Discriminating Taste Download Ebook PDF Epub Online

Author : S. Margot Finn
Publisher : Rutgers University Press
Release : 2017-04-24
Page : 288
Category : Cooking
ISBN 13 : 0813576881
Description :


For the past four decades, increasing numbers of Americans have started paying greater attention to the food they eat, buying organic vegetables, drinking fine wines, and seeking out exotic cuisines. Yet they are often equally passionate about the items they refuse to eat: processed foods, generic brands, high-carb meals. While they may care deeply about issues like nutrition and sustainable agriculture, these discriminating diners also seek to differentiate themselves from the unrefined eater, the common person who lives on junk food. Discriminating Taste argues that the rise of gourmet, ethnic, diet, and organic foods must be understood in tandem with the ever-widening income inequality gap. Offering an illuminating historical perspective on our current food trends, S. Margot Finn draws numerous parallels with the Gilded Age of the late nineteenth century, an era infamous for its class divisions, when gourmet dinners, international cuisines, slimming diets, and pure foods first became fads. Examining a diverse set of cultural touchstones ranging from Ratatouille to The Biggest Loser, Finn identifies the key ways that “good food” has become conflated with high status. She also considers how these taste hierarchies serve as a distraction, leading middle-class professionals to focus on small acts of glamorous and virtuous consumption while ignoring their class’s larger economic stagnation. A provocative look at the ideology of contemporary food culture, Discriminating Taste teaches us to question the maxim that you are what you eat.


Author : Margaret L. Freeman
Publisher : University of Georgia Press
Release : 2020-12-01
Page : 272
Category : History
ISBN 13 : 0820358142
Description :


Women of Discriminating Taste examines the role of historically white sororities in the shaping of white womanhood in the twentieth century. As national women’s organizations, sororities have long held power on college campuses and in American life. Yet the groups also have always been conservative in nature and inherently discriminatory, selecting new members on the basis of social class, religion, race, or physical attractiveness. In the early twentieth century, sororities filled a niche on campuses as they purported to prepare college women for “ladyhood.” Sorority training led members to comport themselves as hyperfeminine, heterosocially inclined, traditionally minded women following a model largely premised on the mythical image of the southern lady. Although many sororities were founded at non-southern schools and also maintained membership strongholds in many non-southern states, the groups adhered to a decidedly southern aesthetic—a modernized version of Lost Cause ideology—in their social training to deploy a conservative agenda. Margaret L. Freeman researched sorority archives, sorority-related materials in student organizations, as well as dean of women’s, student affairs, and president’s office records collections for historical data that show how white southerners repeatedly called upon the image of the southern lady to support southern racial hierarchies. Her research also demonstrates how this image could be easily exported for similar uses in other areas of the United States that shared white southerners’ concerns over changing social demographics and racial discord. By revealing national sororities as significant players in the grassroots conservative movement of the twentieth century, Freeman illuminates the history of contemporary sororities’ difficult campus relationships and their continuing legacy of discriminatory behavior and conservative rhetoric.


Author : Jennifer C. Lena
Publisher : Princeton University Press
Release : 2019-09-03
Page : 256
Category : Social Science
ISBN 13 : 0691189846
Description :


An in-depth look at how democratic values have widened the American arts scene, even as it remains elite and cosmopolitan Two centuries ago, wealthy entrepreneurs founded the American cathedrals of culture—museums, theater companies, and symphony orchestras—to mirror European art. But today’s American arts scene has widened to embrace multitudes: photography, design, comics, graffiti, jazz, and many other forms of folk, vernacular, and popular culture. What led to this dramatic expansion? In Entitled, Jennifer Lena shows how organizational transformations in the American art world—amid a shifting political, economic, technological, and social landscape—made such change possible. By chronicling the development of American art from its earliest days to the present, Lena demonstrates that while the American arts may be more open, they are still unequal. She examines key historical moments, such as the creation of the Museum of Primitive Art and the funneling of federal and state subsidies during the New Deal to support the production and display of culture. Charting the efforts to define American genres, styles, creators, and audiences, Lena looks at the ways democratic values helped legitimate folk, vernacular, and commercial art, which was viewed as nonelite. Yet, even as art lovers have acquired an appreciation for more diverse culture, they carefully select and curate works that reflect their cosmopolitan, elite, and moral tastes.


Author : Maine Won't Discriminate
Publisher :
Release : 1995
Page : 105
Category : Civil rights movements
ISBN 13 :
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Author :
Publisher :
Release :
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Category : Lesbians
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Author : Frank Burch Brown
Publisher : Oxford University Press
Release : 2000-09-28
Page : 336
Category : Philosophy
ISBN 13 : 9780195343960
Description :


Christians frequently come into conflict with themselves and others over such matters as music, popular culture, and worship style. Yet they usually lack any theology of art or taste adequate to deal with aesthetic disputes. In this provocative book, Frank Burch Brown offers a constructive, "ecumenical" approach to artistic taste and aesthetic judgment--a non-elitist but discriminating theological aesthetics that has "teeth but no fangs." While grounded in history and theory, this book takes up such practical questions as: How can one religious community accommodate a variety of artistic tastes? What good or harm can be done by importing music that is worldly in origin into a house of worship? How can the exercise of taste in the making of art be a viable (and sometimes advanced) spiritual discipline? In exploring the complex relation between taste, religious imagination, and faith, Brown offers a new perspective on what it means to be spiritual, religious, and indeed Christian.


