Offers a fresh look at food in history, society, and cultureJeremy Strong is the head of higher education at Writtle College in Essex.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Jeremy Strong is the head of higher education at Writtle College in Essex.
Inhaltsangabe
Introduction Jeremy Strong Part One: Learning to Taste 1. Feeding Finn Lisa Harper 2. The Book of Tasty and Healthy Food: The Establishment of Soviet Haute Cuisine Jukka Gronow and Sergey Zhuravlev 3. The Flavor of the Place: Eating and Drinking in Payottenland Tim Waterman 4. National Tastes: Italy and Food Culture Matthew Hibberd 5. Teaching Wine Tasting John Ducker Part Two: Theorizing and Contextualizing Taste 6. The (Extensive) Pleasures of Eating Lisa Heldke 7. A Short Poetics of Cruel Food Jeremy Strong 8. "Los Pajaritos del Aire": Disappearing Menus and After-Dinner Speaking in Don Quixote Robert Goodwin 9. Nourishment, Body and Soul: Modern Performers, Diverse Tastes Colin Lawson 10. Lionizing Taste: Toward an Ecology of Contemporary Connoisseurship Roger Haden Contributors
Introduction Jeremy Strong Part One: Learning to Taste 1. Feeding Finn Lisa Harper 2. The Book of Tasty and Healthy Food: The Establishment of Soviet Haute Cuisine Jukka Gronow and Sergey Zhuravlev 3. The Flavor of the Place: Eating and Drinking in Payottenland Tim Waterman 4. National Tastes: Italy and Food Culture Matthew Hibberd 5. Teaching Wine Tasting John Ducker Part Two: Theorizing and Contextualizing Taste 6. The (Extensive) Pleasures of Eating Lisa Heldke 7. A Short Poetics of Cruel Food Jeremy Strong 8. "Los Pajaritos del Aire": Disappearing Menus and After-Dinner Speaking in Don Quixote Robert Goodwin 9. Nourishment, Body and Soul: Modern Performers, Diverse Tastes Colin Lawson 10. Lionizing Taste: Toward an Ecology of Contemporary Connoisseurship Roger Haden Contributors
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