Making Publics in Early Modern Europe PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Making Publics in Early Modern Europe PDF full book. Access full book title Making Publics in Early Modern Europe by Bronwen Wilson. Download full books in PDF and EPUB format.
Author: Bronwen Wilson
Publisher: Routledge
ISBN: 113516892X
Category : History
Languages : en
Pages : 415
Get Book Here
Book Description
The book looks at how people, things, and new forms of knowledge created "publics" in early modern Europe, and how publics changed the shape of early modern society. The focus is on what the authors call "making publics" — the active creation of new forms of association that allowed people to connect with others in ways not rooted in family, rank or vocation, but rather founded in voluntary groupings built on the shared interests, tastes, commitments, and desires of individuals. By creating new forms of association, cultural producers and consumers challenged dominant ideas about just who could be a public person, greatly expanded the resources of public life for ordinary people in their own time, and developed ideas and practices that have helped create the political culture of modernity. Coming from a number of disciplines including literary and cultural studies, art history, history of religion, history of science, and musicology, the contributors develop analyses of a range of cases of early modern public-making that together demonstrate the rich inventiveness and formative social power of artistic and intellectual publication in this period.
Author: Carole Counihan
Publisher: Bloomsbury Publishing
ISBN: 135005268X
Category : Social Science
Languages : en
Pages : 233
Get Book Here
Book Description
Making Taste Public 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. 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. 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 book will interest anyone studying anthropology, sociology, food studies, sensory studies and human geography.
Author: Charles Spence
Publisher: Penguin
ISBN: 0735223475
Category : Technology & Engineering
Languages : en
Pages : 337
Get Book Here
Book Description
The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.
Author: Amy B. Trubek
Publisher: Univ of California Press
ISBN: 052093413X
Category : Cooking
Languages : en
Pages : 317
Get Book Here
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: Bronwen Wilson
Publisher: Routledge
ISBN: 113516892X
Category : History
Languages : en
Pages : 415
Get Book Here
Book Description
The book looks at how people, things, and new forms of knowledge created "publics" in early modern Europe, and how publics changed the shape of early modern society. The focus is on what the authors call "making publics" — the active creation of new forms of association that allowed people to connect with others in ways not rooted in family, rank or vocation, but rather founded in voluntary groupings built on the shared interests, tastes, commitments, and desires of individuals. By creating new forms of association, cultural producers and consumers challenged dominant ideas about just who could be a public person, greatly expanded the resources of public life for ordinary people in their own time, and developed ideas and practices that have helped create the political culture of modernity. Coming from a number of disciplines including literary and cultural studies, art history, history of religion, history of science, and musicology, the contributors develop analyses of a range of cases of early modern public-making that together demonstrate the rich inventiveness and formative social power of artistic and intellectual publication in this period.
Author: Emily Falconer
Publisher: Routledge
ISBN: 1315307456
Category : Business & Economics
Languages : en
Pages : 186
Get Book Here
Book Description
This book is an exploration of how time, space and social atmospheres contribute to the experience of taste. It demonstrates complex combinations of material, sensual and symbolic atmospheres and social encounters that shape this experience. Space, Taste and Affect brings together case studies from the fields of sociology, geography, history, psycho-social studies and anthropology to examine debates around how urban designers, architects and market producers manipulate the experience of taste through creating certain atmospheres. The book also explores how the experience of taste varies throughout life, or even during fleeting social encounters, challenging the sense of taste as static. This book moves beyond common narratives that taste is ‘acquired’ or developed, to emphasize the role of psycho-social histories of nostalgia, memories of childhood, migration, trauma and displacement in the experience of we eat and drink. It focuses on entrenched social dimensions of class, value and distinction instead of psychological and neuroscientific conceptualizations of taste and sensuous practices of consumption to be intrinsically linked to the experience of taste in complex ways. This book will appeal to undergraduate and postgraduate students of sociology, human geography, tourism and leisure studies, anthropology, psychology, arts and literature, architecture and urban design.
