Taste

In recent years, a growing emphasis has been placed on tourism experiences and
attractions related to food. In many cases eating out while on holiday includes the
‘consumption’ of a local heritage, comparable to what is experienced when
visiting historical sites and museums.
Despite this increasing attention, however, systematic research on the subject
has been nearly absent. Tourism and Gastronomy addresses this by drawing together a
group of international experts in order to develop a better understanding of the
role, development and future of gastronomy and culinary heritage in tourism.
Particular attention is paid to the relationship between the forces of globalisation,
localisation and the use of gastronomy and to food as a source of regional
and national identity, and a source of economic development.
The first part of the book discusses important issues in the relationship between
tourism and gastronomy, introducing the themes important to the understanding
of case studies. The second part presents a wide range of case studies of gastronomy
tourism development, featuring development programmes, marketing
activities and networking between tourism and agriculture. The case studies,
drawn from a range of countries, including Australia, New Zealand, Singapore,
Spain, Portugal, Greece, Italy, Scotland and Wales, are used to explore further
themes, including intellectual property and sustainability
Students and researchers in the areas of tourism, heritage, hospitality, hotel
management and catering will find this book an extremely valuable source of
information.

This study examines the influence of packaging design on taste impressions. Building forth on research addressing transfer effects of symbolic associations from one sense to another, in this study it was studied if, and to what extent, potency-related associations portrayed by shape curvature and color saturation of yoghurt packages transfer to subsequent taste experiences. Furthermore, the influence of participants' sensitivity to design was taken into account. Data were collected during a field study in the entrance hall of a large supermarket. Results indicate that associations portrayed by shape curvature in particular transfer to taste experiences, but that these effects are most pronounced for participants with a sensitivity to design. In addition, the findings presented indicate that shape curvature and color saturation may impact more general product evaluations and price expectations as well.

"Brower explores the way philosophers were inspired by entomological social systems and communication to reflect on human psyche, social behavior, community organization, communication, and inter-individual relationships. His essay rehearses the swarms of insects embedded in contemporary philosophy and literary theory, not only showing how many of the major concepts (or philosophemes) in continental philosophy – sexuality, politics, thinking, time, interdependence, and language – draw lessons from the world of insects, but also illustrating again how the insect world spurred human reflection."

Can sweet-tasting substances trigger kind, favorable judgments about other people? What about substances that are disgusting and bitter? Various studies have linked physical disgust to moral disgust, but despite the rich and sometimes striking findings these studies have yielded, no research has explored morality in conjunction with taste, which can vary greatly and may differentially affect cognition. The research reported here tested the effects of taste perception on moral judgments. After consuming a sweet beverage, a bitter beverage, or water, participants rated a variety of moral transgressions. Results showed that taste perception significantly affected moral judgments, such that physical disgust (induced via a bitter taste) elicited feelings of moral disgust. Further, this effect was more pronounced in participants with politically conservative views than in participants with politically liberal views. Taken together, these differential findings suggest that embodied gustatory experiences may affect moral processing more than previously thought.

Starter cultures that initiate rapid acidification of the raw meat batter and that lead to a desirable sensory quality of the end-product are used for the production of fermented sausages. Recently, the use of new, functional starter cultures with an industrially or nutritionally important functionality is being explored. Functional starter cultures offer an additional functionality compared to classical starter cultures and represent a way of improving and optimising the sausage fermentation process and achieving tastier, safer, and healthier products. Examples include microorganisms that generate aroma compounds, health-promoting molecules, bacteriocins or other antimicrobials, contribute to cured meat colour, possess probiotic qualities, or lack negative properties such as the production of biogenic amines and toxic compounds. The vast quantity of artisan fermented sausages from different origins represents a treasure chest of biodiversity that can be exploited to create such functional starter cultures. D

People’s use of the terms ‘taste’ and ‘flavour’ is often confusing, both in everyday use and in the academic literature. Failure to distinguish these ‘basic’ terms is likely to slow the development of our understanding of the chemical senses, currently a rapidly growing area of study in perception science. Our aim here is to defend the idea that, ultimately, it doesn’t make sense to treat experiences of the putative basic tastes, such as ‘sweetness’ and ‘sourness’ in our everyday experience as tastes. Rather, we suggest, the evidence supports the view that they should be treated as flavours, just like ‘fruity’ or ‘meaty’. Here we highlight the pervasive nature of the confusion between tastes and flavours, and outline a number of reasons for its occurrence, linked to the topics of attention and oral referral. We then provide psychological, physiological, and philosophical reasons to support the stance that tastes should be classified as a sub-component of flavours and show how doing so helps to dissolve certain debates.

