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Making sense of taste : food and philosophy.

Author: Carolyn Korsmeyer
Publisher: Ithaca, N.Y. ; London : Cornell University Press, 2002.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:
"Taste, perhaps the most intimate of the five senses, has traditionally been considered beneath the concern of philosophy, too bound to the body, too personal and idiosyncratic. Yet, in addition to providing physical pleasure, eating and drinking bear symbolic and aesthetic value in human experience, and they continually inspire writers and artists. Carolyn Korsmeyer explains how taste came to occupy so low a place  Read more...
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Document Type: Book
All Authors / Contributors: Carolyn Korsmeyer
ISBN: 0801488133 9780801488139
OCLC Number: 50615010
Notes: Originally published: 2000.
Description: 256 pages : illustrations ; 24 cm
Contents: Ch. 1. The Hierarchy of the Senses --
Ch. 2. Philosophies of Taste: Aesthetic and Nonaesthetic Senses --
Ch. 3. The Science of Taste --
Ch. 4. The Meaning of Taste and the Taste of Meaning --
Ch. 5. The Visual Appetite: Representing Taste and Food --
Ch. 6. Narratives of Eating.
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Abstract:

"Taste, perhaps the most intimate of the five senses, has traditionally been considered beneath the concern of philosophy, too bound to the body, too personal and idiosyncratic. Yet, in addition to providing physical pleasure, eating and drinking bear symbolic and aesthetic value in human experience, and they continually inspire writers and artists. Carolyn Korsmeyer explains how taste came to occupy so low a place in the hierarchy of senses and why it is deserving of greater philosophical respect and attention."--Jacket.

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