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Author:   Prof Carole Counihan (Millersville University, USA) ,  Susanne Højlund (Aarhus University, Denmark)
Publisher:   Bloomsbury Publishing PLC
Imprint:   Bloomsbury Academic
Weight:   0.331kg
ISBN:  

9781350152083

ISBN 10:   1350152080
Pages:   232
Publication Date:   20 February 2020
Audience:   College/higher education ,  Tertiary & Higher Education
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
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Table of Contents

List of images List of Contributors Preface, Carole Counihan (Millersville University, USA) and Susanne Højlund (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 Højlund (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 Comté 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 Højlund (Aarhus University, Denmark) 9. Making the Multi-Dimensional Taste of Japanese Cuisine Public, Greg De St. Maurice (University of Toronto, Canada and l’École des Hautes Études en Sciences Sociales, France) 10. Sharing and Transmitting Taste in a Professional Danish Restaurant Kitchen, Jens Sejer Østergaard 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 Sámi Food Activism, Amanda Green (Davidson College, USA) 14. Political Taste: Inclusion and Exclusion in the Slow Food Movement, Valeria Siniscalchi (École des Hautes Études en Sciences Sociales, France) 15. Tasting Displacement, Reflections on Freshness, Joan Gross (Oregon State University, USA) Index

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 *

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 *

Author Information

Carole Counihan is Professor Emerita of Anthropology at Millersville University, USA. She is also Editor-in-Chief of the Food and Foodways journal. Susanne Højlund is Associate Professor in Anthropology at Aarhus University, Denmark.

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