TY - JOUR
T1 - Less Palatable, Still Valuable
T2 - Taste, Crop Agrobiodiversity, and Culinary Heritage
AU - de St. Maurice, Greg
AU - Miller, Theresa L.
N1 - Funding Information:
Greg de St. Maurice’s research for this article was supported by the “Integration research for agriculture and disciplinary fields” grant from the Bio-oriented Technology Research Advancement Institution (National Agriculture and Food Research Organization). Theresa L. Miller’s research for this article was supported by the Smithsonian Institution under the Peter Buck Postdoctoral Fellowship, the University of Oxford under the Rausing Scholarship, the University of Washington-Whatcom Museum under the Jacobs Research Fund Individual Research Grant, and the BioSocial Society under the Small Research Grant.
Publisher Copyright:
© 2017, © Association for the Study of Food and Society 2017.
PY - 2017/4/3
Y1 - 2017/4/3
N2 - People across the world eat many things that they readily admit are not particularly tasty. Taking into consideration that taste and palatability are culturally conditioned, this special issue explores the relationship between taste and value by focusing upon crops that are perceived to be socioculturally important even as they are characterized as bland, less delicious, and even “bad.” The articles in this issue pay particular attention to the importance of contributing factors to consuming and valuing the less delicious including agrobiodiversity maintenance, healthfulness or well-being, symbolism, ritual use, and culinary heritage. They suggest ways of incorporating the “less delicious” into the safeguarding of agrobiodiversity and culinary heritage and the promotion of healthful foodways. This introduction ties the themes of taste and value together across time and space to contextualize the articles that follow.
AB - People across the world eat many things that they readily admit are not particularly tasty. Taking into consideration that taste and palatability are culturally conditioned, this special issue explores the relationship between taste and value by focusing upon crops that are perceived to be socioculturally important even as they are characterized as bland, less delicious, and even “bad.” The articles in this issue pay particular attention to the importance of contributing factors to consuming and valuing the less delicious including agrobiodiversity maintenance, healthfulness or well-being, symbolism, ritual use, and culinary heritage. They suggest ways of incorporating the “less delicious” into the safeguarding of agrobiodiversity and culinary heritage and the promotion of healthful foodways. This introduction ties the themes of taste and value together across time and space to contextualize the articles that follow.
KW - agrobiodiversity
KW - culinary heritage
KW - culture
KW - ecology
KW - food
KW - senses
KW - taste
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U2 - 10.1080/15528014.2017.1305824
DO - 10.1080/15528014.2017.1305824
M3 - Article
AN - SCOPUS:85042558055
SN - 1552-8014
VL - 20
SP - 193
EP - 200
JO - Food, Culture and Society
JF - Food, Culture and Society
IS - 2
ER -