Nicola Perullo , Massimo Montanari
Taste as Experience: The Philosophy and Aesthetics of Food (Arts & Traditions of the Table: Perspectives on Culinary...
- ISBN 13:
- 9780231173483
- author:
- Nicola Perullo , Massimo Montanari
- format:
- HardBack
- publisher:
- Columbia University Press 1 edition
- language:
- English
- Publication Year:
- 2016
- Pages:
- 176
- Dimensions:
- 21.1 x 14.5 x 2.3 cm
- Genre:
- Food & Drink, Reference & Gastronomy, Gastronomy, Nicola Perullo, Massimo Montanari,Taste as Experience: The Philosophy and Aesthetics of Food (Arts & Traditions of the Table: Perspectives on Culinary History),Columbia University Press,0231173482,Coo
- Condition:
- New
- Availability:
- Item usually sent within 10 working days
Description
Taste as Experience: The Philosophy and Aesthetics of Food by Nicola Perullo explores the significance of food in our daily lives. Perullo argues that our relationship with food is deeply connected to our understanding of the world and our place within it. Through his research, he reveals the complex meanings behind our food choices and the ways in which our experiences with food shape our values and worldview. Perullo's work challenges the common perception of food as a mere necessity, instead highlighting its importance as a source of meaning and connection to the natural world. By examining the ways in which we engage with food, he sheds light on the ways in which we interact with the world around us. This thought-provoking book offers a fresh perspective on the role of food in our lives, inviting readers to reconsider their relationship with the world of taste. By examining the ways in which we experience and interact with food, Perullo reveals the value and wisdom that can be found in the simple act of eating. This book is a thought-provoking exploration of the philosophy and aesthetics of food, offering a unique perspective on the ways in which our experiences with food shape our understanding of the world.
Related Products
Related Products
Molecular Gastronomy Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History)
This, H
The Food and Cooking of Estonia, Latvia and Lithuania: Traditions - Ingredients - Tastes - Techniques
Silvena, Johen
Latin Poetry and the Judgement of Taste: An Essay in Aesthetics
Martindale, Charles
Danish Food and Cooking: Traditions, Ingredients, Tastes and Techniques in Over 70 Classic Recipes
Nielsen, John
New Perspectives on Food Blanching
Reis, Felipe Richter