What in the past is with pleasure that I discovered the beauty of the area which interests me is that it has no limits ... of any kind ... food, cooking, food & beverage are all around us. The purchase / sale, processing or implementation of consumer services around us in all phases of our day.
addition to the artisan workmanship of the cook, there are a myriad of occupations to which you may be of interest relating to food, be they administrative, scientific, humanistic, in the field economic, organizing events, etc. ...
Because of this, five years ago I decided not to enter the hotel but my educational institution to continue study in this regard.
The undergraduate program in food science has given me so many lessons to address and investigate all closely related to food.
During this period, in addition to the more canonical studies closely related to the subject, I've also been working on more philosophical points of view and deep:
the concept of "taste" is certainly one of the most interesting topics that we can investigate in great detail.
Define the taste is not simple:
over the millennia, evolution human culture has brought with it a consequent evolution of taste.
Taste: assumption, revealed to the end that we, from an early age there is a daily report dovercisi eating, drinking, nell'annusare ... but we know what we're really talking about? You really know the meaning of the word "taste"? omnipresent in our speeches and discussions, whether in fashion or art, decor and music, aromas, fragrances or food, the taste has a complex history behind it, and for centuries has been the focus of aesthetic debate just because it is directly bound, symbiotic and descending on the aesthetics. Faculty
intermedia tra i sensi e l’intelletto, erede e concorrente del giudizio, espressione di un conoscere che diletta e di un diletto che accresce la conoscenza, il concetto di gusto si rivela, nonappena se ne seguono le vicende, ambiguo e sfuggente. Ricostruirne il cammino non è solo una sfida per la storia delle idee, ma anche un compito al quale la storiografia estetica non può sottrarsi, perché le vie attraverso le quali ha preso forma il concetto di gusto sono in gran parte le stesse che hanno portato alla nascita dell’estetica moderna. Si potrebbe edificare un lungo discorso sulla nascita e i sentieri su cui il gusto contemporaneo si è andato via via caratterizzando nella storia (i primi precorrimenti, il sorgere del concetto in Spagna e in Italia, fino alla grande voga nella Francia, nella Germania e nell’Inghilterra del Settecento) ma non è questa la finalità ricercata in questo lavoro.
Il gusto come l’estetica non ha l’unica –un po’ superficiale- accezione che le persone comunemente tendono ad attribuirgli nel linguaggio di tutti i giorni.
La filosofia spende parole, dedica pensieri, libri interi per teorizzare e connotare precisamente questo termine:
Thomas Reid nella sua opera “Essays on the Intellectual Powers of Man” (1785).
“Chiamasi gusto quel potere della mente che ci fa discernere e apprezzare le bellezze della natura e quanto di perfetto vi è nelle belle arti.
The external sense of taste, by which we distinguish and taste the different kinds of food, occasioned metaphorical application of this term to the internal power of the mind that makes us perceive what is beautiful and what, however, is deformed or defective in objects which we contemplate. As to the palate, so this taste [of mind] like some other things while repugnant, compared to many it is indifferent or uncertain, and is also greatly influenced by habits, associations and views. These obvious similarities between the external and internal taste led men in all ages and in all or most of the advanced nations, to give the name of the external sense the power of discernment, pleasure, that is beautiful, and they in fact show disgust, what is ugly or imperfect in its kind.
In the external sense of taste, reason and reflection lead us to distinguish between the pleasant sensation we experience and quality that, in the object, produces that sensation. Both are named with the same name, and in consequence are likely to be confused with each other not only by the uneducated people but also by philosophers. The feeling I have while enjoying a tasty food is in my mind, but there is a real quality food that is the cause of that feeling. If one word describes these two things, it does not depend on any similarity in their nature, but from the fact that it is the sign of the other, and also in everyday life because you have few opportunities to distinguish between them.
The taste of the palate can be defined as fair and accurate when it teaches us to appreciate things suitable to nourish the body instead of making himself feel disgust for those of opposite nature. Clearly, the intent of nature, in giving us this sense, was that we could distinguish which foods we should eat and drink such beverages. When choosing food, the lower animals are guided only by taste, and so driven that they choose their food that nature intended for them, mistakenly rarely and only if tormented by hunger or deceived by artificial products. Similarly, we must hold true and fair Internal our taste when we like the things of their kind are the most complicated, and we dislike the other hand. The intent of nature is no less evident in the taste inside than it is in the taste out. Each has a perfect beauty and charm that make it a real pleasant for those who are endowed with the faculty to discern its beauty, and that power is what we call good taste.
Both the taste on the inside as outside the customs and traditions, fantasy and random associations of ideas exert a very great. The inhabitants of the Kamchatka eat rotten fish, and sometimes are even forced to eat tree bark. For some people the taste of rum or green tea seems nauseating at first, but after a while ', with the habit, the same people end up finding tasty what at first were unpleasant. Having found such a variety of flavors culinary products from customs by the associations of ideas, and some perhaps paving the constitution of individuals, unless we are surprised to see that the same causes produce similar variety in the tastes of beauty: the African appreciate thick lips and flat noses, their ears are ironed other people to have them hanging on their shoulders, in a country the women paint the face and in another if the glaze with the fat. "
Rudolf Arnheim in his book "The parable of Taste "(1989).
"Perhaps the word taste, in a figurative sense of the term derives from its sense of taste, because the sense of taste privileges the subjectivity of what is attractive or repulsive, and why, more than any other, about everything that affects the person Since its symbols things actually introduced into the body, and which are not only touch the outside or who are perceived as something that is somewhere nearby. The tongue and nose are the guardians of access. [...]
when I say I avoid the word aesthetic taste, because its use encourages a verbal shell game where you pretend to be objective truths their preferences, while it is simultaneously attenuated the absoluteness of its judgments, making them seem as personal. The 'man of taste "is clearly an individual referred to in the pre-established harmony piacetre staff coincides with the highest good. There is no better way to distort a problem. "
In light of these extracts of anthology of taste, dates of observations and conclusions suggest that the concept of taste is a result of a cultural formation that has manifested in a different, sometimes opposite, depending on the society in which this is considered and analyzed . A striking example, which allows us to clarify the statement above, is that a multinational Coca Cola in the food as its taste changes depending on the country where it is sold. The taste, understood as a general training of sensitivity to the beautiful or ugly, good or bad, and the aesthetic all'antiestetico, changes as a function of societies and cultures. The experiences, the contexts of natural, geographical and meteorological lead over the years, through the centuries to different assumptions in the formation of taste common in human ethnic groups.
Bibliography and sitorafia - http://eugeenblog.blogspot.com/2010/06/bibliografia-e-sitografia.html
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