Over the past 10-20 years the amount of the natural organic matter (NOM) has been increased in raw water supplies on several areas. The presence of NOM causes many problems in drinking water treatment processes, including: (i) negative effect on water quality by colour, taste and odor problems, (ii) increased coagulant and disinfectant dose requirements (which in turn results increased sludge and potential harmful disinfection by-product formation), (iii) promoted biological growth in distribution system, and (iv) increased levels of complexed heavy metals and adsorbed organic pollutants. Thus, more efficient methods for the removal of NOM have emerged. Among these are advanced oxidation processes (AOPs). These include O 3 /H 2 O 2 , O 3 /UV, UV/H 2 O 2 , TiO 2 /UV, H 2 O 2 /catalyst, Fenton and photo-Fenton prosesses as well as ultrasound. In the present work, an overview of the recent research studies dealing with AOP methods for the removal of NOM and related compounds from drinking water is presented.

This chapter presents a theory of taste - how do new foods become edible or tasty, while others become distasteful or disgusting?  Using survey data from Belize, I argue that foods have typical trajectories, largely based on social distinctions of cutural capital, wealth and ethnicity.
Published as: 2012  “Loving People, Hating what they Eat: Marginal Foods and Social Boundaries.” in Reimagining Marginalized Foods: Global Processes, Local Places, edited by Elizabeth Finnis, Tucson: University of Arizona Press. Pp. 15-33.

Following on from ecological theories of perception, such as the one proposed by [Gibson, J. J. (1966). The senses considered as perceptual systems. Boston: Houghton Mifflin] this paper reviews the literature on the multisensory interactions underlying the perception of flavor in order to determine the extent to which it is really appropriate to consider flavor perception as a distinct perceptual system. We propose that the multisensory perception of flavor may be indicative of the fact that the taxonomy currently used to define our senses is simply not appropriate. According to the view outlined here, the act of eating allows the different qualities of foodstuffs to be combined into unified percepts; and flavor can be used as a term to describe the combination of tastes, smells, trigeminal, and tactile sensations as well as the visual and auditory cues, that we perceive when tasting food.

Recent years have seen not just a revival, but a rebirth of the analogue record. More than merely a nostalgic craze, vinyl has become a cultural icon. As music consumption migrated to digital and online, this seemingly obsolete medium became the fastest-growing format in music sales. Whilst vinyl never ceased to be the favorite amongst many music lovers and DJs, from the late 1980s the recording industry regarded it as an outdated relic, consigned to dusty domestic corners and obscure record shops. So why is vinyl now experiencing a 'rebirth of its cool'?

Dominik Bartmanski and Ian Woodward explore this question by combining a cultural sociological approach with insights from material culture studies. Presenting vinyl as a multifaceted cultural object, they investigate the reasons behind its persistence within our technologically accelerated culture. Informed by media analysis, urban ethnography and the authors' interviews with musicians, DJs, sound engineers, record store owners, collectors and cutting-edge label chiefs from a range of metropolitan centres renowned for thriving music scenes including London, New York, Tokyo, Melbourne, and especially Berlin, what emerges is a story of a modern icon.

Endorsements & Reviews:

“Vinyl is a state-of-the-art treatment of an unforgettable object and medium that raises many of the issues central to contemporary anthropology. Its subject-matter should make it appealing to students and general audiences, while its theoretical sophistication makes it relevant to scholars of music, technology, popular culture, and cultural objects.” –  Jack David Eller, Anthropology Review Database

“Bartmanski and Woodward have created a masterpiece that any record lover should have on their shelves” –  Record Collector magazine

“Bartmanski and Woodward … provide meticulous detail as to how materiality matters … Bartmanski and Woodward divide their book into chapters that fervently trace various aspects of vinyl: its history, its functionality and use as a medium, its production and physical properties, and its consumption. In each chapter, they attend to the materially mediated cultural meanings within which vinyl is entangled.” –  Robin Bartram, Northwestern University, Qualitative Sociology

“Vinyl culture is back, and it’s even more vibrant than it was in its heyday, before digitalization. Bartmanski and Woodward take us to the epicentres of this revolution, and let those who are behind it tell us about their passions for this iconic medium. This is an exemplary study of the social and sensory life of things." - David Howes, Professor of Anthropology, Concordia University, Montreal, Canada

“In the age of the digital, with the ubiquitous smart phone and MP3 technologies providing consumers with instant access to global sounds irrespective of where they are, Vinyl explores the persistence of an old technology within the production and consumption of music. In doing so it demonstrates the complex ways in which material objects form a meaningful part of our everyday lives – not just through the sounds of vinyl but by how it feels and looks. The text is beautifully written, impassioned, yet critical. Welcome to the world of the post-digital.” –  Michael Bull, Professor of Sound Studies, University of Sussex, UK.

