Want to know what books Bianca Bosker recommends on their reading list? We've researched interviews, social media posts, podcasts, and articles to build a comprehensive list of Bianca Bosker's favorite book recommendations of all time.
1
Taste, perhaps the most intimate of the five senses, has traditionally been considered beneath the concern of philosophy, too bound to the body, too personal and idiosyncratic. Yet, in addition to providing physical pleasure, eating and drinking bear symbolic and aesthetic value in human experience, and they continually inspire writers and artists.In Making Sense of Taste, Carolyn Korsmeyer explains how taste came to occupy so low a place in the hierarchy of senses and why it is deserving of greater philosophical respect and attention. Korsmeyer begins with the Greek thinkers who... more Taste, perhaps the most intimate of the five senses, has traditionally been considered beneath the concern of philosophy, too bound to the body, too personal and idiosyncratic. Yet, in addition to providing physical pleasure, eating and drinking bear symbolic and aesthetic value in human experience, and they continually inspire writers and artists.In Making Sense of Taste, Carolyn Korsmeyer explains how taste came to occupy so low a place in the hierarchy of senses and why it is deserving of greater philosophical respect and attention. Korsmeyer begins with the Greek thinkers who classified taste as an inferior, bodily sense; she then traces the parallels between notions of aesthetic and gustatory taste that were explored in the formation of modern aesthetic theories. She presents scientific views of how taste actually works and identifies multiple components of taste experiences.Turning to taste's objects--food and drink--she looks at the different meanings they convey in art and literature as well as in ordinary human life and proposes an approach to the aesthetic value of taste that recognizes the representational and expressive roles of food. Korsmeyer's consideration of art encompasses works that employ food in contexts sacred and profane, that seek to whet the appetite and to keep it at bay; her selection of literary vignettes ranges from narratives of macabre devouring to stories of communities forged by shared eating. less 
Bianca BoskerThis book lays out very effectively and persuasively is the origins of our denigration of taste and smell and our celebration of the other senses. (Source)
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2
Whether it’s a grilled cheese sandwich with tomato soup, maple-cured bacon sizzling hot from the pan, or a salted caramel coated in dark chocolate, you know when food tastes good to you. But you may not know the amazing story behind why you love some foods and can’t tolerate others.
Whether it’s a grilled cheese sandwich with tomato soup, maple-cured bacon sizzling hot from the pan, or a salted caramel coated in dark chocolate, you know when food tastes good to you. But you may not know the amazing story behind why you love some foods and can’t tolerate others.... more Whether it’s a grilled cheese sandwich with tomato soup, maple-cured bacon sizzling hot from the pan, or a salted caramel coated in dark chocolate, you know when food tastes good to you. But you may not know the amazing story behind why you love some foods and can’t tolerate others.
Whether it’s a grilled cheese sandwich with tomato soup, maple-cured bacon sizzling hot from the pan, or a salted caramel coated in dark chocolate, you know when food tastes good to you. But you may not know the amazing story behind why you love some foods and can’t tolerate others. Now, in Taste What You’re Missing, the first book that demystifies the science of taste, you’ll learn how your individual biology, genetics, and brain create a personal experience of everything you taste—and how you can make the most of it.
A seasoned food developer to whom food companies turn for help in creating delicious new products, Barb Stuckey reveals that much of what we think we know about how taste works is wrong. And the truth is much more fascinating—for instance, your tongue is not divided into quadrants for sweet, sour, salt, and bitter and only a fraction of what you taste happens in your mouth. As Stuckey explains how our five senses work together to form “flavor perceptions,” she tells intriguing stories about people who have lost the sense of smell or taste and the unexpected ways their experience of food changes as a result. You’ll learn why kids (and some adults) turn up their noses at Brussels sprouts and broccoli, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar.
Stuckey also provides eye-opening experiments in which you can discover your unique “taster type” and learn why you react instinctively to certain foods, in particular why your response to bitterness is unique. You’ll find ways to improve your ability to discern flavors, detect ingredients, and devise taste combinations in your own kitchen for delectable results.
