Tastes We Live By


Book Description

Taste is considered one of the lowest sensory modalities, and the most difficult to express in language. Recently, an increasing body of research in perception language and in Food Studies has been sparkling new interest and new perspectives on the importance of this sense. Merging anthropology, evolutionary physiology and philosophy, this book investigates the language of Taste in English, and its relationship with our embodied minds. In the first part of the book, the author explores the semantic dimensions of Taste terms with a usage-based approach. With the application of experimental protocols, Bagli enquires their possible organization in a radial network and calculates the Salience index of gustatory terms in both American and British English. The second part of the book is an overview of the metaphorical extensions that motivate the polysemy of Taste terms, with the aid of corpus analysis methods and various texts. This book is the first to review systematically and in a usage-based perspective the role of the sensory domain of Taste in English, showing a more complicated picture and suggesting that its under-representation and difficulty of encoding does not correspond to lack of importance.




Tastes We Live by


Book Description

The book investigates the language of Taste in English. It takes a double perspective on the problem: on the one hand, the author analyzes the linguistic terms of English that speakers recognize as describing Taste and their semantic relationship. O




Taste


Book Description

INSTANT NEW YORK TIMES BESTSELLER Named a Notable Book of 2021 by NPR and The Washington Post From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen. Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the savory recipes and into the compelling stories behind them.​ Taste is a reflection on the intersection of food and life, filled with anecdotes about his growing up in Westchester, New York; preparing for and shooting the foodie films Big Night and Julie & Julia; falling in love over dinner; and teaming up with his wife to create meals for a multitude of children. Each morsel of this gastronomic journey through good times and bad, five-star meals and burned dishes, is as heartfelt and delicious as the last. Written with Stanley’s signature wry humor, Taste is for fans of Bill Buford, Gabrielle Hamilton, and Ruth Reichl—and anyone who knows the power of a home-cooked meal.




Taste Matters


Book Description

The human tongue has somewhere up to eight thousand taste buds to inform us when something is sweet, salty, sour, or bitter—or as we usually think of it—delicious or revolting. Tastes differ from one region to the next, and no two people’s seem to be the same. But why is it that some people think maple syrup is too sweet, while others can’t get enough? What makes certain people love Roquefort cheese and others think it smells like feet? Why do some people think cilantro tastes like soap? John Prescott tackles this conundrum in Taste Matters, an absorbing exploration of why we eat and seek out the foods that we do. Prescott surveys the many factors that affect taste, including genetic inheritance, maternal diet, cultural traditions, and physiological influences. He also delves into what happens when we eat for pleasure instead of nutrition, paying particularly attention to affluent Western societies, where, he argues, people increasingly view food selection as a sensory or intellectual pleasure rather than a means of survival. As obesity and high blood pressure are on the rise along with a number of other health issues, changes in the modern diet are very much to blame, and Prescott seeks to answer the question of why and how our tastes often lead us to eat foods that are not the best for our health. Compelling and accessible, this timely book paves the way for a healthier and more sustainable understanding of taste.




Metaphors We Live By


Book Description

The now-classic Metaphors We Live By changed our understanding of metaphor and its role in language and the mind. Metaphor, the authors explain, is a fundamental mechanism of mind, one that allows us to use what we know about our physical and social experience to provide understanding of countless other subjects. Because such metaphors structure our most basic understandings of our experience, they are "metaphors we live by"—metaphors that can shape our perceptions and actions without our ever noticing them. In this updated edition of Lakoff and Johnson's influential book, the authors supply an afterword surveying how their theory of metaphor has developed within the cognitive sciences to become central to the contemporary understanding of how we think and how we express our thoughts in language.




Our Bodies and how We Live


Book Description




Season to Taste


Book Description

“A rich, engrossing, and deeply intelligent story….This is a book I won’t soon forget.” —Molly Wizenberg, bestselling author of A Homemade Life “Fresh, smart, and consistently surprising. If this beautifully written book were a smell, it would be a crisp green apple.” —Claire Dederer, bestselling author of Poser Season to Taste is an aspiring chef’s moving account of finding her way—in the kitchen and beyond—after a tragic accident destroys her sense of smell. Molly Birnbaum’s remarkable story—written with the good cheer and great charm of popular food writers Laurie Colwin and Ruth Reichl—is destined to stand alongside Julie Powell’s Julie and Julia as a classic tale of a cooking life. Season to Taste is sad, funny, joyous, and inspiring.




Yum!


Book Description

Discusses the sense of taste and how it affects the body.




The Man Who Tasted Words


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.




The Flavor Matrix


Book Description

One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, to The Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.