Making Taste Public: Ethnographies of Food and the Senses
Bloomsbury Academic, 2018
... emphasize the importance of the concept of
hin’i (alternately, hin), a subdued and refined taste that is created with precision and restraint (deSt.Maurice 2012). There is a parallel here with French cuisine, as the use...
... (deSt.Maurice 2012). Kyō yasai and other terms used to categorize the various vegetables grown in Kyoto can be quite confusing. Several months into my first round of fieldwork in Kyoto, I brought a Chinese friend with me to buy vegetables...
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