Author : Cooper Gillespie
Susan Orlean
Publisher : Simon and Schuster
Release : 2010-06-15
Page : 160
Category : Pets
ISBN 13 : 9781451603989
Description :


Cooper Gillespie, an extremely intelligent and handsome Welsh springer spaniel, is a dog of discriminating taste and strong opinions. Now Cooper, with the assistance of cookbook author Sally Sampson and the transcription services of his favorite human, Susan Orlean, has put together 50 delectable recipes for snacks, meals, and treats for your canine companion. Maybe you're cooking everything because your collie has colitis or your Akita has a wheat allergy or your older dog just isn't thriving on commercial kibble. Maybe you're mixing up the occasional biscuit or treat to help your best fur-bearing friend over that I-just-ate-a-tennis- ball-and-don't-feel-so-good episode. Whatever the reason, the recipes in this book (which have been approved by dog trainer and nutritional consultant Stacy Alldredge) will satisfy the most discerning doggie palate. Many of them, in fact, can be shared with a favorite human (though preferably not from the same dish). Illustrated with more than 50 endearing black-and-white photographs of Cooper and friends by Cami Johnson, and liberally seasoned with stories, quotes, and nutrition tips, Throw Me a Bone makes a dog's dinner something to look forward to.


Author : Frank Amthor
Publisher : John Wiley & Sons
Release : 2014-04-14
Page : 408
Category : Medical
ISBN 13 : 1118689313
Description :


Studying neurobiology and want an easy-to-use guide to the subject? This is the resource for you! Covers the basics - like themolecular mechanisms and anatomy of the nervous system- and then moves on to more complex subjects like neurodevelopmental biology.


Author :
Publisher :
Release : 1856
Page :
Category : Country life
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Author : John William Blyth
John H. Jacobson
Publisher :
Release : 1963
Page : 392
Category : Logic
ISBN 13 :
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Author : Aron Mohr
University of Toronto. Museum Studies Program
Publisher :
Release : 2004
Page : 94
Category : Aesthetics
ISBN 13 :
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Author : Robert H. Cagan
Publisher : CRC Press
Release : 2020-02-03
Page : 240
Category : Medical
ISBN 13 : 1000722376
Description :


The purpose of NEURAL MECHANISM in TASTE is to emphasize physiological principles and reveal new insights of this most recent research. This book is aimed to reach scientists within the broad area of neurophysiology as well as those in other disciplines who have interests in sensory mechanisms. The focus is on two major themes--peripheral mechanisms and neural processing at the central level. Every chapter is written by an expert on the subject matter, including definitive updates on the status of each topic. This work is not only useful to researchers in taste, but also to basic and applied scientists in related fields (such as food technology), doctoral and postdoctoral students.


Author : Patricia J. Cianciolo
Publisher : American Library Association
Release : 1997
Page : 213
Category : Education
ISBN 13 : 9780838907016
Description :


Provides an introduction to picture books and the criteria for their evaluation, grouped by such themes as family, the world, and imagination


Author : Donald Sloan
Publisher : Routledge
Release : 2004
Page : 189
Category : Business & Economics
ISBN 13 : 0750657677
Description :


Culinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry. With a foreword from Prue Leith, restaurateur, author, teacher, and prolific cookery writer and novelist, and a list of well-known and respected international contributors from the UK, France, Australia and Hong Kong, this text discusses the issues involved from a multitude of angles. * Provides wide-ranging insight into the nature of culinary taste as expressed in commercial restaurant settings * Evaluates the influence on culinary taste of a variety of factors such as: social class, gender, health awareness, marketing and geography * Considers the importance of understanding these issues for business management and for success in the hospitality industry today


Author : Steffan Igor Ayora-Diaz
Publisher : Bloomsbury Publishing
Release : 2019-02-07
Page : 240
Category : History
ISBN 13 : 1350066680
Description :


This book examines the history, archaeology, and anthropology of Mexican taste. Contributors analyze how the contemporary identity of Mexican food has been created and formed through concepts of taste, and how this national identity is adapted and moulded through change and migration.wing on case studies with a focus on Mexico, but also including Israel and the United States, the contributors examine how local and national identities, the global market of gastronomic tourism, and historic transformations in trade, production, the kitchen space and appliances shape the taste of Mexican food and drink. Chapters include an exploration of the popularity of Mexican beer in the United States by Jeffrey M. Pilcher, an examination of the experience of eating chapulines in Oaxaca by Paulette Schuster and Jeffrey H. Cohen, an investigation into transformations of contemporary Yucatecan gastronomy by Steffan Igor Ayora-Diaz, and an afterword from Richard Wilk. Together, the contributors demonstrate how taste itself is shaped through a history of social and cultural practices.


