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Sensory Deprivation: Taste as a Useful Category of Analysis in Environmental History
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Sensory Deprivation: Taste as a Useful Category of Analysis in Environmental History
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Journal Article
Sensory Deprivation: Taste as a Useful Category of Analysis in Environmental History
2009
Overview
[...] as a teenager I struggled to choose between culinary arts school and college. [...] as someone who has lived in northern California's Central Valley for the past eight years, I daily confront the best and worst aspects of modern agriculture's ecological, culinary, socio-economic, and public-health consequences. [...] we must also define food in broader terms when examining its relationship to environmental history, so that we include current work by both Kathleen Brosnan and Victor Geraci on northern California as the origin for relationships among immigrant entrepreneurs, industrial viticulture, enology and food production, culinary tourism, regional food cultures, and urban lifestyles, all of which push notions of taste and environment even further.14 I think it is safe to say that this discussion has really only begun to explore the potential ways we can combine studies of food with future work in environmental history.
Publisher
American Society for Environmental History and the Forest History Society,University of Chicago Press
