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Author: Marjorie Garson
Publisher: University of Toronto Press
Published: 2007-01-01
Total Pages: 497
ISBN-13: 0802091385
DOWNLOAD EBOOKMoral Taste is a study of the ideological work done by the equation of good taste and moral refinement in a selection of nineteenth-century writings.
Author: Marjorie Garson
Publisher:
Published: 2007
Total Pages: 504
ISBN-13:
DOWNLOAD EBOOKMoral Taste is a study of the ideological work done by the equation of good taste and moral refinement in a selection of nineteenth-century writings.
Author: Mark Hopkins
Publisher:
Published: 1841
Total Pages: 74
ISBN-13:
DOWNLOAD EBOOKAuthor: Janet McCracken
Publisher: SUNY Press
Published: 2001-09-20
Total Pages: 364
ISBN-13: 9780791451069
DOWNLOAD EBOOKShows how lousy food, cheesy clothes, and dingy homes can ruin our lives.
Author: Jonathan Haidt
Publisher: Vintage
Published: 2013-02-12
Total Pages: 530
ISBN-13: 0307455777
DOWNLOAD EBOOKNEW YORK TIMES BESTSELLER • The acclaimed social psychologist challenges conventional thinking about morality, politics, and religion in a way that speaks to conservatives and liberals alike—a “landmark contribution to humanity’s understanding of itself” (The New York Times Book Review). Drawing on his twenty-five years of groundbreaking research on moral psychology, Jonathan Haidt shows how moral judgments arise not from reason but from gut feelings. He shows why liberals, conservatives, and libertarians have such different intuitions about right and wrong, and he shows why each side is actually right about many of its central concerns. In this subtle yet accessible book, Haidt gives you the key to understanding the miracle of human cooperation, as well as the curse of our eternal divisions and conflicts. If you’re ready to trade in anger for understanding, read The Righteous Mind.
Author: Janet McCracken
Publisher: SUNY Press
Published: 2001-09-27
Total Pages: 362
ISBN-13: 9780791451052
DOWNLOAD EBOOKShows how lousy food, cheesy clothes, and dingy homes can ruin our lives.
Author: Helen Zoe Veit
Publisher: UNC Press Books
Published: 2013-08-01
Total Pages: 317
ISBN-13: 1469607719
DOWNLOAD EBOOKAmerican eating changed dramatically in the early twentieth century. As food production became more industrialized, nutritionists, home economists, and so-called racial scientists were all pointing Americans toward a newly scientific approach to diet. Food faddists were rewriting the most basic rules surrounding eating, while reformers were working to reshape the diets of immigrants and the poor. And by the time of World War I, the country's first international aid program was bringing moral advice about food conservation into kitchens around the country. In Modern Food, Moral Food, Helen Zoe Veit argues that the twentieth-century food revolution was fueled by a powerful conviction that Americans had a moral obligation to use self-discipline and reason, rather than taste and tradition, in choosing what to eat. Veit weaves together cultural history and the history of science to bring readers into the strange and complex world of the American Progressive Era. The era's emphasis on science and self-control left a profound mark on American eating, one that remains today in everything from the ubiquity of science-based dietary advice to the tenacious idealization of thinness.
Author: Nicola Perullo
Publisher: Columbia University Press
Published: 2016-04-05
Total Pages: 177
ISBN-13: 0231541422
DOWNLOAD EBOOKTaste as Experience puts the pleasure of food at the center of human experience. It shows how the sense of taste informs our preferences for and relationship to nature, pushes us toward ethical practices of consumption, and impresses upon us the importance of aesthetics. Eating is often dismissed as a necessary aspect of survival, and our personal enjoyment of food is considered a quirk. Nicola Perullo sees food as the only portion of the world we take in on a daily basis, constituting our first and most significant encounter with the earth. Perullo has long observed people's food practices and has listened to their food experiences. He draws on years of research to explain the complex meanings behind our food choices and the thinking that accompanies our gustatory actions. He also considers our indifference toward food as a force influencing us as much as engagement. For Perullo, taste is value and wisdom. It cannot be reduced to mere chemical or cultural factors but embodies the quality and quantity of our earthly experience.
Author: Rebecca Tucker
Publisher: Coach House Books
Published: 2018-11-27
Total Pages: 117
ISBN-13: 1770565558
DOWNLOAD EBOOKHow farmer's markets and organic produce became synonymous with "good food" and why they shouldn't be. How did farmer's markets, nose-to-tail, locavorism, organic eating, CSAs, whole foods, and Whole Foods become synonymous with “good food”? And are these practices really producing food that is morally, environmentally, or economically sustainable? Rebecca Tucker's compelling, reported argument shows that we must work to undo the moral coding that we use to interpret how we come by what we put on our plates. She investigates not only the danger of the accepted rhetoric, but the innovative work happening on farms and university campuses to create a future where nutritious food is climate-change resilient, hardy enough to grow season after season, and, most importantly, available to all—not just those willing or able to fork over the small fortune required for a perfect heirloom tomato. Tucker argues that arriving at that future will require a broad cognitive shift away from the idea that farmer's markets, community gardens, and organic food production is the only sustainable way forward; more than that, it will require the commitment of research firms, governments, corporations, and post-secondary institutions to develop and implement agriscience innovations that do more than improve the bottom line. A Matter of Taste asks us to rethink what good food really is.
Author: Sarah E. Worth
Publisher: Reaktion Books
Published: 2021-11-11
Total Pages: 237
ISBN-13: 1789144817
DOWNLOAD EBOOKA thoughtful consideration of taste as a sense and an idea and of how we might jointly develop both. When we eat, we eat the world: taking something from outside and making it part of us. But what does it taste of? And can we develop our taste? In Taste, Sarah Worth argues that taste is a sense that needs educating, for the real pleasures of eating only come with an understanding of what one really likes. From taste as an abstract concept to real examples of food, she explores how we can learn about and develop our sense of taste through themes ranging from pleasure, authenticity, and food fraud, to visual images, recipes, and food writing.
