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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...

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...

Commensal Circles and the Common Pot

Penny Van Esterik

Penny Van Esterik

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Commensality : From Everyday Food to Feast

Bloomsbury Academic, 2015

Book chapter

...Introduction Eating together, commensality, is the moral core of human society. Feeding and eating teaches us that our relations with others are not optional; we are all connected through food and eating. Most studies...

Introduction: Where Popular Culture Meets Food Studies

Kathleen LeBesco

Kathleen LeBesco is Associate Dean for Academic Affairs at Marymount Manhattan College, USA. Author affiliation details are correct at time of print publication.

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and

Peter Naccarato

Peter Naccarato is Professor of English and Chair of the Humanities Division at Marymount Manhattan College, USA. Author affiliation details are correct at time of print publication.

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The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

...A Time magazine online photo gallery titled “Bam! How Culinary Culture Became a Pop Phenomenon” offers viewers a “timeline of food as popular culture.” As it identifies significant moments in this contemporary history (ranging from 1982...

Aesthetics

Jakob Wenzer

Jakob Wenzer

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Does food have an aesthetic? Or, is food an aesthetic object? For sure, it has visual features and the word “taste”—arguably the most prominent feature of food—not only designates the human ability to perceive the qualities of food but also...

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...