1830030051     

The coloniality of modern taste : a critique of gastronomic thought / Zilkia Janer

Janer, Zilkia [Verfasserin/Verfasser]

London ; New York : Routledge, Taylor & Francis Group, 2023

ix, 174 Seiten

Englisch

Introduction: What Is Gastronomy?1. The Narrative of Gastronomic Progress2. Desensualizing Taste3. Bureaucratizing Taste4. Racializing Taste5. Taste, OtherwiseConclusion: The Gustatory Logic of Consumer Capitalism

Erscheint auch als: The coloniality of modern taste / Zilkia Janer (Online-Ausgabe)

978-1-032-36417-9 (Kartoniert, Paperback : EUR 39,80); 978-1-032-36403-2

978-1-003-33183-4 (ISBN der parallelen Ausgabe im Fernzugriff)

9781032364179

OCoLC: 1356183441     

MR 7100  | LC 59000  | LB 53000-LB 53730      Ähnliche Literatur

641.013

*Kochen ; Nahrung ; Kochbuch ; Kolonialismus ; Geschichte 1800-1899     Zum Register

Colonialism & imperialism ; Ethnic Studies ; Ethnic studies ; Food & society ; Human geography ; Humangeographie ; Kolonialismus und Imperialismus ; Kulturwissenschaften: Gesellschaft und Kulinarisches ; National liberation & independence, post-colonialism ; Nationale Befreiung und Unabhängigkeit, Postkolonialismus ; Popular culture ; Populäre Kultur ; SCIENCE / Earth Sciences / Geography ; SOCIAL SCIENCE / Human Geography ; Sociology ; Soziologie

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 conceptualizations of taste that emerged in other geographical and philosophical contexts to illustrate that the gastronomic approach stands out as particularly bereft of affect. The book argues that the understanding of taste constructed by gastronomic texts continues to burden the affective experience of taste, while encouraging patterns of food consumption that rely on an exploitative and unsustainable global food system. This book will appeal to students and scholars interested in cultural studies, decoloniality, affect theory, sensory studies, gastronomy and food studies