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When does eating become art? The Aesthetics of Taste answers this question by exploring the position of taste in contemporary culture and the manner in which taste meanders its way into the realm of art. The argument identifies aesthetic values not only in artistic practices, where they are naturally expected, but also in the spaces of everydayness that seem far removed from the domain of fine arts. As such, it seeks to grasp what artists – who offer aesthetic as well as culinary experiences – actually try to communicate, while also pondering whether a cook can be an artist.

"Foreword" -- "Preface" -- "The Development of Creative Tourism in Asia: Keynote Addressing Presented at the Arte-Polis 6 International Conference at Institut Teknologi Bandung, Indonesia, 5 August 2016" -- "Bibliography" -- "Acknowledgments" -- "Contents" -- "Chapter 1: Introduction" -- "Bibliography" -- "Part I: Place-Making and Everyday Experiences" -- "Chapter 2: Spicing Up the Experience: Rethinking Street-­Food in Bandung Tourism" -- "2.1 Introduction: The Hidden Flavor of Street-Food" -- "2.2 Pedagang Kaki Lima in Indonesia and the Matters of Tourism" -- "2.2.1 The Matters of Tourism" -- "2.3 Collective Creativity and Informality of Street-Food Production" -- "2.3.1 The Story of Mr. Rahmat, A Soto Ayam Madura (Local Soup From Madura Island) Vendor" -- "2.3.2 The Story of Mr. Abah, A Nasi Goreng (Fried Rice Dish) Vendor" -- "2.4 The Essential Value of Street-Food and the Tourism Needs" -- "2.5 Conclusion" -- "Bibliography" -- "Chapter 3: Developing Culinary Tourism to Support Local Tourism Development and Preserving Food Heritage in Indonesia" -- "3.1 Background" -- "3.1.1 Few Existing Culinary Tourism in Indonesia" -- "3.1.2 Decrease of Local Food Consumption" -- "3.1.3 Few Support from Culinary Tourism by the Government" -- "3.1.4 Lack of Domestic Knowledge of Food Diversity and Food Pride" -- "3.2 Culinary Tourism as a Practice to Support Local Development Economy" -- "3.3 Practices to Be Considered when Developing Food Tourism in Indonesia" -- "3.3.1 Designing Culinary Tourism in Indonesia" -- "3.3.2 Marketing Culinary Tourism in Indonesia for Domestic and Foreign Tourist" -- "3.3.2.1 Domestic Market" -- "3.3.2.2 Foreign Market" -- "3.4 Culinary Tourism as a Pull Destination for Indonesia's Tourism" -- "3.5 Conclusion and Discussion" -- "Bibliography

Based on a brief theoretical approach to the ideas of nation and nationalism andconsidering the national context of Mexico, the purpose of this article is to describe and analyze how, between 1920-1960, a new past was invented in the city of Puebla, taking into account the most visible symbolic practices of the art institutions, schools, literature, architecture and even culinary taste. We also want to show how artists and intellectuals imagined and transmitted the colonial identity of Puebla in a specific historical context, while a conservative nationalism and conservative Catholic mentality was prospering in the country. ; Con base en un breve acercamiento teórico a las ideas de nación y nacionalismo, y tras considerar el contexto nacional de México, el propósito de este artículo es describir y analizar cómo entre 1920 y 1960 se inventó en Puebla un nuevo pasado, atendiendo a las prácticas simbólicas más visibles de las instituciones de arte, la escuela, la creación literaria, la arquitectura y aun el gusto culinario. También nos interesa mostrar cómo los artistas e intelectuales imaginaron y transmitieron la identidad colonial de Puebla en un contexto histórico específico, mientras que en el país prosperaba un nacionalismo conservador y una mentalidad católica conservadora.

Abstract
While France defined European hâute cuisine (royal dining for the purpose of expressing rankdistinction) around 1800, by the mid-nineteenth century the French court failed to hold the best chefs of Europe. Other European courts were rising in power and asserting their absolutist ideals in the century of revolution and socio-political change using meals. Within this context, the culinary art of Johann Rottenhofer in service of Maximilian II of Bavaria synthesized Antonin Careme's hâute cuisine and Jean Anthelme Brillat-Savarin's "political gastronomy" to communicate peace, foster international bonds, and establish equality among sovereigns. The works of Levi-Strauss and Norbert Elias find resonance in these culinary practices, wherein monarchs were represented at the table in the form of food. Mid-nineteenth century European monarchs not only appreciated the cultural symbolism and the political significance of food, but actively exploited it as a form of communication. I rely on the typologies provided by Ken Albala and Sara Peterson to decode food meanings in the cookbooks written by royals' chefs after retirement.

