Taste involves more than flavor. On every bite the complex machinery that operates through the muscles and organs of the mouth works in precise coordination with the nose; simultaneously, a chemical operation occurs; particles of sapid bodies are dissolved in fluids; and finally they are smelled, tasted, absorbed. It is an event framed by settings, rituals, other participants; meanwhile, the mind registers the experience in its biographical repertory of flavors, making the human act of tasting—the greatest omnivorous act—unique. This is part of the multidimensional world presented by the professor of philosophy at the University of Buffalo.This second edition of a work originally published in 2007 includes 10 new chapters and introductions of the editor. Organized in seven parts and 43 chapters, with thoughtful essays from authors and fragments of classic as well as contemporary texts of such recognized thinkers as Kant, Hume, and Bourdieu, among others, this book can be read by social scientists, students of humanities or culinary arts, and anyone who is willing to read it, accompanied by wine, coffee, or an appetizer.In its pages are discussed topics like the idea of a high cuisine or haute food, present in the societies of each continent and
Rural Sociology – Wiley
Published: Jan 1, 2018
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