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| 005 | 20200807101301.0 | ||
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| 008 | 170515s2017 enka fs 000|0|eng|d | ||
| 020 | _a9781474273619 (e-book) | ||
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_aStDuBDS _beng _cStDuBDS _dStDuBDSZ _erda _dUkPrAHLS |
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_aJHM _2thema |
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| 082 | 0 | 4 | _223 |
| 100 | 1 |
_aVercelloni, Luca, _eauthor. |
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| 245 | 1 | 4 |
_aThe invention of taste _h[electronic resource] : _ba cultural account of desire, delight and disgust in fashion, food and art / _cLuca Vercelloni. |
| 263 | _a201709 | ||
| 264 | 1 |
_aLondon : _bBloomsbury Academic, _c2017. |
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| 300 |
_a224 pages : _billustrations (black and white). |
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_atext _2rdacontent |
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_astill image _2rdacontent |
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_acomputer _2rdamedia |
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_aonline resource _2rdacarrier |
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| 366 | _b20170921 | ||
| 490 | 1 | _aSensory studies series | |
| 520 | 8 |
_aThis volume provides a detailed overview of the development of taste, from ancient times to the present. At the heart of the book is an intriguing question: why did the sensory attribute of human taste become a social metaphor and aesthetic value for judging cultural qualities of art, fashion, cuisine, and other social constructions? _bThe Invention of Taste provides a detailed overview of the development of taste, from ancient times to the present. At the heart of the book is an intriguing question: why did the sensory attribute of human taste become a social metaphor and aesthetic value for judging cultural qualities of art, fashion, cuisine and other social constructions? Unique amongst the senses, taste is at once a biologically derived sense, private, personal and individual, yet also a sensibility which can be acquired, shared, and communicated. Exploring the many factors that defined the evolution of taste - from medieval morals and medicine to social and cultural philosophy, the rise of aesthetics, birth of fashion, branding trends, and luxury worship in the age of mass consumption - Luca Vercelloni's ambitious text provides readers with an outstanding introduction to the subject, making it the cultural history of taste. Now available for the first time in English, Taste features a new final chapter and a preface by series editor David Howes. Rich in detail and examples, this interdisciplinary work is an important read for students and researchers in sensory studies, philosophy, sociology and cultural studies, as well as gastronomy, fashion, design, and branding. |
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| 530 | _aAlso available in printed form ISBN 9781350048010 | ||
| 533 |
_aElectronic reproduction. _cAskews and Holts. _nMode of access: World Wide Web. |
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| 650 | 0 |
_aAesthetics _xHistory. |
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| 650 | 7 |
_aPhilosophy. _2ukslc |
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| 650 | 7 |
_aPhilosophy: metaphysics & ontology _2thema |
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_aSocial & political philosophy _2thema |
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| 650 | 7 |
_aCultural studies: food & society _2thema |
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_aCultural studies _2thema |
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_aAnthropology _2thema |
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_aElectronic books. _2lcsh |
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| 830 | 0 | _aSensory studies series. | |
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_uhttp://www.vlebooks.com/vleweb/product/openreader?id=BradfordC&isbn=9781474273619 _zClick here to access |
| 710 | _aAskews & Holts | ||
| 999 |
_c82010 _d82010 |
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