Making Taste Public takes an ethnographic approach to show how social relations shape - and are shaped by - the Taste of food.
Susanne H jlund is Associate Professor in Anthropology at Aarhus University, Denmark..
She is also Editor-in-Chief of the Food and Foodways journal.
About the Author: Carole Counihan is Professor Emerita of Anthropology at Millersville University, USA.
The book will interest anyone studying anthropology, sociology, Food studies, sensory studies and human geography.
With contributions spanning the Solomon Islands, Denmark, Japan, Canada, France, the USA, and Italy, Making Taste Public is a fascinating account of how our sense of Taste is continuously shaped and re-shaped in relation to social and cultural context, societal and environmental premises.
The different chapters examine definitions and mobilizations of Taste in different institutions, public places, and regions around the world to reveal ethnographic understandings of how people learn, experience, and share taste.
Subjects such as how values can be embedded in taste, and the role of Taste education in Food movements, homes, and schools are explored.
They discuss the criteria determining good and bad tastes, and how tastes and memories evolve over time.
The authors are exploring how place, production methods and cooking techniques create tastes.
Using case studies from Asia, Europe and America, the book presents a theory of how Taste is made public through everyday practices.
The editors have compiled 14 chapters to show how specific influences become a part of our sensorial apparatus and identity through shared experiences of making, eating, and talking about food.
Recognizing that different cultures have different Taste preferences and flavour principles embedded in cuisine, editors Carole Counihan and Susanne H jlund ask how these differences are generated.
Making Taste Public takes an ethnographic approach to show how social relations shape - and are shaped by - the Taste of food
