Making Taste Public

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Making Taste Public

Author : Carole Counihan
Publisher : Bloomsbury Publishing
ISBN 13 : 135005268X
Total Pages : 233 pages
Book Rating : 4.3/5 (5 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 2018-08-09 with total page 233 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.

Making Taste Public

Author : Carole Counihan
Publisher : Bloomsbury Publishing
ISBN 13 : 1350052701
Total Pages : 234 pages
Book Rating : 4.3/5 (5 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 2018-12-13 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.

Gastrophysics

Author : Charles Spence
Publisher : Penguin
ISBN 13 : 0735223475
Total Pages : 337 pages
Book Rating : 4.7/5 (352 download)

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Book Synopsis Gastrophysics by : Charles Spence

Download or read book Gastrophysics written by Charles Spence and published by Penguin. This book was released on 2018-07-03 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.

The Taste of Place

Author : Amy B. Trubek
Publisher : Univ of California Press
ISBN 13 : 052093413X
Total Pages : 317 pages
Book Rating : 4.5/5 (29 download)

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Book Synopsis The Taste of Place by : Amy B. Trubek

Download or read book The Taste of Place written by Amy B. Trubek and published by Univ of California Press. This book was released on 2008-05-05 with total page 317 pages. Available in PDF, EPUB and Kindle. Book excerpt: How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in Vermont to wines from northern California. She explains how the complex concepts of terroir and goût de terroir are instrumental to France's food and wine culture and then explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States. How can we reclaim the taste of place, and what can it mean for us in a country where, on average, any food has traveled at least fifteen hundred miles from farm to table? Written for anyone interested in food, this book shows how the taste of place matters now, and how it can mediate between our local desires and our global reality to define and challenge American food practices.

Taste Makers: Seven Immigrant Women Who Revolutionized Food in America

Author : Mayukh Sen
Publisher : W. W. Norton & Company
ISBN 13 : 1324004525
Total Pages : 207 pages
Book Rating : 4.3/5 (24 download)

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Book Synopsis Taste Makers: Seven Immigrant Women Who Revolutionized Food in America by : Mayukh Sen

Download or read book Taste Makers: Seven Immigrant Women Who Revolutionized Food in America written by Mayukh Sen and published by W. W. Norton & Company. This book was released on 2021-11-16 with total page 207 pages. Available in PDF, EPUB and Kindle. Book excerpt: A New York Times Editors' Choice pick Named a Best Book of the Year by NPR, Los Angeles Times, Vogue, Wall Street Journal, Food Network, KCRW, WBUR Here & Now, Emma Straub, and Globe and Mail One of the Millions's Most Anticipated Books of 2021 America’s modern culinary history told through the lives of seven pathbreaking chefs and food writers. Who’s really behind America’s appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes. In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what’s on their plate—and the women whose labor, overlooked for so long, makes those meals possible.

Black Sea

Author : Caroline Eden
Publisher : Hardie Grant Publishing
ISBN 13 : 1787132935
Total Pages : 630 pages
Book Rating : 4.7/5 (871 download)

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Book Synopsis Black Sea by : Caroline Eden