Krapyak Village - Pekalongan, is currently improving itself to become a tourist destination based on the carrying capacity of Geographical, Cultural, Human Resources owned, including; Slamaran Beach, Batik Industry with typical motifs of Jlamprang, Culinary specialties of Pekalongan, and community human resources who will be trained in their independence. Community Development Academic (CDA) - Binus University facilitates the transfer of knowledge from lecturers from various interdisciplinary disciplines to be applied directly to the community or community that requires capacity building in connection with the preparation to develop tourist destinations. Through a long collaboration and discussion between the campus and the government of Krapyak - Pekalongan Urban Village, it was decided to build a culinary shop where joint learning could serve typical Pekalongan meals, outlets selling batik and handicraft products of SMEs, as well as a convenient spot for community gathering to build understanding of tourist area preparation. Through training programs on the physical building architecture of the shop, Interior Design settings and selection of equipment for chairs and souveneer creation training, mapping of tourist attractions, culinary training in making menus and cooking, Management of shop and financial management.Visual Communication Design plays a role in thecreation of identity branding, starting from naming 'Kedai Omah Jlamprang' and its completeness and Mural Art to build a cozy atmosphere of a shop through the work of aesthetic elements that have meaning.All of these training programs involve discussions and practical workshops on product creation that involve lecturers and SME communities in the Krapyak - Pekalongan village, so that the objectives of the Fostering & Empowering Society can occur.It is hoped that this process will build trust and desire to grow economic independence in the community.

While France defined European hâute cuisine (royal dining for the purpose of expressing rankdistinction) around 1800, by the mid-nineteenth century the French court failed to hold the best chefs of Europe. Other European courts were rising in power and asserting their absolutist ideals in the century of revolution and socio-political change using meals. Within this context, the culinary art of Johann Rottenhofer in service of Maximilian II of Bavaria synthesized Antonin Careme's hâute cuisine and Jean Anthelme Brillat-Savarin's "political gastronomy" to communicate peace, foster international bonds, and establish equality among sovereigns. The works of Levi-Strauss and Norbert Elias find resonance in these culinary practices, wherein monarchs were represented at the table in the form of food. Mid-nineteenth century European monarchs not only appreciated the cultural symbolism and the political significance of food, but actively exploited it as a form of communication. I rely on the typologies provided by Ken Albala and Sara Peterson to decode food meanings in the cookbooks written by royals' chefs after retirement. ; Publisher PDF ; Peer reviewed

Abstract. Medan is a historical and multi-ethnic city which is one of the tourist destinations in Indonesia. Medan has many cultures that produce a lot of arts and crafts from each culture. However, the facilities and infrastructure for culture are still lacking. Only Cultural Park and PRSU are cultural spaces facilitated by the government. From the private sector, several galleries sell creative cultural industries that are managed privately. Therefore, this study aims as a boost where it is necessary to build a centre for a complete arts and crafts shop as a medium for art artisans to explore their talents and to help the economy of the surrounding community. Data collection in this study relies on secondary data obtained from libraries, related offices related to urban planning such as the Medan City Planning Agency and online sources. Then proceed with observing the location of potential sites as art markets. These observations emphasize apart from the location of the site as well as on the environment and infrastructure around the site. The results of the study show that: the right location for designing an art market in Medan is on Palang Merah street. This location is considered suitable because of its strategic location, close to the city centre and close to culinary spots. With this art market, it can become a workshop or marketing place for the creative industry in Medan.

Introduction: New Perspectives for the Sociology of the Arts -- Part I: Reconsidering the Frames of Artistic Production -- Chapter 1: Heteronomy and Necessity: Assembling Projects for Architectural Competitions, Ignacio Farías -- Chapter 2: Creative Settings: The Incidence of Place on Urban Cultural Creativity Processes, Matías I. Zarlenga -- Chapter 3: Cultural Creation in Culinary Fields: The Cases of New York and San Francisco, Vanina Leschziner -- Part II: New Perspectives on Creative Practices and Artistic Outputs -- Chapter 4: Rock and Creativity: The Beatles and the Rock Album Generative Formula, Cristián Martín Pérez Colman -- Chapter 5: The Jolie Môme Theatre Company: Sociology of Artistic Work in the Militant Theatre, Marisol Facuse -- Chapter 6: The Habitus of Dance: A Video-Aided Ethnography of Artistic Skills in Rehearsal, Dafne Muntanyola-Saura -- Chapter 7: Representations of the Uncertain: Art, Astronomy, and Dark Matter, Paola Castaño -- Part III: The Artwork: Expanding the Analysis of Its Materiality and Meaning(s) -- Chapter 8: Learning to Love Concrete: On the Socio-Materialities of Brutalism, Eduardo de la Fuente -- Chapter 10: The Literary Classic and the Underappreciated Significance of Indexical Expressions, Alvaro Santana-Acuña -- Part IV: Deepening Reception Analysis: Aesthetic Experience, Evaluation and Critique -- Chapter 11: Objects, Emotion, and Biography or How to Get back to Love Opera and Football Shirts, Claudio E. Benzecry -- Chapter 12: How Contemporary Art Is Evaluated: The Council of Arts and Letters of Québec's Artistic Quality Criteria, Marián Misdrahi -- Chapter 13: Undoing the market: Corporate sponsorship and activist protests at Tate Galleries, Marta Herrero.

