Less Palatable, Still Valuable: Taste, Crop Agrobiodiversity, and Culinary Heritage

Greg De St. Maurice, Theresa L. Miller

研究成果: Article

2 引用 (Scopus)

抜粋

People across the world eat many things that they readily admit are not particularly tasty. Taking into consideration that taste and palatability are culturally conditioned, this special issue explores the relationship between taste and value by focusing upon crops that are perceived to be socioculturally important even as they are characterized as bland, less delicious, and even “bad.” The articles in this issue pay particular attention to the importance of contributing factors to consuming and valuing the less delicious including agrobiodiversity maintenance, healthfulness or well-being, symbolism, ritual use, and culinary heritage. They suggest ways of incorporating the “less delicious” into the safeguarding of agrobiodiversity and culinary heritage and the promotion of healthful foodways. This introduction ties the themes of taste and value together across time and space to contextualize the articles that follow.

元の言語English
ページ(範囲)193-200
ページ数8
ジャーナルFood, Culture and Society
20
発行部数2
DOI
出版物ステータスPublished - 2017 4 3
外部発表Yes

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ASJC Scopus subject areas

  • Food Science
  • Social Psychology
  • Cultural Studies

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