For A Moment Of Taste
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For A Moment Of Taste
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Author : Poorva Joshipura
language : en
Publisher: Harper Collins
Release Date : 2020-03-05
For A Moment Of Taste written by Poorva Joshipura and has been published by Harper Collins this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-03-05 with Social Science categories.
For a Moment of Taste is the first ever in-depth expose of what happens to animals commonly used for meat, eggs and dairy foods in India for what is, after all, a fleeting moment of taste. It gives a historical account of how today's meat, eggs and dairy production systems came to be; the current state of these industries in India; and the consequences of where they are headed if dietary habits and current trends do not change. Poorva Joshipura, a senior member of the People for the Ethical Treatment of Animals (PETA), draws on her personal observations of the treatment of animals and uncovers shocking industry practices not commonly known in India. She also explores the larger philosophical question of whether humans are meant to consume meat, eggs or dairy foods, provides anthropological evidence to the contrary, and also lays out the human health and environmental impacts of the production and consumption of animal-based products. This eye-opening book will lead many readers to examine and modify their eating habits.
The Persistence Of Taste
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Author : Malcolm Quinn
language : en
Publisher: Routledge
Release Date : 2018-05-11
The Persistence Of Taste written by Malcolm Quinn and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-05-11 with Social Science categories.
This book offers an interdisciplinary analysis of the social practice of taste in the wake of Pierre Bourdieu’s sociology of taste. For the first time, this book unites sociologists and other social scientists with artists and curators, art theorists and art educators, and art, design and cultural historians who engage with the practice of taste as it relates to encounters with art, cultural institutions and the practices of everyday life, in national and transnational contexts. The volume is divided into four sections. The first section on ‘Taste and art’, shows how art practice was drawn into the sphere of ‘good taste’, contrasting this with a post-conceptualist critique that offers a challenge to the social functions of good taste through an encounter with art. The next section on ‘Taste making and the museum’ examines the challenges and changing social, political and organisational dynamics propelling museums beyond the terms of a supposedly universal institution and language of taste. The third section of the book, ‘Taste after Bourdieu in Japan’ offers a case study of the challenges to the cross-cultural transmission and local reproduction of ‘good taste’, exemplified by the complex cultural context of Japan. The final section on ‘Taste, the home and everyday life’ juxtaposes the analysis of the reproduction of inequality and alienation through taste, with arguments on how the legacy of ideas of ‘good taste’ have extended the possibilities of experience and sharpened our consciousness of identity. As the first book to bring together arts practitioners and theorists with sociologists and other social scientists to examine the legacy and continuing validity of Pierre Bourdieu’s sociology of taste, this publication engages with the opportunities and problems involved in understanding the social value and the cultural dispositions of taste ‘after Bourdieu’. It does so at a moment when the practice of taste is being radically changed by the global expansion of cultural choices, and the emergence of deploying impersonal algorithms as solutions to cultural and creative decision-making.
Taste
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Author : Barb Stuckey
language : en
Publisher: Simon and Schuster
Release Date : 2013-03-26
Taste written by Barb Stuckey and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-26 with Cooking categories.
Whether it's a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes good. Now here's the amazing story behind why you love some foods and can't tolerate others. Whether it's a salted caramel or pizza topped with tomatoes and cheese, you know when food tastes good. Now, Barb Stuckey, a seasoned food developer to whom food companies turn for help in creating delicious new products, reveals the amazing story behind why you love some foods and not others. Through fascinating stories, you'll learn how our five senses work together to form flavor perception and how the experience of food changes for people who have lost their sense of smell or taste. You'll learn why kids (and some adults) turn up their noses at Brussels sprouts, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar. Eye-opening experiments allow you to discover your unique "taster type" and to learn why you react instinctively to certain foods. You'll improve your ability to discern flavors and devise taste combinations in your own kitchen for delectable results. What Harold McGee did for the science of cooking Barb Stuckey does for the science of eating in Taste--a calorie-free way to get more pleasure from every bite.
The Temporality Of Taste In Eighteenth Century British Writing
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Author : James Noggle
language : en
Publisher: Oxford University Press
Release Date : 2012-02-09
The Temporality Of Taste In Eighteenth Century British Writing written by James Noggle and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-02-09 with Literary Criticism categories.
