Layers or versions? Human bodies and the love of bitterness

Routledge Handbook of Body Studies

Volumn , Issue , 2012, Pages 119-129

  Mol, Annemarie ^a  

^a UNIVERSITY OF AMSTERDAM   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85082379254     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (34)

1. Birke, L. (2003) Who-or what-are the rats (and mice) in the laboratory. Society and Animals 11 (3): 207-24.
2. Despret, V. (2004) The body we care for: Figures of anthropo-zoo-genesis. Body and Society 10 (2-3): 111-34.
3. Drewnowski, A. (2001) The science and complexity of bitter taste. Nutrition Reviews 59 (6): 163-69.
4. Drewnowski, A. and Gomez-Carneros, C. (2000) Bitter taste, phytonutrients, and the consumer: A review. American Journal ofClinical Nutrition 72 (6): 1424-35.
5. Farquhar, J. (2002) Appetites: Food and Sex in Post-socialist China. Durham, NC: Duke University Press.
6. Glendinning, J. (1994) Is the bitter rejection response always adaptive? Physiology and Behavior 56 (6): 1217-27.
7. Haraway, D. (1989) Primate Visions. Gender, Race and Nature in the World of Moderns Science. New York: Routledge.
8. Harbers, H., Mol, A. and Stollmeijer, A. (2002) Food matters. Arguments for an ethnography of daily care. Theory, Culture and Society 19 (56): 207-26.
9. Holtzman, J. (2009) Uncertain Tastes: Memory, Ambivalence, and the Politics ofEating in Samburu, Northern Kenya. Berkeley, CA: University of California Press.
10. Kalat, J. and Rozin, P. (1973) 'Learned safety' as a measure in long-delay taste aversion learning in rats. Journal of Comparative and Physiological Psychology 83 (2): 198-207.
11. Law, J. and Mol, A. (2008) The actor enacted. Cumbria sheep in 2001. In C. Knappet and L. Malafouris (eds), Material Agency. Towards a non-Anthropocentric Approach (pp. 57-77). New York: Springer.
12. Manning, P. (2008) Barista rants about stupid customers at Starbucks: What imaginary conversations can teach us about real ones. Language & Communication 28 (2): 101-26.
13. Manzo, J. (2010) Coffee, connoisseurship and ethnomethodology-informed sociology of taste. Human Studies, on line: DOI: 10.1007/s10746-010-9159-4.
14. McCann, J. (2010) Stirring the Pot. A History ofAfrican Cuisine. London: Herst and Company.
15. Meyerhof, W. (2005) Elucidation of mammallian bitter taste. Reviews ofPhysiology, Biochemistry and Pharmacology 54: 37-72.
16. Mkumbira, J. et al. (2003) Classification of cassava into 'bitter' and 'cool' in Malawi: From farmers' perception to characterisation by molecular markers. Euphytica 132 (1): 7-22.
17. Mintz, S. (1996) Tasting Food, Tasting Freedom: Excursions into Eating, Culture and the Past. Boston, MA: Beacon Press.
18. Mol, A. (2002) The Body Multiple. Ontology in Medical Practice. Durham, NC: Duke University Press.
19. Mol, A. (2010) Care and its values. Good food in the nursing home. In A. Mol, I. Moser and J. Pols, (eds), Care in Practice: on Tinkering in Clinics, Homes and Farms (pp. 7-27). Bielefeld: Transkript Verlag.
20. Mol, A. and Law J. (2004) Embodied action, enacted bodies. The example ofhypoglycaemia. Body & Society 10: 43-62.
21. Nabhan, G. P. (2004) Why Some Like It Hot. Food, Genes and Cultural Diversity. Washington, DC: Island Press.
22. Nijs, K., de Graaf, C., Siebelink, E., Blauw, Y., Vanneste, V., Kok, F. and van Staveren, W. (2006) Effect of family-style meals on energy intake and risk of malnutrition in Dutch nursing home residents: A randomized controlled trial. The Journals ofGerontology Series A: Biological Sciences and Medical Sciences 61: 935-42.
23. Palmerino, C., Rusiniak, K. and Garcia, J. (1980) Flavor-illness aversions: The peculiar roles of odor and taste in memory for poison. Science 16 May, 208 (4445): 753-55.
24. Pols, J. (2005) Enacting appreciations: Beyond the patient perspective. Health Care Analysis, 13: 203-21.
25. Roseberry, W. (2005) The rise of yuppie coffee and the reimagination of class in the United States. In J. Watson and M. Caldwell (eds), The Cultural Politics ofFood and Eating (pp. 122-43). Malden, MA: Blackwell Publishing.
26. Rozin, P. and Schiller, D. (1980) The nature and acquisition of a preference for chilli peppers by humans. Motivation and Emotion 4 (1): 77-101.
27. Schivelbusch, W. (1992, original German 1980) Tastes ofParadise. Social History ofSpices, Stimulants and Intoxicants. New York: Vintage Books.
28. Snijder, P. and H. te Molder (2006) Disputing taste: Food pleasure as an achievement in interaction. Appetite 46: 107-16.
29. Standage, T. (2005) A History of the World in 6 Glasses. New York: Walker & Company.
30. Struhkamp, R,. Mol, A. and Swierstra, T. (2009) Dealing with independence: Doctoring in physical rehabilitation practice. Science, Technology and Human Values 34: 55-76.
31. Sullivan, R. (2004) Rats. Observations on the History and Habitat ofthe City's Most Unwanted Inhabitants, New York: Bloomsbury.
32. Teil, G. and Hennion, A. (2004) Discovering quality or performing taste? In M. Harvey et al. (eds), Qualities ofFood (pp. 19-37). Manchester and New York: Manchester University Press.
33. Wiggins, S. (2004) Talking about taste: A discursive psychology approach to examine challenges to food evaluations. Appetite 43: 29-38.
34. Wilson, M. (2005) Indulgence. In D. Kulick and A. Meneley (eds), Fat. The Anthropology ofan Obsession. New York: Jeremy P. Tarcher/Penguin.