The taste culture reader : experiencing food and drink /
Experiencing food and drink
edited by Carolyn Korsmeyer.
- English ed.
- ix, 421 p. : 24 cm.
- Sensory formations, 1741-4725 .
- Sensory formations series .
Includes bibliographical references and index.
Introduction : perspectives on taste -- On taste -- Chemical senses : taste and smell -- Culinary themes and variations -- Flavor principles : some applications -- Retrieving tastes : two sources of cuisine -- The high and the low : culinary culture in Asia and Europe -- Taste of luxury, taste of necessity -- Colonial Creoles : the formation of tastes in early America -- Hoppin' John -- Tasty meals and bitter gifts -- Salt : the edible rock -- Sweetness and meaning -- Spices : tastes of paradise -- Thick sauce : remarks on the social relations of the Songhay -- Food as divine medicine -- Food with saints -- Zen and the art of tea -- Living Ramadan : fasting and feasting in Morocco -- Bitter herbs and unleavened bread (from the Passover Haggadah) -- Feasting with dead souls -- Of the standard of taste -- Objective and subjective senses : the sense of taste -- Rasa : delight of the reason -- Pleasures of the proximate senses : eating, taste, and culture -- Of gastronomes and guides -- Champagne and caviar : Soviet kitsch -- Place matters -- Tasting problems and errors of perception -- On the Zeedijk -- The Madeleine -- The breast of Aphrodite -- Synesthesia, memory, and the taste of home -- Food and emotion -- The pale yellow glove -- Christmas cake -- Sunshine cake -- Artificial flavours -- Rainbow delight cake -- Taste in an age of convenience : from frozen food to meals in 'the matrix' -- The play's the thing : dining out in the new Russia -- Identity and the global stew -- But is it authentic? : culinary travel and the search for the "genuine article" -- Succulent selection : a select bibliography of 50 further readings. 1. 2. 3. 3a. 4. 5. 6. 7. 7a. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 32a. 32b. 33. 33a. 34. 35. 36. 37.