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Historian Mark M. Smith has written the introductory book Sensory History and a sensory history of the American Civil War in The Smell of Battle and the Taste of Siege. A series of books titled The Cultural History of the Senses surveys the role the five senses has played from antiquity to the modern age through a variety of essays on the ...
The Art of Starving won the 2018 Andre Norton Award, [1] and was a finalist for the 2018 Lodestar Award for Best Young Adult Book. [2]Kirkus Reviews called it a "dark and lovely tale of supernatural vengeance and self-destruction", and described Matt's superpowers as "trippy". [3]
In addition to the swoon-worthy smell of old books, you can also detect a hint of burning filament from the 3D printers perennially whirring away at the Octavia Butler Lab that provides access to ...
A basic feast (cỗ một tầng) consists of 10 dishes: five in bowls (năm bát): bóng (dried and fried pork skin), miến (cellophane noodles), măng (bamboo shoot), mọc , chim or gà tần (bird or chicken stew dishes) and five on plates (năm đĩa): giò (Vietnamese sausage), chả, gà or vịt luộc (boiled chicken or duck), nộm ...
The 288-page book is organized in ten chapters [1] on different aspects of ideas about sensory experience and the role senses played in social life, culture and science from 1690 to 1830, [2] [3] with the focus on interest in bodily sensation serving as a corrective to "modern notions of the Enlightenment as being entirely concerned with ...
A typical example is Gérard de Lairesse's Allegory of the Five Senses (1668), in which each of the figures in the main group alludes to a sense: Sight is the reclining boy with a convex mirror, hearing is the cupid-like boy with a triangle, smell is represented by the girl with flowers, taste is represented by the woman with the fruit, and ...
The Omnivore's Dilemma: A Natural History of Four Meals is a nonfiction book written by American author Michael Pollan published in 2006. As omnivores, humans have a variety of food choices. In the book, Pollan investigates the environmental and animal welfare effects of various food choices.
Dark dining is the act of eating a meal without seeing the food that is being eaten. The basic concept is that the removal of vision enhances the other senses and increases gastronomic pleasure. Since 1999, specialised dark restaurants have opened in many parts of the world.