Author: Melissa A. Click
Publisher: NYU Press
ISBN: 1479851043
Category : Social Science
Languages : en
Pages : 355
Get Book Here
Book Description
A revealing look at the pleasure we get from hating figures like politicians, celebrities, and TV characters, showcased in approaches that explore snark, hate-watching, and trolling The work of a fan takes many forms: following a favorite celebrity on Instagram, writing steamy fan fiction fantasies, attending meet-and-greets, and creating fan art as homages to adored characters. While fandom that manifests as feelings of like and love are commonly understood, examined less frequently are the equally intense, but opposite feelings of dislike and hatred. Disinterest. Disgust. Hate. This is anti-fandom. It is visible in many of the same spaces where you see fandom: in the long lines at ComicCon, in our politics, and in numerous online forums like Twitter, Tumblr, Reddit, and the ever dreaded comments section. This is where fans and fandoms debate and discipline. This is where we love to hate. Anti-Fandom,a collection of 15 original and innovative essays, provides a framework for future study through theoretical and methodological exemplars that examine anti-fandom in the contemporary digital environment through gender, generation, sexuality, race, taste, authenticity, nationality, celebrity, and more. From hatewatching Girls and Here Comes Honey Boo Boo to trolling celebrities and their characters on Twitter, these chapters ground the emerging area of anti-fan studies with a productive foundation. The book demonstrates the importance of constructing a complex knowledge of emotion and media in fan studies. Its focus on the pleasures, performances, and practices that constitute anti-fandom will generate new perspectives for understanding the impact of hate on our identities, relationships, and communities.
Author: Anna Harris
Publisher: Routledge
ISBN: 1000182150
Category : Social Science
Languages : en
Pages : 218
Get Book Here
Book Description
A Sensory Education takes a close look at how sensory awareness is learned and taught in expert and everyday settings around the world. Anna Harris shows that our sensing is not innate or acquired, but in fact evolves through learning that is shaped by social and material relations. The chapters feature diverse sources of sensory education, including field manuals, mannequins, cookbooks and flavour charts. The examples range from medical training and forest bathing to culinary and perfumery classes. Offering a valuable guide to the uncanny and taken-for-granted ways in which adults are trained to improve their senses, this book will be of interest to disciplines including anthropology and sociology as well as food studies and sensory studies. The Open Access version of this book, available at https://www.taylorfrancis.com/books/9781003084341 has been made available under a Creative Commons Attribution-Non Commercial-No Derivatives 4.0 license.
Author: Irina D. Mihalache
Publisher: Bloomsbury Publishing
ISBN: 1350148318
Category : Social Science
Languages : en
Pages : 369
Get Book Here
Book Description
Cookbooks. Menus. Ingredients. Dishes. Pots. Kitchens. Markets. Museum exhibitions. These objects, representations, and environments are part of what the volume calls the material cultures of food. The book features leading scholars, professionals, and chefs who apply a material cultural perspective to consider two relatively unexplored questions: 1) What is the material culture of food? and 2) How are frameworks, concepts, and methods of material culture used in scholarly research and professional practice? This book acknowledges that materiality is historically and culturally specific (local), but also global, as food both transcends and collapses geographical and ideological borders. Contributors capture the malleability of food, its material environments and “stuff,” and its representations in media, museums, and marketing, while following food through cycles of production, circulation, and consumption. As many of the featured authors explore, food and its many material and immaterial manifestations not only reflect social issues, but also actively produce, preserve, and disrupt identities, communities, economic systems, and everyday social practices. The volume includes contributions from and interviews with a dynamic group of scholars, museum and information professionals, and chefs who represent diverse disciplines, such as communication studies, anthropology, history, American studies, folklore, and food studies.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 1662
Get Book Here
Book Description
Author: Valeria Siniscalchi
Publisher: Bloomsbury Publishing
ISBN: 1350084794
Category : Social Science
Languages : en
Pages : 319
Get Book Here
Book Description
What can a focus on “food projects” in Europe tell us about contemporary social processes and cultural debates? Valeria Siniscalchi and Krista Harper show how food becomes a marker of identity and resistance to social exclusion, and how food values become tools for transforming power dynamics at the local level and beyond. Through the comparison of food-centered movements across Europe, the book explains how these forms of mobilization express ideologies as well as economic and political objectives. The chapters use an ethnographic approach to focus on the transformation of values carried by individuals and groups in relation to food in Portugal, Greece, Latvia, Moldova, Denmark, the UK, Italy, and France. Contributors analyze food values, as expressed in daily life and livelihoods, through specific practices of production, exchange, and consumption. Topics covered include Prague's urban agricultural scene, the perception of poverty in Moldova, shepherds' protests in Sardinia, and organic food cooperatives in Catalonia.