Taste What You’re Missing gives curious eaters, Food Network watchers, kitchen tinkerers, and armchair Top Chefs the understanding and language to impress friends and families with insider knowledge about everything edible. What Harold McGee did for the science of cooking Barb Stuckey does for the science of taste in Taste What You’re Missing, a calorie-free way to get more pleasure from every bite. less Bianca BoskerThis book is a very science-heavy approach to the care, keeping and savouring of your senses. (Source)
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3
Diane Ackerman's lusciously written grand tour of the realm of the senses includes conversations with an iceberg in Antarctica and a professional nose in New York, along with dissertations on kisses and tattoos, sadistic cuisine and the music played by the planet Earth. more Diane Ackerman's lusciously written grand tour of the realm of the senses includes conversations with an iceberg in Antarctica and a professional nose in New York, along with dissertations on kisses and tattoos, sadistic cuisine and the music played by the planet Earth. less See more recommendations for this book...
4
Smell is a social phenomenon, given particular meanings and values by different cultures. Odours form the building blocks of cosmologies, class hierarchies, and political odours. They can enforce social structures or transgress them, unite people or divide them, empower or disempower. The authors argue that the sociology of smell is repressed in the modern West, and its social history ignored. This book breaks the "olfactory silence" of modernity. It offers the first comprehensive exploration of the cultural role of odours in Western history - from antiquity to the present. It also covers a... more Smell is a social phenomenon, given particular meanings and values by different cultures. Odours form the building blocks of cosmologies, class hierarchies, and political odours. They can enforce social structures or transgress them, unite people or divide them, empower or disempower. The authors argue that the sociology of smell is repressed in the modern West, and its social history ignored. This book breaks the "olfactory silence" of modernity. It offers the first comprehensive exploration of the cultural role of odours in Western history - from antiquity to the present. It also covers a wide variey of non-Western societies. Its topics range from the medieval concept of the "odour of sanctity", to the aromatherapies of South America, and from olfactory stereotypes of gender and ethnicity in the modern West to the role of smell in postmodernity. Its subject matter will fascinate anyone who likes to nose around in the inner workings of culture. less Bianca BoskerA history that emphasises smell. The authors’ contention is essentially that smell has been silenced in modernity, and the book is an attempt to break this olfactory silence. (Source)
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5
A partir de 1750, on a peu à peu cessé, en Occident, de tolérer la proximité de l’excrément ou de l’ordure, et d’apprécier les lourdes senteurs du musc. Une sensibilité nouvelle est apparue, qui a poussé les élites, affolées par les miasmes urbains, à chercher une atmosphère plus pure dans les parcs et sur les flancs des montagnes. C’est le début d’une fascinante entreprise de désodorisation : le bourgeois du XIXe siècle fuit le contact du pauvre, puant comme la mort, comme le péché, et entreprend de purifier l’haleine de sa demeure ; imposant leur délicatesse, les odeurs végétales donnent... more A partir de 1750, on a peu à peu cessé, en Occident, de tolérer la proximité de l’excrément ou de l’ordure, et d’apprécier les lourdes senteurs du musc. Une sensibilité nouvelle est apparue, qui a poussé les élites, affolées par les miasmes urbains, à chercher une atmosphère plus pure dans les parcs et sur les flancs des montagnes. C’est le début d’une fascinante entreprise de désodorisation : le bourgeois du XIXe siècle fuit le contact du pauvre, puant comme la mort, comme le péché, et entreprend de purifier l’haleine de sa demeure ; imposant leur délicatesse, les odeurs végétales donnent naissance à un nouvel érotisme. Le terme de cette entreprise, c’est le silence olfactif de notre environnement actuel. Chef-d’oeuvre de l’histoire des sensibilités, Le Miasme et la, jonquille a été traduit dans une dizaine de langues. less Bianca BoskerAn historical account that looks at the way that smell has played a powerful role in the evolution of science, class identities, politics and sanitation. (Source)
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