“A passionate ode to the analogue record, and testament to how vinyl embodies the content it mediates, with each record's unique journey etched into the material” –  Hillegonda C. Rietveld, The Times Higher Education

Using new archaeological data and colonial narratives, I reconstruct the menu of French colonial Louisiana with the aim of showing how the sensual and social experience of eating relates to the political rationalities of colonialism. In Louisiana, food practices enunciated a hierarchy of taste that positively valued Native American foods while showing how easily they could be "civilized" by French cooking practices. Cooking and eating were fundamentally colonial practices, and incorporated colonialism's inherent tensions and contradictions. Food practices were particularly important in French strategies to absorb the native into the colonial body and protect imperial culture against a constant assault on the senses.

Postharvest product quality develops during growing of the product and is maintained, not improved by postharvest technologies. Available genetic material allows discrimination of external and internal quality attributes that must satisfy consumer requirements and indulgences. Farmers face challenges in utilising technologies for producing high quality crops; meaningful manipulation of light, nutrients, water and plants is possible only when plant responses to environmental conditions are understood. Genetic engineering can produce plants with desirable characteristics, but society is not yet convinced that benefits gained outweigh risks. Protected cropping enables growers to produce consistent crops in environments where production is often variable, and production of high value crops 'out of season'. Farmers, scientists, extension specialists and market personnel must work together to provide knowledge, best practices and enabling tools for growers to ensure preharvest conditions are optimised for production of high quality horticultural crops that titillate, satisfy and reward discerning consumers.

The volumetric productivity of the beer fermentation process can be increased by using a higher pitching rate (i.e. higher inoculum size). However, the impact of the pitching rate on crucial fermentation and beer quality parameters has never been assessed systematically. In this study, five pitching rates were applied to lab-scale fermentations to investigate its impact on the yeast physiology and beer quality. The fermentation rate increased significantly and the net yeast growth was lowered with increasing pitching rate, without affecting significantly the viability and the vitality of the yeast population. The build-up of unsaturated fatty acids in the initial phase of the fermentation was repressed when higher yeast concentrations were pitched. The expression levels of the genes HSP104 and HSP12 and the concentration of trehalose were higher with increased pitching rates, suggesting a moderate exposure to stress in case of higher cell concentrations. The influence of pitching rate on aroma compound production was rather limited, with the exception of total diacetyl levels, which strongly increased with the pitching rate. These results demonstrate that most aspects of the yeast physiology and flavour balance are not significantly or negatively affected when the pitching rate is changed. However, further research is needed to fully optimise the conditions for brewing beer with high cell density populations.

During wet processing of coffee, the ripe cherries are pulped, then fermented and dried. This study reports an experimental approach for target identification and selection of indigenous coffee yeasts and their potential use as starter cultures during the fermentation step of wet processing. A total of 144 yeast isolates originating from spontaneously fermenting coffee beans were identified by molecular approaches and screened for their capacity to grow under coffee-associated stress conditions. According to ITS-rRNA gene sequencing, Pichia fermentans and Pichia kluyveri were the most frequent isolates, followed by Candida Candida glabrata, quercitrusa, Saccharomyces sp., Pichia guilliermondii, Pichia caribbica and Hanseniaspora opuntiae. Nine stress-tolerant yeast strains were evaluated for their ability to produce aromatic compounds in a coffee pulp simulation medium and for their pectinolytic activity. P. fermentans YC5.2 produced the highest concentrations of flavor-active ester compounds (viz., ethyl acetate and isoamyl acetate), while Saccharomyces sp. YC9.15 was the best pectinase-producing strain. The potential impact of these selected yeast strains to promote flavor development in coffee beverages was investigated for inoculating coffee beans during wet fermentation trials at laboratory scale. Inoculation of a single culture of P. fermentans YC5.2 and co-culture of P. fermentans YC5.2 and Saccharomyces sp. YC9.15 enhanced significantly the formation of volatile aroma compounds during the fermentation process compared to un-inoculated control. The sensory analysis indicated that the flavor of coffee beverages was influenced by the starter cultures, being rated as having the higher sensory scores for fruity, buttery and fermented aroma. This demonstrates a complementary role of yeasts associated with coffee quality through the synthesis of yeastspecific volatile constituents. The yeast strains P. fermentans YC5.2 and Saccharomyces sp. YC9.15 have a great potential for use as starter cultures in wet processing of coffee and may possibly help to control and standardize the fermentation process and produce coffee beverages with novel and desirable flavor profiles.

