The Invention of Taste provides a detailed overview of the development of taste, from ancient times to the present. At the heart of the book is an intriguing question: why did the sensory attribute of human taste become a social metaphor and aesthetic value for judging cultural qualities of art, fashion, cuisine and other social constructions? Unique amongst the senses, taste is at once a biologically derived sense, private, personal and individual, yet also a sensibility which can be acquired, shared, and communicated. Exploring the many factors that defined the evolution of taste Â? from medieval morals and medicine to social and cultural philosophy, the rise of aesthetics, birth of fashion, branding trends, and luxury worship in the age of mass consumption Â? Luca Vercelloni's ambitious text provides readers with an outstanding introduction to the subject, making it the cultural history of taste. Now available for the first time in English, Taste features a new final chapter and a preface by series editor David Howes. Rich in detail and examples, this interdisciplinary work is an important read for students and researchers in sensory studies, philosophy, sociology and cultural studies, as well as gastronomy, fashion, design, and branding.
Artists, designers and researchers are increasingly seeking new ways to understand and explore the creative and practical significance of the senses. This ground-breaking book brings art and design into the field of sensory studies providing a clear introduction to the field and outlining important developments and new directions. A compelling exploration of both theory and practice, Sensory Arts and Design brings together a wide variety of examples from contemporary art and design which share a sensory dimension in their development or user experience. Divided into three parts, the book examines the design applications of new technology with sensing capacities; the role of the senses in creating new imaginative environments; and the significance of the senses within different cultural practices. The thirteen chapters cover a highly diverse range of issues Â? from the urban environment, architecture and soundscapes to gustatory art, multisensory perception in painting, music and drawing, and the relationship between vision and smell. Initiated by Insight, a research group at Lancaster Institute for the Contemporary Arts Â?widely recognised as a center of research excellence Â? the project brings together a team of experts from Britain, Europe and North America. This timely book is destined to make a significant contribution to the scholarly development of this emerging field. An important read for students and scholars in sensory studies, design, art, and visual culture.
Traditionally sight has been the only sense with a ticket to enter the museum. The same is true of histories of art, in which artworks are often presented as purely visual objects. In The Museum of the Senses Constance Classen offers a new way of approaching the history of art through the senses, revealing how people used to handle, smell and even taste collection pieces. Topics range from the tactile power of relics to the sensuous allure of cabinets of curiosities, and from the feel of a Rembrandt to the scent of Monet's garden. The book concludes with a discussion of how contemporary museums are stimulating the senses through interactive and multimedia displays. Classen, a leading authority on the cultural history of the senses, has produced a fascinating study of sensual and emotional responses to artefacts from the middle ages to the present. The Museum of the Senses is an important read for anyone interested in the history of art as well as for students and researchers in cultural studies and museum studies.
In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States--by far the most plentiful among all our ethnic eateries. Now, in Chop Suey Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time. It's a tale that moves from curiosity to disgust and then desire. From China, Coe's story travels to the American West, where Chinese immigrants drawn by the 1848 Gold Rush struggled against racism and culinary prejudice but still established restaurants and farms and imported an array of Asian ingredients. He traces the Chinese migration to the East Coast, highlighting that crucial moment when New York "Bohemians" discovered Chinese cuisine--and for better or worse, chop suey. Along the way, Coe shows how the peasant food of an obscure part of China came to dominate Chinese-American restaurants; unravels the truth of chop suey's origins; reveals why American Jews fell in love with egg rolls and chow mein; shows how President Nixon's 1972 trip to China opened our palates to a new range of cuisine; and explains why we still can't get dishes like those served in Beijing or Shanghai. The book also explores how American tastes have been shaped by our relationship with the outside world, and how we've relentlessly changed foreign foods to adapt to them our own deep-down conservative culinary preferences. Andrew Coe's Chop Suey: A Cultural History of Chinese Food in the United States is a fascinating tour of America's centuries-long appetite for Chinese food. Always illuminating, often exploding long-held culinary myths, this book opens a new window into defining what is American cuisine.
No judgement of taste is innocent - we are all snobs. Pierre Bourdieu's Distinction brilliantly illuminates the social pretentions of the middle classes in the modern world, focusing on the tastes and preferences of the French bourgeoisie. First published in 1979, the book is at once a vast ethnography of contemporary France and a dissection of the bourgeois mind. In the course of everyday life we constantly choose between what we find aesthetically pleasing, and what we consider tacky, merely trendy, or ugly. Taste is not pure. Bourdieu demonstrates that our different aesth
Frantz Fanon was one of the twentieth century’s most important theorists of revolution, colonialism, and racial difference, and this, his masterwork, is a classic alongside Orientalism and The Autobiography of Malcolm X. The Wretched of the Earth is a brilliant analysis of the psychology of the colonized and their path to liberation. Bearing singular insight into the rage of colonized peoples and the role of violence in historical change, the book also incisively attacks postindependence disenfranchisement of the masses by the elite on one hand, and intertribal and interfaith animosities on the other. A veritable handbook of social reorganization for leaders of emerging nations, The Wretched of the Earth has had a major impact on civil rights, anticolonialism, and black-consciousness movements around the world. This new translation updates its language for a new generation of readers and its lessons are more vital now than ever.
In today's art world many strange, even shocking, things qualify as art. In this book, Cynthia Freeland explains why innovation and controversy are valued in the arts, weaving together philosophy and art theory with many fascinating examples. She discusses blood, beauty, culture, money, museums, sex, and politics, clarifying contemporary and historical accounts of the nature, function, and interpretation of the arts. Freeland also propels us into the future by surveying cutting-edge web sites, along with the latest research on the brain's role in perceiving art. This clear, provocative book engages with the big debates surrounding our responses to art and is an invaluable introduction to anyone interested in thinking about art.
