27. Tasting Food

Tasting Between the Laboratory and the Clinic

  1. Frances E. Mascia-Lees
  1. Annemarie Mol

Published Online: 14 JUL 2011

DOI: 10.1002/9781444340488.ch27

A Companion to the Anthropology of the Body and Embodiment

A Companion to the Anthropology of the Body and Embodiment

How to Cite

Mol, A. (2011) Tasting Food, in A Companion to the Anthropology of the Body and Embodiment (ed F. E. Mascia-Lees), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444340488.ch27

Editor Information

  1. Rutgers University, USA

Author Information

  1. University of Amsterdam, The Netherlands

Publication History

  1. Published Online: 14 JUL 2011
  2. Published Print: 15 APR 2011

ISBN Information

Print ISBN: 9781405189491

Online ISBN: 9781444340488

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Keywords:

  • tasting food, tasting between the laboratory and the clinic;
  • cultural anthropologists - seeking to add their own specific knowledge about bodies;
  • testing whether or not a body - has anemia;
  • laboratory diagnosis, depending - on drawing blood;
  • function of taste, research into body's ability - to physically appreciate food and drink;
  • taste, not just in food - surroundings, also affecting how one appreciates food;
  • taste of food and drink - efforts, carers put into serving or feeding;
  • bodies-in-practice - differing from one site to the next

Summary

This chapter contains sections titled:

  • The Function of Taste

  • The Waning of Taste

  • Conclusion

  • Acknowledgments

  • References