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How to Taste Like a Cow: Cultivating Shared Sense in Wisconsin Dairy Worlds
Research output: Contribution to book/anthology/report/proceeding › Book chapter › Research › peer-review
- Katy Overstreet, University of California
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 language | English |
|---|---|
| Title of host publication | Making Taste Public : Ethnographies of Food and the Senses |
| Editors | Carole Counihan, Susanne Højlund |
| Publisher | Bloomsbury Academic |
| Publication year | 2020 |
| Pages | 53-67 |
| Chapter | 5 |
| ISBN (print) | 9781350052680 |
| Publication status | Published - 2020 |
- taste, senses, ethnography
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