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MAKING TASTE PUBLIC ethnographies of food and the senses;ethnographies of food and the senses by Carole Counihan; ‎Susanne Højlund is a nonfiction available to read on EtoBox.

What is MAKING TASTE PUBLIC ethnographies of food and the senses;ethnographies of food and the senses about?

xv, 214 pages : 24 cm 'Making taste public' takes an ethnographic approach to show how social relations shape - and are shaped by - the taste of food. Recognizing that different cultures have different taste preferences and flavour principles embedded in cuisine, editors Carole Counihan and Susanne Højlund ask how these differences are generated. The editors have compiled 14 chapters to show how specific influences become a part of our sensorial apparatus and identity through shared experiences of making, eating, and talking about food. Using case studies from Asia, Europe and America, the book presents a theory of how taste is made public through everyday practices. The authors are exploring how place, production methods and cooking techniques create tastes. They discuss the criteria determining good and bad tastes, and how tastes and memories evolve over time. Subjects such as how values can be embedded in taste, and the role of taste education in food movements, homes, and schools are explored. The different chapters examine definitions and mobilizations of taste in different institutions, public places, and regions around the world to reveal ethnographic understandings of how p

Who reads MAKING TASTE PUBLIC ethnographies of food and the senses;ethnographies of food and the senses?

Author

Carole Counihan; ‎Susanne Højlund

Publisher

Bloomsbury Academic; Bloomsbury

Published

2018

Language

EN

ISBN

9781350052673

Category

nonfiction

Subjects

Anthropology, Folklore, Social_sciences