Download or read book Black Sea written by Caroline Eden and published by Hardie Grant Publishing. This book was released on 2018-11-01 with total page 630 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW Updated Edition Winner of the Art of Eating Prize 2020 Winner of the Guild of Food Writers' Best Food Book Award 2019 Winner of the Edward Stanford Travel Food and Drink Book Award 2019 Winner of the John Avery Award at the André Simon Food and Drink Book Awards for 2018 Shortlisted for the James Beard International Cookbook Award ‘The next best thing to actually travelling with Caroline Eden – a warm, erudite and greedy guide – is to read her. This is my kind of book.’ – Diana Henry ‘Eden’s blazing talent and unabashedly greedy curiosity will have you strapped in beside her’ - Christine Muhlke, The New York Times 'The food in Black Sea is wonderful, but it’s Eden’s prose that really elevates this book to the extraordinary... I can’t remember any cookbook that’s drawn me in quite like this.’ – Helen Rosner, Art of Eating judge This is the tale of a journey between three great cities – Odesa, Ukraine’s celebrated port city, through Istanbul, the fulcrum balancing Europe and Asia and on to tough, stoic, lyrical Trabzon. With a nose for a good recipe and an ear for an extraordinary story, Caroline Eden travels from Odesa to Bessarabia, Romania, Bulgaria and Turkey’s Black Sea region, exploring interconnecting culinary cultures. From the Jewish table of Odesa, to meeting the last fisherwoman of Bulgaria and charting the legacies of the White Russian émigrés in Istanbul, Caroline gives readers a unique insight into a part of the world that is both shaded by darkness and illuminated by light. In this updated edition of the book, Caroline reflects on the events of the full-scale Russian invasion of Ukraine and the subsequent impact of the war on the people of the wider region. How Odesa, defiant against shelling and blackouts, has gained UNESCO protection while in Istanbul, over lunch with a Bosphorus ship-spotter, she finds out about the role of the Black Sea in the war and how Russians are smuggling stolen grain from Ukraine. Meticulously researched and documenting unprecedented meetings with remarkable individuals, Black Sea is like no other piece of travel writing. Packed with rich photography and sumptuous food, this biography of a region, its people and its recipes truly breaks new ground.

Taste & Technique

Author : Naomi Pomeroy
Publisher : Ten Speed Press
ISBN 13 : 1607749009
Total Pages : 402 pages
Book Rating : 4.6/5 (77 download)

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Book Synopsis Taste & Technique by : Naomi Pomeroy

Download or read book Taste & Technique written by Naomi Pomeroy and published by Ten Speed Press. This book was released on 2016-09-13 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: James Beard Award-winning and self-made chef Naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals. Naomi Pomeroy knows that the best recipes are the ones that make you a better cook. A twenty-year veteran chef with four restaurants to her name, she learned her trade not in fancy culinary schools but by reading cookbooks. From Madeleine Kamman and Charlie Trotter to Alice Waters and Gray Kunz, Naomi cooked her way through the classics, studying French technique, learning how to shop for produce, and mastering balance, acidity, and seasoning. In Taste & Technique, Naomi shares her hard-won knowledge, passion, and experience along with nearly 140 recipes that outline the fundamentals of cooking. By paring back complex dishes to the building-block techniques used to create them, Naomi takes you through each recipe step by step, distilling detailed culinary information to reveal the simple methods chefs use to get professional results. Recipes for sauces, starters, salads, vegetables, and desserts can be mixed and matched with poultry, beef, lamb, seafood, and egg dishes to create show-stopping meals all year round. Practice braising and searing with a Milk-Braised Pork Shoulder, then pair it with Orange-Caraway Glazed Carrots in the springtime or Caramelized Delicata Squash in the winter. Prepare an impressive Herbed Leg of Lamb for a holiday gathering, and accompany it with Spring Pea Risotto or Blistered Cauliflower with Anchovy, Garlic, and Chile Flakes. With detailed sections on ingredients, equipment, and techniques, this inspiring, beautifully photographed guide demystifies the hows and whys of cooking and gives you the confidence and know-how to become a masterful cook.

African American Foodways

Author : Anne Bower
Publisher : University of Illinois Press
ISBN 13 : 0252076303
Total Pages : 202 pages
Book Rating : 4.2/5 (52 download)

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Book Synopsis African American Foodways by : Anne Bower

Download or read book African American Foodways written by Anne Bower and published by University of Illinois Press. This book was released on 2009 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: Moving beyond catfish and collard greens to the soul of African American cooking

This Will Make It Taste Good

Author : Vivian Howard
Publisher : Voracious
ISBN 13 : 031638111X
Total Pages : 288 pages
Book Rating : 4.3/5 (163 download)

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Book Synopsis This Will Make It Taste Good by : Vivian Howard

