Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Feeding France
Feeding France shows how chemists navigated the French Revolution to become the first public food experts in an industrialising world.
Global Concepts in Gastronomy
This book aims to open the doors to this multidimensional world by focusing on the conceptual framework of gastronomy and providing readers with new intellectual frameworks and perspectives. The content of the book has been designed considering the current gastronomy trends worldwide. In this context, initially, neglected concepts in gastronomy literature were identified, and their shape and content characteristics were explained by drawing on existing literature. For instance, concepts such as gastronomy museology, gastronomy literacy, and gastronomic value typology were addressed independently for the first time in this book, and the overall framework of these concepts was established. Add...
Two Loaf-givers
Abstract: A history of gastronomy derived from information gleaned from the Bitting and Pennell gastronomic library collections, translating and interpreting the writings contained in these two collections. The second half of the text provides an ambitious interpretation of French gastronomic liter ature. Many illustrative anecdotes are presented throughout the text and a variety of historic prints are included.
Bulletin
None
The Coloniality of Modern Taste
This book analyzes the coloniality of the concept of taste that gastronomy constructed and normalized as modern. It shows how gastronomy’s engagement with rationalist and aesthetic thought, and with colonial and capitalist structures, led to the desensualization, bureaucratization and racialization of its conceptualization of taste. The Coloniality of Modern Taste provides an understanding of gastronomy that moves away from the usual celebratory approach. Through a discussion of nineteenth-century gastronomic publications, this book illustrates how the gastronomic notion of taste was shaped by a number of specifically modern constraints. It compares the gastronomic approach to taste to con...
Consumers and Luxury
This volume charts the rise of consumer culture in Europe during the 17th and 18th centuries. Essays are included on France and Holland, but the focus is primarily on Britain. Themes discussed include art markets, collecting and display, and are set alongside those of value and luxury.
