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Name: The Invention of Taste
Author: Luca Vercelloni

📘 The Invention of Taste by Luca Vercelloni

First publish date: 2016

Authors: Luca Vercelloni

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Books similar to The Invention of Taste (7 similar books)

📘 The Art of Fermentation

by Sandor Ellix Katz

The Art of Fermentation is a definitive guide that translates the science, history, and practical techniques of fermentation into clear, step‑by‑step instructions for beginners and experts alike.

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📘 The Landscape of History

by John Lewis Gaddis

"What is history and why should we study it? Is there such a thing as historical truth? Is history an art or science? One of the most accomplished historians at work today, John Lewis Gaddis, answers these and many other questions in this witty, engaging, and humane book. The Landscape of History provides a searching look at the historian's craft, as well as a strong argument for why a historical consciousness should matter to us today."--BOOK JACKET.

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📘 The rule of taste

by John Steegman

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📘 Theories of art

by Moshe Barasch

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📘 From Hegel to Madonna

by Robert Miklitsch

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📘 The sociology of taste

by Jukka Gronow

The role of fashion and taste are central to our understanding of the social dynamics in any modern society. In this treatise on the aestheticization of social life, Jukka Gronow uses the insights of Veblen, Simmel and Lyotard, among others, to show how fashion operates as a form of play binding modern society together and allowing an equilibrium between the opposing forces of individualization and socialization. In the process, he draws on a rich range of examples and case studies including the dominance of kitsch in late nineteenth-century Europe; the shifting nature of luxury in the Soviet Union from the 1930s; the growing influence of western ideas of the good life from the 1960s; and the food scares and food fashion in the late twentieth century.

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📘 Terror in Global Narrative

by George Fragopoulos

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Some Other Similar Books

The Taste of Place: A Cultural Journey into Terroir by Amy B. Trubek
Sweetness and Power by Sidney W. Mintz
Culinary Science by Hervé This
Flavor: The Science of Our Most Neglected Memory by Bob Holmes
The Joy of Cooking by Irma S. Rombauer
The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
Cooked: A Natural History of Transformation by Michael Pollan
The Omnivore's Dilemma by Michael Pollan

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