Food – The Story of Our Life: A Contribution to the Studies of Food and the Anthropology of Taste

By approaching the phenomenon of food (consumption) as an identity issue of the first order, as man’s alimentary, only true biography, and an authentic expression of self and experience, but also as a key phenomenon in the development of man and mankind, the author points toward the anthropological...

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Autor principal:	Gordana Đerić
Formato:	article
Lenguaje:	EN FR SR
Publicado:	University of Belgrade 2016
Materias:	food senses of taste and smell food studies anthropology of taste culinary art revolution Anthropology GN1-890
Acceso en línea:	https://doaj.org/article/7901144df23049a99058f1bb5d6a3397
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id	oai:doaj.org-article:7901144df23049a99058f1bb5d6a3397
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spelling	oai:doaj.org-article:7901144df23049a99058f1bb5d6a33972021-12-02T00:55:55ZFood – The Story of Our Life: A Contribution to the Studies of Food and the Anthropology of Taste10.21301/eap.v8i1.20353-15892334-8801https://doaj.org/article/7901144df23049a99058f1bb5d6a33972016-02-01T00:00:00Zhttps://eap-iea.org/index.php/eap/article/view/105https://doaj.org/toc/0353-1589https://doaj.org/toc/2334-8801 By approaching the phenomenon of food (consumption) as an identity issue of the first order, as man’s alimentary, only true biography, and an authentic expression of self and experience, but also as a key phenomenon in the development of man and mankind, the author points toward the anthropologically relevant aspects of research pertaining to food (the mythological, cultural and historical, economic, aesthetic, linguistic, political). The development of the art and philosophy of food (consumption) is considered in the context of history of the ideas of Epicureanism, empiricism and lametrism, as well as in the context of the end of the cult of culture” in its traditional meaning. Moving between issues of art theory and epistemology, the author pays special attention to the causes of the theoretical neglect of the senses of taste and smell, historical reasons of the second-rate position of gastronomy among the other sciences and arts, as well as changes taking place at the end of the “short 20th century” which enabled a revolution in aesthetics and social values – the expansion of food studies and the art of cookery. Thus the aim of the paper is twofold: on the one hand it is an attempt to shed some light on the history of this revolution in the context of the theoretical and aesthetic relationship toward food and the art of its preparation, and on the other, it should be an argument incentive to have the basic issue of food (consumption) find its way onto our own academic menu. Gordana ĐerićUniversity of Belgradearticlefoodsenses of taste and smellfood studiesanthropology of tasteculinary artrevolutionAnthropologyGN1-890ENFRSREtnoantropološki Problemi, Vol 8, Iss 1 (2016)
institution	DOAJ
collection	DOAJ
language	EN FR SR
topic	food senses of taste and smell food studies anthropology of taste culinary art revolution Anthropology GN1-890
spellingShingle	food senses of taste and smell food studies anthropology of taste culinary art revolution Anthropology GN1-890 Gordana Đerić Food – The Story of Our Life: A Contribution to the Studies of Food and the Anthropology of Taste
description	By approaching the phenomenon of food (consumption) as an identity issue of the first order, as man’s alimentary, only true biography, and an authentic expression of self and experience, but also as a key phenomenon in the development of man and mankind, the author points toward the anthropologically relevant aspects of research pertaining to food (the mythological, cultural and historical, economic, aesthetic, linguistic, political). The development of the art and philosophy of food (consumption) is considered in the context of history of the ideas of Epicureanism, empiricism and lametrism, as well as in the context of the end of the cult of culture” in its traditional meaning. Moving between issues of art theory and epistemology, the author pays special attention to the causes of the theoretical neglect of the senses of taste and smell, historical reasons of the second-rate position of gastronomy among the other sciences and arts, as well as changes taking place at the end of the “short 20th century” which enabled a revolution in aesthetics and social values – the expansion of food studies and the art of cookery. Thus the aim of the paper is twofold: on the one hand it is an attempt to shed some light on the history of this revolution in the context of the theoretical and aesthetic relationship toward food and the art of its preparation, and on the other, it should be an argument incentive to have the basic issue of food (consumption) find its way onto our own academic menu.
format	article
author	Gordana Đerić
author_facet	Gordana Đerić
author_sort	Gordana Đerić
title	Food – The Story of Our Life: A Contribution to the Studies of Food and the Anthropology of Taste
title_short	Food – The Story of Our Life: A Contribution to the Studies of Food and the Anthropology of Taste
title_full	Food – The Story of Our Life: A Contribution to the Studies of Food and the Anthropology of Taste
title_fullStr	Food – The Story of Our Life: A Contribution to the Studies of Food and the Anthropology of Taste
title_full_unstemmed	Food – The Story of Our Life: A Contribution to the Studies of Food and the Anthropology of Taste
title_sort	food – the story of our life: a contribution to the studies of food and the anthropology of taste
publisher	University of Belgrade
publishDate	2016
url	https://doaj.org/article/7901144df23049a99058f1bb5d6a3397
work_keys_str_mv	AT gordanađeric foodthestoryofourlifeacontributiontothestudiesoffoodandtheanthropologyoftaste
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Food – The Story of Our Life: A Contribution to the Studies of Food and the Anthropology of Taste

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