From Plato’s dismissal of food as a distraction from thought to Kant’s relegation of the palate to the bottom of the hierarchy of the senses, the sense of t

This book explores the aesthetic pleasures of eating and writing in the lives of M. F. K. Fisher (1908-1992), Alice B. Toklas (1877-1967), and Elizabeth David (

What kinds of pleasure do we take from writing and reading? What authority has the writer over a text? What are the limits of language's ability to communicate

The influence of Roland Barthes on contemporary culture has been the subject of much analysis, but never before has this influence been closely examined in rela

This pioneering book elevates the senses to a central role in the study of food history because the traditional focus upon food types, quantities, and nutrition