Tastes in the Roman provinces: an archaeobotanical approach to socio-cultural change
Taste is a complicated matter. Give a plate of Brussels sprouts to a heterogeneous group of people and you will receive a range of responses, from disgusting to delicious. What determines food preferences is subject to much scholarly research, which stresses the social context as an important elemen...
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| Other Authors: | |
| Format: | Book Section |
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Routledge
2017
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| Online Access: | https://eprints.nottingham.ac.uk/50686/ |
| _version_ | 1848798314848321536 |
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| author | Livarda, Alexandra |
| author2 | Rudolph, K.C. |
| author_facet | Rudolph, K.C. Livarda, Alexandra |
| author_sort | Livarda, Alexandra |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | Taste is a complicated matter. Give a plate of Brussels sprouts to a heterogeneous group of people and you will receive a range of responses, from disgusting to delicious. What determines food preferences is subject to much scholarly research, which stresses the social context as an important element in the development of tastes. Conditioned by the social environment, tastes are far from static. When one is faced, for instance, with new products, the choice to partly or fully integrate them into one’s diet, or conversely to ignore or reject them, can reflect cultural or social affinities, certain preconceptions, and in the longer term, the development of human relations as well as economic and political choices. |
| first_indexed | 2025-11-14T20:17:49Z |
| format | Book Section |
| id | nottingham-50686 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| last_indexed | 2025-11-14T20:17:49Z |
| publishDate | 2017 |
| publisher | Routledge |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-506862020-05-04T19:56:18Z https://eprints.nottingham.ac.uk/50686/ Tastes in the Roman provinces: an archaeobotanical approach to socio-cultural change Livarda, Alexandra Taste is a complicated matter. Give a plate of Brussels sprouts to a heterogeneous group of people and you will receive a range of responses, from disgusting to delicious. What determines food preferences is subject to much scholarly research, which stresses the social context as an important element in the development of tastes. Conditioned by the social environment, tastes are far from static. When one is faced, for instance, with new products, the choice to partly or fully integrate them into one’s diet, or conversely to ignore or reject them, can reflect cultural or social affinities, certain preconceptions, and in the longer term, the development of human relations as well as economic and political choices. Routledge Rudolph, K.C. 2017-08 Book Section PeerReviewed Livarda, Alexandra (2017) Tastes in the Roman provinces: an archaeobotanical approach to socio-cultural change. In: Taste and the ancient senses. Routledge, London, pp. 179-196. |
| spellingShingle | Livarda, Alexandra Tastes in the Roman provinces: an archaeobotanical approach to socio-cultural change |
| title | Tastes in the Roman provinces: an archaeobotanical approach to socio-cultural change |
| title_full | Tastes in the Roman provinces: an archaeobotanical approach to socio-cultural change |
| title_fullStr | Tastes in the Roman provinces: an archaeobotanical approach to socio-cultural change |
| title_full_unstemmed | Tastes in the Roman provinces: an archaeobotanical approach to socio-cultural change |
| title_short | Tastes in the Roman provinces: an archaeobotanical approach to socio-cultural change |
| title_sort | tastes in the roman provinces: an archaeobotanical approach to socio-cultural change |
| url | https://eprints.nottingham.ac.uk/50686/ |