So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and "multicultural" cuisine.
Debunking myths along the way, All Manners of Food is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food, fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared.
     
 

A groundbreaking synthesis of food studies, archival theory, and early American literature

 

There is no eating in the archive. This is not only a practical admonition to any would-be researcher but also a methodological challenge, in that there is no eating—or, at least, no food—preserved among the printed records of the early United States. Synthesizing a range of textual artifacts with accounts (both real and imagined) of foods harvested, dishes prepared, and meals consumed, An Archive of Taste reveals how a focus on eating allows us to rethink the nature and significance of aesthetics in early America, as well as of its archive.

Lauren F. Klein considers eating and early American aesthetics together, reframing the philosophical work of food and its meaning for the people who prepare, serve, and consume it. She tells the story of how eating emerged as an aesthetic activity over the course of the eighteenth century and how it subsequently transformed into a means of expressing both allegiance and resistance to the dominant Enlightenment worldview. Klein offers richly layered accounts of the enslaved men and women who cooked the meals of the nation’s founders and, in doing so, directly affected the development of our national culture—from Thomas Jefferson’s emancipation agreement with his enslaved chef to Malinda Russell’s Domestic Cookbook, the first African American–authored culinary text.

The first book to examine the gustatory origins of aesthetic taste in early American literature, An Archive of Taste shows how thinking about eating can help to tell new stories about the range of people who worked to establish a cultural foundation for the United States.

Musing in Florence in June of 1858, Nathaniel Hawthorne said of himself, "I am sensible that a process is going on—and has been, ever since I came to Italy—that puts me in a state to see pictures with less toil, and more pleasure, and makes me more fastidious, yet more sensible of beauty where I saw none before."

This is a book devoted to the reflective analysis of the enterprise in which many of us, like Hawthorne, find ourselves engaged: the cultivation of our taste. Charles Wegener writes for and from the standpoint of thoughtful amateurs, those who, loving the beautiful and the sublime, wish to become more fully the sort of person to whom these goods reliably disclose themselves. Here traditional aesthetic analysis is redirected to a search for the norms that tell us how we use our intelligence, our imagination, and our senses in becoming "more fastidious, yet more sensible," exploring such concepts as disinterestedness, catholicity, communicability, austerity, objectivity, and authority.

Finally, Wegener discusses questions about the relation of our aesthetic lives to other activities, norms, and human goods, arguing that taste, far from being a mere grace or luxury, is a necessary expression of that freedom which is at once the fruit and the condition of all culture.

"This book should be required reading for anyone concerned with aesthetic education, for this is exactly what it is about, and I have come across no more searching investigation of the topic."—Hugo Meynell, Journal of Aesthetic Education

"Using the analysis of aesthetic experience found in Kant's Critique of Judgment as a point of departure, Wegener has written a remarkably intelligent book which presents meaningful encounter with art as the "discipline of taste and feeling. The book reads not simply as an exposition but as a conversation in which the author thoughtfully and meticulously explores with the reader those norms that structure and define aesthetic experience. . . . The book occupies an important place in contemporary aesthetic discussion."—M. Feder-Marcus, Choice

Foregrounding African women’s ingenuity and labor, this pioneering case study shows how women in rural Mali have used technology to ensure food security through the colonial period, environmental crises, and postcolonial rule.

By advocating for an understanding of rural Malian women as engineers, Laura Ann Twagira rejects the persistent image of African women as subjects without technological knowledge or access and instead reveals a hidden history about gender, development, and improvisation. In so doing, she also significantly expands the scope of African science and technology studies.

Using the Office du Niger agricultural project as a case study, Twagira argues that women used modest technologies (such as a mortar and pestle or metal pots) and organized female labor to create, maintain, and reengineer a complex and highly adaptive food production system. While women often incorporated labor-saving technologies into their work routines, they did not view their own physical labor as the problem it is so often framed to be in development narratives. Rather, women’s embodied techniques and knowledge were central to their ability to transform a development project centered on export production into an environmental resource that addressed local taste and consumption needs.

Can subjective, individual taste be reconciled with an objective, universal standard? In Homo Aestheticus, Luc Ferry argues that this central problem of aesthetic theory is fundamentally related to the political problem of democratic individualism.

Ferry's treatise begins in the mid-1600s with the simultaneous invention of the notions of taste (the essence of art as subjective pleasure) and modern democracy (the idea of the State as a consensus among individuals). He explores the differences between subjectivity and individuality by examining aesthetic theory as developed first by Kant's predecessors and then by Kant, Hegel, Nietzsche, and proponents of the avant-garde. Ferry discerns two "moments" of the avant-garde aesthetic: the hyperindividualistic iconoclasm of creating something entirely new, and the hyperrealistic striving to achieve an extraordinary truth. The tension between these two, Ferry argues, preserves an essential element of the Enlightenment concern for reconciling the subjective and the objective—a problem that is at once aesthetic, ethical, and political.

