Taste

Taste
Author: Stanley Tucci
Publisher: Simon and Schuster
Total Pages: 304
Release: 2021-10-05
Genre: Biography & Autobiography
ISBN: 1982168013

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"From award-winning actor and food obsessive Stanley Tucci comes an intimate ... memoir of life in and out of the kitchen"--

Of the Standard of Taste

Of the Standard of Taste
Author: David Hume
Publisher: DigiCat
Total Pages: 31
Release: 2022-05-29
Genre: Philosophy
ISBN:

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Of the Standard of Taste is a book by the philosopher David Hume. It argues for a standard measure of taste regarding art; while remembering the importance of subjectiveness.

The Persistence of Taste

The Persistence of Taste
Author: Malcolm Quinn
Publisher: Routledge
Total Pages: 620
Release: 2018-05-11
Genre: Social Science
ISBN: 1317207513

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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 book unites sociologists and other social scientists with artists and curators, art theorists and art educators, and art, design and cultural historians who engage with the practice of taste as it relates to encounters with art, cultural institutions and the practices of everyday life, in national and transnational contexts. The volume is divided into four sections. The first section on ‘Taste and art’, shows how art practice was drawn into the sphere of ‘good taste’, contrasting this with a post-conceptualist critique that offers a challenge to the social functions of good taste through an encounter with art. The next section on ‘Taste making and the museum’ examines the challenges and changing social, political and organisational dynamics propelling museums beyond the terms of a supposedly universal institution and language of taste. The third section of the book, ‘Taste after Bourdieu in Japan’ offers a case study of the challenges to the cross-cultural transmission and local reproduction of ‘good taste’, exemplified by the complex cultural context of Japan. The final section on ‘Taste, the home and everyday life’ juxtaposes the analysis of the reproduction of inequality and alienation through taste, with arguments on how the legacy of ideas of ‘good taste’ have extended the possibilities of experience and sharpened our consciousness of identity. As the first book to bring together arts practitioners and theorists with sociologists and other social scientists to examine the legacy and continuing validity of Pierre Bourdieu’s sociology of taste, this publication engages with the opportunities and problems involved in understanding the social value and the cultural dispositions of taste ‘after Bourdieu’. It does so at a moment when the practice of taste is being radically changed by the global expansion of cultural choices, and the emergence of deploying impersonal algorithms as solutions to cultural and creative decision-making.

After Taste

After Taste
Author: Slavko Kacunko
Publisher: via tolino media
Total Pages: 855
Release: 2021-06-03
Genre: Philosophy
ISBN: 3752147725

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After Taste is an inquiry into a field of study dedicated to the reconsideration, reconstruction and rehabilitation of the concept of Taste. Taste is the category, whose systematic, historical and actual dimensions have traditionally been located in a variety of disciplines. The actuality and potential of the study is based on a variety of collected facts from readings and experiences, which materialize in the following features: One concept (figurative Taste), two thinking traditions (analytic and synthetic/continental) and three interrelated dimensions (systematic, historic and actual) are presented in three parts or volumes. As such, the study presents a salient comprehensive companion for wider readership of humanities approaching conceptions of Taste for the first time. Moreover, After Taste is intended for anyone who hopes to make a further contribution to the subject. Since its appearance and apparently short triumph some 250 years ago, the concept of non-literary Taste remained the linchpin of aesthetic theory and practice, but also a category outreaching aesthetics. Taste as the personal unity of the production, theory and criticism of art and literature, which was still largely taken as a given in the eighteenth century, has meanwhile given way to a highly-differentiated art world, in which aesthetic discourse is placed in such a way that it can seemingly no longer have a conceptual or linguistic effect on general opinion making. After Taste fills the gaps of systematic research by a comprehensive tracing of the emergence of the doctrines, discourses and disciplinary dimensions of Taste up to the peak of its systematic and historical trajectory in the eighteenth century and onwards into the present day. The guiding goal is a post-disciplinary rehabilitation of the contested category as a preparation for its productive usage in emerging academic and popular contexts. It shows how the category of Taste became the foundation, legitimation and the catalyst for the emerging division of labour, faculties and disciplines, confirming the hypothesis of the immense impact and actuality of Taste in the contemporary world.

