Download Free The Coloniality Of Modern Taste Book in PDF and EPUB Free Download. You can read online The Coloniality Of Modern Taste and write the review.

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.
In this volume well-known scholars from India and Latin America – Enrique Dussel, Madhu Dubey, Walter D. Mignolo, and Sudipta Sen, to name a few – discuss the concepts of modernity and colonialism and describe how the two relate to each other. This second edition to the volume comes with a new introduction which extends and critically supplements the discussion in the earlier introduction to the volume. It explores the vital impact of the colonial pasts of India, Mexico, China, and even the Unites States, on the processes through which these countries have become modern. The collection is unique, as it brings together a range of disciplines and perspectives. The topics discussed include the Zapatista movement in Southern Mexico, the image of the South in recent African-American literature, the theories of Andre Gunder Frank about the early modernization of Asian countries, and the contradictions of the colonial state in India.
This translation of Rita Segato's seminal book La crítica de la colonialidad en ocho ensayos offers an anthropological and critical perspective on the coloniality of power as formulated by the Peruvian thinker Anibal Quijano. Segato begins with an overview of Quijano's conceptual framework, emphasizing the power and richness of his theory and its relevance to a range of fields. Each of the seven subsequent chapters present scenarios in which a persistent colonial structure or form of subjectivity can be identified. These essays address urgent issues of gender, sexuality, race and racism, and indigenous forms of life. They set the decolonial perspective to work, and are connected by two central preoccupations: the critical analysis of coloniality and the effort to reimagine anthropology as anthropology on demand, answerable and useful to the communities previously regarded as the objects of ethnographic thought. A Critique of the Coloniality makes an important and original contribution to the understanding of colonial and decolonial processes, drawing the author's experience of feminist and antiracist issues and struggles for indigenous and human rights. This book will appeal to students and scholars working in anthropology, Latin American studies, political theory, feminist and gender studies, indigenous studies, and anticolonial, post-colonial, and decolonial thought.
"'Colonial Modern' is a reader on the relationship between modernism and the project of modernisation in architecture, as well as the intertwining of both in the context of colonialsim and decolonisation. It includes texts by specialists in the field and provides a strong visual representation of the subject."--
The Invention of Taste provides a detailed overview of the development of taste, from ancient times to the present. At the heart of the book is an intriguing question: why did the sensory attribute of human taste become a social metaphor and aesthetic value for judging cultural qualities of art, fashion, cuisine and other social constructions? Unique amongst the senses, taste is at once a biologically derived sense, private, personal and individual, yet also a sensibility which can be acquired, shared, and communicated. Exploring the many factors that defined the evolution of taste – from medieval morals and medicine to social and cultural philosophy, the rise of aesthetics, birth of fashion, branding trends, and luxury worship in the age of mass consumption – Luca Vercelloni's ambitious text provides readers with an outstanding introduction to the subject, making it the cultural history of taste. Now available for the first time in English, Taste features a new final chapter and a preface by series editor David Howes. Rich in detail and examples, this interdisciplinary work is an important read for students and researchers in sensory studies, philosophy, sociology and cultural studies, as well as gastronomy, fashion, design, and branding.
This book advances critical discussions about what coloniality, decoloniality, and decolonisation mean and imply in the Nordic region. It brings together analysis of complex realities from the perspectives of the Nordic peoples, a region that is often overlooked in current research, and explores the processes of decolonisation that are taking place in this region. The book offers a variety of perspectives that engage with issues such as Islamic feminism and the progressive left; racialisation and agency among Muslim youths; indigenising distance language education for Sami; extractivism and resistance among the Sami; the Nordic international development endeavour through education; Swedish TV reporting on Venezuela; creolizing subjectivities across Roma and non-Roma worlds and hierarchies; and the whitewashing and sanitisation of decoloniality in the Nordic region. As such, this book extends much of the productive dialogue that has recently occurred internationally in decolonial thinking but also in the areas of critical race theory, whiteness studies, and postcolonial studies to concrete and critical problems in the Nordic region. This should make the book of considerable interest to scholars of history of ideas, anthropology, sociology, cultural studies, postcolonial studies, international development studies, legal sociology, and (intercultural) philosophy with an interest in coloniality and decolonial social change.
This book provides an interdisciplinary examination of Peruvian cuisine’s shift from a culinary to a political object and the making of Peru as a food nation on the global stage. It focuses on the contexts, processes and protagonists that have endowed the country’s cuisine with new meaning, new coherence and prominence, and with the ability to communicate what was important for Peruvians after decades of political violence and economic decline. This work unfolds central processes of the culinary project ranging from the emergence of gastronomy, to the refiguring of indigenous people as producers, to the use of cultural identity as an authenticating force. From the Plate to Gastro-Politics offers a critical reading of what has been called a “gastronomic revolution”, highlighting the ways in which claims to national unity and social reconciliation smooth over ongoing inequalities. This book will be of interest to scholars and students of food studies, cultural anthropology, heritage studies and Latin American studies.
Focusing on high-end cuisine, this book examines the flows of culinary knowledge from culturally peripheral locations to two cities at the global center, London and New York. Through the voices of chefs and other professionals in the industry, this book invites readers to rethink our understandings of high-end and ethnic cuisines, as well as the conventions and principles that shape the contemporary field of gastronomy and fine-dining. It examines a broad range of cuisines, including Peruvian, Korean, Mexican, Malaysian, Senegalese, West African, Thai, Chinese, and Indian, and conveys the chefs’ voices as they strive to elevate their cuisines through discursive and material means, including the shaping of menus, and restaurant decor. While the main focus falls on chefs as the producers of high-end cuisines, this book also gives consideration to their consumers, that is cosmopolitan diners in the two global cities, and to the influence of culinary intermediaries judging and legitimizing their high-end status. Theoretically, this book contributes to the debate on cultural globalization. It undertakes a study of hitherto rarely examined cultural counterflows or reverse cultural globalization and analyzes both the precipitants of this occurrence and the effects of cultural counterflows on both Western global cities and the home countries of chefs. This book will be of great interest to students and scholars of food studies, food cultures, cultural globalization, and culinary studies.