Author: Jonathan Freedman
Publisher: Stanford University Press
ISBN: 9780804721783
Category : Literary Criticism
Languages : en
Pages : 360
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Book Description
The author traces Henry James's career-long encounter with the tradition of British aestheticism and places both in the context of the late-19th-century's professionalization and commodification of literary life. Professions of Taste reopens the question of later James in a new fashion and with a new perspective. A richer genealogy of modernism, and indeed postmodernism, begins to take shape, in which both the problematics of British aestheticism and James's relations with it play an important role. This book aims to enlighten the reader's understanding of the way Pre-Raphaelite concerns fertilized the aestheticist breeding grounds of Anglo-American modernism.
Author: Henry Byerley Thomson
Publisher:
ISBN:
Category : England
Languages : en
Pages : 396
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Book Description
Author: Amy B. Trubek
Publisher: Univ of California Press
ISBN: 0520261720
Category : Cooking
Languages : en
Pages : 316
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Book Description
While much has been written about the concept of terroir as it relates to wine, this book expands the concept into cuisine and culture more broadly. Bringing together stories of people farming, cooking and eating, the author focuses on a series of examples ranging from shagbark hicory nuts in Wisconsin to wines from northern California.
Author: Paul Freedman
Publisher: Univ of California Press
ISBN: 9780520254763
Category : Cooking
Languages : en
Pages : 380
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Book Description
This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.
Author: Henry Byerley THOMSON (of the Supreme Court of Ceylon.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 400
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Book Description
Author: S. Margot Finn
Publisher: Rutgers University Press
ISBN: 0813576881
Category : Cooking
Languages : en
Pages : 289
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Book Description
For the past four decades, increasing numbers of Americans have started paying greater attention to the food they eat, buying organic vegetables, drinking fine wines, and seeking out exotic cuisines. Yet they are often equally passionate about the items they refuse to eat: processed foods, generic brands, high-carb meals. While they may care deeply about issues like nutrition and sustainable agriculture, these discriminating diners also seek to differentiate themselves from the unrefined eater, the common person who lives on junk food. Discriminating Taste argues that the rise of gourmet, ethnic, diet, and organic foods must be understood in tandem with the ever-widening income inequality gap. Offering an illuminating historical perspective on our current food trends, S. Margot Finn draws numerous parallels with the Gilded Age of the late nineteenth century, an era infamous for its class divisions, when gourmet dinners, international cuisines, slimming diets, and pure foods first became fads. Examining a diverse set of cultural touchstones ranging from Ratatouille to The Biggest Loser, Finn identifies the key ways that “good food” has become conflated with high status. She also considers how these taste hierarchies serve as a distraction, leading middle-class professionals to focus on small acts of glamorous and virtuous consumption while ignoring their class’s larger economic stagnation. A provocative look at the ideology of contemporary food culture, Discriminating Taste teaches us to question the maxim that you are what you eat.
Author: Gary J. Schmitt
Publisher: Lexington Books
ISBN: 1498536212
Category : Political Science
Languages : en
Pages : 244
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Book Description
Professions are institutions which, through their small size, self-governing elements, and sense of social mission, can assist in maintaining a sound civic culture. As mediating institutions in our democratic society that are neither entirely birthed by the state nor are entirely private, the individual professions—such as the legal and education professions, journalism, economics, architecture, or the military—arguably present practical avenues through which to teach civic behavior and to restore Americans’ broken trust. This volume on the professions and civic life undertakes a unique and timely examination of twelve individual professions to see how each affects the character of American citizenship and the civic culture of the nation through their practices and ethos. Among the questions each essay in the volume addresses are: What is distinctive—or not—about the specific profession as it came to be practiced in the United States? Given the specialized knowledge, training, and sometimes licensing of a profession, what do the professions perceive to be their role in promoting the larger common good? How can we bring professionals’ expert knowledge to bear on social problems in an open and deliberative way? Is the ethic of a particular profession as it understands itself today at odds with the American conception of self-government and a healthy civic life? Through analysis of these questions, each chapter presents a rich treatment of how the twelve longstanding professions of political science, teaching, the law, the military, economics, medicine, journalism, literature, science, architecture, music, and history help support and challenge the general public’s civic behavior in general and their attachment to the American regime in particular.
Author: Barb Stuckey
Publisher: Simon and Schuster
ISBN: 1439190747
Category : Cooking
Languages : en
Pages : 354
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Book Description
Whether it's a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes good. Now here's the amazing story behind why you love some foods and can't tolerate others. Whether it's a salted caramel or pizza topped with tomatoes and cheese, you know when food tastes good. Now, Barb Stuckey, a seasoned food developer to whom food companies turn for help in creating delicious new products, reveals the amazing story behind why you love some foods and not others. Through fascinating stories, you'll learn how our five senses work together to form flavor perception and how the experience of food changes for people who have lost their sense of smell or taste. You'll learn why kids (and some adults) turn up their noses at Brussels sprouts, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar. Eye-opening experiments allow you to discover your unique "taster type" and to learn why you react instinctively to certain foods. You'll improve your ability to discern flavors and devise taste combinations in your own kitchen for delectable results. What Harold McGee did for the science of cooking Barb Stuckey does for the science of eating in Taste--a calorie-free way to get more pleasure from every bite.
Author: Jahangir Moini
Publisher: Jones & Bartlett Learning
ISBN: 1284151972
Category : Medical
Languages : en
Pages : 865
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Book Description
Written with health professions students in mind, the Third Edition of Anatomy and Physiology for Health Professionals offers an engaging, approachable, and comprehensive overview of human anatomy and physiology. The Third Edition features a total of six multifaceted ‘Units’ which build upon an understanding of basic knowledge, take readers through intermediate subjects, and finally delve into complex topics that stimulate critical thinking. Heavily revised with updated content throughout, chapters include useful features, such as Common Abbreviations, Medical Terminology, the Metric System and more! Students will want to take advantage of the many resources available to reinforce learning —including Test Your Understanding questions that regularly assess comprehension, flash cards for self-study, an interactive eBook with more than 20 animations, and interactive and printable Lab Exercises and Case Studies.
Author: Nak-Eon Choi
Publisher: John Wiley & Sons
ISBN: 1118865472
Category : Technology & Engineering
Languages : en
Pages : 247
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Book Description
Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business. How Flavor Works: the Science of Taste and Aroma offers a fascinating and accessible primer on the concepts of flavor science for all who have an interest in food and related topics. Professionals and students of food science and technology who do not already specialize in flavor science will find it a valuable reference on a topic crucial to how consumers perceive and enjoy food products. In this regard, it will also be of interest to product developers, marketers and food processors. Other readers with a professional (eg culinary and food service) or personal interest in food will also find the book interesting as it provides a user-friendly account of the mechanisms of flavor and aroma which will provide new insights into their craft.
