| 000 | 03216cam a22004098a 4500 | ||
|---|---|---|---|
| 005 | 20230526151005.0 | ||
| 008 | 051024s2005 nyu b 001 0 eng | ||
| 010 | _a 2005013776 | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
| 020 | _a9781845200602 (cloth) | ||
| 020 | _a1845200608 (cloth) | ||
| 020 | _a1845200616 (pbk.) | ||
| 035 | _a(DLC) 2005013776 | ||
| 035 | _a(OCoLC)60401747 | ||
| 040 |
_aDLC _dFMlbTMQ |
||
| 042 | _apcc | ||
| 050 | 0 | 0 |
_aTX651 _b.T39 2005 |
| 082 | 0 | 0 |
_a641.3 _222 |
| 245 | 0 | 4 |
_aThe taste culture reader : _bexperiencing food and drink / _cedited by Carolyn Korsmeyer. |
| 246 | 3 | _aExperiencing food and drink | |
| 250 | _aEnglish ed. | ||
| 263 | _a0508 | ||
| 264 | 1 |
_aNew York : _bBerg, _c2005. |
|
| 300 |
_aix, 421 p. : _c24 cm. |
||
| 490 | 1 |
_aSensory formations, _x1741-4725 |
|
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | 0 |
_tIntroduction : perspectives on taste -- _g1. _tOn taste -- _g2. _tChemical senses : taste and smell -- _g3. _tCulinary themes and variations -- _g3a. _tFlavor principles : some applications -- _g4. _tRetrieving tastes : two sources of cuisine -- _g5. _tThe high and the low : culinary culture in Asia and Europe -- _g6. _tTaste of luxury, taste of necessity -- _g7. _tColonial Creoles : the formation of tastes in early America -- _g7a. _tHoppin' John -- _g8. _tTasty meals and bitter gifts -- _g9. _tSalt : the edible rock -- _g10. _tSweetness and meaning -- _g11. _tSpices : tastes of paradise -- _g12. _tThick sauce : remarks on the social relations of the Songhay -- _g13. _tFood as divine medicine -- _g14. _tFood with saints -- _g15. _tZen and the art of tea -- _g16. _tLiving Ramadan : fasting and feasting in Morocco -- _g17. _tBitter herbs and unleavened bread (from the Passover Haggadah) -- _g18. _tFeasting with dead souls -- _g19. _tOf the standard of taste -- _g20. _tObjective and subjective senses : the sense of taste -- _g21. _tRasa : delight of the reason -- _g22. _tPleasures of the proximate senses : eating, taste, and culture -- _g23. _tOf gastronomes and guides -- _g24. _tChampagne and caviar : Soviet kitsch -- _g25. _tPlace matters -- _g26. _tTasting problems and errors of perception -- _g27. _tOn the Zeedijk -- _g28. _tThe Madeleine -- _g29. _tThe breast of Aphrodite -- _g30. _tSynesthesia, memory, and the taste of home -- _g31. _tFood and emotion -- _g32. _tThe pale yellow glove -- _g32a. _tChristmas cake -- _g32b. _tSunshine cake -- _g33. _tArtificial flavours -- _g33a. _tRainbow delight cake -- _g34. _tTaste in an age of convenience : from frozen food to meals in 'the matrix' -- _g35. _tThe play's the thing : dining out in the new Russia -- _g36. _tIdentity and the global stew -- _g37. _tBut is it authentic? : culinary travel and the search for the "genuine article" -- _tSucculent selection : a select bibliography of 50 further readings. |
| 650 | 0 |
_aCooking. _9341496 |
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| 650 | 0 |
_aFood. _9318000 |
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| 650 | 0 |
_aBeverages. _9314502 |
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| 700 | 1 |
_aKorsmeyer, Carolyn. _91041629 |
|
| 830 | 0 |
_aSensory formations series _9249014 |
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| 907 |
_a.b11050305 _b19-04-21 _c27-10-15 |
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