TY - BOOK ID - 33059566 TI - Taste AU - Pavoni, Andrea AU - Mandic, Danilo AU - Nirta, Caterina AU - Philippopoulos-Mihalopoulos, Andreas PY - 2018 SN - 1911534335 1911534327 9781911534334 9781911534341 1911534343 9781911534358 1911534351 PB - London, England : University of Westminster Press, DB - UniCat KW - The arts: general issues KW - Philosophy KW - Philosophy: epistemology & theory of knowledge KW - Cultural studies KW - Jurisprudence & general issues KW - Jurisprudence & philosophy of law KW - Senses and sensation. KW - Sociological jurisprudence. KW - Law KW - Psychological aspects. KW - Juridical psychology KW - Juristic psychology KW - Legal psychology KW - Psychology, Juridical KW - Psychology, Juristic KW - Psychology, Legal KW - Psychology, Applied KW - Therapeutic jurisprudence KW - Law and society KW - Society and law KW - Sociology of law KW - Jurisprudence KW - Sociology KW - Law and the social sciences KW - Sensation KW - Sensory biology KW - Sensory systems KW - Knowledge, Theory of KW - Neurophysiology KW - Psychophysiology KW - Perception KW - Psychology UR - https://www.unicat.be/uniCat?func=search&query=sysid:33059566 AB - Taste usually occupies the bottom of the sensorial hierarchy, as the quintessentially hedonistic sense, too close to the animal, the elemental and the corporeal, and for this reason disciplined and moralised. At the same time, taste is indissolubly tied to knowledge. To taste is to discriminate, emit judgement, enter an unstable domain of synaesthetic normativity where the certainty of metaphysical categories begins to crumble. This second title in the ‘Law and the Senses’ series explores law using taste as a conceptual and ontological category able to unsettle legal certainties, and a promising tool whereby to investigate the materiality of law’s relation to the world. For what else is law’s reduction of the world into legal categories, if not law’s ingesting the world by tasting it, and emitting moral and legal judgements accordingly? Through various topics including coffee, wine, craft cider and Japanese knotweed, this volume explores the normativities that shape the way taste is felt and categorised, within and beyond subjective, phenomenological and human dimensions. The result is an original interdisciplinary volume – complete with seven speculative ‘recipes’ – dedicated to a rarely explored intersection, with contributions from artists, legal academics, philosophers, anthropologists and sociologists. ER -