How to Taste Like a Cow: Cultivating Shared Sense in Wisconsin Dairy Worlds

Research output: Contribution to book/anthology/report/proceedingBook chapterResearchpeer-review

This chapter draws on ethnographic research with dairy cows, dairy farmers, and dairy nutritionists in order to argue for a transcorporeal form of tasting. It explores the significance of cultural tastes, industrial production, and intersubjectivity for cow feed and tasting bodies in "America's Dairyland."
Original languageEnglish
Title of host publicationMaking Taste Public : Ethnographies of Food and the Senses
EditorsCarole Counihan, Susanne Højlund
PublisherBloomsbury Academic
Publication year2020
Pages53-67
Chapter5
ISBN (print)9781350052680
Publication statusPublished - 2020

    Research areas

  • taste, senses, ethnography

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