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Book Description
Why do we get so embarrassed when a colleague wears the same shirt? Why do we eat the same thing for breakfast every day, but seek out novelty at lunch and dinner? How has streaming changed the way Netflix makes recommendations? Why do people think the music of their youth is the best? How can you spot a fake review on Yelp? Our preferences and opinions are constantly being shaped by countless forces – especially in the digital age with its nonstop procession of “thumbs up” and “likes” and “stars.” Tom Vanderbilt, bestselling author of Traffic, explains why we like the things we like, why we hate the things we hate, and what all this tell us about ourselves. With a voracious curiosity, Vanderbilt stalks the elusive beast of taste, probing research in psychology, marketing, and neuroscience to answer myriad complex and fascinating questions. If you’ve ever wondered how Netflix recommends movies or why books often see a sudden decline in Amazon ratings after they win a major prize, Tom Vanderbilt has answers to these questions and many more that you’ve probably never thought to ask.

Making American Taste

Author: Barbara Dayer Gallati
Publisher: Giles
ISBN: 9781904832768
Category : Art
Languages : en
Pages : 0

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Book Description
A beautifully illustrated survey of what was "American" about 19th century American art

Art and the Formation of Taste

Author: Lucy Crane
Publisher:
ISBN:
Category : Aesthetics
Languages : en
Pages : 198

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Book Description

Making Sense of Taste

Author: Carolyn Korsmeyer
Publisher: Cornell University Press
ISBN: 080147132X
Category : Philosophy
Languages : en
Pages : 250

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Book Description
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. 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.

Art and the Formation of Taste

Author: Lucy Crane
Publisher:
ISBN:
Category :
Languages : en
Pages : 292

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Book Description

Art and the Formation of Taste

Author: Lucy Crane
Publisher:
ISBN:
Category : Aesthetics
Languages : en
Pages : 216

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Book Description

Art and the Formation of Taste

Author: Lucy Crane
Publisher:
ISBN:
Category : Aesthetics
Languages : en
Pages : 336

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Book Description

Different Worlds

Author: Liah Greenfeld
Publisher: Cambridge University Press
ISBN: 0521360641
Category : Art
Languages : en
Pages : 223

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Book Description
Using a wealth of data collected in Israel, this study depicts a complete system in which art is created and evaluated--the scale of Israeli society allowing for a comprehensive and detailed description of all the agents involved in the production and consumption of modern art. The author analyzes the patterns of social relations and behavior created around two art worlds--the world of abstract avant-garde art and the world of traditional figurative painting. She argues that the two worlds differ radically both in terms of the factors that affect the formation of taste, the process of evaluation and the patterns of success in them and in the ways in which these factors exert their influence.

Distinction

Author: Pierre Bourdieu
Publisher: Routledge
ISBN: 113587316X
Category : Philosophy
Languages : en
Pages : 641

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Book Description
Examines differences in taste between modern French classes, discusses the relationship between culture and politics, and outlines the strategies of pretension.

ART & THE FORMATION OF TASTE

Author: Lucy 1842-1882 Crane
Publisher: Wentworth Press
ISBN: 9781360393810
Category : History
Languages : en
Pages : 212

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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.