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Making taste public : ethnographies of food and the senses /

'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 flavor principles embedded in cuisine, editors Carole Counihan and Susanne Højlund ask how...

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Bibliographic Details
Other Authors: Counihan, Carole, 1948- (Editor), Højlund, Susanne (Editor)
Format: Book
Language:English
Published: London ; New York : Bloomsbury Academic, [2018]
Subjects:
Food habits > Social aspects > Case studies.
Food > Sensory evaluation > Social aspects > Case studies.
Taste > Social aspects > Case studies.

Evans: Library Stacks

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Call Number: GT2855 .M28 2018
 
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