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“Listen! We Made These Potatoes Crispy!”

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

4

... and expectations of the forthcoming tasting. Sharing taste through hands working together. Photo by Susanne Højlund. Creating taste through collaborative creativity. Photo...

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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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

4

... was led by Susanne Højlund and Mikael Schneider and sponsored by the European Capital of Culture Aarhus 2017 and the Aarhus/Central Denmark Region 2017—European Region of Gastronomy, Taste for Life/Smag for Livet (which is funded...

Making the Multi-Dimensional Taste of Japanese Cuisine Public

Making Taste Public : Ethnographies of Food and the Senses

Bloomsbury Academic, 2018

Book chapter

0

...Introduction “Where on your body do you register taste?” Chef Sonobe Shingo asks the elementary school students he teaches about Japanese cuisine. “Tongue!” students shout first. “Where else?” he asks. Usually students answer...

Sharing and Transmitting Taste in a Professional Danish Restaurant Kitchen

Making Taste Public : Ethnographies of Food and the Senses

Bloomsbury Academic, 2018

Book chapter

0

...Introduction Food taste may appear to be a very private experience of building a relationship between one’s senses and an object, with the capacity to impact through aromas and tastes. It is only you who...

Taste, Socialization, and Infancy

Making Taste Public : Ethnographies of Food and the Senses

Bloomsbury Academic, 2018

Book chapter

0

...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...

The Taste of Reef

Making Taste Public : Ethnographies of Food and the Senses

Bloomsbury Academic, 2018

Book chapter

2

... of this volume, Susanne Højlund, has recently (2016) published an excellent overview booklet on “taste” in Danish (Smag). Carolyn Korsmeyer some years ago edited a textbook, The Taste Culture Reader, which is now out in its second edition (2017),...

Reindeer Fat and the Taste of Place in Sámi Food Activism

Making Taste Public : Ethnographies of Food and the Senses

Bloomsbury Academic, 2018

Book chapter

1

... and politicized by Sámi food activists in order to advance their cultural, political and economic projects. I understand the taste of reindeer fat to exist within the relationship between “the human and the material” (Højlund 2017, citing Teil...

Cultivating a Taste Landscape

Rachel E. Black

Rachel E. Black is assistant professor and coordinator of the Gastronomy Program at Boston University, USA. She edited Alcohol in Popular Culture: An Encyclopedia (Greenwood, 2011) and has a forthcoming monograph Porta Palazzo: Food, Place and Community at the market (University of Pennsylvania Press) that is an ethnographic study of an open-air market in Italy. 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

0

...“ Wine is made in the vineyard!” extolled Stefano as we climbed up through his steep terraced vineyard. As I found my footing at the top of an ancient drystone wall, I began to contemplate what Stefano’s statement...

The Taste of Intervention

Making Taste Public : Ethnographies of Food and the Senses

Bloomsbury Academic, 2018

Book chapter

0

...The authors contributed equally to the manuscript. Introduction This chapter is about the role of taste and tasting among a group of women who have undergone gastric bypass...

Political Taste

Valeria Siniscalchi

Valeria Siniscalchi is Associate Professor at the Ecole des Hautes Etudes en Sciences Sociales in Marseille, France. 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

0

...After their final meeting of 2010, the national board members of Slow Food Italia were invited to dinner in the town of Alba, in the Piedmont region of Italy, near the movement’s international headquarters in Bra. From...