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• W26334265 abstract "Educated Tastes: Food, Drink, and Connoisseur Culture Jeremy Strong, Editor. Lincoln: University of Nebraska Press, 2011. One of the byproducts of an education is the development of what is known as According to Jeremy Strong in the introduction to his edited volume of essays titled Educated Taste: Food, Drink, and Connoisseur Culture, questions of taste intrude into almost every act of selecting, combining, and positioning that we perform, particularly in a consumer society where we are as likely to be defined by what we wear, drive, eat, and drink as by our politics, beliefs and jobs (ix). more one knows, the more one is able to appreciate the finer things; thus, knowledge cultivates good taste for such things as food, wine, cheese, or chocolate. Strong contends that the influence that place has upon taste, known as terroir, is crucial, and many of the ten essays in this volume explore the link between place and high-quality products. book is divided into two parts: (1) Learning to Taste and (2) Theorizing and Contextualizing Taste. So how does one learn to taste? Lisa Harper addresses this question in the book's first essay, Feeding Finn, in which she describes her attempts to instill in her young son good taste in food. Living in California, Harper has no problem exposing Finn to locally grown fruits and vegetables, which he takes to immediately, exhibiting no trace of being a picky eater. But then, one day, everything changes, as Finn limits his diet to white food: milk, rice, potato, bread, pasta. This leads Harper to think about why children eat what they do and how they are socialized to be food consumers. Children's menus in ethnic restaurants, for example, tend to offer the same fare - burgers, hotdogs, chicken nuggets, pizza, grilled cheese, and peanut butter and jelly - rather than smaller sized portions of adult entrees. This practice does little to expose children to new gustatory pleasures. Finn ultimately comes to appreciate varied and unusual foods, inspired by his first bite of ogo seaweed from the ocean he swam in earlier in the day. Although Harper is not sure precisely how it happened, Finn is on his way to developing good taste. Other essays in the first section are less personal but continue to emphasize the link between taste and place. A chapter on Soviet haute cuisine looks at Soviet cookbooks to determine the quality of life under various political regimes. Another essay, The Flavor of the Place: Eating and Drinking in Payottenland by Jukka Gronow and Sergey Zhuravlev, addresses food and beer in an area of Belgium located on the fault line between two distinctly different regions, the urban Flanders and the rural Wallonia, and explores how people learn to appreciate initially unpleasant tastes - the agony and the ecstasy - if they believe such tastes will enrich their lives. …" @default.
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• W26334265 title "Educated Tastes: Food, Drink, and Connoisseur Culture" @default.
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