Publication: Tasting Ceylon tea: aesthetic judgment beyond “good taste”
Tasting Ceylon tea: aesthetic judgment beyond “good taste”
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Tsigkas, A. (2019). Tasting Ceylon tea: aesthetic judgment beyond “good taste.” Food, Culture, and Society, 22(2), 152–167. https://doi.org/10.1080/15528014.2019.1573040
Abstract
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Tea production comprises concerted acts of discernment—from plucking and processing tealeaves, to tasting, blending, and valuing tea—the outcome of which ranges from the ordinary to the singular. Tracing the tension between the two, this article cast a closer look at how aesthetic judgments are made and shared, and the ways in which they are incorporated into the production of mass market commodities. The aim of this paper is to highlight the nuanced practices of aesthetic judgment, which, no matter how indispensable to the production
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- Tsigkas, Alexios
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Tsigkas, A. (2019). Tasting Ceylon tea: aesthetic judgment beyond “good taste.” Food, Culture, and Society, 22(2), 152–167. https://doi.org/10.1080/15528014.2019.1573040