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Zusatztext … because Korsmeyer recruited authors to write new original material, this second edition is more than simply an updated survey of relevant literature about taste, food, drink, and culture. On the whole, her strategy proves to be a very successful one. Informationen zum Autor Carolyn Korsmeyer is Professor of Philosophy at the University at Buffalo, State University of New York; she is a former president of the American Society for Aesthetics. Her special areas of study are aesthetics and emotion theory, and her current research concerns genuineness and the sense of touch. She is the author of four books and editor of six and has published numerous articles in scholarly journals and books. The most relevant book to mention for this proposal is Making Sense of Taste: Food and Philosophy (Cornell University Press, 1999). A full list of her books appears on her website, http://www.buffalo.edu/~ckors. David Howes is Professor of Anthropology at Concordia University, Canada, and the general editor of the Sensory Formations and Sensory Studies series from Bloomsbury. Klappentext Taste is recognized as one of the most evocative senses. The flavors of food play an important role in identity, memory, emotion, desire, and aversion, as well as social, religious and other occasions. Yet despite its fundamental role, taste is often mysteriously absent from discussions about food.Now in its second edition, The Taste Culture Reader examines the sensuous dimensions of eating and drinking and highlights the centrality of taste in human experience. Combining both classic and contemporary sources from anthropology, philosophy, sociology, history, science, and beyond, the book features excerpts from texts by David Hume, Immanuel Kant, Pierre Bourdieu, Brillat-Savarin, Marcel Proust, Sidney Mintz, and M.F.K. Fisher as well as original essays by authors such as David Sutton, Lisa Heldke, David Howes, Constance Classen, and Amy Trubek. This edition has been revised substantially throughout to include the latest scholarship on the senses and features new introductions from the editor as well as 10 new chapters.The perfect introduction to the study of taste, this is essential reading for students in food studies, anthropology, sensory studies, philosophy, and culinary arts.New edition of this field-defining textbook on the sensory experiences of food, including classical and contemporary sources in anthropology, history, philosophy, science and beyond. Zusammenfassung Taste is recognized as one of the most evocative senses. The flavors of food play an important role in identity, memory, emotion, desire, and aversion, as well as social, religious and other occasions. Yet despite its fundamental role, taste is often mysteriously absent from discussions about food.Now in its second edition, The Taste Culture Reader examines the sensuous dimensions of eating and drinking and highlights the centrality of taste in human experience. Combining both classic and contemporary sources from anthropology, philosophy, sociology, history, science, and beyond, the book features excerpts from texts by David Hume, Immanuel Kant, Pierre Bourdieu, Brillat-Savarin, Marcel Proust, Sidney Mintz, and M.F.K. Fisher as well as original essays by authors such as David Sutton, Lisa Heldke, David Howes, Constance Classen, and Amy Trubek. This edition has been revised substantially throughout to include the latest scholarship on the senses and features new introductions from the editor as well as 10 new chapters.The perfect introduction to the study of taste, this is essential reading for students in food studies, anthropology, sensory studies, philosophy, and culinary arts. Inhaltsverzeichnis Acknowledgements Introduction: Perspectives on Taste Part I: Taste: Physiology and Circumstance Part II: Taste Cultures: Gustation in History Part III: Eloquent Flavors Part IV: Body a...
