The Persistence of Taste

The Persistence of Taste

Author: Malcolm Quinn

Publisher: Routledge

ISBN: 0367877902

Category:

Page: 386

View: 903

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 globa

The Persistence of Taste

The Persistence of Taste

Author: Malcolm Quinn

Publisher: Routledge

ISBN: 9781317207528

Category: Social Science

Page: 386

View: 945

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.

The Persistence of Presence

The Persistence of Presence

Author: Bradley J. Nelson

Publisher: University of Toronto Press

ISBN: 9780802099778

Category: History

Page: 288

View: 447

The Persistence of Presence analyzes the relationship between emblem books, containing combinations of pictures and texts, and Spanish literature in the early modern period. As representations of ideas and ideals, emblems are allegories produced in a particular place and time, and their study can shed light on the central cultural and political activities of an era. Bradley J. Nelson argues that the emblem was a primary indicator of the social and political functions of diverse literary practices in early modern Spain, from theatre to epic prose. Furthermore, the disintegration of a unified medieval world view left many seeking the kinds of deep knowledge that could be accessed through symbolic pictures, increasing their cultural significance. In this detailed examination of emblem books, sacred and secular theatre, and Cervantes' critique of baroque allegory in Los trabajos de Persiles y Sigismunda, Nelson connects the early history of emblematics with the drive towards cultural and political hegemony in Counter-Reformation Spain.

The Persistence of Memory

The Persistence of Memory

Author: Philip Kuberski

Publisher: Univ of California Press

ISBN: 9780520372139

Category: Fiction

Page: 154

View: 572

While memory is one of the most fascinating faculties of consciousness, it is also one of the most mysterious. Is it memory—our own marvelous personal computer or data base—that brings us the intense feelings prompted by a certain object or situation? Drawing on an expansive array of sources, from microbiology to cosmology, Ovid to Proust, Egyptology to the cinema, Philip Kuberski leads us on a brave and beguiling exploration of memory. He enables us to see it as a worldly process in which individuals both remember and are remembered, all in a network of associations that join our bodies, personal and cultural myths, and aesthetic and literary experiences. His essays will provide a tantalizing and thoughtful read for those interested in literature, psychology, biology, anthropology, and philosophy. This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1992.

Essential Winetasting

Essential Winetasting

Author: Michael Schuster

Publisher: Hachette UK

ISBN: 9781784721343

Category: Cooking

Page: 224

View: 909

An authoritative and inspirational winetasting course, from one of the world's leading wine educators. 'Explains the mechanics of taste and tasting better than any book I've seen.' - Richard Ehrlich, Independent on Sunday Learn how to taste wine, with one of the world's leading wine educators. This book offers a particularly clear and precise means of teaching yourself how to taste and how to get more out of your wine, whatever your level. All the major grape varieties are explored, and their key characteristics in different regions. Ten practical tastings then cover core tasting techniques. Do you want to explore Dry Whites, for example, looking at 'Old World' versus 'New World' Sauvignon Blancs? Or investigate 'terroir' in a range of Bordeaux wines? Additional information on subjects such as Wines and Age and the impact of climate change complete the picture, making this book a powerful tool for understanding and appreciating wine at all levels.

Poisoning by Plants, Mycotoxins, and Related Toxins

Poisoning by Plants, Mycotoxins, and Related Toxins

Author: Franklin Riet-Correa

Publisher: CABI

ISBN: 9781845938338

Category: Nature

Page: 757

View: 246

This comprehensive collection of up-to-the-minute research in the field of poisonous plants investigates the effects of toxins on animals and humans. It covers the effects of poisonous plants on the liver, the reproductive system, and the nervous system, as well as exploring the field of herbal medicine. In a specialized section devoted to control measures, the book highlights techniques such as vaccination and taste aversion, providing the reader with important information on safeguarding against disaster. This volume is an essential reference for veterinarians, researchers, toxicologists and chemists.

