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Author: Jocelyne Kolb
Publisher: University of Michigan Press
ISBN: 9780472105540
Category : Diet in literature
Languages : en
Pages : 368
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Book Description
An exploration into the role of food in the aesthetic revolution of Romanticism
Author: Jocelyne Kolb
Publisher: University of Michigan Press
ISBN: 9780472105540
Category : Diet in literature
Languages : en
Pages : 368
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Book Description
An exploration into the role of food in the aesthetic revolution of Romanticism
Author: John David Gemmill Evans
Publisher: Cambridge University Press
ISBN: 0521214254
Category : Philosophy
Languages : en
Pages : 166
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Book Description
This book provides a systematic account of Aristotle's theory of dialectic.
Author: Jocelyne Kolb
Publisher: University of Michigan Press
ISBN: 9780472105540
Category : Diet in literature
Languages : en
Pages : 368
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Book Description
An exploration into the role of food in the aesthetic revolution of Romanticism
Author: Zilkia Janer
Publisher: Taylor & Francis
ISBN: 100081808X
Category : Science
Languages : en
Pages : 205
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Book Description
This book analyzes the coloniality of the concept of taste that gastronomy constructed and normalized as modern. It shows how gastronomy’s engagement with rationalist and aesthetic thought, and with colonial and capitalist structures, led to the desensualization, bureaucratization and racialization of its conceptualization of taste. The Coloniality of Modern Taste provides an understanding of gastronomy that moves away from the usual celebratory approach. Through a discussion of nineteenth-century gastronomic publications, this book illustrates how the gastronomic notion of taste was shaped by a number of specifically modern constraints. It compares the gastronomic approach to taste to conceptualizations of taste that emerged in other geographical and philosophical contexts to illustrate that the gastronomic approach stands out as particularly bereft of affect. The book argues that the understanding of taste constructed by gastronomic texts continues to burden the affective experience of taste, while encouraging patterns of food consumption that rely on an exploitative and unsustainable global food system. This book will appeal to students and scholars interested in cultural studies, decoloniality, affect theory, sensory studies, gastronomy and food studies.
Author: Marco Bagli
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3110626861
Category : Language Arts & Disciplines
Languages : en
Pages : 240
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Book Description
Taste is considered one of the lowest sensory modalities, and the most difficult to express in language. Recently, an increasing body of research in perception language and in Food Studies has been sparkling new interest and new perspectives on the importance of this sense. Merging anthropology, evolutionary physiology and philosophy, this book investigates the language of Taste in English, and its relationship with our embodied minds. In the first part of the book, the author explores the semantic dimensions of Taste terms with a usage-based approach. With the application of experimental protocols, Bagli enquires their possible organization in a radial network and calculates the Salience index of gustatory terms in both American and British English. The second part of the book is an overview of the metaphorical extensions that motivate the polysemy of Taste terms, with the aid of corpus analysis methods and various texts. This book is the first to review systematically and in a usage-based perspective the role of the sensory domain of Taste in English, showing a more complicated picture and suggesting that its under-representation and difficulty of encoding does not correspond to lack of importance.
Author: David Bell
Publisher: McGraw-Hill Education (UK)
ISBN: 0335224202
Category : Education
Languages : en
Pages : 296
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Book Description
This book examines the post of subject leader in primary schools in the light of the four key areas defined by National Standards for Subject Leadership: * strategic direction and development * teaching and learning * leading and managing staff * efficient and effective deployment of staff The book combines existing research data and new material gathered by the authors. It presents the underpinning principles and analyses the complex set of roles and responsibilities undertaken by subject leaders. Most importantly it provides practical advice for subject leaders illustrated by a series of case studies and tasks which are addressed directly to subject leaders. The authors have taken a generic approach, looking at issues such as changing roles and responsibilities, planning for teaching and learning, working with colleagues and others, managing resources and bringing about school improvement, that have to be addressed by all subject leaders whatever their particular area of responsibility. Throughout, the book emphasises the importance of leadership, children's learning, professional development and collaboration. The book will be of value to all primary school teachers, and especially subject leaders.
Author: René Descartes
Publisher: Cambridge University Press
ISBN: 9780521423502
Category : Philosophy
Languages : en
Pages : 436
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Book Description
Volumes I and II provide a completely new translation of the philosophical works of Descartes, based on the best available Latin and French texts. Volume III contains 207 of Descartes' letters, over half of which have not been translated into English before. It incorporates, in its entirety, Anthony Kenny's celebrated translation of selected philosophical letters, first published in 1970. In conjunction with Volumes I and II it is designed to meet the widespread demand for a comprehensive, accurate and authoritative edition of Descartes' philosophical writings in clear and readable modern English.
Author: J M F Heath
Publisher: Oxford University Press
ISBN: 0198902018
Category : Philosophy
Languages : en
Pages : 243
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Book Description
J. M. F. Heath reads Clement of Alexandria's Paedagogus alongside modern approaches to the judgement of taste and aesthetics to show how Clement's forming of the tastes and habits of his audience was vital to early Christian beliefs and practices. In turn, the book also develops a theological response to Pierre Bourdieu's theory of taste.
Author: Priscilla Parkhurst Ferguson
Publisher: University of Chicago Press
ISBN: 0226243273
Category : History
Languages : en
Pages : 274
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Book Description
French cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. Accounting for Taste brings these "accidents" to the surface, illuminating the magic of French cuisine and the mystery behind its historical development. Priscilla Parkhurst Ferguson explains how the food of France became French cuisine. This momentous culinary journey begins with Ancien Régime cookbooks and ends with twenty-first-century cooking programs. It takes us from Carême, the "inventor" of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pépin. Not a history of French cuisine, Accounting for Taste focuses on the people, places, and institutions that have made this cuisine what it is today: a privileged vehicle for national identity, a model of cultural ascendancy, and a pivotal site where practice and performance intersect. With sources as various as the novels of Balzac and Proust, interviews with contemporary chefs such as David Bouley and Charlie Trotter, and the film Babette's Feast, Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients. What's more, well beyond food, the intricate connections between cuisine and country, between local practice and national identity, illuminate the concept of culture itself. To Brillat-Savarin's famous dictum—"Animals fill themselves, people eat, intelligent people alone know how to eat"—Priscilla Ferguson adds, and Accounting for Taste shows, how the truly intelligent also know why they eat the way they do. “Parkhurst Ferguson has her nose in the right place, and an infectious lust for her subject that makes this trawl through the history and cultural significance of French food—from French Revolution to Babette’s Feast via Balzac’s suppers and Proust’s madeleines—a satisfying meal of varied courses.”—Ian Kelly, Times (UK)
Author: Alexander Pope
Publisher:
ISBN:
Category :
Languages : en
Pages : 396
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Book Description
