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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...

The Psychology of Food and Food Choice

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

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.

Search for publications

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...

Spices and Flavorings

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...

A Touch of Pre-Columbian Maya Flavor

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...
...In November 2014, The Senses & Society published a themed issue on sensory museology—a “dynamic new field of inquiry” focused on the “rising tide of sensory experimentation in contemporary curatorial practice...

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.

Search for publications

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...

Pleasure

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...The pleasures of the table—that lovely old fashioned phrase—depict food as an art form, as a delightful part of civilized life. In spite of food fads, fitness programmes, and health concerns, we must never lose sight of a beautifully...