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Record Nr. |
UNINA9910808444003321 |
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Titolo |
Educated tastes : food, drink, and connoisseur culture / / edited and with an introduction by Jeremy Strong |
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Pubbl/distr/stampa |
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Lincoln, : University of Nebraska Press, c2011 |
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ISBN |
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1-280-49779-3 |
9786613593023 |
0-8032-3813-4 |
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Edizione |
[1st ed.] |
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Descrizione fisica |
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1 online resource (xxii, 292 pages) |
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Collana |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Food habits |
Drinking customs |
Taste - Social aspects |
Gourmets |
Food - Social aspects |
Beverages - Social aspects |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di bibliografia |
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Includes bibliographical references. |
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Nota di contenuto |
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Cover; Untitled; Copyright Page; Contents; Introduction; Part One: Learning to Taste; 1. Feeding Finn; 2. The Book of Tasty and Healthy Food: The Establishment of Soviet Haute Cuisine; 3. The Flavor of the Place: Eating and Drinking in Payottenland; 4. National Tastes: Italy and Food Culture; 5. Teaching Wine Tasting; Part Two: Theorizing and Contextualizing Taste; 6. The (Extensive) Pleasures of Eating; 7. A Short Poetics of Cruel Food; "Los Pajaritos del Aire": Disappearing Menus and After-Dinner; Speaking in Don Quixote; 9. Nourishment, Body and Soul: Modern Performers, Diverse Tastes; Lionizing Taste: Toward an Ecology of Contemporary Connoisseurship; Contributors |
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Sommario/riassunto |
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The old adage "you are what you eat" has never seemed more true than in this era, when ethics, politics, and the environment figure so prominently in what we ingest and in what we think about it. Then there are connoisseurs, whose approaches to food address "good taste" and frequently require a language that encompasses cultural and social dimensions as well. From the highs (and lows) of connoisseurship to |
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