Food as a source and target of metaphors: Inclusion and exclusion of foodstuffs and persons through metaphors

Configurations

Volumn 16, Issue 1, 2008, Pages 77-92

  Korthals, Michiel ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 68149165351     PISSN: 10631801     EISSN: 10806520     Source Type: Journal    
DOI: 10.1353/con.0.0044     Document Type: Article

References (33)

1. Maurice Mamanlawal Salé, "Interview," NRC-Handelsblad, April 3, 2006.
2. George Eliot, Middlemarch (London: Penguin, 1995), p. 111.
3. George Lakoff, and Mark Johnson, Metaphors We Live By (Chicago: University of Chicago Press, 1980), p. 5.
4. Michiel Korthals, Before Dinner (Dordrecht: Springer, 2004), chap. 3.
5. Eliot, Middlemarch (above, n. 2), p. 111.
6. Mary Douglas, Thought Styles: Critical Essays on Good Taste (London: Sage, 1996), p. 127.
7. Lakoff and Johnson, Metaphors We Live By (above, n. 3), p. 5.
8. Ben Rogers, Beef and Liberty: Roast Beef, John Bull and the English Nation (London: Chatto & Windus, 2003). Friedrich Nietzsche famously ridiculed vegetarians;
9. see The Gay Science (New York: Vintage, 1974).
10. Jeremy M. Wolfe et al., eds., Sensation & Perception (Boston: Sinauer Associates, 2005);
11. David Howes, The Varieties of Sensory Experience (Toronto: University of Toronto Press, 1991).
12. As Paul Rozin, and April Fallon state ("A Perspective on Disgust," Psychological Review 2:14 [1987]): "Disgust is triggered not primarily by the sensory properties of an object, but by ideational concerns about what it is, or where it has been. In fact, we conceptualize disgust as a distinct form of food rejection, different from rejections based on bad taste or on fear of harm to the body."
13. Émile Durkheim, The Elementary Structures of Religious Life (Oxford: Oxford University Press, 1987).
14. Claude Lévi-Strauss, La Pensee Sauvage (Paris, 1978).
15. The Archies, "Sugar, Sugar," a popular song from 1969.
16. Douglas, Thought Styles (above, n. 6), p. 43.
17. Ibid., p. 42.
18. Ibid., p. 43.
19. French cuisine is an example; see Peter P. Ferguson, Accounting for Taste: The Triumph of French Cuisine (Chicago: University of Chicago Press, 2004).
20. For a Dutch case, see Cor van der Weele, "Food Metaphors and Ethics." Journal of Agricultural and Environmental Ethics 19 (2006): 313-324.
21. William Grimes, "Adventure Cooking and Xtreme Eating," New York Times, May 12, 2006.
22. Regarding breathable food, see http://www.cabinetmagazine.org/issues/2/ breathablefood.php.
23. For example, is seems justifiable that we can distinguish a fifth food culture that comprises health food; that is, the orientation of all consumption and production of food toward the value of staying healthy;
24. see Korthals, Before Dinner (above, n. 4).
25. Peter Singer and Jim Mason, The Way We Eat (London: Penguin, 2006);
26. Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals (London: Bloomsbury, 2006).
27. Ven Ramachandran and E. Hubbard, "Hearing Colors, Tasting Shapes," Scientific American 288 (2004): 5.
28. Simon Day, "Syneasthesia and Synaesthetic Metaphors," Psyche 2 (2004): 32. http://www.synesthesia.info/index.html.
29. Perri 6, Susannah Radstone, Corinne Squire, and Amal Treacher, eds., Public Emotions (London: Palgrave Macmillan, 2007).
30. International Herald of Tastes 4/5 (2005).
31. See Christian Coff, D. Barling, and M. Korthals, eds., Ethical Traceability (Dordrecht: Springer, 2007).
32. Carlo Petrini, Slow Food: The Case for Taste, trans. William McCuaig (New York: Columbia University Press, 2004), p. 106.
33. Douglas, Thought Styles (above, n. 6), p. 100.