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Pleasures and Morals

Luca Vercelloni

Luca Vercelloni is the CEO and Founder of Brandvoyant, Italy. Author affiliation details are correct at time of print publication.

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The Invention of Taste : A Cultural Account of Desire, Delight and Disgust in Fashion, Food and Art

Bloomsbury Academic, 2016

Book chapter

...Notes on the Archeology of Taste There are three major transformations in society that sum up the birth of what we generally refer to as taste: the unseating of content by form; the exaltation of self-proclaimed artistic demigods...

Conclusion

Lauren Janes

Lauren Janes is Assistant Professor of History at Hope College, USA. Author affiliation details are correct at time of print publication.

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Colonial Food in Interwar Paris : The Taste of Empire

Bloomsbury Academic, 2016

Book chapter

...Sarraut, La Mise en valeur des colonies françaises, 17. Colonial policy has ceased to be the monopoly of a few technicians; it expresses itself and it diffuses; it becomes a national idea and the creator of a new spirit...

The Arts of Happiness: A Journey Through Impure Tastes

Luca Vercelloni

Luca Vercelloni is the CEO and Founder of Brandvoyant, Italy. Author affiliation details are correct at time of print publication.

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The Invention of Taste : A Cultural Account of Desire, Delight and Disgust in Fashion, Food and Art

Bloomsbury Academic, 2016

Book chapter

...The ideological primacy of the taste metaphor shaped how people felt and thought until well into the eighteenth century, when the social and cultural climate evolved through plenty of lively debate. One outcome was the divorce between what...

Sustainability transition processes at the farm scale: A new agricultural ethos?

Claire Lamine

Claire Lamine uses in-depth case studies to compile a critical survey of transitional approaches to sustainable agrifood systems. Lamine’s work explores the translation of agroecology into government programmes, and focuses on the governance of France and Brazil in particular. These two countries are pioneers in implementing agroecology, yet differ in their visions and execution. Providing new options for understanding the complex issue of agrifood transitions, this book will make an impact for those studying food systems, geography, sociology, politics and agriculture. Author affiliation details are correct at time of print publication.

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Sustainable Agri-Food Systems : Case Studies in Transitions towards Sustainability from France and Brazil

Bloomsbury Academic, 2020

Book chapter

...This chapter, based on a series of studies about transitions to diverse forms of ecological agriculture at the farm scale in France, adopts a process-based perspective on farm trajectories by analysing their antecedents, the steps taken...

French Biodynamic Viticulture: Militancy or Market Niche?

Marie-France Garcia-Parpet

Marie-France Garcia-Parpet

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Food Activism : Agency, Democracy and Economy

Bloomsbury Academic, 2014

Book chapter

...Social scientists working on food movements have mainly focused on the actions of consumers appearing on the political stage and using the way they consume to demonstrate their approval or disapproval of production ethics...

Eating in the Public Sphere in the Nineteenth and Twentieth Centuries

Stephen Mennell

Stephen Mennell

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Eating Out in Europe : Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century

Berg, 2003

Book chapter

...Since the belated publication in English of Jürgen Habermas’s book The Structural Transformation of the Public Sphere (1989 [orig. 1962]), there has been a considerable preoccupation among sociologists and political scientists...

The Economy of Taste in Consumer Society

Luca Vercelloni

Luca Vercelloni is the CEO and Founder of Brandvoyant, Italy. Author affiliation details are correct at time of print publication.

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The Invention of Taste : A Cultural Account of Desire, Delight and Disgust in Fashion, Food and Art

Bloomsbury Academic, 2016

Book chapter

...Paris in the nineteenth century was not just the capital of luxury in the fields of cuisine and fashion. It was also the high temple of taste regarding everything that had to do with renewal in trade, the invention of sales techniques...

Taverns and the Public Sphere in the French Revolution

Thomas Brennan

Thomas Brennan

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Alcohol : A Social and Cultural History

Berg, 2006

Book chapter

...During the hundred years before the French Revolution, public drinking places took on many new forms and became different kinds of public spaces, serving different kinds of publics. In the process, the public drinking place helped...

Vines and Vineyards

Susan Rose

Susan Rose was Senior Research Fellow at Roehampton University, UK, and is now retired. She is the author of The Medieval Sea and Medieval Naval Warfare, 1000–1500. Author affiliation details are correct at time of print publication.

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The Wine Trade in Medieval Europe 1000–1500

Continuum, 2014

Book chapter

...The works of Roman writers on viticulture, especially that by Columella, make it abundantly clear that Romans regarded the making of wine as a commercial enterprise, able to produce a good return on the considerable amount of capital...

“Local, Loyal, and Constant”

Erica A. Farmer

Erica A. Farmer

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Wine and Culture : Vineyard To Glass

Bloomsbury Academic, 2013

Book chapter

...The wines of Bordeaux have a very ancient reputation, it made sense to safeguard the traditional characteristics of the culture and of vinification; from there the recourse to “usages locaux, loyaux, et constants” allows one to determine...