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Epistenology – Wine as Experience de Nicola Perullo

Epistenology – Wine as Experience: Arts and Traditions of the Table: Perspectives on Culinary History

Autor Nicola Perullo
en Limba Engleză Hardback – 28 ian 2021
In Epistenology, Nicola Perullo argues that wine comes to life not in the abstract space of the professional tasting but in the real world of shared experiences. Interweaving philosophical arguments with personal reflections and literary examples, this book is a journey with wine that shows how it makes life more creative and free.
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  Columbia University Press – 2 noi 2020 15433 lei  3-5 săpt. +1214 lei  4-10 zile
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  Columbia University Press – 28 ian 2021 54821 lei  6-8 săpt.

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Specificații

ISBN-13: 9780231197502
ISBN-10: 0231197500
Pagini: 208
Dimensiuni: 140 x 225 x 20 mm
Greutate: 0.42 kg
Editura: Columbia University Press
Seria Arts and Traditions of the Table: Perspectives on Culinary History

Notă biografică

Nicola Perullo is a philosopher and professor of aesthetics at the University of Gastronomic Sciences in Pollenzo, Italy. His books in English include Taste as Experience: The Philosophy and Aesthetics of Food (Columbia, 2016).

Cuprins

Note for the Reader
Acknowledgments
Part I. Wine and the Creativity of Touch
Prologue
1. Meeting with Wine
2. Haptic Taste
3. The Creativity of Touch
4. The Languages of Wine, All of Them
Part II. Taste as a Task
5. Reestablishing Bonds
6. Without a Theme
7. Without Method
8. Without Competency
9. Without Judgment
10. Taste Is Not a Sense but a Task
11. Stories Without Instructions
12. Terroir Is the World
13. Inebriation and Intoxication
Notes
Bibliographical Note
Essential Bibliography
Index