The Persistence Of Taste
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Language: en
Pages: 620
Pages: 620
Type: BOOK - Published: 2018-05-11 - Publisher: Routledge
This book offers an interdisciplinary analysis of the social practice of taste in the wake of Pierre Bourdieu’s sociology of taste. For the first time, this b
Language: en
Pages: 232
Pages: 232
Type: BOOK - Published: 2013-09-13 - Publisher: Routledge
Since the mid-1980s, Arthur C. Danto has been increasingly concerned with the implications of the demise of modernism. Out of the wake of modernist art, Danto d
Language: en
Pages: 207
Pages: 207
Type: BOOK - Published: 2021-11-16 - Publisher: W. W. Norton & Company
A New York Times Editors' Choice pick Named a Best Book of the Year by NPR, Los Angeles Times, Vogue, Wall Street Journal, Food Network, KCRW, WBUR Here & Now,
Language: en
Pages: 455
Pages: 455
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
Taste receptors monitor the quality of all the food ingested. They are intimately involved in both food acceptance and rejection. The sensation of taste is also
Language: en
Pages: 317
Pages: 317
Type: BOOK - Published: 2008-05-05 - Publisher: Univ of California Press
How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, pers