Making Taste Public

Carole Counihan is Professor Emerita of Anthropology at Millersville University, USA. She is also Editor-in-Chief of the Food and Foodways journal.Susanne Højlund is Associate Professor in Anthropology at Aarhus University, Denmark.

[L]inking the individual to the collective is an overarching topic addressed in the fifteen chapters in Making Taste Public, edited by anthropologists Carole Counihan and Susanne Højlund. Drawing from the scholars’ rich ethnographic case studies from Denmark, the Solomon Islands, Italy, France, Japan, and Sweden, the broad question of “how does taste become part of the culture?” (1) is explored.

• List of imagesList of Contributors Preface, Carole Counihan (Millersville University, USA) and Susanne Højlund (Aarhus University, Denmark)Foreword, David Sutton (Southern Illinois University Carbondale, USA) Introduction1. Making Taste Public: An Ethnographic Approach, Carole Counihan (Millersville University, USA) and Susanne Højlund (Aarhus University, Denmark) Part One: Taste Socialization: Family and Culture2. Taste, Socialization, and Infancy, Penny Van Esterik (York University, Canada)3. The Taste of Intervention: Tasting, Eating and Feeding After Weight Loss Surgery, Line Hillersdal (University of Copenhagen, Denmark) and Bodil Just Christensen (University of Copenhagen, Denmark)4. The Taste of Reef: Changing Food Preferences and Taste in a Solomon Island Archipelago Over Forty years, Peter I. Crawford (UiT The Arctic University of Norway, Norway) Part Two: Taste, Place, and Intersubjectivity5. How to Taste Like a Cow: Cultivating Shared Sense in Wisconsin Dairy Worlds, Katy Overstreet (University of California Santa Cruz, USA and Aarhus University, Denmark) 6. Cultivating a Taste Landscape: Cooperative Winegrowing in Carema, Italy, Rachel Black (Connecticut College, USA) 7. Tasting Comté Cheese, Returning to the Whole: The Jury Terroir as Ritual Practice, Christy Shields (The American University of Paris, France) Part Three: Taste Education and Sharing: Identity and Community8. “Listen! We Made these Potatoes Crispy!” Danish Adolescents Sharing Taste in a School Class, Susanne Højlund (Aarhus University, Denmark) 9. Making the Multi-Dimensional Taste of Japanese Cuisine Public, Greg De St. Maurice (University of Toronto, Canada and l’École des Hautes Études en Sciences Sociales, France) 10. Sharing and Transmitting Taste in a Professional Danish Restaurant Kitchen, Jens Sejer Østergaard Rasmussen (Independent Scholar) 11. Teaching to Cook and Learning to Sense in Food Education, Amy Trubek and Maria Carabello (University of Michigan, USA) Part Four: Taste Politics12. Taste Activism in Urban Sardinia, Italy, Carole Counihan (Millersville University, USA) 13. Reindeer Fat and the Taste of Place in Sámi Food Activism, Amanda Green (Davidson College, USA) 14. Political Taste: Inclusion and Exclusion in the Slow Food Movement, Valeria Siniscalchi (École des Hautes Études en Sciences Sociales, France) 15. Tasting Displacement, Reflections on Freshness, Joan Gross (Oregon State University, USA) Index