Author : Babette Babich
Publisher : Walter de Gruyter GmbH & Co KG
Release : 2019-05-06
Page : 342
Category : Philosophy
ISBN 13 : 311058557X
Description :


This collection on the Standard of Taste offers a much needed resource for students and scholars of philosophical aesthetics, political reflection, value and judgments, economics, and art. The authors include experts in the philosophy of art, aesthetics, history of philosophy as well as the history of science. This much needed volume on David Hume will enrich scholars across all levels of university study and research.


Author : Barb Stuckey
Publisher : Simon and Schuster
Release : 2013-03-26
Page : 368
Category : Cooking
ISBN 13 : 1439190747
Description :


"Foodies rejoice! Malcolm Gladwell's favorite food inventor offers a guide to the senses with advice on how to develop your palate and better enjoy the pleasures of eating. Featured by Malcolm Gladwell in a New Yorker magazine article about the quest to develop the perfect cookie, Barb Stuckey is the food developer that famed foodies--such as Michael Pollan--turn to when they need to understand the psychology and physiology of taste. In Taste What You're Missing, Stuckey shares her professional knowledge in an engaging style that's one part Mary Roach, two parts Oliver Sacks, and a dash of Anthony Bourdain for spice. Taste What You're Missing serves up stories: seared, sauced, and garnished with humor and insight into our complicated experiences with food. First explaining the building blocks of taste perception on a physical level, Stuckey walks readers through the five basic tastes: sweet, sour, bitter, salt, and umami. She explains the critical importance of smell and how the other senses--touch, hearing, and sight--come into play when we enthusiastically dive into a plate of food. She provides eye-opening and delicious anecdotes and exercises that readers can perform to learn, for example, their unique "taster type," or the subtle differences between sour, bitter, tannic, and astringent. Armed with this new knowledge, readers can improve their ability to discern flavors, detect ingredients, and devise new taste combinations in their own kitchens. Keeping in mind that the only thing foodies like better than eating food is talking about food, Taste What You're Missing gives such curious eaters, Food Network watchers, kitchen tinkerers, and armchair Top Chefs understanding and language that will impress their friends and families with insider knowledge about everything they eat"--


Author : Alan Warde
Publisher : SAGE
Release : 1997-02-17
Page : 240
Category : Social Science
ISBN 13 : 1446264165
Description :


Exploring the expression of taste through the processes of consumption this book provides an incisive and accessible evaluation of the current theories of consumption, and trends in the representation and purchase of food. Alan Warde outlines various theories of change in the twentieth century, and considers the parallels between their diagnoses of consumer behaviour and actual trends in food practices. He argues that dilemmas of modern practical life and certain imperatives of the culture of consumption make sense of food selection. He suggests that contemporary consumption is best viewed as a process of continual selection among an unprecedented range of generally accessible items which are made available both commercially and informally.


Author : Christel Lane
Publisher : Oxford University Press
Release : 2014-02
Page : 368
Category : Business & Economics
ISBN 13 : 0199651655
Description :


Drawing on a large number of interviews with renowned chefs, diners, and Michelin inspectors, this book presents a comparative study of Michelin-starred restaurants in Britain and Germany. It provides an unprecedented insight into what goes on in these establishments--what makes their chefs tick, intrigues their critics, and beguiles or annoys their customers. Restaurants are viewed not simply as businesses but as cultural enterprises that shape our taste infood, ambience, and sociality.


Author : John Prescott
Publisher : Reaktion Books
Release : 2013-02-15
Page : 208
Category : Cooking
ISBN 13 : 1861899513
Description :


The human tongue has somewhere up to eight thousand taste buds to inform us when something is sweet, salty, sour, or bitter—or as we usually think of it—delicious or revolting. Tastes differ from one region to the next, and no two people’s seem to be the same. But why is it that some people think maple syrup is too sweet, while others can’t get enough? What makes certain people love Roquefort cheese and others think it smells like feet? Why do some people think cilantro tastes like soap? John Prescott tackles this conundrum in Taste Matters, an absorbing exploration of why we eat and seek out the foods that we do. Prescott surveys the many factors that affect taste, including genetic inheritance, maternal diet, cultural traditions, and physiological influences. He also delves into what happens when we eat for pleasure instead of nutrition, paying particularly attention to affluent Western societies, where, he argues, people increasingly view food selection as a sensory or intellectual pleasure rather than a means of survival. As obesity and high blood pressure are on the rise along with a number of other health issues, changes in the modern diet are very much to blame, and Prescott seeks to answer the question of why and how our tastes often lead us to eat foods that are not the best for our health. Compelling and accessible, this timely book paves the way for a healthier and more sustainable understanding of taste.