American foodie : taste, art, and the cultural revolution
America Discovers Its PalateA Short History of the Taste RevolutionNotesWe Live from Good SoupThe Flavors of HomeWhy Civilization Rests on FlavorNotes Why Food? Why Now?Instrumental Reason vs. Intrinsic ValueFood as a Form of ResistanceThe Slow Food Movement and LocavorismThe Do-It-Yourself EthosFood as ArtNotes Gathering the TribesRevolutionary Food and the People Who Create ItFood and the Avant-GardeWhen the Useless Becomes BewitchingNotes From Pleasure to BeautyIf Kant Was at Myhrvold’s TableKnowledge and AppreciationA Promise of HappinessNotes How to Read a MealThe Flavor of SymbolsThe Flavors of HomeRomance: A Tissue of Little Things RevisitedYou Are What You EatConclusionNotesCan Tuna Casserole Be a Work of Art?But Is It Kitsch?Reconstituting Ordinary LifeNotesHabits and HeresiesAuthenticity, Food Rules, and TraditionTwo Meanings of AuthenticityAuthentic FoodNotesThe Future of TasteResistance is Not FutileMindful EatingConclusionNotes