Sensory specific satiety in man. PHYSIOL. BEHAV. 27(1) [137][138][139][140][141][142] 1981.--To investigate the specificity of satiety in man, subjects (n=32) rated the pleasantness of the taste of eight foods, were then given one of the foods to eat for lunch, and re-rated the pleasantness of the taste of the eight foods 2 and 20 rain after the end of the meal. The pleasantness of the food eaten decreased more than that of the foods not eaten (p<0.001). In a second experiment it was shown that this relative specificity of satiety influenced subsequent food intake. Before a first course, subjects (n =24) rated their liking for the taste of eight foods, were then given one of the foods to eat for lunch, and 2 min after finishing eating re-rated their liking for the taste of the eight foods. Again liking decreased more for the food eaten than for foods not eaten. These changes in liking for the foods eaten and not eaten were highly correlated (p <0.001) with the amounts of those foods eaten in an unexpected second course. Thus in man satiety can be partly specific to foods eaten and this specificity may be an important determinant of the foods selected for consumption.

As non-state agents, cultural elites along with the government played important roles in cultural history of Indonesia in New Order period (1966-1998). Krishna Sen overviews history of Indonesian Cinema in New Order in one sentence: “The New Order inherited a cinema that expressed a highly individualist and elitist approach to society” (Sen 1994, 94).  In the Indonesian context, culture elites are a group of prominent figures who share the same  ideology and mostly belong to nationalist wing who try to play a role as, In Toynbee’s term,
a group of “creative minority”. Krishna Sen describes them as “the tiny urban, educated, national political elites, which since independence had been bound by personal ties that bridged ‘conflict of interest’ and ideology” (Sen 1994, 27). The phenomenon can be read in
articles written by most prominent film critics, journalists, historians, and academia such as Asrul Sani (poet, cultural thinker, prominent writer, award-winning scriptwriter, director), Rosihan Anwar (senior journalist), Sumardjono (filmmaker), Misbach Jusa Biran (film historian, founder of Sinematek Indonesia, filmmaker), and Salim Said (film scholar). They
also played roles in some film institutions and organizations, such as Festival Film Indonesia, censorship board, National Film Council (Dewan Film Nasional). They wanted  to frame Indonesian film to fit in the concept of film nasional (national film), where the goals were to “search Indonesian faces on screen” (1978) and should be “with cultural and
educational purposes” (Film Kultural Edukatif, 1982-1983) (2010).
In this paper, I will  elaborate why and how Indonesian cultural elites in New Order era have tried to exclude  local exploitation films from the discourses of concept and official history of national  cinema and national film cultures, and tried to negotiate with various kinds of politics of  tastes.
By investigating archives such as film policies and media clippings, I will underline  the taste battle between the government and cultural elites and other stakeholders, namely  local film producers-distributors-exhibitors (including Layar Tancap/traveling cinema companies), and domestic mainstream audience, as well as international distributors.

In this paper I sketch out a series of thoughts and arguments about shortage and scarcity, relating them to the nature of resources, to ideas about poverty, and the role that scarcity and abundance play in the valuing of food. If I have a theme, it is questioning the nature and definition of shortages and scarcity in general, and though it was my original intention to focus on the concept of food security, I have ended up saying little about famine or hunger.

Infinitely various are the modifications of light and sound, whence they are each capable of supplying an endless variety of signs, and, accordingly, have been each employed to form languages; the one by the arbitrary appointment of mankind, the other by that of God himself. A connection established by the Author of Nature, in the ordinary course of things, may surely be called natural; as that made by men will be called artificial.