Download or read book This Will Make It Taste Good written by Vivian Howard and published by Voracious. This book was released on 2020-10-20 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: An Eater Best Cookbook of Fall 2020 From caramelized onions to fruit preserves, make home cooking quick and easy with ten simple "kitchen heroes" in these 125 recipes from the New York Times bestselling and award-winning author of Deep Run Roots. “I wrote this book to inspire you, and I promise it will change the way you cook, the way you think about what’s in your fridge, the way you see yourself in an apron.” Vivian Howard’s first cookbook chronicling the food of Eastern North Carolina, Deep Run Roots, was named one of the best of the year by 18 national publications, including the New York Times, USA Today, Bon Appetit, and Eater, and won an unprecedented four IACP awards, including Cookbook of the Year. Now, Vivian returns with an essential work of home-cooking genius that makes simple food exciting and accessible, no matter your skill level in the kitchen. Each chapter of This Will Make It Taste Good is built on a flavor hero—a simple but powerful recipe like her briny green sauce, spiced nuts, fruit preserves, deeply caramelized onions, and spicy pickled tomatoes. Like a belt that lends you a waist when you’re feeling baggy, these flavor heroes brighten, deepen, and define your food. Many of these recipes are kitchen crutches, dead-easy, super-quick meals to lean on when you’re limping toward dinner. There are also kitchen projects, adventures to bring some more joy into your life. Vivian’s mission is not to protect you from time in your kitchen, but to help you make the most of the time you’ve got. Nothing is complicated, and more than half the dishes are vegetarian, gluten-free, or both. These recipes use ingredients that are easy to find, keep around, and cook with—lots of chicken, prepared in a bevy of ways to keep it interesting, and common vegetables like broccoli, kale, squash, and sweet potatoes that look good no matter where you shop. And because food is the language Vivian uses to talk about her life, that’s what these recipes do, next to stories that offer a glimpse at the people, challenges, and lessons learned that stock the pantry of her life.

American Foodie

Author : Dwight Furrow
Publisher : Rowman & Littlefield
ISBN 13 : 1442249307
Total Pages : 189 pages
Book Rating : 4.4/5 (422 download)

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Book Synopsis American Foodie by : Dwight Furrow

Download or read book American Foodie written by Dwight Furrow and published by Rowman & Littlefield. This book was released on 2016-01-14 with total page 189 pages. Available in PDF, EPUB and Kindle. Book excerpt: As nutrition, food is essential, but in today’s world of excess, a good portion of the world has taken food beyond its functional definition to fine art status. From celebrity chefs to amateur food bloggers, individuals take ownership of the food they eat as a creative expression of personality, heritage, and ingenuity. Dwight Furrow examines the contemporary fascination with food and culinary arts not only as global spectacle, but also as an expression of control, authenticity, and playful creation for individuals in a homogenized, and increasingly public, world.

Taste of the Nation

Author : Camille Bégin
Publisher : University of Illinois Press
ISBN 13 : 025209851X
Total Pages : 241 pages
Book Rating : 4.2/5 (52 download)

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Book Synopsis Taste of the Nation by : Camille Bégin

Download or read book Taste of the Nation written by Camille Bégin and published by University of Illinois Press. This book was released on 2016-06-15 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: During the Depression, the Federal Writers' Project (FWP) dispatched scribes to sample the fare at group eating events like church dinners, political barbecues, and clambakes. Its America Eats project sought nothing less than to sample, and report upon, the tremendous range of foods eaten across the United States. Camille Begin shapes a cultural and sensory history of New Deal-era eating from the FWP archives. From "ravioli, the diminutive derbies of pastries, the crowns stuffed with a well-seasoned paste" to barbeque seasoning that integrated "salt, black pepper, dried red chili powder, garlic, oregano, cumin seed, and cayenne pepper" while "tomatoes, green chili peppers, onions, and olive oil made up the sauce", Begin describes in mouth-watering detail how Americans tasted their food. They did so in ways that varied, and varied widely, depending on race, ethnicity, class, and region. Begin explores how likes and dislikes, cravings and disgust operated within local sensory economies that she culls from the FWP’s vivid descriptions, visual cues, culinary expectations, recipes and accounts of restaurant meals. She illustrates how nostalgia, prescriptive gender ideals, and racial stereotypes shaped how the FWP was able to frame regional food cultures as "American."

