Accounting For Taste
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Accounting For Tastes
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Author : Gary Stanley BECKER
language : en
Publisher: Harvard University Press
Release Date : 2009-06-30
Accounting For Tastes written by Gary Stanley BECKER and has been published by Harvard University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-06-30 with Business & Economics categories.
The answers to these and many other questions about people's consumption patterns, Becker argues, have to do with the way preferences and values are shaped. Although these are central topics of social behavior, they have never been addressed in a systematic and analytical way. Becker applies the tools of modern economic analysis to just this topic, one that economists have traditionally left out of their models for rational choice.
Accounting For Taste
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Author : Priscilla Parkhurst Ferguson
language : en
Publisher: University of Chicago Press
Release Date : 2006-08-01
Accounting For Taste written by Priscilla Parkhurst Ferguson and has been published by University of Chicago Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-08-01 with History categories.
French cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. Accounting for Taste brings these "accidents" to the surface, illuminating the magic of French cuisine and the mystery behind its historical development. Priscilla Parkhurst Ferguson explains how the food of France became French cuisine. This momentous culinary journey begins with Ancien Régime cookbooks and ends with twenty-first-century cooking programs. It takes us from Carême, the "inventor" of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pépin. Not a history of French cuisine, Accounting for Taste focuses on the people, places, and institutions that have made this cuisine what it is today: a privileged vehicle for national identity, a model of cultural ascendancy, and a pivotal site where practice and performance intersect. With sources as various as the novels of Balzac and Proust, interviews with contemporary chefs such as David Bouley and Charlie Trotter, and the film Babette's Feast, Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients. What's more, well beyond food, the intricate connections between cuisine and country, between local practice and national identity, illuminate the concept of culture itself. To Brillat-Savarin's famous dictum—"Animals fill themselves, people eat, intelligent people alone know how to eat"—Priscilla Ferguson adds, and Accounting for Taste shows, how the truly intelligent also know why they eat the way they do. “Parkhurst Ferguson has her nose in the right place, and an infectious lust for her subject that makes this trawl through the history and cultural significance of French food—from French Revolution to Babette’s Feast via Balzac’s suppers and Proust’s madeleines—a satisfying meal of varied courses.”—Ian Kelly, Times (UK)
Accounting For Tastes
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Author : Tony Bennett
language : en
Publisher: Cambridge University Press
Release Date : 1999-10-13
Accounting For Tastes written by Tony Bennett and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-10-13 with Social Science categories.
Accounting for Tastes was the most systematic and substantial study of Australian cultural tastes, preferences and activities ever published. Taking its inspiration from Pierre Bourdieu's work, this 1999 book examines the relationships between the patterns of participation in the different fields of cultural practice in Australia, and analyses trends of consumption and choice that Australians make in their everyday lives. The book contains detailed examinations of people's cultural choices through a large-scale survey and interviews. It also examines the influence of American culture on Australian choices, and the way work cultures and cultures of friendship affect how Australians choose to spend their leisure time. Accounting for Tastes makes a substantial contribution to the empirical and policy-oriented social inquiry into questions of cultural practices and preferences.
What S Happening In The Mathematical Sciences Accounting For Taste
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Author : Barry Cipra
language : en
Publisher:
Release Date : 1993
What S Happening In The Mathematical Sciences Accounting For Taste written by Barry Cipra and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Mathematics categories.
No Accounting For Tastes
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Author : Aileen Fisher
language : en
Publisher:
Release Date : 1973
No Accounting For Tastes written by Aileen Fisher and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1973 with Animals categories.
In this rhyming tale two children discover what various animals eat.
Accounting For Culture
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Author : Caroline Andrew
language : en
Publisher: University of Ottawa Press
Release Date : 2005-03-30
Accounting For Culture written by Caroline Andrew and has been published by University of Ottawa Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-03-30 with Political Science categories.
Many scholars, practitioners, and policy-makers in the cultural sector argue that Canadian cultural policy is at a crossroads: that the environment for cultural policy-making has evolved substantially and that traditional rationales for state intervention no longer apply. The concept of cultural citizenship is a relative newcomer to the cultural policy landscape, and offers a potentially compelling alternative rationale for government intervention in the cultural sector. Likewise, the articulation and use of cultural indicators and of governance concepts are also new arrivals, emerging as potentially powerful tools for policy and program development. Accounting for Culture is a unique collection of essays from leading Canadian and international scholars that critically examines cultural citizenship, cultural indicators, and governance in the context of evolving cultural practices and cultural policy-making. It will be of great interest to scholars of cultural policy, communications, cultural studies, and public administration alike.