The Health and Taste Attitude Scales (HTAS) developed by Roininen, LaÈ hteenmaÈ ki and Tuorila in 1999 measure the importance of health and taste aspects of foods in the food choice process. These multi-item scales consist of sets of statements, ranging from``strongly disagree'' to``strongly agree'', which further divide into three Health (General health interest, Light product interest and Natural product interest) and three Taste (Craving for sweet foods, Using food as a reward and Pleasure) sub-scales. Finnish (N 467), Dutch (N 477), and British (N 361) respondents completed a questionnaire which contained four components: the HTAS, a separate``paper and pencil task'' of choosing a food for a snack; pleasantness, healthiness and frequency of consumption of eight foods; and the Restraint Eating Scale of the Dutch Eating Behaviour Questionnaire (DEBQ). The latter three components were included in order to validate various aspects of the HTAS. The factor structure of HTAS was found to be equal in all three countries. However, there were some minor differences in factor loadings among countries, e.g. the Natural product interest and Pleasure sub-scale items had lower factor loadings in the UK than in Finland and The Netherlands. Finnish respondents had the most positive attitude towards light products. Dutch and British respondents scored higher on all Taste sub-scales than their Finnish counterparts. Respondents' health-related attitudes were good predictors of their``healthy food choices'' in the snack task and self-reported consumption. Two of the Taste sub-scales (Craving for sweet foods and Using food as a reward) predicted well respondents' self-reported consumption of, for example, full-fat chocolate bars. All the Health and two of the Taste sub-scales proved to be useful tools for characterizing consumer attitudes within and between countries.

This chapter reexamines foundational philosophical controversies about the meaning of taste and reflects on how tastes have been understood by sociologists. It argues these insights, while revealing the social patterning of tastes, have also obscured the extent to which tastes are bound up both with sensory experience and with the process of learning the management of the body and its responses to the world.. It concludes that, while the substantive weight of the sociological study of tastes has concerned itself with questions of the aesthetic and to the identification of different dispositions held by individuals and groups in relation to aesthetic judgment, there is value, in understanding contemporary cultures, to building up those accounts of taste which are more oriented to questions of the ascetic and to the role of restraint and training in the development and cultivation of tastes.

Recently, psychologists and neuroscientists have provided a great deal of evidence showing that perceptual experiences are mostly multimodal. As perceivers, we don’t usually recognize them as such. We think of the experiences we are having as either visual, or auditory or tactile, not realising that they often arise from the fusion of different sensory inputs. The experience of tasting something is one such case. What we call ‘taste’ is the result of the multisensory integration of touch taste and smell. These unified flavour experiences provide a challenge when trying to reconcile the underlying processing story with the conscious experience of subjects, but they also challenge assumptions about our access to our own experiences and whether how we conceive of those experiences plays any in role in accounting for their ultimate nature.

In the current study Ibuprofen was embedded in a methacrylate copolymer (Eudragit ® EPO) matrix to produce solid dispersions by hot-melt extrusion (HME) processing. The obtained granules were incorporated in orally disintegrating tablets (ODTs). The tablets were developed by varying the ratio of superdisintegrants such as sodium croscarmellose and crosslinked polyvinylpyrrolidone grades while a direct compression process was used to compress the ODTs under various compaction forces to optimize tablet robustness. The properties of the compressed tablets which included porosity, hardness, friability and dissolution profiles were further evaluated and compared with Nurofen ® Meltlet ODTs. The taste and sensory evaluation in human volunteers demonstrated excellence in masking the bitter active and improved tablet palatability.

In brain and behaviour, gustation, and olfaction are closely linked to emotional processing. This paper shows that similarly, words associated with taste and smell, such as " pungent " and " delicious " , are on average more emotionally valenced than words associated with the other senses, such as " beige " (visual) and " echoing " (auditory). Moreover, taste and smell words occur more frequently in emotionally valenced phrases, for example, " fragrant " modifies more emotionally valenced nouns (" fragrant kiss ") than the visual adjective " yellow " (" yellow house "). It is argued that taste and smell words form an affectively loaded part of the English lexicon. Taste and smell words are also shown to be more emotionally flexible in that words such as " sweet " can be combined with both good and bad nouns (" sweet delight " versus " sweet disaster "), much more so than is the case for sensory words for the other modalities. The paper discusses implications for theories of embodied language understanding.

Patterns of food production and consumption have immense environmental impact. While much public discussion of meat eating centers on economic, environmental, and ethical issues and is based on reasoned arguments and facts, the contention of this article is that justifications of meat eating also have a more physical and less rational element which is more fully captured in the discourses of literature, marketing, and reflection on personal experience. Many people do not confront the ethical and environmental implications of their meat eating. The impact of industrial farming, or even the fact that meat is dead animal flesh, are often either not considered in justifications of meat eating, or treated as less significant than meat eating as a physical, personal, and social experience. Meat eating for many remains solely a matter of taste, in both the biological and social senses of the word.

