Review: Making Better Coffee
Edward F. Fischer. Making Better Coffee: How Maya Farmers and Third Wave Tastemakers Create Value. University of California Press. Berkeley: 2022. ISBN: 978-0-520-38696-9 David Sutton (Souther…
Edward F. Fischer. Making Better Coffee: How Maya Farmers and Third Wave Tastemakers Create Value. University of California Press. Berkeley: 2022. ISBN: 978-0-520-38696-9 David Sutton (Souther…
Listen to an audio recording of this post read by Antonio Oraldi This browser does not support HTML5 audio Digital technologies have increasingly penetrated asp…
Photograph: by the author – Cha xi design in Hengshan Temple event Tasting Tea, Tasting China: Tearooms and the Everyday Culture in Dalian. Yingkun Hou. Ph.D. Thesis in…
Joan Gross While reading a story to my two grandkids over Skype, I was struck by how tastes become culturally normalized. It was a Sesame Street book and…
Carole Counihan. Italian Food Activism in Urban Sardinia: Place, Taste, and Community. Bloomsbury Academic. 2019. Pp. i-176. ISBN 9781474262286 (hardback) 9781474262309 (epdf) Abigail E. Adams (Centr…
Please note: As Associate Reviews Editor, I am soliciting reviews of recent dissertations in the Anthropology of Food. So if you have written a recent thesis or would…
Taste, Politics, and Identities in Mexican Food, Steffan Igor Ayora-Diaz, ed., Bloomsbury Academic, 2019, 240 pp. ISBN # 9781350066670 Emily Ramsey (University of Georgia) Is there such a thing…
I was having second thoughts, but pressed on safe in the knowledge that I was performing an act that would raise my esteem in the eyes of those…
The Taste Culture Reader: Experiencing Food and Drink. 2nd edition. Carolyn Korsmeyer (ed). Bloomsbury, 2016. Greg de Sant-Maurice (University of Toronto and EHESS) Taste is of interest to…
An intriguing call for papers! Please direct inquiries and submissions to the contacts listed below. CALL FOR PAPERS Amsterdam Symposium on the History of Food 2017 – Making…
–> “Orange blossom, white tea, syrupy” “Grapefruit, spicy pepper, olive oil” “Chocolate, red berries, roasted barley” The language used to talk about new high-end coffee comes straight out…
–> “Orange blossom, white tea, syrupy” “Grapefruit, spicy pepper, olive oil” “Chocolate, red berries, roasted barley” The language used to talk about new high-end coffee comes straight out…
–> “Orange blossom, white tea, syrupy” “Grapefruit, spicy pepper, olive oil” “Chocolate, red berries, roasted barley” The language used to talk about new high-end coffee comes straight out…
–> “Orange blossom, white tea, syrupy” “Grapefruit, spicy pepper, olive oil” “Chocolate, red berries, roasted barley” The language used to talk about new high-end coffee comes straight out…