Author: Tom Vanderbilt
Publisher: Vintage
ISBN: 0307958256
Category : Social Science
Languages : en
Pages : 344
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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.
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.
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
Author: Lucy Crane
Publisher:
ISBN:
Category : Aesthetics
Languages : en
Pages : 198
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Book Description
Author: Lucy Crane
Publisher:
ISBN:
Category : Aesthetics
Languages : en
Pages : 216
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Book Description
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.
Author: Amy B. Trubek
Publisher: Univ of California Press
ISBN: 052093413X
Category : Cooking
Languages : en
Pages : 317
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Book Description
How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in Vermont to wines from northern California. She explains how the complex concepts of terroir and goût de terroir are instrumental to France's food and wine culture and then explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States. How can we reclaim the taste of place, and what can it mean for us in a country where, on average, any food has traveled at least fifteen hundred miles from farm to table? Written for anyone interested in food, this book shows how the taste of place matters now, and how it can mediate between our local desires and our global reality to define and challenge American food practices.
Author: Lucy Crane
Publisher:
ISBN:
Category :
Languages : en
Pages : 292
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Book Description
Author: Lambert Zuidervaart
Publisher: Cambridge University Press
ISBN: 113949175X
Category : Philosophy
Languages : en
Pages : 353
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Book Description
This book examines fundamental questions about funding for the arts: why should governments provide funding for the arts? What do the arts contribute to daily life? Do artists and their publics have a social responsibility? Challenging questionable assumptions about the state, the arts and a democratic society, Lambert Zuidervaart presents a vigorous case for government funding, based on crucial contributions the arts make to civil society. He argues that the arts contribute to democratic communication and a social economy, fostering the critical and creative dialogue that a democratic society needs. Informed by the author's experience leading a non-profit arts organisation as well as his expertise in the arts, humanities and social sciences, this book proposes an entirely new conception of the public role of art with wide-ranging implications for education, politics and cultural policy.
Author: Svetlana Alpers
Publisher:
ISBN: 9780300067446
Category : Art
Languages : en
Pages : 178
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Book Description
The second problem is that of art and its consumption. Beginning with Watteau, the making of a Rubensian art is traced in the taste for Rubens in the eighteenth century in France, where many of the pictures he had kept for his own collection had found their way. In the writings of Roger de Piles and in the work of the painters to follow, art is made out of the viewing and discussing of art. A binary system of taste emerged for Rubens as contrasted with Poussin, and critical distinctions came to be fashioned in the binary terms of gender. Finally, Alpers considers creativity itself and how, as a man and as a painter, Rubens could have viewed his own generative talent. An analysis of his Munich Silenus - fleshy, intoxicated, and, following Virgil's account, disempowered as a condition of producing his songs - reveals a sense of the creative gift as humanly indeterminate and equivocal.
