LEADER 03857nam 2200733 450 001 9910818040403321 005 20210701021319.0 010 $a0-8014-7132-X 010 $a1-322-52312-6 010 $a0-8014-7133-8 024 7 $a10.7591/9780801471339 035 $a(CKB)3710000000216376 035 $a(OCoLC)889302551 035 $a(CaPaEBR)ebrary10904416 035 $a(SSID)ssj0001578449 035 $a(PQKBManifestationID)16253976 035 $a(PQKBTitleCode)TC0001578449 035 $a(PQKBWorkID)14861230 035 $a(PQKB)10146054 035 $a(SSID)ssj0001399055 035 $a(PQKBManifestationID)11799579 035 $a(PQKBTitleCode)TC0001399055 035 $a(PQKBWorkID)11450306 035 $a(PQKB)11595224 035 $a(DE-B1597)527323 035 $a(OCoLC)1102801335 035 $a(DE-B1597)9780801471339 035 $a(Au-PeEL)EBL3138624 035 $a(CaPaEBR)ebr10904416 035 $a(CaONFJC)MIL683594 035 $a(OCoLC)922998683 035 $a(MiAaPQ)EBC3138624 035 $a(EXLCZ)993710000000216376 100 $a20140815h20021999 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt 182 $cc 183 $acr 200 10$aMaking sense of taste $efood & philosophy /$fCarolyn Korsmeyer 210 1$aIthaca, New York :$cCornell University Press,$d2002. 210 4$dİ1999 215 $a1 online resource (247 p.) 300 $aIncludes index. 311 0 $a0-8014-3698-2 311 0 $a0-8014-8813-3 327 $tFront matter --$tContents --$tIllustrations --$tAcknowledgments --$tIntroduction --$tCHAPTER 1. The Hierarchy of the Senses --$tCHAPTER 2. Philosophies of Taste: Aesthetic and N anesthetic Senses --$tCHAPTER 3. The Science of Taste --$tCHAPTER 4. The Meaning of Taste and the Taste of Meaning --$tCHAPTER 5. The Visual Appetite: Representing Taste and Food --$tCHAPTER 6. Narratives Of Eating --$tIndex 330 $aTaste, perhaps the most intimate of the five senses, has traditionally been considered beneath the concern of philosophy, too bound to the body, too personal and idiosyncratic. Yet, in addition to providing physical pleasure, eating and drinking bear symbolic and aesthetic value in human experience, and they continually inspire writers and artists. In Making Sense of Taste, Carolyn Korsmeyer explains how taste came to occupy so low a place in the hierarchy of senses and why it is deserving of greater philosophical respect and attention. Korsmeyer begins with the Greek thinkers who classified taste as an inferior, bodily sense; she then traces the parallels between notions of aesthetic and gustatory taste that were explored in the formation of modern aesthetic theories. She presents scientific views of how taste actually works and identifies multiple components of taste experiences. Turning to taste's objects-food and drink-she looks at the different meanings they convey in art and literature as well as in ordinary human life and proposes an approach to the aesthetic value of taste that recognizes the representational and expressive roles of food. Korsmeyer's consideration of art encompasses works that employ food in contexts sacred and profane, that seek to whet the appetite and to keep it at bay; her selection of literary vignettes ranges from narratives of macabre devouring to stories of communities forged by shared eating. 606 $aFood 606 $aPhilosophy 606 $aFood$xSensory evaluation 615 0$aFood. 615 0$aPhilosophy. 615 0$aFood$xSensory evaluation. 676 $a664/.07 686 $aCC 8200$2rvk 700 $aKorsmeyer$b Carolyn$0553669 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910818040403321 996 $aMaking sense of taste$9979375 997 $aUNINA