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 Hojlund 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 people learn, experience, and share taste.
With contributions spanning the Solomon Islands, Denmark, Japan,
Canada, France, the USA, and Italy, Making Taste Public is a
fascinating account of how our sense of taste is continuously
shaped and re-shaped in relation to social and cultural context,
societal and environmental premises. The book will interest anyone
studying anthropology, sociology, food studies, sensory studies and
human geography.
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