...Alan Warde This article, based on “Changing Tastes: The Effects of Eating Out,” the Annual Distinguished Lecture at SOAS Food Studies Centre given on March 21, 2018, focuses on change and continuity in the practice of dining out in England between 1995 and 2015. After briefly describing a restudy...

... article content through the University of California Press's Reprints and Permissions web page, http://www.ucpress.edu/journals.php?p=reprints . 2018 women's committees recipes gourmet taste art museum Recipes as Culinary Communication in a Canadian Art Museum: Lobster Soufflé, Beef...

... analytical problems, in particular with regard to conceptions of seemingly straightforward terms such as place and taste. The interest of this article is to carry out a philosophical investigation into how links between food and place are established. Its intent is to pave the way for a renewed understanding...

...Jeffrey M. Pilcher This paper examines taste as a factor in beer's arrival as a symbol of modernity in India, Japan, and China. From nineteenth-century colonial production of India pale ale to contemporary attempts by global brewing firms to profit from a burgeoning Chinese market, beer has had...

...Cecilia Leong-Salobir; Krishnendu Ray; Jaclyn Rohel This paper introduces a special issue on “Rescuing Taste from the Nation: Oceans, Borders, and Culinary Flows.” It examines culinary linkages and sensory geographies across national boundaries, and highlights alternative spatial configurations...

...May-bo Ching This article traces a transnational history of turtle soup through the flow of species, tastes, culinary techniques, and food technology across three continents over more than three centuries. It shows how the species, nested in the Caribbean, turned from a source of flesh...

... in the curative properties of certain tastes—or “taste-based medicine”—has been remarkably enduring. Focusing on elite English medical practitioners over the long eighteenth century, I demonstrate that “taste-based medicine” not only survived transformations within the English medical marketplace and the rise...

...lisa vergara José de Ribera's personification of Taste (c. 1615), part of a set of paintings depicting The Five Senses, has gained fame for its vivid, earthy depiction of a man and his meal. This essay attempts to situate Taste in the social milieu of its time, paying attention to the human figure...

... a tomato tastes like, or whether the ““beef”” that our children enjoy will be too different for us to enjoy. Many important changes will be to the flavors of fish (already most palates can taste a difference between wild shrimp and farmed) and those foods relying on fragile herbs and flavors like vanilla...

...kari weil In the Nineteenth Century, France became a nation that ate horse. The introduction of horsemeat into French cuisine marks a rare occurrence in history of a change in attitude, if not taste, towards a once tabooed food. Whether or not to permit hippophagy was, indeed, a matter of great...