Rejecting postmodern proposals for either a radical break with or return to tradition, Ferry embraces a postmodernism that recasts Enlightenment notions of value as a new intersubjectivity. His original analysis of the growth and decline of the twentieth-century avant-garde movement sheds new light on the connections between aesthetics, ethics, and political theory.

Bad Girls Go to Hell. Cannibal Holocaust. Eve and the Handyman. Examining film culture’s ongoing fascination with the low, bad, and sleazy faces of cinema, Sleaze Artists brings together film scholars with a shared interest in the questions posed by disreputable movies and suspect cinema. They explore the ineffable quality of “sleaze” in relation to a range of issues, including the production realities of low-budget exploitation pictures and the ever-shifting terrain of reception and taste.

Writing about horror, exploitation, and sexploitation films, the contributors delve into topics ranging from the place of the “Aztec horror film” in debates about Mexican national identity to a cycle of 1960s films exploring homosexual desire in the military. One contributor charts the distribution saga of Mario Bava’s 1972 film Lisa and the Devil through the highs and lows of art cinema, fringe television, grindhouse circuits, and connoisseur DVD markets. Another offers a new perspective on the work of Doris Wishman, the New York housewife turned sexploitation director of the 1960s who has become a cult figure in bad-cinema circles over the past decade. Other contributors analyze the relation between image and sound in sexploitation films and Italian horror movies, the advertising strategies adopted by sexploitation producers during the early 1960s, the relationship between art and trash in Todd Haynes’s oeuvre, and the ways that the Friday the 13th series complicates the distinction between “trash” and “legitimate” cinema. The volume closes with an essay on why cinephiles love to hate the movies.

Contributors. Harry M. Benshoff, Kay Dickinson, Chris Fujiwara, Colin Gunckel, Joan Hawkins, Kevin Heffernan, Matt Hills, Chuck Kleinhans, Tania Modleski, Eric Schaefer, Jeffrey Sconce, Greg Taylor

Challenging prevailing trends toward aesthetic neutrality, James S. Hans argues that there is such a thing as good and bad taste, that taste is something one is born with, and that it is firmly rooted in the mechanics of biology.
 
Taste is everything, Hans says, for it produces the primary values that guide our lives. Taste is the fundamental organizing mechanism of human bodies, a lifelong effort to fit one's own rhythms to the rhythms and patterns of the natural world and the larger human community. It is an aesthetic sorting process by which one determines what belongs in--a conversation, a curriculum, a committee, a piece of art, a meal, a logical argument--and what should be left out. On the one hand, taste is the source of beauty, justice, and a sense of the good. On the other hand, as an arbiter of the laws of fair and free play, taste enters into more ominous and destructive patterns--but patterns nonetheless--of resentment and violence.
 
Hans develops his conception of taste through astute readings of five literary landmarks: Milan Kundera's The Unbearable Lightness of Being, Sophocles' Oedipus the King, William Faulkner's Light in August, and the poetry of Emily Dickinson and the Polish Nobel Laureate Czeslaw Milosz. These texts explore the art of soulmaking and the quest for personal expression: the costs as well as the fruits that come from acceding to the imperatives of one's being. They also reveal how the collision of personal and collective rhythms, whether in the Greek citadel or the Mississippi countryside, leads to violence and ritualized sacrifice.
 
Elegant, principled, and provocative, The Sovereignty of Taste is an essential book that restores taste to its rightful place of influence, shoring up the ground beneath civilization's feet and offering hope for the future of integrity, value, and aesthetic truth.
 

Italian philosopher Giorgio Agamben takes a close look at why the sense of taste has not historically been appreciated as a means to know and experience pleasure or why it has always been considered inferior to actual theoretical knowledge. 

Taste, Agamben argues, is a category that has much to reveal to the contemporary world. Taking a step into the history of philosophy and reaching to the very origins of aesthetics, Agamben critically recovers the roots of one of Western culture’s cardinal concepts. Agamben is the rare writer whose ideas and works have a broad appeal across many fields, and with Taste he turns his critical eye to the realm of Western art and aesthetic practice. This volume will not only engage the author’s devoted fans in philosophy, sociology, and literary criticism but also his growing audience among art theorists and historians.
 

