Food and the senses

Authored by: Beth M. Forrest , Deirdre Murphy

Routledge International Handbook of Food Studies

Print publication date:  August  2012
Online publication date:  May  2013

Print ISBN: 9780415782647
eBook ISBN: 9780203819227
Adobe ISBN: 9781136741661

10.4324/9780203819227.ch32

 Download Chapter

 

Abstract

The interdisciplinary field of sensory studies has bloomed in the last three decades and, more recently, has converged with food studies. Given that one’s encounters with food are both ephemeral and individual, food as a subject of sensory studies scholarship provides a way to think about the shifting encounters between subjective individual experience, and the social and cultural construction of reality. The charge of sensory studies of food and taste is to trace out this cycle that creates and is created by physical, individual, and communal experiences; and that does so in ways that are both immediate and historic.

 Cite
Search for more...
Back to top

Use of cookies on this website

We are using cookies to provide statistics that help us give you the best experience of our site. You can find out more in our Privacy Policy. By continuing to use the site you are agreeing to our use of cookies.