Accounting For Tastes
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Author : Gary S. Becker
language : en
Publisher:
Release Date : 1996-08-15
Accounting For Tastes written by Gary S. Becker and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-08-15 with Business & Economics categories.
Economists generally accept as a given the old adage that there’s no accounting for tastes. Nobel Laureate Gary Becker disagrees, and in this lively new collection he confronts the problem of preferences and values: how they are formed and how they affect our behavior. He argues that past experiences and social influences form two basic capital stocks: personal and social. He then applies these concepts to assessing the effects of advertising, the power of peer pressure, the nature of addiction, and the function of habits. This framework promises to illuminate many other realms of social life previously considered off-limits by economists.
The Invention Of Taste
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Author : Luca Vercelloni
language : en
Publisher: Routledge
Release Date : 2020-06-03
The Invention Of Taste written by Luca Vercelloni and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-06-03 with Social Science categories.
The Invention of Taste provides a detailed overview of the development of taste, from ancient times to the present. At the heart of the book is an intriguing question: why did the sensory attribute of human taste become a social metaphor and aesthetic value for judging cultural qualities of art, fashion, cuisine and other social constructions? Unique amongst the senses, taste is at once a biologically derived sense, private, personal and individual, yet also a sensibility which can be acquired, shared, and communicated. Exploring the many factors that defined the evolution of taste – from medieval morals and medicine to social and cultural philosophy, the rise of aesthetics, birth of fashion, branding trends, and luxury worship in the age of mass consumption – Luca Vercelloni’s ambitious text provides readers with an outstanding introduction to the subject, making it the cultural history of taste.Now available for the first time in English, Taste features a new final chapter and a preface by series editor David Howes. Rich in detail and examples, this interdisciplinary work is an important read for students and researchers in sensory studies, philosophy, sociology and cultural studies, as well as gastronomy, fashion, design, and branding.
Accounting For Taste
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Author : Sasha Grishin
language : en
Publisher: MacMillan Art Publishing
Release Date : 2013
Accounting For Taste written by Sasha Grishin and has been published by MacMillan Art Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Art, Australian categories.
Author Sasha Grishin has used a musical analogy to categorise the more than 250 lavishly reproduced artworks by 135 artists of Australia s post-war years that are included in this book.. Recalling the movements of a symphony, he divides the artworks into four movements: Humanist Moderns, Formalist Moderns, those for whom the landscape is relevant and, lastly, a variety of painters and sculptors more difficult to fit into a cohesive group. The Prelude which introduces the book tells the story of accountant Tom Lowenstein who, with his partners, experimented in art collecting in the 1970s before together with his son Evan and a colleague Adam Micmacher establishing the present Lowensteins Arts Management Collection which currently hangs in Melbourne and Sydney. Befriending artists like John Olsen, Charles Blackman and Arthur Boyd, he was privvy to sound advice while he developed his own aesthetic judgement. The collection is rich in works by Olsen, Blackman and Boyd, and then by a splendid array of artists including Danila Vassilieff, George Baldessin, Colin Lanceley, Garry Shead, Peter Booth, Yvonne Audette, John Walker, Alun Leach-Jones, Sally Smart, David Rankin, Imants Tillers, Allan Mitelman, and Robert Jacks. Prominent sculptors include Akio Makigawa, Ron Robertson-Swann and Robert Klippel. Then there are exciting younger artists like Ricky Swallow, Matthew Johnson, Angela Brennan and Jasper Knight. Indigenous artists Freddie Timms, Rosella Namok, Richard Bell, Danie Mellor and Lin Onus are also well represented."
Multisensory Flavor Perception
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Author : Betina Piqueras-Fiszman
language : en
Publisher: Woodhead Publishing
Release Date : 2016-04-14
Multisensory Flavor Perception written by Betina Piqueras-Fiszman and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-14 with Technology & Engineering categories.
Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. Authored by top academics and world leaders in the field Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge