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Food, Culture & Society
An International Journal of Multidisciplinary Research
Volume 20, 2017 - Issue 2: Less Palatable, Still Valuable: Taste, Crop Agrobiodiversity, and Culinary Heritage
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Book Reviews

American Foodie: Taste, Art, and the Cultural Revolution

Alison PearlmanCalifornia State Polytechnic University, PomonaCorrespondence[email protected]
Pages 358-360 | Published online: 27 Apr 2017

References

  • Korsmeyer, C. 2002. “Delightful, Delicious, Disgusting.” Journal of Aesthetics and Art Criticism 60 (3): 217–225. 10.1111/jaac.2002.60.issue-3
  • Perullo, N. 2016. Taste as Experience: The Philosophy and Aesthetics of Food. New York: Columbia University. Italian edition: 2012. Il Gusto come esperienza. Bra: Slow Food Editore S.r.l.

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