Food and Wine Pairing

Food and Wine Pairing

Author: Robert J. Harrington

Publisher: John Wiley & Sons

ISBN: 9780471794073

Category: Cooking

Page: 336

View: 696

The only book that presents food and wine pairing from a culinary and sensory perspective. Demystifying the terminology and methodology of matching wine to food, Food and Wine Pairing: A Sensory Experience presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures. This approach uses sensory analysis to help the practitioner identify key elements that affect pairings, rather than simply following the usual laundry list of wine-to-food matches. The text takes a culinary perspective first, making it a unique resource for culinary students and professionals. Food and Wing Pairing: Lays out the basics of wine evaluation and the hierarchy of taste concepts Establishes the foundation taste components of sweet, sour, slat, and bitter in food, and dry, acidity, and effervescence in wine, and looks at how these components relate to one another Discusses wine texture, and the results of their interactions with one another Examines the impact that spice, flavor type, flavor intensity, and flavor persistency have one the quality of wine and food matches Includes exercises to improve skills relating to taste identification and palate mapping Provides a systematic process for predicting successful matches using sequential and mixed tasting methods Gives guidance on pairing wine with foods such as cheese and various desserts, as well as service issues such as training and menu/wine list development Food and Wine Paring provides students and professionals with vivid and dynamic learning features to bring the matching process to life with detail and clarity. real-world examples include menus and tasting notes from renowned restaurants, as well as Aperitifs or vignettes portraying culinary notables—both individuals and organizations—which set their wine parings in a complete gastronomical, regional, and cultural context. Culinary students making their initial foray into understanding paring will appreciate the reader-friendly and comprehensive approach taken by Food and Wine Pairing. More advanced students, instructors, and culinary professionals will find this text to be an unparalleled tool for developing their matching process and honing their tasting instinct.

The Persistence of Craft

The Persistence of Craft

Author: Paul Greenhalgh

Publisher: Rutgers University Press

ISBN: 0813532647

Category: Art

Page: 218

View: 258

In The Persistence of Craft, contributors discuss the development of not only six specific crafts--glass, ceramics, jewelry, wood, textiles, and metal--but also the trends and movements that have helped shape their developments. Includes 180 full-color illustrations.

The Persistence of Critical Theory

The Persistence of Critical Theory

Author: Gabriel R. Ricci

Publisher: Routledge

ISBN: 9781351477550

Category: Philosophy

Page: 276

View: 703

The latest volume of Culture and Civilization gathers contemporary exponents of critical theory, specifically those based in the Frankfurt School of social thinking. Collectively, this volume demonstrates the continuing intellectual viability of critical theory, which challenges the limits of positivism and materialism. We may question how the theoretical framework of Marxism fails to coordinate with the conditions that defined labor forces, as did Max Horkheimer and Theodor Adorno, or deliberate on the conditions that justify the claims we make through public discourse, as did Jurgen Habermas. Or, like Axel Honneth, we may reflect on recognition theory as a means of addressing social problems. Whatever our objective, the focus of critical theory continues to be the consciousness of established "positive" interests that, without debate, may sustain injustices or conditions which the public may not have chosen to impose. Throughout the hardship of punitive dismissal and exile in the 1930s and 40s, and the shock of the New Left in the 1960s and 70s, and finally the later linguistic and pragmatic turn, the Frankfurt School has sustained the idea that people escape disaffection and alienation when their knowledge of the social and political world is dialectically mediated through creative interaction. This new volume in the Culture and Civilization series continues the tradition of critical thought.

Methods in Chemosensory Research

Methods in Chemosensory Research

Author: Sidney A. Simon

Publisher: CRC Press

ISBN: 9781420038729

Category: Science

Page: 552

View: 141

Written by world experts in the field of neuronal chemoreception, Methods in Chemosensory Research describes new molecular, electrophysiological, genetic, behavioral, psychophysical, and imaging techniques that have recently been adapted to investigate the basic neuronal mechanisms underlying chemoreception: taste, olfaction and chemical-induced irritation. This unique book includes a wide variety of new and innovative imaging methods, electrophysiological methods, methods to investigate development, and various aspects of behavioral testing. Covering the entire spectrum of chemoreception, each section not only describes what information can be obtained by using each method, but also shows how to apply each method to obtain reliable results. The book presents a comprehensive view of how the brain uses information about chemical stimuli that interact with receptors in the nose and tongue. Methods in Chemosensory Research gives you the new tools to learn how chemicals affect activity from the genetic to the behavioral levels.

The Taste of Wine

The Taste of Wine

Author: Emile Peynaud

Publisher: John Wiley & Sons

ISBN: 047111376X

Category: Cooking

Page: 372

View: 473

Discusses how to taste wine, the sense of smell, tasting problems, balance in wine, training tasters, and quality in wine