With its 8.3 million occupants, London is a bustling and diverse metropolis characterized by rich histories of socioeconomic change and multiculture. The abundance of smells and tastes which can be experienced in the city are integral to understanding both its history and the reality of London's urban present. From the fiery chillies sold by street grocers which are linked to years of cultural exchange, through 'cuisines of origin' like jellied eels to hybridized dishes such as the chicken katsu wrap, sensory experiences are key to understanding the complex cultural genealogies of the city and its social life. In this fascinating book, Alex Rhys-Taylor offers a ground-breaking sensory ethnography of East London. Drawing on a multicultural context in one of the most cosmopolitan cities in the world, he explores concepts such as gentrification, class antagonism, new ethnicities and globalization. Each of the eight chapters combines micro histories of ingredients such as fried chicken, bush-meat, and curry sauce with narratives from individuals, providing a unique, engaging account of the evolution of taste and culture through time and space. With its innovative methodology, this is a highly original contribution to the fields of sensory studies, food studies, urban studies, and cultural studies.
Powers of Horror is an excellent introduction to an aspect of contemporary French literature which has been allowed to become somewhat neglected in the current emphasis on para-philosophical modes of discourse."
A volume in the SUNY series, Intersections: Philosophy and Critical Theory Rodolphe Gasche, editor
Edible insects have always been a part of human diets, but in some societies there remains a degree of disdain and disgust for their consumption. Insects offer a significant opportunity to merge traditional knowledge and modern science to improve human food security worldwide. This publication describes the contribution of insects to food security and examines future prospects for raising insects at a commercial scale to improve food and feed production, diversify diets, and support livelihoods in both developing and developed countries. Edible insects are a promising alternative to the conventional production of meat, either for direct human consumption or for indirect use as feedstock. This publication will boost awareness of the many valuable roles that insects play in sustaining nature and human life, and it will stimulate debate on the expansion of the use of insects as food and feed.
The Ladies' Book of Etiquette, And Manual of Politeness: A Complete Handbook for the Use of the by Florence Hartley, first published in 1872, is a rare manuscript, the original residing in one of the great libraries of the world. This book is a reproduction of that original, which has been scanned and cleaned by state-of-the-art publishing tools for better readability and enhanced appreciation. Restoration Editors' mission is to bring long out of print manuscripts back to life. Some smudges, annotations or unclear text may still exist, due to permanent damage to the original work. We believe the literary significance of the text justifies offering this reproduction, allowing a new generation to appreciate it.
Cultures of Anyone studies the emergence of collaborative and non-hierarchical cultures in the context of the Spanish economic crisis of 2008. It explains how peer-to-peer social networks that have arisen online and through social movements such as the Indignados have challenged a longstanding cultural tradition of intellectual elitism and capitalist technocracy in Spain. From the establishment of a technocratic and consumerist culture during the second part of the Franco dictatorship to the transition to neoliberalism that accompanied the 'transition to democracy', intellectuals and 'experts' have legitimized contemporary Spanish history as a series of unavoidable steps in a process of 'modernization'. But when unemployment skyrocketed and a growing number of people began to feel that the consequences of this Spanish 'modernization' had increasingly led to precariousness, this paradigm collapsed. In the wake of Spain's financial meltdown of 2008, new 'cultures of anyone' have emerged around the idea that the people affected by or involved in a situation should be the ones to participate in changing it. Growing through grassroots social movements, digital networks, and spaces traditionally reserved for 'high culture' and institutional politics, these cultures promote processes of empowerment and collaborative learning that allow the development of the abilities and knowledge base of 'anyone', regardless of their economic status or institutional affiliations.
Sensing the World: An Anthropology of the Senses is a highly original and comprehensive overview of the anthropology and sociology of the body and the senses. Discussing each sense in turn – seeing, hearing, touch, smell, and taste – Le Breton has written a truly monumental work, vast in scope and deeply engaging in style. Among other pioneering moves, he gives equal attention to light and darkness, sound and silence, and his disputation of taste explores aspects of disgust and revulsion. Part phenomenological, part historical, this is above all a cultural account of perception, which returns the body and the senses to the center of social life. Le Breton is the leading authority on the anthropology of the body and the senses in French academia. With a repute comparable to the late Pierre Bourdieu, his 30+ books have been translated into numerous languages. This is the first of his works to be made available in English. This sensuously nuanced translation of La Saveur du monde is accompanied by a spicy preface from series editor David Howes, who introduces Le Breton's work to an English-speaking audience and highlights its implications for the disciplines of anthropology, sociology, and the cross-disciplinary field of sensory studies.
Offers a wide range of techniques that can be used to alter LEGO minifigures by using a series of step-by-step tutorials on decal design and application, custom part modification, and color alteration.
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.
Kolnai made a breakthrough in the phenomenology of aversion when he showed the "double intentionality" of emotions like fear, focusing on both the object of fear and the subjects' concern for his own well-being, this being one of the ways in which fear differs from disgust. In a surprising yet persuasive move, Kolnai argues that disgust is never related to inorganic or non-biological matter, and that its arousal by moral objects has an underlying similarity with its arousal by organic material: a particular combination of life and death. Kolnai gives an analytic list of various kinds of disgusting objects (which should not be read just before lunch) and shows how disgust relates to the five senses.