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| Author | : John Prescott |
| Publisher | : Reaktion Books |
| Total Pages | : 210 |
| Release | : 2013-02-15 |
| Genre | : Cooking |
| ISBN | : 1861899513 |
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The human tongue has somewhere up to eight thousand taste buds to inform us when something is sweet, salty, sour, or bitter—or as we usually think of it—delicious or revolting. Tastes differ from one region to the next, and no two people’s seem to be the same. But why is it that some people think maple syrup is too sweet, while others can’t get enough? What makes certain people love Roquefort cheese and others think it smells like feet? Why do some people think cilantro tastes like soap? John Prescott tackles this conundrum in Taste Matters, an absorbing exploration of why we eat and seek out the foods that we do. Prescott surveys the many factors that affect taste, including genetic inheritance, maternal diet, cultural traditions, and physiological influences. He also delves into what happens when we eat for pleasure instead of nutrition, paying particularly attention to affluent Western societies, where, he argues, people increasingly view food selection as a sensory or intellectual pleasure rather than a means of survival. As obesity and high blood pressure are on the rise along with a number of other health issues, changes in the modern diet are very much to blame, and Prescott seeks to answer the question of why and how our tastes often lead us to eat foods that are not the best for our health. Compelling and accessible, this timely book paves the way for a healthier and more sustainable understanding of taste.
| Author | : Rebecca Tucker |
| Publisher | : Coach House Books |
| Total Pages | : 116 |
| Release | : 2018-11-27 |
| Genre | : Social Science |
| ISBN | : 1770565558 |
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How farmer's markets and organic produce became synonymous with "good food" and why they shouldn't be. How did farmer's markets, nose-to-tail, locavorism, organic eating, CSAs, whole foods, and Whole Foods become synonymous with “good food”? And are these practices really producing food that is morally, environmentally, or economically sustainable? Rebecca Tucker's compelling, reported argument shows that we must work to undo the moral coding that we use to interpret how we come by what we put on our plates. She investigates not only the danger of the accepted rhetoric, but the innovative work happening on farms and university campuses to create a future where nutritious food is climate-change resilient, hardy enough to grow season after season, and, most importantly, available to all—not just those willing or able to fork over the small fortune required for a perfect heirloom tomato. Tucker argues that arriving at that future will require a broad cognitive shift away from the idea that farmer's markets, community gardens, and organic food production is the only sustainable way forward; more than that, it will require the commitment of research firms, governments, corporations, and post-secondary institutions to develop and implement agriscience innovations that do more than improve the bottom line. A Matter of Taste asks us to rethink what good food really is.
| Author | : Stanley Lieberson |
| Publisher | : Yale University Press |
| Total Pages | : 366 |
| Release | : 2000-01-01 |
| Genre | : Social Science |
| ISBN | : 9780300083859 |
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What accounts for our tastes? Why and how do they change over time? Stanley Lieberson analyzes children's first names to develop an original theory of fashion. He disputes the commonly-held notion that tastes in names (and other fashions) simply reflect societal shifts.
| Author | : Donna R. Barnes |
| Publisher | : Syracuse University Press |
| Total Pages | : 184 |
| Release | : 2002 |
| Genre | : Art |
| ISBN | : 9780815607472 |
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Published to accompany an exhibition held in Sept. 2002 by the Albany Institute of History and Art.
| Author | : Amy B. Trubek |
| Publisher | : Univ of California Press |
| Total Pages | : 316 |
| Release | : 2008-05-05 |
| Genre | : Cooking |
| ISBN | : 0520252810 |
Download The Taste of Place Book in PDF, ePub and Kindle
While much has been written about the concept of terroir as it relates to wine, this book expands the concept into cuisine and culture more broadly. Bringing together stories of people farming, cooking and eating, the author focuses on a series of examples ranging from shagbark hicory nuts in Wisconsin to wines from northern California
| Author | : Nathalie Dupree |
| Publisher | : Alfred a Knopf Incorporated |
| Total Pages | : 303 |
| Release | : 1990 |
| Genre | : Cooking |
| ISBN | : 9780394578514 |
Download Nathalie Dupree's Matters of Taste Book in PDF, ePub and Kindle
Encompasses a range of modern American cookery in a selection of imaginative recipes, accompanied by sample menus and a variety of cooking tips
| Author | : Carolyn Korsmeyer |
| Publisher | : Cornell University Press |
| Total Pages | : 256 |
| Release | : 2014-01-04 |
| Genre | : Philosophy |
| ISBN | : 080147132X |
Download Making Sense of Taste Book in PDF, ePub and Kindle
Taste, perhaps the most intimate of the five senses, has traditionally been considered beneath the concern of philosophy, too bound to the body, too personal and idiosyncratic. Yet, in addition to providing physical pleasure, eating and drinking bear symbolic and aesthetic value in human experience, and they continually inspire writers and artists. Carolyn Korsmeyer explains how taste came to occupy so low a place in the hierarchy of senses and why it is deserving of greater philosophical respect and attention. Korsmeyer begins with the Greek thinkers who classified taste as an inferior, bodily sense; she then traces the parallels between notions of aesthetic and gustatory taste that were explored in the formation of modern aesthetic theories. She presents scientific views of how taste actually works and identifies multiple components of taste experiences. Turning to taste's objects—food and drink—she looks at the different meanings they convey in art and literature as well as in ordinary human life and proposes an approach to the aesthetic value of taste that recognizes the representational and expressive roles of food. Korsmeyer's consideration of art encompasses works that employ food in contexts sacred and profane, that seek to whet the appetite and to keep it at bay; her selection of literary vignettes ranges from narratives of macabre devouring to stories of communities forged by shared eating.
