Making Sense of Taste : : Food and Philosophy / / Carolyn Korsmeyer.
Taste, perhaps the most intimate of the five senses, has traditionally been considered beneath the concern of philosophy, too bound to the body, too personal and idiosyncratic. Yet, in addition to providing physical pleasure, eating and drinking bear symbolic and aesthetic value in human experience,...
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Superior document: | Title is part of eBook package: De Gruyter Cornell University Press Complete eBook-Package 2014-2015 |
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Place / Publishing House: | Ithaca, NY : : Cornell University Press, , [2015] ©2015 |
Year of Publication: | 2015 |
Language: | English |
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Physical Description: | 1 online resource (256 p.) :; 15 halftones, 3 drawings |
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Korsmeyer, Carolyn, author. aut http://id.loc.gov/vocabulary/relators/aut Making Sense of Taste : Food and Philosophy / Carolyn Korsmeyer. Ithaca, NY : Cornell University Press, [2015] ©2015 1 online resource (256 p.) : 15 halftones, 3 drawings text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda Frontmatter -- Contents -- Illustrations -- Acknowledgments -- Introduction -- CHAPTER 1. The Hierarchy of the Senses -- CHAPTER 2. Philosophies of Taste: Aesthetic and N anaesthetic Senses -- CHAPTER 3. The Science of Taste -- CHAPTER 4. The Meaning of Taste and the Taste of Meaning -- CHAPTER 5. The Visual Appetite: Representing Taste and Food -- CHAPTER 6. Narratives Of Eating -- Index restricted access http://purl.org/coar/access_right/c_16ec online access with authorization star Taste, perhaps the most intimate of the five senses, has traditionally been considered beneath the concern of philosophy, too bound to the body, too personal and idiosyncratic. Yet, in addition to providing physical pleasure, eating and drinking bear symbolic and aesthetic value in human experience, and they continually inspire writers and artists.In Making Sense of Taste, Carolyn Korsmeyer explains how taste came to occupy so low a place in the hierarchy of senses and why it is deserving of greater philosophical respect and attention. Korsmeyer begins with the Greek thinkers who classified taste as an inferior, bodily sense; she then traces the parallels between notions of aesthetic and gustatory taste that were explored in the formation of modern aesthetic theories. She presents scientific views of how taste actually works and identifies multiple components of taste experiences.Turning to taste's objects-food and drink-she looks at the different meanings they convey in art and literature as well as in ordinary human life and proposes an approach to the aesthetic value of taste that recognizes the representational and expressive roles of food. Korsmeyer's consideration of art encompasses works that employ food in contexts sacred and profane, that seek to whet the appetite and to keep it at bay; her selection of literary vignettes ranges from narratives of macabre devouring to stories of communities forged by shared eating. Issued also in print. Mode of access: Internet via World Wide Web. In English. Description based on online resource; title from PDF title page (publisher's Web site, viewed 02. Mrz 2022) Food Sensory evaluation. Food. Philosophy. Food Studies. History. PHILOSOPHY / Aesthetics. bisacsh Title is part of eBook package: De Gruyter Cornell University Press Complete eBook-Package 2014-2015 9783110606744 print 9780801436987 https://doi.org/10.7591/9780801471339 https://www.degruyter.com/isbn/9780801471339 Cover https://www.degruyter.com/document/cover/isbn/9780801471339/original |
language |
English |
format |
eBook |
author |
Korsmeyer, Carolyn, Korsmeyer, Carolyn, |
spellingShingle |
Korsmeyer, Carolyn, Korsmeyer, Carolyn, Making Sense of Taste : Food and Philosophy / Frontmatter -- Contents -- Illustrations -- Acknowledgments -- Introduction -- CHAPTER 1. The Hierarchy of the Senses -- CHAPTER 2. Philosophies of Taste: Aesthetic and N anaesthetic Senses -- CHAPTER 3. The Science of Taste -- CHAPTER 4. The Meaning of Taste and the Taste of Meaning -- CHAPTER 5. The Visual Appetite: Representing Taste and Food -- CHAPTER 6. Narratives Of Eating -- Index |
author_facet |
Korsmeyer, Carolyn, Korsmeyer, Carolyn, |
author_variant |
c k ck c k ck |
author_role |
VerfasserIn VerfasserIn |
author_sort |
Korsmeyer, Carolyn, |
title |
Making Sense of Taste : Food and Philosophy / |
title_sub |
Food and Philosophy / |
title_full |
Making Sense of Taste : Food and Philosophy / Carolyn Korsmeyer. |
title_fullStr |
Making Sense of Taste : Food and Philosophy / Carolyn Korsmeyer. |
title_full_unstemmed |
Making Sense of Taste : Food and Philosophy / Carolyn Korsmeyer. |
title_auth |
Making Sense of Taste : Food and Philosophy / |
title_alt |
Frontmatter -- Contents -- Illustrations -- Acknowledgments -- Introduction -- CHAPTER 1. The Hierarchy of the Senses -- CHAPTER 2. Philosophies of Taste: Aesthetic and N anaesthetic Senses -- CHAPTER 3. The Science of Taste -- CHAPTER 4. The Meaning of Taste and the Taste of Meaning -- CHAPTER 5. The Visual Appetite: Representing Taste and Food -- CHAPTER 6. Narratives Of Eating -- Index |
title_new |
Making Sense of Taste : |
title_sort |
making sense of taste : food and philosophy / |
publisher |
Cornell University Press, |
publishDate |
2015 |
physical |
1 online resource (256 p.) : 15 halftones, 3 drawings Issued also in print. |
contents |
Frontmatter -- Contents -- Illustrations -- Acknowledgments -- Introduction -- CHAPTER 1. The Hierarchy of the Senses -- CHAPTER 2. Philosophies of Taste: Aesthetic and N anaesthetic Senses -- CHAPTER 3. The Science of Taste -- CHAPTER 4. The Meaning of Taste and the Taste of Meaning -- CHAPTER 5. The Visual Appetite: Representing Taste and Food -- CHAPTER 6. Narratives Of Eating -- Index |
isbn |
9780801471339 9783110606744 9780801436987 |
callnumber-first |
B - Philosophy, Psychology, Religion |
callnumber-subject |
B - Philosophy |
callnumber-label |
B105 |
callnumber-sort |
B 3105 F66 |
url |
https://doi.org/10.7591/9780801471339 https://www.degruyter.com/isbn/9780801471339 https://www.degruyter.com/document/cover/isbn/9780801471339/original |
illustrated |
Not Illustrated |
dewey-hundreds |
600 - Technology |
dewey-tens |
660 - Chemical engineering |
dewey-ones |
664 - Food technology |
dewey-full |
664.07 |
dewey-sort |
3664.07 |
dewey-raw |
664.07 |
dewey-search |
664.07 |
doi_str_mv |
10.7591/9780801471339 |
oclc_num |
1102801335 |
work_keys_str_mv |
AT korsmeyercarolyn makingsenseoftastefoodandphilosophy |
status_str |
n |
ids_txt_mv |
(DE-B1597)527323 (OCoLC)1102801335 |
carrierType_str_mv |
cr |
hierarchy_parent_title |
Title is part of eBook package: De Gruyter Cornell University Press Complete eBook-Package 2014-2015 |
is_hierarchy_title |
Making Sense of Taste : Food and Philosophy / |
container_title |
Title is part of eBook package: De Gruyter Cornell University Press Complete eBook-Package 2014-2015 |
_version_ |
1770176401188585472 |
fullrecord |
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