By combining ecological themes with a focus on an embodied and emotional engagement with food of the kind found in literature, this article’s critique of the contradictions inherent in justifications of meat eating fits well with the ethical and philosophical aims of ecocriticism, as it furthers exploration of “the meanings of the natural environment and the complexities of human relationships with each other, and with the more-than-human world” (ASLE). On the one hand, human food choices have an obvious impact upon the environment, especially when accompanied by exponential population growth, climate change and diminishing resources. On the other, literature has much to tell us about the emotive and social power of food, as now widely recognized in literary studies:

Literary critics who write about food understand the use of food in … works of literature can help explain the complex relationship between the body, subjectivity and social structures regulating consumption. (Fitzpatrick 122)

Although this article is not centrally concerned with literary analysis, our contention is that the insights of literature into food choice and its meaning may serve as a starting point, when considering food choice in the real world, to look beyond the merely economic and recognize the strength of other, less rational and tangible factors.
To do this, and in illustration, we begin with some—albeit somewhat selective and arbitrary—literary references to the taste of food. We then embark, in the main part of the article, on a more systematic and rigorous examination of references to taste and to meat in data from our own research. In our analysis we hope to show that non-literary discussion of food—in marketing, personal reminiscences, and conversation—share with literature an emphasis on food as a sense experience.

This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens' and consumers' attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals' views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers' acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries.

"The gendered body takes a phenomenological turn in Brower’s cosmopolitan essay on oral sexuality within philosophical, feminist, and lesbian traditions..."
  ("Editorial" by Michelle Iwen)

Abstract:
The 'traditional philosophical prestige' of seeing and touching, as analyzed by Emmanuel Levinas, comes to dominate the qualities of the other three senses. An investigation of the roles of these prestigious senses, along with the resultant privileged sense-organs of the hand and the eye, within phenomenology, psychoanalysis, and gender- or queer-theory suggests that the part of the prestige of touch will have been related to its function in the phenomenality of feeling. Yet the sense of taste seems to be as applicable, if not more so, to the phenomenal experience of selfhood based on feeling as theorized by Edmund Husserl and Jean-Luc Marion. The tongue, rather than the hand, is reconsidered as a sense-organ of touch in order to salvage the all but lost tang of the tangible. As such, the tongue and taste not only illuminate the shortcomings of binary gender theories based on either inner feeling or outer surface anatomy (or, either interior orifices or exterior appendages), but further discover a remarkable phenomenology of the body to be found in the writings of Hélène Cixous and Monique Wittig that moves beyond certain masculine tendencies lurking about the hand and observation (as described by Freud and Butler). The phenomenal experience of the other that yields either empathy (for Husserl), love/eros (for Marion), or hearing and heeding 'Thou shall not kill' (for Levinas) has much to learn from the orality of women's writing. The third body, as written by Cixous, can experience the self as selftaste (as considered by Derrida) and experiences the other as the taste of the other. It is, thereby, opened to a love or a justice (or an erotic justice) beyond the proclamation of Levinas that 'ethics is an optics' as well as any ethics as a mere haptics to be found in Husserl or Marion, where feeling seems always determined by the hand.

In sociological debates about cultural stratification, a matter of dispute is whether Bourdieu’s model of class-structured lifestyle differences has relevance for understanding contemporary social inequalities. According to Bourdieu’s critics, the emergence and increasing pervasiveness of the cultural omnivore have made this model outdated. This article argues that the notion of the cultural omnivore has led stratification research into an unfortunate cul-de-sac, characterised typically by unfruitful discussions about whether simplistic recasts of old maps fit current cultural terrains. The article makes the point that empirically investigating how people appropriate goods is at least as important as investigating what they prefer, consume or engage in. More specifically, liking the same things does not necessarily indicate similar tastes, as a given object can be appropriated in different ways. Drawing on qualitative interviews with 46 individuals located within different positions in the local class structure of the city of Stavanger in Norway, the analysis points to clear differences between ways of appropriating goods. Four distinct modes of consumption are identified: the intellectual mode, the luxurious mode, the educational mode and the practical mode. These modes of consumption are structured along class lines, i.e. consistent with the homology thesis.

