Where's the Joy in Cooking? Representations of Taste, Tradition, and Science in theJoy of Cooking

Bibliographic Data

ID5386277
AuthorsSarah N Hei, Sarah N Heiss (0000-0001-7407-473X, University of Vermont, corresponding author), Benjamin R Bates (0000-0001-5948-1396, Ohio University)
Year2014
Volume22
Issue3
Pages198-216
Publication date2014-07-03
Peer ReviewedYes
Open AccessNo
TypeARTICLE
VenueFood and Foodways (JOURNAL)
Journal identifiersISSN: 0740-9710 • E-ISSN: 1542-3484
PublisherInforma UK Limited (PUBLISHER • GB)
DOI10.1080/07409710.2014.935669
OpenAlexW1987637535
LanguageEN
References cited22

Procuring, preparing, and consuming foods are symbolic processes learned and reified within cultural boundaries. While many cultures have established tradition or taste as rules to guide food activities, contemporary Americans are mainly guided by a fascination with health and risk (Pollan, The Omnivore's Dilemma). As reflections of and contributors to public understandings of food and risk, cookbooks can be rich sites for scholarly investigation (Driver; Nestle and McIntosh). In the current study, we explore the representation of tradition, taste, and science in the introductory materials of the Joy of Cooking. While discussions of science were more common than those of taste or tradition, science did not replace the presence of taste and tradition. The presence of science, taste, and tradition varied over time, suggesting that, though they remain criteria for eaters, their importance is constantly negotiated

Aesthetics · Art · Dilemma · Epistemology · Foodways · Omnivore · Political science · Politics · Representation (politics) · Social science · Sociology · Taste · Animal and Plant Science Education · Anthropology · Culinary Culture and Tourism · Ecology · Law · Philosophy · Psychology

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