed. Their work has reflected changing tastes and, crucially, helped to make taste more pluralistic and democratic.