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The first ever culinary guide to the Canberra region, this unique book includes anything and everything to do with food and wine. Whatever you're after, whether it's kaffir lime leaves or kosher foods, bush tucker or brie, Capital Taste will show you where to find it.
Culinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry. With a foreword from Prue Leith, restaurateur, author, teacher, and prolific cookery writer and novelist, and a list of well-known and respected international contributors from the UK, France, Australia and Hong Kong, this text discusses the issues involved from a multitude of angles.
Is the garden a consumption site where identities are constructed? Do gardeners make aesthetic choices according to how they are positioned by class and gender? This book presents the first scholarly analysis of the relationship between media interest in gardening and cultural identities. With an examination of aesthetic dispositions as a symbolic mode of communication closely aligned to peoples' identities and drawing on ethnographic data gathered from encounters with gardeners, this book maps a typology of gardening taste, revealing that gardening - how plants are chosen, planted and cared for - is a classed and gendered practice manifested in specific types of visual aesthetics. This timely and original book develops a new area within cultural studies while contributing to debates about lifestyle and lifestyle media, consumption, class and methodology. A must read for anybody concerned with or intrigued by the cultural construction of identification practices.
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.
For the past four decades, increasing numbers of Americans have started paying greater attention to the food they eat, buying organic vegetables, drinking fine wines, and seeking out exotic cuisines. Yet they are often equally passionate about the items they refuse to eat: processed foods, generic brands, high-carb meals. While they may care deeply about issues like nutrition and sustainable agriculture, these discriminating diners also seek to differentiate themselves from the unrefined eater, the common person who lives on junk food. Discriminating Taste argues that the rise of gourmet, ethnic, diet, and organic foods must be understood in tandem with the ever-widening income inequality gap. Offering an illuminating historical perspective on our current food trends, S. Margot Finn draws numerous parallels with the Gilded Age of the late nineteenth century, an era infamous for its class divisions, when gourmet dinners, international cuisines, slimming diets, and pure foods first became fads. Examining a diverse set of cultural touchstones ranging from Ratatouille to The Biggest Loser, Finn identifies the key ways that “good food” has become conflated with high status. She also considers how these taste hierarchies serve as a distraction, leading middle-class professionals to focus on small acts of glamorous and virtuous consumption while ignoring their class’s larger economic stagnation. A provocative look at the ideology of contemporary food culture, Discriminating Taste teaches us to question the maxim that you are what you eat.
“This is a book about the American Dream as it has become embodied in the university in general and in the English department in particular,” writes James Ray Watkins at the start of A Taste for Language: Literacy, Class, and English Studies. In it, Watkins argues that contemporary economic and political challenges require a clear understanding of the identity of English studies, making elementary questions about literacy, language, literature, education, and class once again imperative. A personal history of university-level English studies in the twentieth century, A Taste for Language combines biography, autobiography, and critical analysis to explore the central role of freshman English and literary studies in the creation and maintenance of the middle class. It tells a multi-generational story of the author and his father, intertwined with close reading of texts and historical analysis. The story moves from depression-era Mississippi, where the author's father was born, to a contemporary English department, where the author now teaches. Watkins looks at not only textbooks, scholars, and the academy but also at families and other social institutions. A rich combination of biography, autobiography, and critical analysis, A Taste for Language questions what purpose an education in English language and literature serves in the lives of the educated in a class-based society and whether English studies has become wholly irrelevant in the twenty-first century.
This is an updated edition of Good Humor, Bad Taste: A Sociology of the Joke, published in 2006. Using a combination of interview materials, survey data, and historical materials, it explores the relationship between humor and gender, age, social class, and national differences in the Netherlands and the United States. This edition includes new developments and research findings in the field of humor studies.
Despite initiatives to 'diversify' the publishing sector, there has been almost no transformation to the historic racial inequality that defines the field. This Element argues that contemporary book culture is structured by practice that operates according to a White taste logic. By applying the notion of this logic to an analysis of both traditional and new media tastemaking practices, White Literary Taste Production in Contemporary Book Culture examines the influence of Whiteness on the cultural practice, and how the long-standing racial inequities that characterize Anglophone book publishing are supported by systems, institutions and platforms. These themes will be explored through two distinct but interrelated case studies-women's literary prizes and anti-racist reading lists on Instagram-which demonstrate the dominance of Whiteness, and in particular White feminism, in the contemporary literary discourse.
Lifestyles and subcultures are tools through which people say – to themselves and to others – who they think they are, who they think they are similar to, and who they think they are different from. Lifestyles and subcultures are ways which people adopt to look at their own lives, and to try to keep together different roles, different practices and different realms which they are involved in. Lifestyles and subcultures are lenses through which we, as observers, analyze society, and orientate ourselves within it, looking for similarities and differences among individuals and collectivities which allow us to understand their thoughts and their actions. This book presents the main analytical approaches through which lifestyles and subcultures have been studied, and also proposes a new interpretative perspective. Today a growing panorama of social phenomena and processes possess intermediate characteristics with regard to those which in the past were identified either as lifestyles or as subcultures. The hypothesis is that consequently these phenomena could be explained and interpreted by means of an analytical framework developed by the intersection of these two perspectives, and the last part of the book is therefore devoted to the presentation of this innovative framework. This book provides new lenses and a fresh view to try to both grasp and understand a constantly-changing reality.
This book explores sociological debates in relation to culture, taste and value. It argues that sociology can contribute to debates about aesthetic value and to an understanding of how people evaluate.