Making Taste Public
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15

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1

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Published By Bloomsbury Publishing Plc

9781350052710, 9781350052680

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Tasting Displacement: Reflections on Freshness

Making Taste Public ◽

10.5040/9781350052710.ch-015 ◽

2018 ◽

pp. 199-206

Author(s):

Joan Gross

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Political Taste

Making Taste Public ◽

10.5040/9781350052710.ch-014 ◽

2018 ◽

pp. 185-198

Author(s):

Valeria Siniscalchi

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Reindeer Fat and the Taste of Place in Sámi Food Activism

Making Taste Public ◽

10.5040/9781350052710.ch-013 ◽

2018 ◽

pp. 169-184

Author(s):

Amanda Green

Keyword(s):

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Making the Multi-Dimensional Taste of Japanese Cuisine Public

Making Taste Public ◽

10.5040/9781350052710.ch-009 ◽

2018 ◽

pp. 113-126

Author(s):

Greg Maurice

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Making Taste Public

Making Taste Public ◽

10.5040/9781350052710.ch-001 ◽

2018 ◽

pp. 1-8 ◽

Author(s):

Carole Counihan ◽

Susanne Højlund

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Sharing and Transmitting Taste in a Professional Danish Restaurant Kitchen

Making Taste Public ◽

10.5040/9781350052710.ch-010 ◽

2018 ◽

pp. 127-138

Author(s):

Jens Østergaard Rasmussen

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The Taste of Reef

Making Taste Public ◽

10.5040/9781350052710.ch-004 ◽

2018 ◽

pp. 39-50

Author(s):

Peter Crawford

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Teaching to Cook and Learning to Sense in Food Education

Making Taste Public ◽

10.5040/9781350052710.ch-011 ◽

2018 ◽

pp. 139-152

Author(s):

Amy Trubek ◽

Maria Carabello

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How to Taste Like a Cow

Making Taste Public ◽

10.5040/9781350052710.ch-005 ◽

2018 ◽

pp. 53-68

Author(s):

Katy Overstreet

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Taste, Socialization, and Infancy

Making Taste Public ◽

10.5040/9781350052710.ch-002 ◽

2018 ◽

pp. 11-24

Author(s):

Penny Van Esterik

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