LEADER 01087nam0-22003251i-450- 001 990007661500403321 035 $a000766150 035 $aFED01000766150 035 $a(Aleph)000766150FED01 035 $a000766150 100 $a20021010d--------km-y0itay50------ba 101 0 $aita 200 1 $a<>osterreichische Polizeirecht$eMit einschlagigen Vorschiften und erlauternden Bemerkungen sowie einem Sachverzeichnis$fHerausgegeben von Willibald Liehr und Albert Markovics. 210 $aWien$cManzsche$d1951-52. 215 $a2 V. 18 cm 225 1 $aManzsche Ausgabe der osteue- ichischen gesetze "Grosse Ansgabe$v31 676 $a348 702 1$aLiehr,$bWillibald 702 1$aMarkovics,$bAlbert 710 02$aAustria$0428714 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990007661500403321 952 $a14-A-40/3$b686 A/B PR. COMP.$fDDCP 952 $a14-A-40/2$b686 A/B PR. COMP.$fDDCP 952 $a14-A-40/1$b686 A/B PR. COMP.$fDDCP 959 $aDDCP 996 $aOsterreichische Polizeirecht$9680339 997 $aUNINA DB $aGEN01 LEADER 03316nam 2200661 450 001 9910818101103321 005 20200520144314.0 010 $a0-231-54142-2 024 7 $a10.7312/peru17348 035 $a(CKB)3710000000614795 035 $a(EBL)4356922 035 $a(SSID)ssj0001636194 035 $a(PQKBManifestationID)16389213 035 $a(PQKBTitleCode)TC0001636194 035 $a(PQKBWorkID)14108374 035 $a(PQKB)11600743 035 $a(StDuBDS)EDZ0001439167 035 $a(MiAaPQ)EBC4356922 035 $a(DE-B1597)473072 035 $a(OCoLC)957505605 035 $a(OCoLC)967255614 035 $a(DE-B1597)9780231541428 035 $a(Au-PeEL)EBL4356922 035 $a(CaPaEBR)ebr11210506 035 $a(CaONFJC)MIL910781 035 $a(OCoLC)945390575 035 $a(EXLCZ)993710000000614795 100 $a20160601h20162016 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aTaste as experience $ethe philosophy and aesthetics of food /$fNicola Perullo ; foreword by Massimo Montanari 210 1$aNew York :$cColumbia University Press,$d2016. 210 4$dİ2016 215 $a1 online resource (177 p.) 225 0 $aArts and Traditions of the Table: Perspectives on Culinary History 300 $aDescription based upon print version of record. 311 $a0-231-17348-2 320 $aIncludes bibliographical references and index. 327 $tFrontmatter -- $tContents -- $tPreface to the American Edition -- $tForeword / $rMontanari, Massimo -- $tIntroduction: Children of a Lesser Sense? -- $tFirst Mode of Access -- $tSecond Mode of Access -- $tThird Mode of Access -- $tThe Wisdom of Taste, the Taste of Wisdom -- $tNotes -- $tReferences -- $tIndex -- $tBackmatter 330 $aTaste as Experience puts the pleasure of food at the center of human experience. It shows how the sense of taste informs our preferences for and relationship to nature, pushes us toward ethical practices of consumption, and impresses upon us the importance of aesthetics. Eating is often dismissed as a necessary aspect of survival, and our personal enjoyment of food is considered a quirk. Nicola Perullo sees food as the only portion of the world we take in on a daily basis, constituting our first and most significant encounter with the earth. Perullo has long observed people's food practices and has listened to their food experiences. He draws on years of research to explain the complex meanings behind our food choices and the thinking that accompanies our gustatory actions. He also considers our indifference toward food as a force influencing us as much as engagement. For Perullo, taste is value and wisdom. It cannot be reduced to mere chemical or cultural factors but embodies the quality and quantity of our earthly experience. 410 0$aArts and Traditions of the Table: Perspe 606 $aGastronomy 606 $aTaste 615 0$aGastronomy. 615 0$aTaste. 676 $a641.013 700 $aPerullo$b Nicola$f1970-$0260479 702 $aMontanari$b Massimo 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910818101103321 996 $aTaste as experience$92710147 997 $aUNINA