Making Taste Public - (Criminal Practice) by Carole Counihan & Susanne Højlund (Paperback)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><i>Making Taste Public</i> takes an ethnographic approach to show how social relations shape - and are shaped by - the taste of food. Recognizing that different cultures have different taste preferences and flavour principles embedded in cuisine, editors Carole Counihan and Susanne Højlund ask how these differences are generated. 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.<br/> <br/> Using case studies from Asia, Europe and America, the book presents a theory of how taste is made public through everyday practices. The authors are exploring how place, production methods and cooking techniques create tastes. They discuss the criteria determining good and bad tastes, and how tastes and memories evolve over time. Subjects such as how values can be embedded in taste, and the role of taste education in food movements, homes, and schools are explored. 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.<br/> <br/> With contributions spanning the Solomon Islands, Denmark, Japan, Canada, France, the USA, and Italy, <i>Making Taste Public</i> 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 book will interest anyone studying anthropology, sociology, food studies, sensory studies and human geography.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>[L]inking the individual to the collective is an overarching topic addressed in the fifteen chapters in <i>Making Taste Public</i>, edited by anthropologists Carole Counihan and Susanne Højlund. Drawing from the scholars' rich ethnographic case studies from Denmark, the Solomon Islands, Italy, France, Japan, and Sweden, the broad question of "how does taste become part of the culture?" (1) is explored.<br/>Food, Culture & Society<br><br>A vitally important part of culture, taste has been a peculiar blind spot in social science and food studies. These original contributions by many of today's best food scholars is part of a renewed interest in human senses. With vivid case studies, it reveals the crucial importance of taste as a connection between individuals, cultures, and the complexities of everyday life.<br/>Richard Wilk, Indiana University, USA<br><br>If you not before were convinced that taste is a social and public matter that takes place between people, you will be after having read this remarkable and timely book. Its message is as necessary as it is obvious.<br/>Ole G. Mouritsen, University of Copenhagen, Denmark<br><p/><br></br><p><b> About the Author </b></p></br></br><p><b>Carole Counihan</b> is Professor Emerita of Anthropology at Millersville University, USA. She is also Editor-in-Chief of the <i>Food and Foodways</i> journal. <p/> <b>Susanne Højlund</b> is Associate Professor in Anthropology at Aarhus University, Denmark.</p>
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