This research was conducted to study the wastewater microbiota and to identify some new active strains adapted to the wastewater physical -chemical conditions, for using them as specialised inoculum in wastewater treatment on test models, in laboratory bioreactors or pilot plants. Thus, the dairy and brewery industry wastewater's microorganisms were isolated in pure cultures and were analyzed regarding the biochemical properties. The biodegradation essay revealed the potential of the isolated cultures to metabolize organic compounds, similar to those which determine the pollution of food industry wastewaters such as starch, casein, basic carbohydrates and lactic acid. There were identified strains able to produce a fast biodegradation of the organic compounds. Epifluorescence microscopy revealed the microbiota variety in the food industry wastewaters, with Gram negative bacteria as predominant microorganisms.

The effects of manipulated palatability on eating were assessed in 54 human volunteers eating pasta with a tomato sauce, with palatability adjusted by the addition of three levels of oregano. Meals were divided into 2 min eating episodes separated by brief pauses during which subjects rated aspects of appetite. Both intake and eating rate were greatest in the most palatable condition (0·27% oregano), whereas the addition of 0·54% reduced intake and eating rate. Hunger ratings increased during the initial stages of the meal with 0·27% oregano, but fell throughout the meal in the other conditions, whereas fullness ratings increased similarly in all three conditions. Rated food attractiveness was greatest with 0·27% oregano, and least with 0·54% oregano, but declined similarly through the meal with all three foods. Initial ratings of palatability were similar to those for food attractiveness, but changes in palatability across meals varied between subjects. Male subjects consistently ate more and faster than females, but similar effects of manipulated palatability on intake and subjective appetite were seen in both sexes. These data are consistent with the idea that palatability increases intake through a positive-feedback reward mechanism, and offers a novel method for measuring these effects.

Il libro dà un primo quadro unitario sulla situazione dell'istruzione d'arte applicata nella seconda metà dell'Ottocento a partire dall'analisi dell'istituzione governativa della Commissione centrale per l'insegnamento artistico industriale che opera dal 1884 al 1908 sotto il Ministero di Agricoltura, Industria e Commercio in accordo con il Ministero della Pubblica Istruzione. La Commissione diretta inizialmente da Baldassarre Odescalchi, promotore del Museo Artistico Industriale di Roma e dal 1893 da Camillo Boito, viene istituita con R. D. del 13 ottobre 1884 (n. 2731 serie 3a) su proposta della Commissione Reale per l'istruzione artistica industriale avviata nel marzo dello stesso anno su modello delle commissioni inglese e francese rispettivamente del 1881 e del 1882. Tra le personalità di spicco che concorrono a individuare temi e strategie di azione in ambito nazionale si menzionano, oltre ai già citati presidenti, Alfredo d'Andrade, Gaetano Filangieri, Felice Barnabei, Alfredo Melani, Giuseppe Sacconi, Primo Levi (L'Italico), ai quali si affiancano per competenze territoriali Guglielmo Stella, Raffaele Ojetti, Raffaele Erculei, Pietro e Filippo Torregiani, Augusto Passaglia, Luigi Cavenaghi, Vincenzo Ragusa e altre figure del campo scolastico (accademico e professionale) e della tutela e conservazione del patrimonio storico artistico. Tra le principali iniziative della Commissione si cita lo studio di "un'opera originale dell'Ornato Italiano" scaturita poi nella pubblicazione del periodico governativo "Arte Italiana decorativa e industriale", la scelta di modelli in gesso e di collezioni speciali per i diversi tipi di ornato, la catalogazione e la valutazione delle pubblicazioni italiane e straniere sui temi del disegno e dell'ornato, la sistematizzazione delle scuole professionali e l'istituzione di sette Scuole Superiori d'arte applicata all'industria localizzate a Torino, Milano, Venezia, Firenze, Roma, Napoli e Palermo

The intent of this thesis is to show how consumer choices are important in signifying consumer identity and how this identity is produced through cultural ideologies, particularly the subcultural ideologies of the hipster and barista.  This thesis also works to reveal how Stumptown is paramount in spearheading the third wave with its commitment to defining how one tastes coffee through the language that it uses as well as the culture that it caters to and educates. I will show how Stumptown is changing the perceptions of coffee through both the creation of a brand that signifies a sense of cool as well as demonstrates a responsibility to coffee as commodity. The ideologies that the Stumptown brand signifies dovetail with those of the hipster and creative class, this in turn reinforces the brands identity within the realm of cool.

