Tashkeell
A creative literary platform that includes several cultural projects #We _ believe _ in _ the _ word
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Promoted Content
The ArtsNovember 2022In good taste
How Britain’s middle classes found their style
by Ben Highmore, Christopher Breward
In postwar Britain, journalists and politicians prophesised that the class system would not survive a consumer culture where everyone had TVs and washing machines, and where more and more people owned their own homes. They were to be proved entirely wrong. In good taste charts how class culture, rather than being destroyed by mass consumption, was remade from flat-pack furniture, Mediterranean cuisine and lifestyle magazines. Novelists, cartoonists and playwrights satirised the tastes of the emerging middle classes, and sociologists claimed that an entire population was suffering from status anxiety, but underneath it all, a world was being constructed out of duvets, quiches and mayonnaise, easy chairs from Habitat, white emulsion paint and ubiquitous well-scrubbed, second-hand pine kitchen tables. This was less a world of symbolic goods and more an intimate environment alive with new feelings and attitudes.
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The ArtsSeptember 2023The senses in interior design
Sensorial expressions and experiences
by John Potvin, Marie-Ève Marchand, Benoit Beaulieu
The senses in interior design examines how sight, touch, smell, hearing and taste have been mobilised within various forms of interiors. The chapters explore how the body navigates and negotiates the realities of designed interiors and challenge the traditional focus on star designers or ideal interiors that have left sensorial agency at the margins of design history. From the sensually gendered role of the fireplace in late sixteenth century Italy to the synaesthetic décors of Comte Robert de Montesquiou and the sensorial stimuli of Aesop stores, each chapter brings a new perspective on the central role that the senses have played in the conception, experiences and uses of interiors.
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Business, Economics & LawOctober 2004Qualities of food
by Mark Harvey, Andrew McMeekin, Alan Warde
In this book, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgments about taste? How do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? How has dissatisfaction with the food system been expressed? What alternatives are thought to be possible? The multi-disciplinary analysis of this book explores many different answers to such questions. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics.
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Humanities & Social SciencesJuly 2010Popular culture and working–class taste in Britain, 1930–39
by Robert James, Jeffrey Richards, Rebecca Mortimer
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Humanities & Social SciencesJuly 2010
Popular culture and working–class taste in Britain, 1930–39
by Robert James, Jeffrey Richards
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HistoriographyJuly 2013Popular culture and working–class taste in Britain, 1930–39
by Robert James
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Humanities & Social SciencesJune 2021Feeling the strain
A cultural history of stress in twentieth-century Britain
by Jill Kirby
Examining the popular discourse of nerves and stress, this book provides a historical account of how ordinary Britons understood, explained and coped with the pressures and strains of daily life during the twentieth century. It traces the popular, vernacular discourse of stress, illuminating not just how stress was known, but the ways in which that knowledge was produced. Taking a cultural approach, the book focuses on contemporary popular understandings, revealing continuity of ideas about work, mental health, status, gender and individual weakness, as well as the changing socio-economic contexts that enabled stress to become a ubiquitous condition of everyday life by the end of the century. With accounts from sufferers, families and colleagues it also offers insight into self-help literature, the meanings of work and changing dynamics of domestic life, delivering a complementary perspective to medical histories of stress.
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March 2020No Place for Taste
Food Myths and the Rapid Change of Food Culture
by Manfred Kriener
This book is not a manual but provides an information kit so we can find our way intelligently and make decisions. Nutrition is a constant talking point, but often there is a lack of knowledge and judgement. Amidst this confusion of facts, Manfred Kriener clarifies the rapid change of our food culture. He covers the entire range from the vegan trend to insect food, from aquaculture to cultured meat. Kriener also focuses on the various obscure quality seals, chaotic labelling on the wine rack and our inconsistency as consumers. The new world of food in eleven chapters, spicy at times, but plenty of food for thought and to whet the appetite.
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Business, Economics & LawJuly 2018Qualities of food
by Mark Harvey, Stan Metcalfe, Andrew McMeekin, Mark Harvey, Alan Warde
In this book, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgments about taste? How do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? How has dissatisfaction with the food system been expressed? What alternatives are thought to be possible? The multi-disciplinary analysis of this book explores many different answers to such questions. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics.
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Business, Economics & LawJuly 2024
Act now
by Common Sense Policy Group, Kate Pickett, Danny Dorling, Richard Wilkinson