This book discusses the disruptive power of the concept of taste in the works of a number of important British writers, including poets such as Alexander Pope and Joseph Warton, philosophical historians such as David Hume and Anna Barbauld, and novelists such as Frances Burney and William Beckford.
Slavery And The Culture Of Taste
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Author : Simon Gikandi
language : en
Publisher: Princeton University Press
Release Date : 2011-08-01
Slavery And The Culture Of Taste written by Simon Gikandi and has been published by Princeton University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-08-01 with Literary Criticism categories.
It would be easy to assume that, in the eighteenth century, slavery and the culture of taste--the world of politeness, manners, and aesthetics--existed as separate and unequal domains, unrelated in the spheres of social life. But to the contrary, Slavery and the Culture of Taste demonstrates that these two areas of modernity were surprisingly entwined. Ranging across Britain, the antebellum South, and the West Indies, and examining vast archives, including portraits, period paintings, personal narratives, and diaries, Simon Gikandi illustrates how the violence and ugliness of enslavement actually shaped theories of taste, notions of beauty, and practices of high culture, and how slavery's impurity informed and haunted the rarified customs of the time. Gikandi focuses on the ways that the enslavement of Africans and the profits derived from this exploitation enabled the moment of taste in European--mainly British--life, leading to a transformation of bourgeois ideas regarding freedom and selfhood. He explores how these connections played out in the immense fortunes made in the West Indies sugar colonies, supporting the lavish lives of English barons and altering the ideals that defined middle-class subjects. Discussing how the ownership of slaves turned the American planter class into a new aristocracy, Gikandi engages with the slaves' own response to the strange interplay of modern notions of freedom and the realities of bondage, and he emphasizes the aesthetic and cultural processes developed by slaves to create spaces of freedom outside the regimen of enforced labor and truncated leisure. Through a close look at the eighteenth century's many remarkable documents and artworks, Slavery and the Culture of Taste sets forth the tensions and contradictions entangling a brutal practice and the distinctions of civility.
Taste Of The Moment
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Author : Jessical Koal
language : en
Publisher: Independently Published
Release Date : 2024-04-08
Taste Of The Moment written by Jessical Koal and has been published by Independently Published this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-04-08 with Cooking categories.
Experience Culinary Bliss: Taste of the Moment with Mouth-watering Recipes for Any Occasion 'Taste of the Moment: Mouth-watering Recipes for Any Occasion' will help you to enhance your culinary adventure and relish every moment. With its magnificent variety of recipes that are sure to tantalize your taste buds and inspire your enthusiasm for cooking, this cookbook is your passport to an infinite culinary adventure. Every recipe in 'Taste of the Moment' is expertly prepared to ensure that every bite is a moment to remember, appropriate for any occasion-from informal get-togethers to extraordinary celebrations. You'll discover inspiration for any occasion, whether your taste is for indulgent desserts, daring cosmopolitan flavors, or hearty classics. 'Taste of the Moment', however, is more than just a cookbook; it's an ode to the love of cooking and the ability of food to unite people. Love, imagination, and a profound respect for the moments spent around the table are all poured into each recipe. So why hold off? Together, let's go on a delicious culinary adventure and make treasured memories using "Taste of the Moment: Mouth-watering Recipes for Any Occasion." This cookbook is guaranteed to spark delectable moments that you'll treasure for years to come, whether you're cooking for family, friends, or just treating yourself.
The Physiology Of Taste
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Author : Brillat-Savarin
language : en
Publisher:
Release Date : 1854
The Physiology Of Taste written by Brillat-Savarin and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1854 with History categories.
Illustrated by Anecdotes of Distinguished Artists and Statesmen of Both Continents.
Elements Of Taste
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Author : Benjamin Errett
language : en
Publisher: Penguin
Release Date : 2017-10-17
Elements Of Taste written by Benjamin Errett and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-17 with Social Science categories.
