Download or read book Changing Cultural Tastes written by Anthony Edward Waine and published by Berghahn Books. This book was released on 2007 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: Changing Cultural Tastes offers a critical survey of the taste wars fought over the past two centuries between the intellectual establishment and the common people in Germany. It charts the uneasy relationship of high and popular culture in Germany in the modern era. The impact of National Socialism and the strong influence from Great Britain and the United States are assessed in this cultural history of a changing nation and society. The period 1920-1980 is given special prominence, and the work of significant writers and artists such as Josef von Sternberg and Bertolt Brecht, Elfriede Jelinek and Rolf Dieter Brinkmann, Erwin Piscator and Heinrich Böll, is closely analysed. Their work has reflected changing tastes and, crucially, helped to make taste more pluralistic and democratic.
Download or read book Changing Cultural Tastes written by Anthony Waine and published by Berghahn Books. This book was released on 2007-12-01 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: Changing Cultural Tastes offers a critical survey of the taste wars fought over the past two centuries between the intellectual establishment and the common people in Germany. It charts the uneasy relationship of high and popular culture in Germany in the modern era. The impact of National Socialism and the strong influence from Great Britain and the United States are assessed in this cultural history of a changing nation and society. The period 1920-1980 is given special prominence, and the work of significant writers and artists such as Josef von Sternberg and Bertolt Brecht, Elfriede Jelinek and Rolf Dieter Brinkmann, Erwin Piscator and Heinrich Böll, is closely analysed. Their work has reflected changing tastes and, crucially, helped to make taste more pluralistic and democratic.
Download or read book A Matter of Taste written by Stanley Lieberson and published by Yale University Press. This book was released on 2000-01-01 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt: What accounts for our tastes? Why and how do they change over time? Stanley Lieberson analyzes children's first names to develop an original theory of fashion. He disputes the commonly-held notion that tastes in names (and other fashions) simply reflect societal shifts.
Download or read book Cultural Excursions written by Neil Harris and published by University of Chicago Press. This book was released on 1990-10-15 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt: Selected essays written over a period of fifteen years.
Download or read book American Culture American Tastes written by Michael Kammen and published by Knopf. This book was released on 2012-10-03 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: Americans have a long history of public arguments about taste, the uses of leisure, and what is culturally appropriate in a democracy that has a strong work ethic. Michael Kammen surveys these debates as well as our changing taste preferences, especially in the past century, and the shifting perceptions that have accompanied them. Professor Kammen shows how the post-traditional popular culture that flourished after the 1880s became full-blown mass culture after World War II, in an era of unprecedented affluence and travel. He charts the influence of advertising and opinion polling; the development of standardized products, shopping centers, and mass-marketing; the separation of youth and adult culture; the gradual repudiation of the genteel tradition; and the commercialization of organized entertainment. He stresses the significance of television in the shaping of mass culture, and of consumerism in its reconfiguration over the past two decades. Focusing on our own time, Kammen discusses the use of the fluid nature of cultural taste to enlarge audiences and increase revenues, and reveals how the public role of intellectuals and cultural critics has declined as the power of corporate sponsors and promoters has risen. As a result of this diminution of cultural authority, he says, definitive pronouncements have been replaced by divergent points of view, and there is, as well, a tendency to blur fact and fiction, reality and illusion. An important commentary on the often conflicting ways Americans have understood, defined, and talked about their changing culture in the twentieth century.
Download or read book The Invention of Taste written by Luca Vercelloni and published by Routledge. This book was released on 2020-06-03 with total page 219 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Invention of Taste provides a detailed overview of the development of taste, from ancient times to the present. At the heart of the book is an intriguing question: why did the sensory attribute of human taste become a social metaphor and aesthetic value for judging cultural qualities of art, fashion, cuisine and other social constructions? Unique amongst the senses, taste is at once a biologically derived sense, private, personal and individual, yet also a sensibility which can be acquired, shared, and communicated. Exploring the many factors that defined the evolution of taste – from medieval morals and medicine to social and cultural philosophy, the rise of aesthetics, birth of fashion, branding trends, and luxury worship in the age of mass consumption – Luca Vercelloni’s ambitious text provides readers with an outstanding introduction to the subject, making it the cultural history of taste.Now available for the first time in English, Taste features a new final chapter and a preface by series editor David Howes. Rich in detail and examples, this interdisciplinary work is an important read for students and researchers in sensory studies, philosophy, sociology and cultural studies, as well as gastronomy, fashion, design, and branding.
