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Language: en
Pages: 219
Pages: 219
Type: BOOK - Published: 2020-06-03 - Publisher: Routledge
The 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 qu
Language: en
Pages: 300
Pages: 300
Type: BOOK - Published: 1993 - Publisher: University of Chicago Press
Can subjective, individual taste be reconciled with an objective, universal standard? In Homo Aestheticus, Luc Ferry argues that this central problem of aesthet
Language: en
Pages: 576
Pages: 576
Type: BOOK - Published: 2012-05-01 - Publisher: A&C Black
From the Iron Age to the Industrial Revolution, the Romans to the Regency, few things have mirrored society or been affected by its upheavals as much as the foo
Language: en
Pages: 291
Pages: 291
Type: BOOK - Published: 2021-08-17 - Publisher: MIT Press
How modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat. The modern way of eat
Language: en
Pages: 380
Pages: 380
Type: BOOK - Published: 2007 - Publisher: Univ of California Press
This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of div