A Dialogue on Taste PDF Download

Author: Allan Ramsay
Publisher:
ISBN:
Category : Aesthetics
Languages : en
Pages : 112

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Book Description

Author:
Publisher:
ISBN:
Category : Aesthetics
Languages : en
Pages : 77

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Book Description

Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 77

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Book Description

Author: Allan Ramsay
Publisher:
ISBN:
Category : Aesthetics
Languages : en
Pages : 77

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Book Description

Author: Babette Babich
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 311058557X
Category : Philosophy
Languages : en
Pages : 342

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Book Description
This collection on the Standard of Taste offers a much needed resource for students and scholars of philosophical aesthetics, political reflection, value and judgments, economics, and art. The authors include experts in the philosophy of art, aesthetics, history of philosophy as well as the history of science. This much needed volume on David Hume will enrich scholars across all levels of university study and research.

Author: Jane Forsey
Publisher: Cambridge Scholars Publishing
ISBN: 1527522652
Category : Philosophy
Languages : en
Pages : 150

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Book Description
This volume offers an original and innovative collection of fresh approaches to the investigation of the idea of taste. It is divided into three sections: the concept of taste; taste and culture; and gustatory taste. The papers in all three parts deal with the way that aesthetics interpenetrates discussions of food, political conflict, art appreciation, aesthetic judgement, and education. These are fresh, never-before published contributions from a range of scholars, using the most recent literature in their areas of expertise. There is no other book available that collects the latest research in this field, and, as such, it represents a key contribution to recent aesthetic, and more broadly philosophical, interest in matters of taste.

Author: Ross Wilson
Publisher: Oxford University Press
ISBN: 0198881118
Category : Literary Collections
Languages : en
Pages : 262

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Book Description
Critical Forms is an account of the generic forms in which literary criticism has been undertaken. It examines chiefly Anglophone literary criticism, with comparative discussion of French and German material, from around 1750 to the present and examines prefaces, selections and anthologies, reviews, lectures, dialogues, letters, and life-writing. Though not intended to be an exhaustive history of the period, Critical Forms begins in the mid-eighteenth century with the emergence of something like the forms (chiefly, the essay and the treatise) in which criticism is still predominantly practised. In order at least to complicate this predominance, the book documents an abiding plurality in the forms of literary critical writing in the subsequent period, leading up to the present. Ross Wilson both questions the status of the essay and treatise as the 'natural' forms of literary criticism and shows that the history of literary criticism is much more formally various and innovative than the usual ways of recounting that history as a succession of schools and movements would allow. Critical Forms harbours the hope that it will make available a wider array of forms for the practice of literary criticism today; it is this hope that licenses its own experiments in critical form.

Author: Andrea Pavoni
Publisher: University of Westminster Press
ISBN: 1911534335
Category : Law
Languages : en
Pages : 300

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Book Description
Taste usually occupies the bottom of the sensorial hierarchy, as the quintessentially hedonistic sense, too close to the animal, the elemental and the corporeal, and for this reason disciplined and moralised. At the same time, taste is indissolubly tied to knowledge. To taste is to discriminate, emit judgement, enter an unstable domain of synaesthetic normativity where the certainty of metaphysical categories begins to crumble. This second title in the ‘Law and the Senses’ series explores law using taste as a conceptual and ontological category able to unsettle legal certainties, and a promising tool whereby to investigate the materiality of law’s relation to the world. For what else is law’s reduction of the world into legal categories, if not law’s ingesting the world by tasting it, and emitting moral and legal judgements accordingly? Through various topics including coffee, wine, craft cider and Japanese knotweed, this volume explores the normativities that shape the way taste is felt and categorised, within and beyond subjective, phenomenological and human dimensions. The result is an original interdisciplinary volume – complete with seven speculative ‘recipes’ – dedicated to a rarely explored intersection, with contributions from artists, legal academics, philosophers, anthropologists and sociologists.

Author: Dr. Guy Leschziner
Publisher: St. Martin's Press
ISBN: 1250272378
Category : Psychology
Languages : en
Pages : 236

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Book Description
In The Man Who Tasted Words, Guy Leschziner leads readers through the senses and how, through them, our brain understands or misunderstands the world around us. Vision, hearing, taste, smell, and touch are what we rely on to perceive the reality of our world. Our senses are the conduits that bring us the scent of a freshly brewed cup of coffee or the notes of a favorite song suddenly playing on the radio. But are they really that reliable? The Man Who Tasted Words shows that what we perceive to be absolute truths of the world around us is actually a complex internal reconstruction by our minds and nervous systems. The translation into experiences with conscious meaning—the pattern of light and dark on the retina that is transformed into the face of a loved one, for instance—is a process that is invisible, undetected by ourselves and, in most cases, completely out of our control. In The Man Who Tasted Words, neurologist Guy Leschziner explores how our nervous systems define our worlds and how we can, in fact, be victims of falsehoods perpetrated by our own brains. In his moving and lyrical chronicles of lives turned upside down by a disruption in one or more of their five senses, he introduces readers to extraordinary individuals, like one man who actually “tasted” words, and shows us how sensory disruptions like that have played havoc, not only with their view of the world, but with their relationships as well. The cases Leschziner shares in The Man Who Tasted Words are extreme, but they are also human, and teach us how our lives and what we perceive as reality are both ultimately defined by the complexities of our nervous systems.

Author: Stanley Tucci
Publisher: Simon and Schuster
ISBN: 1982168013
Category : Biography & Autobiography
Languages : en
Pages : 304

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Book Description
"From award-winning actor and food obsessive Stanley Tucci comes an intimate ... memoir of life in and out of the kitchen"--