Download or read book Understanding Cultural Taste written by David Wright and published by Springer. This book was released on 2015-07-28 with total page 277 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book will help students and researchers to clarify a complex concept that is often over simplified in media and cultural studies, the sociology of culture and cultural policy. It updates established theoretical and methodological debates in the study of taste and provides an original perspective on a distinct and rich research field.
Download or read book White Literary Taste Production in Contemporary Book Culture written by Alexandra Dane and published by Cambridge University Press. This book was released on 2023-02-23 with total page 127 pages. Available in PDF, EPUB and Kindle. Book excerpt: Despite initiatives to 'diversify' the publishing sector, there has been almost no transformation to the historic racial inequality that defines the field. This Element argues that contemporary book culture is structured by practice that operates according to a White taste logic. By applying the notion of this logic to an analysis of both traditional and new media tastemaking practices, White Literary Taste Production in Contemporary Book Culture examines the influence of Whiteness on the cultural practice, and how the long-standing racial inequities that characterize Anglophone book publishing are supported by systems, institutions and platforms. These themes will be explored through two distinct but interrelated case studies-women's literary prizes and anti-racist reading lists on Instagram-which demonstrate the dominance of Whiteness, and in particular White feminism, in the contemporary literary discourse.
Download or read book The Taste of Place written by Amy B. Trubek and published by Univ of California Press. This book was released on 2008-05-05 with total page 317 pages. Available in PDF, EPUB and Kindle. Book excerpt: How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in Vermont to wines from northern California. She explains how the complex concepts of terroir and goût de terroir are instrumental to France's food and wine culture and then explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States. How can we reclaim the taste of place, and what can it mean for us in a country where, on average, any food has traveled at least fifteen hundred miles from farm to table? Written for anyone interested in food, this book shows how the taste of place matters now, and how it can mediate between our local desires and our global reality to define and challenge American food practices.
Download or read book Food written by Paul Freedman and published by Univ of California Press. This book was released on 2007 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.
Download or read book Food Preferences and Taste written by Helen Macbeth and published by Berghahn Books. This book was released on 1997-11-01 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food preferences and tastes are among the fundamentals affecting human existence; the sociocultural, physiological and neurological factors involved have therefore been widely researched and are well documented. However, information and debate on these factors are scattered across the academic literature of different disciplines. In this volume cross-disciplinary perspectives are brought together by an international team of contributors that includes socialand biological anthropologists, ethologists and ethnologists, psychologists, neurologists and zoologists in order to provide access to the different specialisms on the topic.
Download or read book A Sociology of Culture Taste and Value written by S. Stewart and published by Springer. This book was released on 2013-11-26 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explores sociological debates in relation to culture, taste and value. It argues that sociology can contribute to debates about aesthetic value and to an understanding of how people evaluate.
Download or read book Taste written by Drew Plunkett and published by Routledge. This book was released on 2020-03-19 with total page 403 pages. Available in PDF, EPUB and Kindle. Book excerpt: Democratic in intention and approach, the book will argue that the home interior, as independently created by the ‘amateur’ householder, offers a continuous informal critique of shifting architectural styles (most notably with the advent of Modernism) and the design mainstream. Indeed, it will suggest that the popular increasingly exerts an influence on the professional. Underpinned by academic rigour, but not in thrall to it, above all this book is an engaging attempt to identify the cultural drivers of aesthetic change in the home, extrapolating the wider influence of ‘taste’ to a broad audience – both professional and ‘trade’. In so doing, it will explore enthralling territory – money, class, power and influence. Illustrated with contemporary drawings and cartoons as well as photos, the book will not only be an absorbing read, but an enticing and attractive object in itself.
Download or read book Kitsch written by Ruth Holliday and published by Manchester University Press. This book was released on 2012-10-02 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: From bottle gardens, the bachelor pad and Batman to designer gnomes and monogamy spray, this book uses a diverse range of objects to explore the changing significance of kitsch. With its unique approach to its subject, Kitsch! Cultural Politics and Taste promises to advance debates in cultural studies and sociology around taste, while providing an invaluable introduction for students and interested readers. Kitsch! examines how the idea of kitsch is mobilized – progressively, as bad taste, as camp and as cool – to inform notions of identity and sensibility. Where most studies proceed from the kitsch object, this book takes the moment of aesthetic judgment as its starting point and attempts to identify the ideological work performed by the category itself. The book poses the strongest challenge to those who argue that taste is democratized in contemporary culture, offering ample evidence that judgments of taste have shifted ground rather than relaxed.
