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Gusto: L'intelligenza del palato
Gusto ergo sum? L'animale umano è l'unico in grado di concepire un cibo, di gustarlo e di raccontarne le sensazioni. Dalla filosofia alla fisiologia, dalla convivialità del palato alle parole della degustazione, il libro di Rosalia Cavalieri spiega perché soltanto nell'uomo il gusto si sia trasformato in un'avventura intellettuale che reinventa il quotidiano, stringendo la mente al corpo, la ragione alla passione, il piacere alla necessità.
154 pages, Kindle Edition
Published July 1, 2014
4 people want to read
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March 20, 2021
Very condensed and substantial information about how taste works. It’s very helpful to understand the connection with smell and where the two “chemical” sense have separate action. Both senses bear the mark of the cultural tendency to consider them minor or less noble senses.
It’s also interesting to see how our culture determines our approach to taste. The final part is my favorite, with the language of taste - the result of taste being looked down on as a minor sense in knowing reality being a scarce vocabulary to refer to and describe tastes and flavors and aromas... however, cooks and especially sommeliers have a big role and contribution in changing this.
It’s also interesting to see how our culture determines our approach to taste. The final part is my favorite, with the language of taste - the result of taste being looked down on as a minor sense in knowing reality being a scarce vocabulary to refer to and describe tastes and flavors and aromas... however, cooks and especially sommeliers have a big role and contribution in changing this.
Displaying 1 of 1 review