John Prescott tackles this conundrum in Taste Matters, an absorbing exploration of why we eat and seek out the foods that we do. Prescott surveys the many factors that affect taste, including genetic inheritance, maternal diet, cultural traditions, and physiological influences. He also delves into what happens when we eat for pleasure instead of nutrition, paying particularly attention to affluent Western societies, where, he argues, people increasingly view food selection as a sensory or intellectual pleasure rather than a means of survival. As obesity and high blood pressure are on the rise along with a number of other health issues, changes in the modern diet are very much to blame, and Prescott seeks to answer the question of why and how our tastes often lead us to eat foods that are not the best for our health. Compelling and accessible, this timely book paves the way for a healthier and more sustainable understanding of taste.

This classic barbeque of our foodways is as valid and as savory today as when it first tickled ribs a generation ago. Based on the superlative authority of John L. Hess, onetime food critic of the New York Times, and Karen Hess, the pioneering historian of cookery, The Taste of America is both a history of American cooking and a history of the advice smiling celebrity cooks have asked Americans to swallow.
The Taste of America provoked the cooking experts of the 1970s into spitting rage by pointing out in embarrassing detail that most of them lacked an essential ingredient: expertise. Now "Kool-Aid like Mother used to make" has become "Kool-Aid like Grandmother used to make," and a new generation has been weaned on synthetic food, pathetic snobbery, neurotic health advice, and reconstituted history.
This much-needed new edition chars Julia Child ("She's not a cook, but she plays one on TV"), chides food maven Ruth Reichl, and marvels at a convention of food technologists (whose program bore the slogan "Eat your heart out, Mother Nature"). Delectable reading for consumers, reformers, and scholars, this twenty-fifth anniversary reissue of The Taste of America will serve well into the new millennium.
 

From appetizers to desserts, the rustic to the refined, here are more than two hundred recipes from ancient Rome tested and updated for today's tastes. With its intriguing sweet-sour flavor combinations, its lavish use of fresh herbs and fragrant spices, and its base in whole grains and fruits and vegetables, the cuisine of Rome will be a revelation to serious cooks ready to create new dishes in the spirit of an ancient culture.

The Taste of Art offers a sample of scholarly essays that examine the role of food in Western contemporary art practices. The contributors are scholars from a range of disciplines, including art history, philosophy, film studies, and history. As a whole, the volume illustrates how artists engage with food as matter and process in order to explore alternative aesthetic strategies and indicate countercultural shifts in society.

The collection opens by exploring the theoretical intersections of art and food, food art’s historical root in Futurism, and the ways in which food carries gendered meaning in popular film. Subsequent sections analyze the ways in which artists challenge mainstream ideas through food in a variety of scenarios. Beginning from a focus on the body and subjectivity, the authors zoom out to look at the domestic sphere, and finally the public sphere.

Here are essays that study a range of artists including, among others, Filippo Tommaso Marinetti, Daniel Spoerri, Dieter Roth, Joseph Beuys, Al Ruppersberg, Alison Knowles, Martha Rosler, Robin Weltsch, Vicki Hodgetts, Paul McCarthy, Luciano Fabro, Carries Mae Weems, Peter Fischli and David Weiss, Janine Antoni, Elżbieta Jabłońska, Liza Lou, Tom Marioni, Rirkrit Tiravanija, Michael Rakowitz, and Natalie Jeremijenko.

Winner of the 2021 Gourmand Awards, Asian Section & Culinary History Section

Filipino cuisine is a delicious fusion of foreign influences, adopted and transformed into its own unique flavor. But to the Americans who came to colonize the islands in the 1890s, it was considered inferior and lacking in nutrition. Changing the food of the Philippines was part of a war on culture led by Americans as they attempted to shape the islands into a reflection of their home country.

Taste of Control tells what happened when American colonizers began to influence what Filipinos ate, how they cooked, and how they perceived their national cuisine. Food historian René Alexander D. Orquiza, Jr. turns to a variety of rare archival sources to track these changing attitudes, including the letters written by American soldiers, the cosmopolitan menus prepared by Manila restaurants, and the textbooks used in local home economics classes. He also uncovers pockets of resistance to the colonial project, as Filipino cookbooks provided a defense of the nation’s traditional cuisine and culture.

Through the topic of food, Taste of Control explores how, despite lasting less than fifty years, the American colonial occupation of the Philippines left psychological scars that have not yet completely healed, leading many Filipinos to believe that their traditional cooking practices, crops, and tastes were inferior. We are what we eat, and this book reveals how food culture served as a battleground over Filipino identity.

When chef Matt Rapposelli left the National Park Service to attend culinary school in New England, he was moving from one passion to another. What later brought those passions together was a job in the Hocking Hills, southeast Ohio’s stunning, wild landscape, where the restaurants he helmed—at Hocking Hills Lodge and Lake Hope Lodge—gained a resounding reputation for classic dishes that, driven by the regional vernacular and the natural seasonal abundance of Appalachia, were impeccably fresh and flavorful.