From My Little Pony to the Sex Pistols: An engaging exploration of why we love what we love Katy Perry. Wes Anderson. Coldplay. Star Wars. Hamilton. Gilmore Girls. We all have our most and least favorite things. But why? In this smart, funny, and well-researched book, Benjamin Errett brings together the latest findings from the worlds of psychology, criticism, neuroscience, market research, and more to examine what taste really means—and what it can teach us about ourselves. Covering kitsch, nostalgia, snobbery, bad taste, George Michael, and what it means to be “basic,” this is the ultimate read for anyone who devours popular and not-so-popular culture.
Kant S Theory Of Taste
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Author : Henry E. Allison
language : en
Publisher: Cambridge University Press
Release Date : 2001-03-19
Kant S Theory Of Taste written by Henry E. Allison 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 2001-03-19 with Philosophy categories.
This book constitutes one of the most important contributions to recent Kant scholarship. In it, one of the pre-eminent interpreters of Kant, Henry Allison, offers a comprehensive, systematic, and philosophically astute account of all aspects of Kant's views on aesthetics. The first part of the book analyses Kant's conception of reflective judgment and its connections with both empirical knowledge and judgments of taste. The second and third parts treat two questions that Allison insists must be kept distinct: the normativity of pure judgments of taste, and the moral and systematic significance of taste. The fourth part considers two important topics often neglected in the study of Kant's aesthetics: his conceptions of fine art, and the sublime.
After Taste Critique Of Insufficient Reason
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Author : Slavko Kacunko
language : en
Publisher: Slavko Kacunko
Release Date : 2021-06-02
After Taste Critique Of Insufficient Reason written by Slavko Kacunko and has been published by Slavko Kacunko this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-06-02 with Philosophy categories.
After Taste is an inquiry into a field of study dedicated to the reconsideration, reconstruction and rehabilitation of the concept of Taste. Taste is the category, whose systematic, historical and actual dimensions have traditionally been located in a variety of disciplines. The actuality and potential of the study is based on a variety of collected facts from readings and experiences, which materialize in the following features: One concept (figurative Taste), two thinking traditions (analytic and synthetic/continental) and three interrelated dimensions (systematic, historic and actual) are presented in three volumes. As such, the study presents a salient comprehensive companion for wider readership of humanities approaching conceptions of Taste for the first time. Moreover, After Taste is intended for anyone who hopes to make a further contribution to the subject. Since its appearance and apparently short triumph some 250 years ago, the concept of non-literary Taste remained the linchpin of aesthetic theory and practice, but also a category outreaching aesthetics. Taste as the personal unity of the production, theory and criticism of art and literature, which was still largely taken as a given in the eighteenth century, has meanwhile given way to a highly-differentiated art world, in which aesthetic discourse is placed in such a way that it can seemingly no longer have a conceptual or linguistic effect on general opinion making. The critical role of “Taste judges”, ratings and rankings in the feuilleton, politics and social media on the one hand and the responding search for new canons on the other have had a huge impact on the academic and popular discourse today. However, Taste’s impact on society is in fact all-encompassing and yet, without getting even close to the “magnetic North” of the academic compass. After Taste fills the gaps of systematic research by a comprehensive tracing of the emergence of the doctrines, discourses and disciplinary dimensions of Taste up to the peak of its systematic and historical trajectory in the eighteenth century and onwards into the present day. The guiding goal is a post-disciplinary rehabilitation of the contested category as a preparation for its productive usage in emerging academic and popular contexts. Three intertwined research hypotheses form the guiding goal of an overall study of the agencies of Taste, its institutionalizations and expert cultures: The (1) first part provides a missing systematic perspective on the concept of Taste as a key factor for understanding the human faculties, value theories and practices of valuating. The (2) second part traces the events at the peak of Taste’s systematic and historical trajectories up until the late eighteenth century and verifies the historiographical hypothesis about the instrumentality of Taste for the production, reception and distribution of culture. The (3) third part reconstructs the major moments in which the contested concept of Taste experiences its post-disciplinary rehabilitation, in preparation for its future productive usage in the academic and popular discourses and practices. It shows how the category of Taste became the foundation, legitimation and the catalyst for the emerging division of labour, faculties and disciplines, confirming the hypothesis of the immense impact and actuality of Taste in the contemporary world.
