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Introduction

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 history of successful ideas is full of discontinuity and metamorphosis. And that of taste is no exception. For such twists and turns actually help promote what is new, widening its relevance and sphere of acceptance, changing habits...

Spices and Flavorings

Hansjörg Küster

Hansjörg Küster

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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Plants possess a wealth of different chemical ingredients, ranging from substances with simple structures to very complicated ones, such as terpene or benzoic derivatives. Some are poisonous, others are important raw materials...

The Psychology of Food and Food Choice

Paul Rozin

Paul Rozin

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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...We can think of the world, for any person, as divided into the self and everything else. The principal material breach of this fundamental dichotomy occurs in the act of ingestion, when something from the world (other) enters the body...

My Emerging Palate

Dinah Lenney

Dinah Lenny is Editor-at-Large for the Los Angeles Review of Books and a faculty member at the Bennington Writing Seminar as well as the Rainier Writing Workshop. She is the author or editor of four books, including Brief Encounters: A Collection of Contemporary Nonfiction (co-editor, 2015), The Object Parade (2015), and Bigger than Life: A Murder, a Memoir (2011). Her essays and reviews have been published in the Paris Review, the Los Angeles Review of Books, the Los Angeles Times, the New York Times, the Washington Post, and the Rumpus, among other publications. Author affiliation details are correct at time of print publication.

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Coffee

Bloomsbury Academic, 2020

Book chapter

...Who loves coffee more, you or dad?I do. He does. He does, I do. I don’t know—we both do!But do you love coffee if you love it with milk and sugar?Yes! You love it with milk and sugar. Fred takes his coffee very light with two sugars. I...

Food and Art: Changing Perspectives on Food as a Creative Medium

Yael Raviv

Yael Raviv

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The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

...What can be more disarming than ice cream? Miwa Koizumi’s NY Ice Cream Flavors (2007–09) comprised a series of ice cream flavors based on dishes identified with certain ethnic groups and neighborhoods in New York City (like sour cream...

Making Taste Public

Carole Counihan

Carole Counihan is Professor Emerita of Anthropology, Millersville University, USA. Author affiliation details are correct at time of print publication.

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and

Susanne Højlund

Susanne Højlund is Associate Professor in Anthropology at Aarhus University, Denmark. Author affiliation details are correct at time of print publication.

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Making Taste Public : Ethnographies of Food and the Senses

Bloomsbury Academic, 2018

Book chapter

...Introduction Anthropologists have shown that different cultures have different taste preferences and flavor principles embedded in cuisine. But how does taste become part...

The Success of a Metaphor

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 figurative use of the term “taste” to refer to the human faculty for discerning between what is beautiful and what is ugly is a relatively recent cultural acquisition. It implies being in possession of measure, refinement and skill (in...

The Neuroscience of Flavor

Charles Spence

Charles Spence

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Food and Museums

Bloomsbury Academic, 2016

Book chapter

...It is intuitive to believe that since we experience the taste of food and drink in the mouth, our understanding of flavor perception would be advanced greatly by knowing about the different classes of receptors that can be found...

Taste, Socialization, and Infancy

Penny Van Esterik

Penny Van Esterik

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Making Taste Public : Ethnographies of Food and the Senses

Bloomsbury Academic, 2018

Book chapter

...Introduction The subject of infant feeding, particularly breastfeeding, is fraught with tensions, both personal and theoretical. This chapter explores how taste is developed over an individual’s lifetime...

A Touch of Pre-Columbian Maya Flavor

Lilia Fernández Souza

Lilia Fernández Souza

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Taste, Politics, and Identities in Mexican Food

Bloomsbury Academic, 2019

Book chapter

...Archaeology, food, politics, and the senses Archaeology is an anthropological discipline that studies the past through material evidence. Through archaeological evidence we can debate subsistence, economic, religious, and political...