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Food, Culture & Society

An International Journal of Multidisciplinary Research

Volume 26, 2023 - Issue 4: Food Matters and Materialities: Critical Understandings of Food Cultures

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Book Review

Epistenology: wine as experience

by Nicola Perullo, New York, Columbia University Press: Arts and Traditions of the Table: Perspectives on Culinary History, 2020, 195 pp., ISBN 9780231197519

Elizabeth SchifflerUCLA, Theater and Performance Studies, Certificate in Food Studies, Los Angeles, CA, [email protected]

Pages 987-988 | Published online: 16 Dec 2021

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https://doi.org/10.1080/15528014.2021.2011675
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Brillat-Savarin, and M. F. K. Fisher. 2011. The Physiology of Taste, or, Meditations on Transcendental Gastronomy. New York: Vintage Books.
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Mol, A. 2021. Eating in Theory. Experimental Futures. Durham: Duke University Press.
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Probyn, E. 2003. Carnal Appetites: FoodSexIdentities. Routledge. doi:10.4324/9780203361160.
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Tompkins, K. W. 2012. Racial Indigestion: Eating Bodies in the Nineteenth Century. New York: New York University Press.
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