LEADER 00000cam a2200661Ii 4500 001 ocn946887271 003 OCoLC 005 20180130100543.6 006 m o d 007 cr cnu---unuuu 008 160418s2016 nyu ob 001 0 eng d 019 945390575|a946105111 020 9780231541428|q(electronic book) 020 0231541422|q(electronic book) 020 |z9780231173483 020 |z0231173482 035 (OCoLC)946887271|z(OCoLC)945390575|z(OCoLC)946105111 037 22573/ctt1b629fh|bJSTOR 037 10E01BB5-F70D-4238-B726-55132D1C0E70|bOverDrive, Inc. |nhttp://www.overdrive.com 040 N$T|beng|erda|epn|cN$T|dN$T|dOCLCF|dYDXCP|dJSTOR|dTEFOD |dIDEBK|dEBLCP|dDEBBG|dIDB|dAJB|dOCLCQ|dMERUC|dOCLCQ|dIOG |dNJR 041 1 eng|hita 049 RIDW 050 4 TX641|b.P47313 2016 072 7 CKB|x000000|2bisacsh 082 04 641.01/3|223 090 TX641|b.P47313 2016 100 1 Perullo, Nicola,|d1970-|0https://id.loc.gov/authorities/ names/nb2003034759|eauthor. 240 10 Gusto come esperienza.|lEnglish|0https://id.loc.gov/ authorities/names/n2015039103 245 10 Taste as experience :|bthe philosophy and aesthetics of food /|cNicola Perullo. 250 American edition. 264 1 New York :|bColumbia University Press,|c[2016] 264 4 |c©2016 300 1 online resource. 336 text|btxt|2rdacontent 337 computer|bc|2rdamedia 338 online resource|bcr|2rdacarrier 340 |gpolychrome|2rdacc 347 text file|2rdaft 490 1 Arts and traditions of the table : perspectives on culinary history 500 Translation of: Il gusto come esperienza. Bra, 2012. 504 Includes bibliographical references and index. 505 0 Machine generated contents note: The Project -- Difficulties and Resistances -- Possibilities and Perspectives -- First Mode Of Access: Pleasure -- Pleasure, Enjoyment, and Intelligence -- Pleasure, Image, and Pathology -- Criticism and the Look of Childhood -- Pleasure as Nature in Culture -- The Ethics of Pleasure: Good That Does "Good" -- Second Mode Of Access: Knowledge -- Learning About Quality, Cultivating Taste -- Tasting the World -- Dressed Taste, Image, and Representation -- Taste, Conflicts, and Culture -- Curiosity, Expertise, Criticism (with Risks Included) -- Taste and Sustainability: The Good That Grounds the Good -- Taste and Diet -- Third Mode Of Access: Indifference -- Essen Non Est Percipi -- Contingent Indifference -- Compulsive Indifference and Atmospheric Indifference -- The Neutral - - The Extension of Pleasure and the Limits of Gustatory Exclusivism -- The Wisdom Of Taste, The Taste Of Wisdom -- Taste and Pleasure, Experience, and Wisdom -- Wise Expertise (Epicurus, Hume, and Dewey) -- Regulation Without Rules -- Flexibility: The Forest and the Coast -- Conviviality: Discord and Gustatory Empathy -- Take My Advice. 588 0 Online resource; title from PDF title page (EBSCO, viewed April 20, 2016). 590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic Collection - North America 650 0 Gastronomy.|0https://id.loc.gov/authorities/subjects/ sh85053492 650 0 Taste.|0https://id.loc.gov/authorities/subjects/sh85132732 650 7 Gastronomy.|2fast|0https://id.worldcat.org/fast/938901 650 7 Taste.|2fast|0https://id.worldcat.org/fast/1143475 655 4 Electronic books. 776 08 |iPrint version:|aPerullo, Nicola, 1970-|sGusto come esperienza. English.|tTaste as experience.|dNew York : Columbia University Press, [2016]|z9780231173483|w(DLC) 2015024701|w(OCoLC)911518949 830 0 Arts and traditions of the table.|0https://id.loc.gov/ authorities/names/n2001000537 856 40 |uhttps://rider.idm.oclc.org/login?url=http:// search.ebscohost.com/login.aspx?direct=true&scope=site& db=nlebk&AN=1195728|zOnline eBook. Access restricted to current Rider University students, faculty, and staff. 856 42 |3Instructions for reading/downloading the EBSCO version of this eBook|uhttp://guides.rider.edu/ebooks/ebsco 901 MARCIVE 20231220 948 |d20180209|cEBSCO|tEBSCOebooksacademic NEW 1-29-18|lridw 994 92|bRID