After Taste: Cultural Value and the Moving Image

After Taste: Cultural Value and the Moving Image
Author: Julia Vassilieva
Publisher: Routledge
Total Pages: 246
Release: 2014-01-02
Genre: Social Science
ISBN: 1317984684

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In the wake of the debates over high/low culture distinction spilling into the effective dismantling of the boundary that once separated them, the past decade has seen the explosion of ‘bad taste’ production on screen. Starting with paracinema or ‘badfilm’ – a movement that has grown up around sleazy, excessive, or poorly executed B-movies and has come to encompass disreputable and unworthy films – this trend has been evident in various formats: on television and in video-art, low-budget and straight to TV films, amateur and home movies. The proliferation of trash on screen can be seen as delivering the final blow to the vexed issue of taste. More importantly, it prompts a reconsideration of some critical issues surrounding production, circulation, understanding and teaching of ‘bad objects’ in the media. This collection of essays, written by international film and television scholars, provides detailed critical analysis of the issues surrounding judgements of cultural value and taste, feeling and affect, cultural morals and politics, research methodologies and teaching strategies in the new landscape of ‘after taste’ media. Addressing global and local developments – from global Hollywood to Australian indigenous film and television, through auteurs Sergei Eisenstein to Jerry Bruckheimer, on to examples such as Twilight to Sukiyaki Western Django – the essays in this book offer a range of critical tools for understanding the recent shifts affecting cultural, aesthetic and political value of the moving image. This book was originally published as a special issue of Continuum: Journal of Media & Cultural Studies.

Fat Detection

Fat Detection
Author: Jean-Pierre Montmayeur
Publisher: CRC Press
Total Pages: 646
Release: 2009-09-14
Genre: Medical
ISBN: 1420067761

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Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se

Taste: Media and Interior Design

Taste: Media and Interior Design
Author: Karin Tehve
Publisher: Taylor & Francis
Total Pages: 302
Release: 2023-06-26
Genre: Architecture
ISBN: 1000897478

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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 through its recursive relationship to media. This ongoing process changes the relationship between designers and the public, and our understanding of the relationship of individuals to their social contexts. Through an analysis of taste, design is understood to be an active constituent of social life, not as autonomous from it. This book reclaims a term long dismissed from interior design and unveils taste’s role as a powerful social and political agent within systems of aesthetics, affecting both its producers and consumers. Each chapter discusses a taste concept or definition, analyzes its reciprocal relationship with media, and explores its implications for interior design. Illustrated with 70 images, taste’s relationship to media is viewed through a variety of different lenses, including books, photography, magazines, internet, social media and algorithms. Written primarily for students and scholars of interior design and related design fields, this book will be a helpful resource for all those interested in the question of taste, and is an invitation to produce and consume all media critically.

Race, Taste, Class and Cars

Race, Taste, Class and Cars
Author: Alam, Yunis
Publisher: Policy Press
Total Pages: 240
Release: 2020-07-01
Genre: Social Science
ISBN: 1447353471

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Love them or hate them, most of us have an opinion about cars. If not the cars themselves, then it’s driver competence and behaviour that can offend us. And then there’s modification: alloy wheels, custom audio systems and bespoke paint jobs. For some, changing the look, feel and sound of a car says something about themselves, but for others, such enhancements signify a lack of taste, or even criminality. In subtle and complex ways, cars transmit and modify our identities behind the wheel. As a symbol of independence and freedom, the car projects status, class, taste and, significantly, embeds racialisation. Using fascinating research from drivers, including first-person accounts, Alam unpicks the ways in which our identity is enhanced and driven.