This book offers an interdisciplinary analysis of the social practice of taste in the wake of Pierre Bourdieu’s sociology of taste. For the first time, this b

Since the mid-1980s, Arthur C. Danto has been increasingly concerned with the implications of the demise of modernism. Out of the wake of modernist art, Danto d

This book traces and explores the evolution of taste from a design perspective: what it is, how it works, and what it does. Karin Tehve examines taste primarily

Taste receptors monitor the quality of all the food ingested. They are intimately involved in both food acceptance and rejection. The sensation of taste is also

A New York Times Editors' Choice pick Named a Best Book of the Year by NPR, Los Angeles Times, Vogue, Wall Street Journal, Food Network, KCRW, WBUR Here & Now,