| Author | : Darlene R. Stille |
| Publisher | : Capstone |
| Total Pages | : 25 |
| Release | : 2004 |
| Genre | : Juvenile Nonfiction |
| ISBN | : 1404802460 |
Download Matter Book in PDF, ePub and Kindle
Explains the different types of matter and how it changes from one state to another by applying heat or pressure.
| Author | : Holly Bauer |
| Publisher | : Macmillan Higher Education |
| Total Pages | : 494 |
| Release | : 2020-08-13 |
| Genre | : Language Arts & Disciplines |
| ISBN | : 1319304257 |
Download Food Matters Book in PDF, ePub and Kindle
Food Matters explores questions about the seemingly simple concept of food: What is the purpose of food: sustenance, pleasure, health? What political, social, and cultural forces affect our food choices? What does it mean to eat ethically? How does our food system contribute to the climate crisis, and how can we make changes in our eating habits and in food production to protect the planet? What problems and possibilities will influence what the future of food? Readings by a range of essayists, scientists, journalists, farmers, activists, and ordinary citizens take up these questions and more. Questions and assignments for each selection provide a range of activities for students. The Bedford Spotlight Reader Series is an exciting line of single-theme readers, each reflecting Bedford’s trademark care and quality. An editorial board of a dozen compositionists at schools with courses focusing on specific themes assists in the development of the series. Each reader collects thoughtfully chosen selections sufficient for an entire writing course—about 35 pieces—to allow instructors to provide carefully developed, high-quality instruction at an affordable price. Bedford Spotlight Readers are designed to help students from all majors make sustained inquiries from multiple perspectives, opening up topics such as gender, happiness, intelligence, language, music, science and technology, subcultures, and sustainability to critical analysis. The readers are flexibly arranged in thematic chapters, with each chapter focusing in depth on a different facet of the central topic. Instructor support at macmillanlearning.com includes sample syllabi and additional teaching resources.
| Author | : Slavko Kacunko |
| Publisher | : via tolino media |
| Total Pages | : 855 |
| Release | : 2021-06-03 |
| Genre | : Philosophy |
| ISBN | : 3752147725 |
Download After Taste Book in PDF, ePub and Kindle
After Taste is an inquiry into a field of study dedicated to the reconsideration, reconstruction and rehabilitation of the concept of Taste. Taste is the category, whose systematic, historical and actual dimensions have traditionally been located in a variety of disciplines. The actuality and potential of the study is based on a variety of collected facts from readings and experiences, which materialize in the following features: One concept (figurative Taste), two thinking traditions (analytic and synthetic/continental) and three interrelated dimensions (systematic, historic and actual) are presented in three parts or volumes. As such, the study presents a salient comprehensive companion for wider readership of humanities approaching conceptions of Taste for the first time. Moreover, After Taste is intended for anyone who hopes to make a further contribution to the subject. Since its appearance and apparently short triumph some 250 years ago, the concept of non-literary Taste remained the linchpin of aesthetic theory and practice, but also a category outreaching aesthetics. Taste as the personal unity of the production, theory and criticism of art and literature, which was still largely taken as a given in the eighteenth century, has meanwhile given way to a highly-differentiated art world, in which aesthetic discourse is placed in such a way that it can seemingly no longer have a conceptual or linguistic effect on general opinion making. After Taste fills the gaps of systematic research by a comprehensive tracing of the emergence of the doctrines, discourses and disciplinary dimensions of Taste up to the peak of its systematic and historical trajectory in the eighteenth century and onwards into the present day. The guiding goal is a post-disciplinary rehabilitation of the contested category as a preparation for its productive usage in emerging academic and popular contexts. It shows how the category of Taste became the foundation, legitimation and the catalyst for the emerging division of labour, faculties and disciplines, confirming the hypothesis of the immense impact and actuality of Taste in the contemporary world.
