Tag: taste

Reflections on Taste Socialization

foodanthro , December 11th, 2020


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…


→FoodAnthropology

Review: Italian Food Activism in Urban Sardinia

dsutton20 , April 12th, 2020


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…


→FoodAnthropology

Thesis Review: Tasting in Mundane Practices

kgraf , April 2nd, 2020


  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…


→FoodAnthropology

Review: Taste, Politics and Identities in Mexican Food

dsutton20 , November 26th, 2019


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…


→FoodAnthropology

Eating Iran: From the delicious to the inedible

Simon Theobald , June 16th, 2019


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 Familiar Strange

Review: The Taste Culture Reader (2nd Edition)

dsutton20 , October 11th, 2017


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…


→FoodAnthropology

CFP: Making Sense of Taste

foodanthro , January 15th, 2017


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…


→FoodAnthropology

Third Wave Coffee and the Formation of Taste (and Value)

Ted Fischer , August 22nd, 2016


–> “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…


→Anthropological Observations . . . on economics, politics, and daily life

Third Wave Coffee and the Formation of Taste (and Value)

Ted Fischer , August 22nd, 2016


–> “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…


→Anthropological Observations . . . on economics, politics, and daily life

Third Wave Coffee and the Formation of Taste (and Value)

Unknown , August 22nd, 2016


–> “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…


→Anthropological Observations . . . on economics, politics, and daily life

Third Wave Coffee and the Formation of Taste (and Value)

Ted Fischer , August 22nd, 2016


–> “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…


→Anthropological Observations . . . on economics, politics, and daily life