|aMaking taste public :|bethnographies of food and the senses /|cedited by Carole Counihan and Susanne Højlund.
|aethnographies of food and the senses
|aLondon, UK ;|aNew York :|bBloomsbury Academic,|cc2018.
|axv, 214 p. :|bill. ;|c25 cm.
|aIncludes bibliographical references and index.
|aMaking taste public : an ethnographic approach / Carole Counihan and Susanne Højlund -- Taste, socialization, and infancy / Penny Van Esterik -- The taste of intervention : tasting, eating and feeding after weight loss surgery / Line Hillersdal and Bodil Just Christensen -- The taste of reef : changing food preferences and taste in a Solomon Island archipelago over forty years / Peter I. Crawford -- How to taste like a cow : cultivating shared sense in Wisconsin dairy worlds / Katy Overstreet -- Cultivating a taste landscape : cooperative winegrowing in Carema, Italy / Rachel Black -- Tasting Comt�e cheese, returning to the whole : the jury terroir as ritual practice / Christy Shields -- Listen! We made these potatoes crispy! : Danish adolescents sharing taste in a school class / Susanne H�jlund -- Making the multi-dimensional taste of Japanese cuisine public / Greg De St. Maurice -- Sharing and transmitting taste in a professional Danish restaurant kitchen / Jens Sejer �stergaard Rasmussen -- Teaching to cook and learning to sense in food education / Amy Trubek and Maria Carabello -- Taste activism in urban Sardinia, Italy / Carole Counihan -- Reindeer fat and the taste of place in S�ami food activism / Amanda Green -- Political taste : inclusion and exclusion in the Slow Food movement / Valeria Siniscalchi -- Tasting displacement, reflections on freshness / Joan Gross.
Making Taste Public takes an ethnographic approach to show how social relations shape - and are shaped by - the taste of food. Recognizing that different cultures have different taste preferences and flavour principles embedded in cuisine, editors Carole Counihan and Susanne Højlund ask how these differences are generated. The editors have compiled 14 chapters to show how specific influences become a part of our sensorial apparatus and identity through shared experiences of making, eating, and talking about food. Using case studies from Asia, Europe and America, the book presents a theory of how taste is made public through everyday practices. The authors are exploring how place, production methods and cooking techniques create tastes. They discuss the criteria determining good and bad tastes, and how tastes and memories evolve over time. Subjects such as how values can be embedded in taste, and the role of taste education in food movements, homes, and schools are explored. The different chapters examine definitions and mobilizations of taste in different institutions, public places, and regions around the world to reveal ethnographic understandings of how people learn, experience, and share taste. With contributions spanning the Solomon Islands, Denmark, Japan, Canada, France, the USA, and Italy, Making Taste Public is a fascinating account of how our sense of taste is continuously shaped and re-shaped in relation to social and cultural context, societal and environmental premises. The book will interest anyone studying anthropology, sociology, food studies, sensory studies and human geography.
Carole Counihan is Professor Emerita of Anthropology at Millersville University, USA. She is also Editor-in-Chief of the Food and Foodways journal. Susanne Hojlund is Associate Professor in Anthropology at Aarhus University, Denmark.