"味觉的解释：作家和艺术家讨论艺术中的食物

在我们所有的感官中，我们如何描述味觉？对味觉的感知最初是如何形成的？味觉可以被操纵吗？味觉体验在社会互动中和作为艺术材料发挥着什么作用？

这本不寻常的书不拘一格地将丹尼尔•斯波里（Daniel Spoerri），查尔斯•斯彭斯（Charles Spence）和保罗•斯托勒（Paul Stoller）等艺术家和学者聚集在一起，从艺术和文化历史以及心理学、语言学和生物化学的角度探讨了受味觉影响的人类活动的许多领域。多种多样的主题，如 Frans Snijder的市场场景，移民社区的味觉和语义上的味觉，提供了对大脑与胃之间的联系的深刻见解。散文家包括：安杰•贝克尔，拉尔夫•贝尔，玛丽莎•本杰明，费利克斯•布鲁克，费利克斯•伊丽莎白•布朗芬，卡琳•莱昂哈德，托马斯•马霍，沃尔夫冈•梅耶霍夫，安妮•穆勒•阿尔斯巴赫，珍妮特•纽斯里•古斯，马伦•朗特，查尔斯•斯彭斯，丹尼尔•斯波里，保罗•斯托泽勒，罗兰•韦特和Stefan Wiesner。

Accounting for taste: writers and artists discuss food in art

How do we describe taste, among all of our senses? And how are perceptions of taste created in the first place? Can taste be manipulated? What role does the experience of taste play in social interaction and as artistic material?

This unusual volume brings together an eclectic mix of artists and academics such as Daniel Spoerri, Charles Spence and Paul Stoller to explore the many fields of human activity affected by taste―from the points of view of art and cultural history, as well as psychology, linguistics and biochemistry. Topics as diverse as Frans Snijder’s market scenes, the tastes of immigrant communities and taste in semantics offer insight into the ties between mind and stomach. Essayists include: Antje Baecker, Ralf Beil, Marisa Benjamim, Felix Broecker, Elisabeth Bronfen, Karin Leonhard, Thomas Macho, Wolfgang Meyerhof, Annja Müller-Alsbach, Jeannette Nuessli Guth, Maren Runte, Charles Spence, Daniel Spoerri, Paul Stoller, Roland Wetzel and Stefan Wiesner.

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