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Volume 22, Issue 2

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Food, Culture & Society, Volume 22, Issue 2 (2019)

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Food, Culture & Society, Volume 22, Issue 2 (2019)

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Sensory Labor: Considering the Work of Taste in the Food System

Editorials

Editorial

Editor’s note

Amy Bentley

Page: 141

Published online: 18 Feb 2019

CitationforEditor’s note | Full Text | PDF (128.8 KB) | EPUB

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Introduction

Article

Sensory labor: considering the work of taste in the food system

Christy Spackman & Jacob Lahne

Pages: 142-151

Published online: 02 Apr 2019

AbstractforSensory labor: considering the work of taste in the food system | Full Text | References | PDF (915.7 KB) | EPUB

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Articles

Article

Tasting Ceylon Tea: aesthetic judgment beyond “good taste”

Alexios Tsigkas

Pages: 152-167

Published online: 22 Feb 2019

AbstractforTasting Ceylon Tea: aesthetic judgment beyond “good taste” | Full Text | References | PDF (1 MB) | EPUB

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Article

A cooperative model of tasting: Comté cheese and the jury terroir

Christy Shields-Argelès

Pages: 168-185

Published online: 14 Mar 2019

AbstractforA cooperative model of tasting: Comté cheese and the jury terroir | Full Text | References | PDF (1.2 MB) | EPUB

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Article

The chef and the flavorist: reflections on the value of sensory expertise

Ana María Ulloa

Pages: 186-202

Published online: 21 Mar 2019

AbstractforThe chef and the flavorist: reflections on the value of sensory expertise | Full Text | References | PDF (1.1 MB) | EPUB

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Article

A personal history of sensory science

Hildegarde Heymann

Pages: 203-223

Published online: 21 Mar 2019

AbstractforA personal history of sensory science | Full Text | References | PDF (1.9 MB) | EPUB

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Article

Mouth work: bodily action in sensory science

Ella Butler

Pages: 224-236

Published online: 19 Mar 2019

AbstractforMouth work: bodily action in sensory science | Full Text | References | PDF (884.2 KB) | EPUB

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Article

A body set between hot and cold: everyday sensory labor and attunement in an Indian village

Hayden S. Kantor

Pages: 237-252

Published online: 14 Mar 2019

AbstractforA body set between hot and cold: everyday sensory labor and attunement in an Indian village | Full Text | References | PDF (1.1 MB) | EPUB

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Book Reviews

Book Review

Blood on the table: essays on food in international crime fiction

Ariana Gunderson

Pages: 253-260

Published online: 18 Feb 2019

CitationforBlood on the table: essays on food in international crime fiction | Full Text | PDF (206.5 KB) | EPUB

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Book Review

Eating NAFTA: trade, food policies, and the destruction of Mexico

Sarah Fouts

Pages: 254-256

Published online: 19 Mar 2019

CitationforEating NAFTA: trade, food policies, and the destruction of Mexico | Full Text | PDF (200.6 KB) | EPUB

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Book Review

A taste of Broadway: food in musical theatre

Laurie A. Wadsworth

Pages: 256-257

Published online: 15 Feb 2019

CitationforA taste of Broadway: food in musical theatre | Full Text | References | PDF (299 KB) | EPUB

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Book Review

Teatimes: a world tour

Tricia Cusack

Pages: 257-259

Published online: 21 Mar 2019

First Page PreviewforTeatimes: a world tour | Full Text | PDF (323.9 KB) | EPUB

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Book Review

Food bank nations: poverty, corporate charity and the right to food

Stephanie Galinson

Pages: 259-260

Published online: 14 Mar 2019

CitationforFood bank nations: poverty, corporate charity and the right to food | Full Text | PDF (241.8 KB) | EPUB

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Food, Culture & Society (Vol.22, Iss.2, 2019)

Sensory Labor: Considering the Work of Taste in the Food System

Sensory Labor: Considering the Work of Taste in the Food System

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