Edition |
American edition. |
Description |
1 online resource. |
Physical Medium |
polychrome |
Description |
text file |
Series |
Arts and traditions of the table : perspectives on culinary history
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|
Arts and traditions of the table.
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Note |
Translation of: Il gusto come esperienza. Bra, 2012. |
Bibliography |
Includes bibliographical references and index. |
Contents |
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. |
Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
Subject |
Gastronomy.
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Gastronomy. |
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Taste.
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Taste. |
Genre/Form |
Electronic books.
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Added Title |
Gusto come esperienza. English https://id.loc.gov/authorities/names/n2015039103
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Other Form: |
Print version: Perullo, Nicola, 1970- Gusto come esperienza. English. Taste as experience. New York : Columbia University Press, [2016] 9780231173483 (DLC) 2015024701 (OCoLC)911518949 |
ISBN |
9780231541428 (electronic book) |
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0231541422 (electronic book) |
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9780231173483 |
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0231173482 |
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