This book examines the complex relationship between food cultures and technologies, which encompasses the diverse issues of taste, tasting, and distribution as they emerge from and engage both material and non-material aspects of technology. These dialectics are crucial for our understanding of food qualities, cultural preferences, identities and boundaries, the globalization of food cultures, and above all the sensescapes we create and live in.

Book information:

The Latest publication of the Institute of Ethnology:《Food Cultures and Technologies》