Eating, including the provision of food and the consumption of food, is the biggest industry in the world, and a major contributor to our health, and to our enjoyment. This book on "Eating" is a unique and novel multi-disciplinary presentation of the whole breadth of research and discussion of the factors that impact eating, and reciprocally the factors that eating impacts. The purpose of this book is to familiarize readers with the areas of eating research and discussion with which they might not be familiar. The multi-disciplinary approach includes the basic and applied sciences (including biology, ecology, nutrition, and food science, as well as important behavioral and social sciences (including history, development, culinary arts, food service, business and marketing). The book ends with a review of current trends and predictions of the future for multiple aspects of eating

"One morning while reading Barron's magazine, Kara Newman took note of a casual bit of advice offered by famed commodities trader Jim Rogers. 'Buy breakfast, ' he told investors, referring to the value of rising pork belly and frozen orange juice futures. The statement inspired Newman to take a closer look at agricultural commodities, from the iconic pork belly to the more obscure peppercorn and nutmeg. The results, recorded in this fascinating history, show not only how contracts listed on the Chicago Mercantile Exchange can read like a menu but also how market behavior can dictate global economic and culinary practice"--Provided by publisher

Человек воспринимает мир через призму собственных ощущений. Однако существует объективное время, которое связано с порядком смены состояний объектов и явлений действительности. В статье рассматривается специфика интерпретации глобальной текстовой категории времени в рамках медийного кулинарного рецепта. Актуальность работы обусловлена ее вхождением в круг семантических исследований, изучающих категорию времени, которая является скрепой, организующей и систематизирующей события и процессы, их участников, а также непосредственно связанной с аксиологическим осмыслением описываемой ситуации. Новизна исследования видится в том, что категория времени недостаточно изучена в тексте медийного кулинарного рецепта, обладающего определенной спецификой в репрезентации временно́го аспекта в плане как грамматики, так и лексики. Материалом для исследования послужила выборка примеров рецептов А. Зимина и Е. Чекаловой, извлеченных из журнала Коммерсантъ Weekend. Основными методами исследования являются описательный и семантический, методы контекстуального и функционального анализа. Выявлено, что маркерами выражения объективного времени в кулинарном рецепте становятся текущий сезон, обусловливающий тип блюда; праздник, знаменательное и/или социальное событие, что дополнительно осмысливается автором посредством фактов из истории, науки, искусства и литературы. Субъективное время отражает желания и предпочтения авторов в выборе рецепта, алгоритме его приготовления и является, условно говоря, способом сжатия или расширения объективного времени. Оно связывается с эмоциями, воспоминаниями автора – это своего рода путешествие во времени.
A person perceives the world through the prism of his / her own feelings. However, there is objective time, which is associated with the order of change of states of objects and phenomena of reality. The article examines the specifics of interpretation of the global textual category of time within the framework of a media culinary recipe. The relevance of the work is due to its entry into the circle of semantic studies studying the category of time, which is a category that organizes and systematizes events and processes, their participants, as well as directly related to the axiological understanding of the described situation. The novelty of the study is seen in the fact that the category of time is insufficiently studied in the text of a media culinary recipe, which has a certain specificity in the representation of the temporal aspect both in terms of grammar and vocabulary. The material for the study was a sample of examples of recipes of A. Zimin and E. Chekalova, extracted from Kommersant Weekend Magazine. The main methods in the work are descriptive and semantic methods; methods of contextual and functional analysis. It is revealed that the markers of the expression of objective time in a culinary recipe are the current season, which determines the type of dish; a holiday, a significant and/or social event, which is additionally comprehended by the author through facts from history, science, art and literature. Subjective time reflects the desires and preferences of the authors in choosing a recipe, the algorithm of its preparation and is, conditionally speaking, a way of compressing or expanding objective time. It is connected with the emotions and memories of the author – it is a kind of journey through time.

Chinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The founding of late-nineteenth-century "chop suey" restaurants that pitched an altered version of Cantonese cuisine to white patrons despite a virulently anti-Chinese climate is one of several pivotal events in Anne Mendelson's thoughtful history of American Chinese food. Chow Chop Suey uses cooking to trace different stages of the Chinese community's footing in the larger white society. Mendelson begins with the arrival of men from the poorest district of Canton Province during the Gold Rush. She describes the formation of American Chinatowns and examines the curious racial dynamic underlying the purposeful invention of hybridized Chinese American food, historically prepared by Cantonese-descended cooks for whites incapable of grasping Chinese culinary principles. Mendelson then follows the eventual abolition of anti-Chinese immigration laws and the many demographic changes that transformed the face of Chinese cooking in America during and after the Cold War. Mendelson concludes with the post-1965 arrival of Chinese immigrants from Taiwan, Southeast Asia, and many regions of mainland China. As she shows, they have immeasurably enriched Chinese cooking in America but tend to form comparatively self-sufficient enclaves in which they, unlike their predecessors, are not dependent on cooking for a white clientele

The Fulton Fish Market stands out as an iconic New York institution. At first a neighborhood retail market for many different kinds of food, it became the nation's largest fish and seafood wholesaling center by the late nineteenth century. Waves of immigrants worked at the Fulton Fish Market and then introduced the rest of the city to their seafood traditions. In popular culture, the market—celebrated by Joseph Mitchell in The New Yorker—conjures up images of the bustling East River waterfront, late-night fishmongering, organized crime, and a vanished working-class New York.This book is a lively and comprehensive history of the Fulton Fish Market, from its founding in 1822 through its move to the Bronx in 2005. Jonathan H. Rees explores the market's workings and significance, tracing the transportation, retailing, and consumption of fish. He tells the stories of the people and institutions that depended on the Fulton Fish Market—including fishermen, retail stores, restaurants, and chefs—and shows how the market affected what customers in New York and around the country ate. Rees examines transformations in food provisioning systems through the lens of a vital distribution point, arguing that the market's wholesale dealers were innovative businessmen who adapted to technological change in a dynamic industry. He also explains how changes in the urban landscape and economy affected the history of the market and the surrounding neighborhood.Bringing together economic, technological, urban, culinary, and environmental history, this book demonstrates how the Fulton Fish Market shaped American cuisine, commerce, and culture

"This is a book about food, philosophy, and intellectual property rights. Taken separately, these are three well-known subjects; but it is uncommon to consider them together. Delivering a rich field of disputes, the book is comprised of 50 case studies, organized around eight themes: images; genericity and descriptiveness; language traps; procedures; menus, recipes, and creativity; boundaries; biotech; and empowerment. The introductory chapter frames the selection of cases and encourages readers to look beyond them, envisaging new lenses to look at food vis-à-vis intellectual property. The terrain encompassed is wide-ranging and reaches out to fine-grained aspects of food products, recipes, and cooking. Conceived for a wide scope of readers, the volume ultimately interrogates the links between food and cultural identity, bringing to the fore the ethical, political, aesthetic worth of culinary arts and gastronomic experiences. This accessible book will be of value to scholars, students, practitioners and others with interests in the areas of intellectual property, food law and food studies"--

"The Fulton Fish Market started out in 1822 as a general food market like others in the city because it was located in a residential neighborhood. The merchants who operated there began to specialize in fish during the 1850s because there were efficiencies associated with wholesaling one product from a central location. In its heyday during the late-nineteenth century, fishing boats would bring their catch directly to the market's dock and sell them off the boat to the wholesalers with stalls there. From shad to salmon, oysters to turtles, everything from the water that people in the New York area wanted to eat came through this market. Despite its many difficulties, the Fulton Fish Market lasted longer than other legendary neighborhood-based business districts because its denizens recognized that in at least one important sense it had to change with the times. As fishing grew in scale and dietary importance, fishmongers learned more about the environmental effects of their business than even fishermen themselves. Even though volume at the market increased over the course of the twentieth century, the Fulton Fish Market and the area that surrounded it became a museum neighborhood, a place to go where people could observe a dying way of life and still get the freshest fish possible at that time. Gentrification overtook the market, much as it did other parts of Manhattan, not because its operations were inefficient, but because no industry could afford to remain on real estate which had become so valuable, so quickly. The working lives of the people who operated every part of the fish provisioning chain - with the Fulton Fish Market at its center - serve as the basis for explaining larger changes in the city and in society that led to this gradual but important transformation. The book straddles economic history, food history, urban history, environmental history, and the history of immigration. It is very clearly written, and should also reach general readers interested in NYC history"--