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

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,

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

How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, pers