The Taste Culture Reader: Experiencing Food and Drink

Citation

Coleman, P. (2006), "The Taste Culture Reader: Experiencing Food and Drink", British Food Journal, Vol. 108 No. 6, pp. 495-496. https://doi.org/10.1108/00070700610668469

All of us need to eat and drink in order to exist. Whether it be in the form of solid or liquid food, or water; whether we “gobble” our food down or savour every morsel, the taste of food is important and unfortunately all too often in our daily lives, under‐rated or even ignored. We can and should know more about the taste of our food and why we all have different tastes, and why different foods are more appealing to people in different parts of a country and in different countries and cultures.

This publication with all of its examples and perspectives explores and discusses the sense of taste from scientific, social ands even spiritual perspectives. Published as part of the Sensory Information Series, it brings together the knowledge, expertise and experiences of over 40 authors, and introduces the reader to the inter‐sensorial nature of taste using history, scientific fact, global examples and anecdotes, to provide a wealth of information that should be compulsory reading for everyone interested in what they eat. Divided into eight parts, the reader is guided through a series of chapters which introduce a vast range of topics from the nature of chemistry and physiology with regard to taste, through all of the factors that contribute to “taste”, to modern day technological influences on how taste may be interpreted.

The range of individual topics is too great to mention each of them in this review and this brief overview is provided with my apologies to the authors for all my omissions. History, tradition, religion, sociology and philosophy, and the development of cultural identities are underlying themes through the book and specific examples provide the reader with the reality of fact and fiction. The relationship between taste and flavour together with the influences of sight, smell and touch, and the chemistry and mechanics of taste and the senses, form much of the introductory platform for the following chapters. The blend of science and art is skilfully developed bringing together nutrition, culinary themes, social interactions, and the wonderful concept of “the intimacy of eating”. The flavour of food of course, cannot be omitted from a such a text and this is explored in some detail in part three and the inclusion of the symbolic meanings of salt, sweetness and spices once again adds a further dimension and level of interest to what otherwise could have become just another text about food! It was a little sad however, to read about the “plain food of the English” when so much has changed and in many aspects, British (note – not just “English”) cuisine has become the envy of so many both in terms of its diversity and quality. The association between food, taste and religion cannot be ignored and part four explores this area under the heading of “Body and soul”, alongside holiness and culture. The belief that certain foods fend off harm and evil, the belief in fasting, Ramadan, and “Zen and the art of tea” all come together to enlighten the western reader and provide an insight into the religious celebrations of countries which are sometimes forgotten even in our cosmopolitan towns and cities.

The examples used throughout the book are for me, the icing on the cake. Memories of the Madeleine (cake), the combination of Russian champagne and caviar, and the use of sauces along the Niger, are just some of them, which come together to remind the reader of the emotional as well as the geographical aspects of food and taste. The significance of our memories is discussed and why certain foods become memorable to us through “synesthesia”. Part 8 brings us back to the world of science and technology and reminds us of the extensive use of artificial flavours and tastes, and the use of convenience foods, as well as the constant search for authentic tastes within a global and technological group of societies.

When considered as a whole, the book brings together a wealth of information in a well‐structured and extremely interesting format. As an individual with a deep interest in food and drink and a background in the hotel industry, I found it easy to read and understand, and flowing from subject to subject in a well‐considered manner. I am sure that it will be of interest to anyone who has even the slightest interest in what they eat.