This research explores the production and hints at the consumption of coffee in Yunnan, a Chinese province famous for tea. More specifically, it starts the journey of and imagines the coffee taste trail in Yunnan: a chain of actors who shape the taste of coffee and whose life-worlds are shaped by coffee. These actors are geographically, culturally and socially disconnected, but they do have a material connection through their producing and consuming activities. In this thesis I will build the framework for the coffee taste trail and I will look at coffee production in more detail.

On the one hand, this research will discuss the societal changes and processes that made Yunnan acquire a taste for coffee as a commodity and a beverage and examine what the rise and expansion of coffee cultivation and culture tells us about Yunnan and China in the ‘global now’. On the other hand, it will particularly highlight the societal change brought about by coffee and the impact it has on the life-world of coffee farmers. This thesis also argues that by bringing production and consumption, and ‘the cultural’ and ‘the economic’ together, we could highlight interdependencies in the field and silences in literature that would otherwise remain unnoticed.

Keywords – coffee, consumption, development, ethnic minorities, globalisation, modernisation, production, taste, urbanisation, Yunnan

Discovery, characterisation and use of novel yeast strains for winemaking is increasingly regarded as a way for improving quality and to provide variation, including subtle characteristic differences in fine wines. The objective of this work was to evaluate the use of a native apiculate strain, selected from grapes, Hanseniaspora vineae (H. vineae) 02/5A. Fermentations were done in triplicate, working with 225 L oak barrels, using a Chardonnay grape must. Three yeast fermentation strategies were compared: conventional inoculation with a commercial Saccharomyces cerevisiae strain, ALG 804, sequential inoculation with H. vineae and then strain ALG 804 and spontaneous fermentation. Yeast strain identification was performed during fermentation, in which the apiculate strain was found to be active, until 9% of alcohol in volume, for the co-fermentation and the spontaneous fermentation was completed by three native S. cerevisiae strains. Basic winemaking parameters and some key chemical analysis, such as concentration of glycerol, biogenic amines, organic acids, and aroma compounds were analysed. Sensory analysis was done using a trained panel and further evaluated with professional winemakers. Sequential inoculation with H. vineae followed by S. cerevisiae resulted in relatively dry wines, with increased aroma and flavour diversity compared with wines resulting from inoculation with S. cerevisiae alone. Wines produced from sequential inoculations were considered, by a winemaker's panel, to have an increased palate length and body. Characteristics of wines derived from sequential inoculation could be explained due to significant increases in glycerol and acetyl and ethyl ester flavour compounds and relative decreases in alcohols and fatty acids. Aroma sensory analysis of wine character and flavour, attributed to winemaking using H. vineae, indicated a significant increase in fruit intensity described as banana, pear, apple, citric fruits and guava. GC analysis of the relative accumulation of 23 compounds to significantly different concentrations for the three fermentation strategies is discussed in relation to aroma compound composition.

When eating or drinking, the individual experiences a multitude of sensations, including taste, smell, touch, temperature, sight, sound, and sometimes pain/irritation. This multi-faceted sensory experience is the underpinning of perceived flavor, although certainly some sensations contribute more than others. This paper reviews how all these sensations interact, both on a perceptual and a physical level, and discusses the resulting impact each has on flavor ratings. Interactions between taste and smell, and interactions of the remaining sensations will be discussed. Finally, practical implications of these interactions for sensory evaluation are discussed. #

The study aimed to investigate the role of mental imagery in the experience of food cravings. A sample of 130 undergraduate students was first asked to recall and rate a previous food craving experience. Second, they were asked to imagine themselves eating their favourite food and to rate the involvement of different sensory modalities. It was found that mental imagery was a key element in both the retrospective craving experience and the current food induction. In particular, craving intensity was related to the vividness of the food image (rZ.46). The specific sensory modalities most involved were visual (39.7%) and gustatory (30.6%), followed by olfactory (15.8%). There was little involvement of auditory or tactile modalities. It was concluded that cognitive experimental techniques aimed at reducing the vividness of visual, gustatory or olfactory imagery, might usefully be deployed to reduce unwanted food cravings. q Appetite 45 305-313 www.elsevier.com/locate/appet 0195-6663/$ -see front matter q

This review addresses a fundamental neuroscientific question in food perception: how multimodal features of food are integrated. Much research and conceptualization has emerged related to multisensory integration in vision, audition and somatosensation, while it remains poorly understood and researched within the chemical and mouth feel senses. This review aims to bridge this gap.