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Die Kultivierung des Geschmacks
The Cultivation of Taste: A Transformational History of Culinary Sensibility

Eine Transformationsgeschichte der kulinarischen Sinnlichkeit

Since the 17th century, palate and taste have been key “technology of the self” used by the new global metropolitan bourgeoisie. The practice of taste, including its communication and staging in a manner divorced from political, economic and bodily needs, holds out the promise of a free and egalitarian society. This history of “mature” taste characterizes a transformation in the realms of orality and appetite.

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Audience: An Kulturwissenschaft u. -geschichte, (Post-)Colonial History, Sinnengeschichte, Kulturanthropologie Interessierte

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