A Taste of the Hocking Hills intermingles delicious recipes with striking photographs of a region to which thousands trek each year. Rapposelli presents dishes by the season, noting the specialties that appear on his menus in a given time of year. Whether enjoying a winter evening or a summer morning, cooks will be able to bring a bit of the Hocking Hills home.

During the Depression, the Federal Writers' Project (FWP) dispatched scribes to sample the fare at group eating events like church dinners, political barbecues, and clambakes. Its America Eats project sought nothing less than to sample, and report upon, the tremendous range of foods eaten across the United States.
 
Camille Begin shapes a cultural and sensory history of New Deal-era eating from the FWP archives. From "ravioli, the diminutive derbies of pastries, the crowns stuffed with a well-seasoned paste" to barbeque seasoning that integrated "salt, black pepper, dried red chili powder, garlic, oregano, cumin seed, and cayenne pepper" while "tomatoes, green chili peppers, onions, and olive oil made up the sauce", Begin describes in mouth-watering detail how Americans tasted their food. They did so in ways that varied, and varied widely, depending on race, ethnicity, class, and region. Begin explores how likes and dislikes, cravings and disgust operated within local sensory economies that she culls from the FWP’s vivid descriptions, visual cues, culinary expectations, recipes and accounts of restaurant meals. She illustrates how nostalgia, prescriptive gender ideals, and racial stereotypes shaped how the FWP was able to frame regional food cultures as "American."

In Terminated for Reasons of Taste, veteran rock critic Chuck Eddy writes that "rock'n'roll history is written by the winners. Which stinks, because the losers have always played a big role in keeping rock interesting." Rock's losers share top billing with its winners in this new collection of Eddy's writing. In pieces culled from outlets as varied as the Village Voice, Creem magazine, the streaming site Rhapsody, music message boards, and his high school newspaper, Eddy covers everything from the Beastie Boys to 1920s country music, Taylor Swift to German new wave, Bruce Springsteen to occult metal. With an encyclopedic knowledge, unabashed irreverence, and a captivating style, Eddy rips up popular music histories and stitches them back together using his appreciation of the lost, ignored, and maligned. In so doing, he shows how pop music is bigger, and more multidimensional and compelling than most people can imagine.

Why do we buy? How do our acts of—and ideas about—consumption impact our selves, our institutions, and our societies? An incisive response to these questions, Why I Buy explains how consumption came to give meaning and value to social and personal life.

 

Balancing psychological, conceptual, and historical analyses with examples drawn from popular culture and mass media, Rami Gabriel traces the ways in which beliefs about the self—including dualism, individualism, and expressivism—influence consumer behavior. These understandings of the self, Gabriel argues, structure the values that Americans seek and find in consumer society; they therefore have structural consequences for our cultural, political, and economic lives. For example, Gabriel describes how imbalances in the institutions of participatory politics have directly resulted from a consumer society centered on powerful nongovernmental institutions and a scattered body of disengaged citizens whose social and individual needs are not primarily satisfied through civic involvement. By exploring the relationship between our individual needs and our institutions, Gabriel ultimately points the way toward transformations that could lead to a more sustaining and sustainable society.

In October 1930, Macy's department store in New York City used the inexpensive book series "The Modern Library of the World's Best Books" as a loss-leader to draw customers into the store. Selling for only nine cents a copy, the small-format, modern classics attracted crowds of buyers. Businessmen, housewives, students, bohemian intellectuals, and others waited in long lines to purchase affordable hard-bound copies of works by the likes of Tolstoy, Wilde, Joyce, and Woolf. It was a significant moment in American cultural history, demonstrating that a series of books respected and praised by the nation's self-appointed arbiters of taste could attract a throng of middle-class consumers without damaging its reputation as a vehicle of "serious culture."

The Modern Library's reputation stands in sharp contrast to that of similar publishing ventures dismissed by critics as agents of "middlebrow culture," such as the Book of-the-Month Club. Writers for the New Republic, the Nation, and the Bookman expressed their fears that mass-production and new distribution schemes would commodify literature and deny the promise of American culture. Yet although the Modern Library offered the public a uniformly packaged, preselected set of "the World's Best Books," it earned the praise of these self-consciously intellectual critics.

Focusing on the Modern Library's marketing strategies, editorial decisions, and close attention to book design, Jay Satterfield explores the interwar cultural dynamics that allowed the publisher of the series to exploit the forces of mass production and treat books as commodities while still positioning the series as a revered cultural entity. So successful was this approach that the modern publishing colossus Random House was built on the reputation, methods, and profits of the Modern Library.