Download or read book The Ethnic Restaurateur written by Krishnendu Ray and published by Bloomsbury Publishing. This book was released on 2016-02-11 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breaking new book, Krishnendu Ray reverses this trend by exploring the culinary world from the perspective of the ethnic restaurateur. Focusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry. He shows how migrants become established in new places, creating a taste of home and playing a key role in influencing food cultures as a result of transactions between producers, consumers and commentators. Based on extensive interviews with immigrant restaurateurs and students, chefs and alumni at the Culinary Institute of America, ethnographic observation at immigrant eateries and haute institutional kitchens as well as historical sources such as the US census, newspaper coverage of restaurants, reviews, menus, recipes, and guidebooks, Ray reveals changing tastes in a major American city between the late 19th and through the 20th century. Written by one of the most outstanding scholars in the field, The Ethnic Restaurateur is an essential read for students and academics in food studies, culinary arts, sociology, urban studies and indeed anyone interested in popular culture and cooking in the United States.
Download or read book Entitled written by Jennifer C. Lena and published by Princeton University Press. This book was released on 2021-12-07 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: An in-depth look at how democratic values have widened the American arts scene, even as it remains elite and cosmopolitan Two centuries ago, wealthy entrepreneurs founded the American cathedrals of culture—museums, theater companies, and symphony orchestras—to mirror European art. But today’s American arts scene has widened to embrace multitudes: photography, design, comics, graffiti, jazz, and many other forms of folk, vernacular, and popular culture. What led to this dramatic expansion? In Entitled, Jennifer Lena shows how organizational transformations in the American art world—amid a shifting political, economic, technological, and social landscape—made such change possible. By chronicling the development of American art from its earliest days to the present, Lena demonstrates that while the American arts may be more open, they are still unequal. She examines key historical moments, such as the creation of the Museum of Primitive Art and the funneling of federal and state subsidies during the New Deal to support the production and display of culture. Charting the efforts to define American genres, styles, creators, and audiences, Lena looks at the ways democratic values helped legitimate folk, vernacular, and commercial art, which was viewed as nonelite. Yet, even as art lovers have acquired an appreciation for more diverse culture, they carefully select and curate works that reflect their cosmopolitan, elite, and moral tastes.
Download or read book Slavery and the Culture of Taste written by Simon Gikandi and published by Princeton University Press. This book was released on 2011-08-01 with total page 387 pages. Available in PDF, EPUB and Kindle. Book excerpt: It would be easy to assume that, in the eighteenth century, slavery and the culture of taste--the world of politeness, manners, and aesthetics--existed as separate and unequal domains, unrelated in the spheres of social life. But to the contrary, Slavery and the Culture of Taste demonstrates that these two areas of modernity were surprisingly entwined. Ranging across Britain, the antebellum South, and the West Indies, and examining vast archives, including portraits, period paintings, personal narratives, and diaries, Simon Gikandi illustrates how the violence and ugliness of enslavement actually shaped theories of taste, notions of beauty, and practices of high culture, and how slavery's impurity informed and haunted the rarified customs of the time. Gikandi focuses on the ways that the enslavement of Africans and the profits derived from this exploitation enabled the moment of taste in European--mainly British--life, leading to a transformation of bourgeois ideas regarding freedom and selfhood. He explores how these connections played out in the immense fortunes made in the West Indies sugar colonies, supporting the lavish lives of English barons and altering the ideals that defined middle-class subjects. Discussing how the ownership of slaves turned the American planter class into a new aristocracy, Gikandi engages with the slaves' own response to the strange interplay of modern notions of freedom and the realities of bondage, and he emphasizes the aesthetic and cultural processes developed by slaves to create spaces of freedom outside the regimen of enforced labor and truncated leisure. Through a close look at the eighteenth century's many remarkable documents and artworks, Slavery and the Culture of Taste sets forth the tensions and contradictions entangling a brutal practice and the distinctions of civility.
