資料詳細

  • 1 件中、 1 件目

[ 洋図書 ] The taste culture reader : experiencing food and drink / ( Sensory formations, )

edited by Carolyn Korsmeyer. -- Bloomsbury Academic, an imprint of Bloomsbury Publishing PIc, -- 2017. -- Second edition.

所蔵

所蔵は 1 件です。

所蔵館 所蔵場所 資料区分 請求記号 資料コード 所蔵状態 資料の利用
配架日 協力貸出 利用状況 返却予定日 資料取扱 予約数 付録注記 備考
中央 2F 一般洋図書 F/596.0/T21/T 7110485134 配架図 Digital BookShelf
2018/07/19 可能 利用可   0

Eメールによる郵送複写申込みは、「東京都在住」の登録利用者の方が対象です。

    • 統合検索
      都内図書館の所蔵を
      横断検索します。       類似資料 AI Shelf
      この資料に類似した資料を
      AIが紹介します。

ページの先頭へ

資料詳細 閉じる

ISBN 0857857894 (hardback)
ISBN13桁 9780857857897 (hardback)
テキストの言語 英語                  
分類：NDC10版 596
本タイトル The taste culture reader :
タイトル関連情報 experiencing food and drink /
著者名 edited by Carolyn Korsmeyer.
版表示 Second edition.
出版地・頒布地 London ;
出版者・頒布者名 Bloomsbury Academic, an imprint of Bloomsbury Publishing PIc,
出版年・頒布年 2017.
数量 vii, 404 pages ;
大きさ 25 cm.
書誌注記 Includes bibliographical references and index.
内容注記 On taste / Jean-Anthelme Brillat-Savarin -- Chemical senses : taste and smell / Linda M. Bartoshuk and Valerie B. Duffy -- Multisensory flavour perception / Charles Spence -- Culinary themes and variations / Elisabeth Rozin and Paul Rozin -- Retrieving tastes : two sources of cuisine / Jean-François Revel -- Taste of luxury, taste of necessity / Pierre Bourdieu -- The high and low : culinary culture in Asia and Europe / Jack Goody -- Spices and medieval cuisine / Paul Freedman -- Excess and performance : dining in Russian history / Darra Goldstein -- Colonial Creoles : the formation of tastes in early America / Donna R. Gabaccia -- Haute food : modernity at table / Priscilla Parkhurst Ferguson -- Salt : the edible rock / Margaret Visser -- Sweetness and meaning / Sidney Mintz -- Thick sauce : remarks on the social relations of the Songhay / Paul Stoller and Cheryl Olkes -- Tasty meals and bitter gifts / M.J. Weismantel -- Blandness-detachment / François Jullien -- Food as divine medicine / T. Sarah Peterson -- Food with saints / R.S. Khare -- Zen and the art of tea / D.T. Suzuki -- Living Ramadan : fasting and feasting in Morocco / Marjo Buitelaar -- Bitter herbs and unleavened bread (from the Passover Haggadah) -- Feasting with the dead souls / Elizabeth Charmichael and Chloë Sayer -- Of the standard taste / David Hume -- Objective and subjective senses : the sense of taste / Immanual Kant -- Rasa : delight of the reason / B.N. Goswamy -- Pleasures of the proximate senses : eating, taste, and culture / Yi-Fu Tuan -- Coffee in the age of gastronomy : a chapter in the history of taste / Denise Gigante -- Of gastronomes and guides / Stephen Mennell -- Tasting and liking : multisensory flavor perception and hedonic evaluation / Barry C. Smith -- Place matters / Amy B. Trubek -- Tasting problems and errors of perception / Emile Peynaud -- On the Zeedijk / Richard Watson -- The Madeleine / Marcel Proust -- The breast of Aphrodite / C. Nadia Seremetakis -- Synesthesia, memory, and the taste of home / David E. Sutton -- Food and emotion / Deborah Lupton -- The pale yellow glove / M.F.K. Fisher -- Artificial flavours / Constance Classen, David Howes, and Anthony Synnott -- Taste in the age of convenience / Roger Haden -- The taste of Yucatecan food : negotiating authenticity / Steffan Igor Ayora-Diaz -- But is it authentic? Culinary travel and the search for the "genuine article" / Lisa Heldke -- Eating contemporary art : a case study in experimental collaboration / Claire Schneider -- The content of cooking : modernist cuisine, philosophy, and art / Russell Pryba.
要約、抄録、注釈等 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. 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.
著者標目 Korsmeyer, Carolyn,
統一タイトル(シリーズ副出標目) Sensory formations series,
シリーズ名・巻次 Sensory formations, 
一般件名 Cooking.
Food.
資料情報1 『The taste culture reader : experiencing food and drink /』（Sensory formations,）Second edition.　edited by Carolyn Korsmeyer.　Bloomsbury Academic, an imprint of Bloomsbury Publishing PIc,　2017. （所蔵館：中央　 請求記号：F/596.0/T21/T　 資料コード：7110485134）
URL https://catalog.library.metro.tokyo.lg.jp/winj/opac/switch-detail.do?lang=ja&bibid=1352031380

ページの先頭へ