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Making Taste Public Prof Carole Counihan (Millersville University, USA)

Making Taste Public By Prof Carole Counihan (Millersville University, USA)

Making Taste Public by Prof Carole Counihan (Millersville University, USA)

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Making Taste Public Summary

Making Taste Public: Ethnographies of Food and the Senses by Prof Carole Counihan (Millersville University, USA)

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 Hojlund 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.

Making Taste Public Reviews

[L]inking the individual to the collective is an overarching topic addressed in the fifteen chapters in Making Taste Public, edited by anthropologists Carole Counihan and Susanne Hojlund. Drawing from the scholars' rich ethnographic case studies from Denmark, the Solomon Islands, Italy, France, Japan, and Sweden, the broad question of how does taste become part of the culture? (1) is explored. * Food, Culture & Society *
A vitally important part of culture, taste has been a peculiar blind spot in social science and food studies. These original contributions by many of today's best food scholars is part of a renewed interest in human senses. With vivid case studies, it reveals the crucial importance of taste as a connection between individuals, cultures, and the complexities of everyday life. * Richard Wilk, Indiana University, USA *
If you not before were convinced that taste is a social and public matter that takes place between people, you will be after having read this remarkable and timely book. Its message is as necessary as it is obvious. * Ole G. Mouritsen, University of Copenhagen, Denmark *
Preferences for food and drink are frequently regarded as private to individuals or, more generously, determined within families or ethnic groups. This collection demonstrates how taste is actively public, detailing examples of how place, community, and education affect taste choices and experiences-all timely matters for our changing global societies. * Carolyn Korsmeyer, University at Buffalo, USA *
A great project. Just what is needed in food studies - and sensory studies - at this juncture. * David Howes, Concordia University, Canada *
This is an excellent project. It is the book that all of us who are interested in the cultural and social aspects of food and food experience have been waiting for, for a very long time. * Kaori O'Connor, University College London, UK *
Counihan and Hojlund have produced a landmark volume that advances the field of Food Studies while remaining highly accessible to students. The essays use taste to rethink wider food cultures and systems, answering critical questions about identity, health, justice, and sustainability. * Jeffrey M. Pilcher, University of Toronto, Canada *

About Prof Carole Counihan (Millersville University, USA)

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.

Table of Contents

List of images List of Contributors Preface, Carole Counihan (Millersville University, USA) and Susanne Hojlund (Aarhus University, Denmark) Foreword, David Sutton (Southern Illinois University Carbondale, USA) Introduction 1. Making Taste Public: An Ethnographic Approach, Carole Counihan (Millersville University, USA) and Susanne Hojlund (Aarhus University, Denmark) Part One: Taste Socialization: Family and Culture 2. Taste, Socialization, and Infancy, Penny Van Esterik (York University, Canada) 3. The Taste of Intervention: Tasting, Eating and Feeding After Weight Loss Surgery, Line Hillersdal (University of Copenhagen, Denmark) and Bodil Just Christensen (University of Copenhagen, Denmark) 4. The Taste of Reef: Changing Food Preferences and Taste in a Solomon Island Archipelago Over Forty years, Peter I. Crawford (UiT The Arctic University of Norway, Norway) Part Two: Taste, Place, and Intersubjectivity 5. How to Taste Like a Cow: Cultivating Shared Sense in Wisconsin Dairy Worlds, Katy Overstreet (University of California Santa Cruz, USA and Aarhus University, Denmark) 6. Cultivating a Taste Landscape: Cooperative Winegrowing in Carema, Italy, Rachel Black (Connecticut College, USA) 7. Tasting Comte Cheese, Returning to the Whole: The Jury Terroir as Ritual Practice, Christy Shields (The American University of Paris, France) Part Three: Taste Education and Sharing: Identity and Community 8. Listen! We Made these Potatoes Crispy! Danish Adolescents Sharing Taste in a School Class, Susanne Hojlund (Aarhus University, Denmark) 9. Making the Multi-Dimensional Taste of Japanese Cuisine Public, Greg De St. Maurice (University of Toronto, Canada and l'Ecole des Hautes Etudes en Sciences Sociales, France) 10. Sharing and Transmitting Taste in a Professional Danish Restaurant Kitchen, Jens Sejer Ostergaard Rasmussen (Independent Scholar) 11. Teaching to Cook and Learning to Sense in Food Education, Amy Trubek and Maria Carabello (University of Michigan, USA) Part Four: Taste Politics 12. Taste Activism in Urban Sardinia, Italy, Carole Counihan (Millersville University, USA) 13. Reindeer Fat and the Taste of Place in Sami Food Activism, Amanda Green (Davidson College, USA) 14. Political Taste: Inclusion and Exclusion in the Slow Food Movement, Valeria Siniscalchi (Ecole des Hautes Etudes en Sciences Sociales, France) 15. Tasting Displacement, Reflections on Freshness, Joan Gross (Oregon State University, USA) Index

Additional information

NLS9781350152083
9781350152083
1350152080
Making Taste Public: Ethnographies of Food and the Senses by Prof Carole Counihan (Millersville University, USA)
Prof Carole Counihan (Millersville University, USA)
New
Paperback
Bloomsbury Publishing PLC
2020-02-20
232
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
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