Visualizing Taste

Ai Hisano exposes how corporations, the American government, and consumers shaped the colors of what we eat and even the colors of what we consider "natural," "fresh," and "wholesome." The yellow of margarine, the red of meat, the bright orange of "natural" oranges--we live in the modern world of the senses created by business. Ai Hisano reveals how the food industry capitalized on color, and how the creation of a new visual vocabulary has shaped what we think of the food we eat. Constructing standards for the colors of food and the meanings we associate with them--wholesome, fresh, uniform--has been a business practice since the late nineteenth century, though one invisible to consumers. Under the growing influences of corporate profit and consumer expectations, firms have sought to control our sensory experiences ever since. Visualizing Taste explores how our perceptions of what food should look like have changed over the course of more than a century. By examining the development of color-controlling technology, government regulation, and consumer expectations, Hisano demonstrates that scientists, farmers, food processors, dye manufacturers, government officials, and intermediate suppliers have created a version of "natural" that is, in fact, highly engineered. Retailers and marketers have used scientific data about color to stimulate and influence consumers'--and especially female consumers'--sensory desires, triggering our appetites and cravings. Grasping this pivotal transformation in how we see, and how we consume, is critical to understanding the business of food.

The first dedicated volume of its kind, Visualizing Digital Discourse brings together sociolinguists and discourse analysts examining the role of visual communication in digital media. The volume showcases work from leading, established and emerging scholars from across Europe, covering a diverse range of digital media platforms such as messaging, video-chat, gaming and wikis; visual modalities such as emojis, video and layout; methodologies like discourse analysis, ethnography and conversation analysis; as well as data from different languages. With an opening chapter by Rodney Jones, the volume is organized into three parts: Besides Words and Writing, The Social Life of Images, and Designing Multimodal Texts. From the perspective of these broad domains, chapters tackle some of the major ideological, interactional and institutional implications of visuality for digital discourse studies. The first part, beginning with a co-authored chapter by Crispin Thurlow, focuses on micro-level visual practices and their macro-level framing – all with particular regard for emojis. The second part, beginning with a chapter from Sirpa Leppänen, examines the ways visual resources are used for managing personal relations, and the wider cultural politics of visual representation in these practices. The third part, beginning with a chapter by Hartmut Stöckl, considers organizational contexts where users deploy visual resources for more transactional, often commercial ends.

The Cultural Politics of Food, Taste, and Identity examines the social, cultural, and political processes that shape the experience of taste. The book positions flavor as involving all the senses, and describes the multiple ways in which taste becomes tied to local, translocal, glocal, and cosmopolitan politics of identity. Global case studies are included from Japan, China, India, Belize, Chile, Guatemala, the United States, France, Italy, Poland and Spain. Chapters examine local responses to industrialized food and the heritage industry, and look at how professional culinary practice has become foundational for local identities. The book also discusses the unfolding construction of “local taste” in the context of sociocultural developments, and addresses how cultural political divides are created between meat consumption and vegetarianism, innovation and tradition, heritage and social class, popular food and authenticity, and street and restaurant food. In addition, contributors discuss how different food products-such as kimchi, quinoa, and Soylent-have entered the international market of industrial and heritage foods, connecting different places and shaping taste and political identities.

“Christian Satanist” is a naturally questionable title for anyone but for those who want to raise a hair or two there is this book. It can be taken seriously or just read for amusement but as a religion Christian Satanism is quite exceptional. It comes across as offensive to many as religion is so much coupled with being on a side and fighting for a side. That’s especially so with Satanists and Christians. It is a project made with all sincerity however and its formula led to a great new religion. For the first time a religion is seen through shades. For the first time the Gray Side has been truly established.

The first book that deals specifically with visualization of the XML-based Web. It presents the state-of-the-art research in this area and focuses on key topics such as: visualization of semantic and structural information and metadata; exploring and querying XML documents using interactive multimedia interfaces; topic map visualization; visual modelling of XML/RDF ontologies and schemas; rendering and viewing of XML documents; SVG/X3D: new visualization techniques for the semantic web; and methods used to construct high quality metadata/metadata taxonomies. Most of the techniques and methods discussed here can be applied now, making this book essential reading for SML and Web developers as well as visualization researchers.

This book documents profound Satanic visions and thoughts incurred while incarcerated in "the hole," and homeless, for three years. I present them here in The Satanic Book.

This pioneering book elevates the senses to a central role in the study of food history because the traditional focus upon food types, quantities, and nutritional values is incomplete without some recognition of smell, touch, sight, hearing, and taste. Eating is a sensual experience. Every day and at every meal the senses of smell, touch, sight, hearing, and taste are engaged in the acts of preparation and consumption. And yet these bodily acts are ephemeral; their imprint upon the source material of history is vestigial. Hitherto historians have shown little interest in the senses beyond taste, and this book fills that research gap. Four dimensions are treated: • Words, Symbols and Uses: Describing the Senses – an investigation of how specific vocabularies for food are developed. • Industrializing the Senses – an analysis of the fundamental change in the sensory qualities of foods under the pressure of industrialization and economic forces outside the control of the household and the artisan producer. • Nationhood and the Senses – an exploration of how the combination of the senses and food play into how nations saw themselves, and how food was a signature of how political ideologies played out in practical, everyday terms. • Food Senses and Globalization – an examination of links between food, the senses, and the idea of international significance. Putting all of the senses on the agenda of food history for the first time, this is the ideal volume for scholars of food history, food studies and food culture, as well as social and cultural historians. Putting all of the senses on the agenda of food history for the first time, this is the ideal volume for scholars of food history, food studies and food culture, as well as social and cultural historians.