Taste

Author : Letitia Baldrige
Publisher : Macmillan
ISBN 13 : 9780312351731
Total Pages : 252 pages
Book Rating : 4.3/5 (517 download)

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Book Synopsis Taste by : Letitia Baldrige

Download or read book Taste written by Letitia Baldrige and published by Macmillan. This book was released on 2007-05-29 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: "'Good taste' is synonymous with success in all fields of life. It's not a question of money, but of a trained eye." Taste is proportion. Taste is civility. Taste is the mot juste. Taste is in play wherever educated people gather. Taste treats men and women, friends and strangers considerately. Taste cannot be bought, but only learned and practiced. In our modern times, the elegance and taste that characterized and defined such contemporary figures as Jacqueline Kennedy Onassis has been overshadowed by gaudy wealth. But Tish Baldrige reminds us of the hallmarks of taste and its continued importance today. Taste is a book that, today, has its perfect author and proponent in Letitia "Tish" Baldrige, a Taste and Manners Icon for at least 50 years. Her appearances on TV talk shows have steadily increased, most recently (in August) on "Good Morning, America."

Salt Sugar Fat

Author : Michael Moss
Publisher : Signal
ISBN 13 : 0771057091
Total Pages : 461 pages
Book Rating : 4.7/5 (71 download)

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Book Synopsis Salt Sugar Fat by : Michael Moss

Download or read book Salt Sugar Fat written by Michael Moss and published by Signal. This book was released on 2013-02-26 with total page 461 pages. Available in PDF, EPUB and Kindle. Book excerpt: From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. Salt Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry's own say, "Enough already."

A Taste of Power

Author : Katharina Vester
Publisher : Univ of California Press
ISBN 13 : 0520960602
Total Pages : 281 pages
Book Rating : 4.5/5 (29 download)

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Book Synopsis A Taste of Power by : Katharina Vester

Download or read book A Taste of Power written by Katharina Vester and published by Univ of California Press. This book was released on 2015-10-02 with total page 281 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since the founding of the United States, culinary texts and practices have played a crucial role in the making of cultural identities and social hierarchies. A Taste of Power examines culinary writing and practices as forces for the production of social order and, at the same time, points of cultural resistance. Culinary writing has helped shape dominant ideas of nationalism, gender, and sexuality, suggesting that eating right is a gateway to becoming an American, a good citizen, an ideal man, or a perfect wife and mother. In this brilliant interdisciplinary work, Katharina Vester examines how cookbooks became a way for women to participate in nation-building before they had access to the vote or public office, for Americans to distinguish themselves from Europeans, for middle-class authors to assert their class privileges, for men to claim superiority over women in the kitchen, and for lesbian authors to insert themselves into the heteronormative economy of culinary culture. A Taste of Power engages in close reading of a wide variety of sources and genres to uncover the intersections of food, politics, and privilege in American culture.

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.

Taste

Author : Barb Stuckey
Publisher : Simon and Schuster
ISBN 13 : 1439190747
Total Pages : 354 pages
Book Rating : 4.4/5 (391 download)

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Book Synopsis Taste by : Barb Stuckey

Download or read book Taste written by Barb Stuckey and published by Simon and Schuster. This book was released on 2013-03-26 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whether it's a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes good. Now here's the amazing story behind why you love some foods and can't tolerate others. Whether it's a salted caramel or pizza topped with tomatoes and cheese, you know when food tastes good. Now, Barb Stuckey, a seasoned food developer to whom food companies turn for help in creating delicious new products, reveals the amazing story behind why you love some foods and not others. Through fascinating stories, you'll learn how our five senses work together to form flavor perception and how the experience of food changes for people who have lost their sense of smell or taste. You'll learn why kids (and some adults) turn up their noses at Brussels sprouts, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar. Eye-opening experiments allow you to discover your unique "taster type" and to learn why you react instinctively to certain foods. You'll improve your ability to discern flavors and devise taste combinations in your own kitchen for delectable results. What Harold McGee did for the science of cooking Barb Stuckey does for the science of eating in Taste--a calorie-free way to get more pleasure from every bite.