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From Disgust to Delight: the Civilizing Influence of Recipes - 2013 Roger Smith Cookbook Conference

From Disgust to Delight: the Civilizing Influence of Recipes - 2013 Roger Smith Cookbook Conference

From Disgust to Delight: the Civilizing Influence of Recipes
If I hand you a wet limp blood sausage, you may recoil. If I serve it poached, browned and sauced with “buerre au pommes” on a Limoges plate, you may begin to salivate. Foods that repel in one culture are the height of sophistication in another. Think snails, lutefisk and stuffed derma. Not enough “cognitive dissonance” for you? How about larva, insects and chicken embryos? There are many variations into “what is acceptably delicious.” We will explore why this is the case. Sensory abilities, cultural context and the use of the printed (or online) words help ease the transition from disgust to delight.
Chair: Renee Marton, Institute of Culinary Education, New York
Chair: Renee Marton, Institute of Culinary Education, New York
Panelists:
Tory Higgins, Professor of Psychology and Business, Columbia University
Kian Lam Kho
Margaret Happel Perry, Educator, Author

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