"A timely and valuable resource on the wide-ranging topic of taste across the disciplines, from biology to sociology to gastronomic literature and philosophy, by pathbreaking writers in these fields."--Denise Gigante, Stanford University
"A rich range of disciplinary perspectives, both western and nonwestern, that engages taste as at once innate and profoundly cultural."--Jennifer Fisher, York University, Toronto
About the Author
Carolyn Korsmeyer is Professor of Philosopsy at the University of Buffalo.