Extra Matter

Eat This Newsletter 124 Indigenous winners

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Podcasts

You are what you drink Or maybe you drink what you are

  19

Bottles of port laid down to demonstrate your taste and probity

Podcast: Play in new window | Download (Duration: 21:10 — 19.4MB)

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Hands clink beer glasses together

Taste has never really been purely subjective, good taste has always come with the baggage of social status and moral superiority. Perhaps nowhere is this more apparent than in politics, where the extended meanings of taste — refinement, discernment, judgement — brought with them an assumption that these were also the qualities associated with the ability to govern well. If you could choose a superior wine, of course you could choose a superior policy for the nation.

Chad Ludington, Professor of History at North Carolina State University, has studied the politics of wine in Britain extensively. He told me how changes in the production of wine, against the background of changes in political relationships between England and France and in the social structure of England, combined to make one’s choice of wine an important statement about one’s self-image.

In America, beer plays the part of wine in Britain, but the story is practically identical.

President Barack Obama, Professor Henry Louis Gates Jr. and Sergeant James Crowley meet in the Rose Garden of the White House, July 30, 2009. Official White House Photo by Pete Souza

Notes

  1. Would you like a transcript?
  2. Professor Ludington’s book is The Politics of Wine in Britain: A New Cultural History.
  3. A few years ago we talked about How the Irish created the great wines of Bordeaux (and elsewhere).
  4. Food Fights, the book that prompted this episode, is published by University of North Carolina Press.
  5. Ale to the Chief (which is pretty clever) provides the background to Barack’s brews.
  6. Official White House photo by Pete Souza. Bottles of port by F. Tronchin on Flickr. Portrait of Robert Walpole, 1st Earl of Orford, by Jean-Baptiste van Loo.

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Extra Matter

Eat This Newsletter 123 Meat matters

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Podcasts

Disputations about taste What is good taste? What tastes good?

 , 32

Harvard crew of circa 1910

Podcast: Play in new window | Download (Duration: 16:06 — 14.8MB)

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Cover artwork a cilantro seedling

Taste is a very curious thing. We understand that how we taste something is almost entirely subjective, that while it depends to some extent on the physical and chemical properties of the things we’re tasting, the sensation is overlaid with all sorts of cultural and personal memories. Unless you have access to all of those, there’s nothing you can say about my taste. Except, we do that all the time. We slip easily from taste being indisputable to good taste and bad taste and from there to making taste the basis of moral judgements. What’s more, this is nothing new.

These thoughts, and many more, were prompted by a new book: Food Fights: How History Matters to Contemporary Food Debates. It contains two chapters that cover taste directly (and a third that considers food choice from a slightly different point of view). In an effort to straighten myself out on the subject, I talked to the two chapter authors, and they’re going to be the guests in at least the next two episodes.

In the first instance, Margot Finn talked to me about the nature of taste and about how efforts to change people’s taste in food have often stemmed from a desire to change their behaviour.

Notes

  1. S. Margot Finn wrote Discriminating Taste: How Class Anxiety Created the American Food Revolution. She is “inconsistently” on Twitter.
  2. Food Fights is published by University of North Carolina Press. Here’s one place to source a copy.
  3. There is a transcript.
  4. Harvard crew circa 1910 from the Library of Congress. Cover photo of cilantro by José Camba on Flickr

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