“PLEASANT WORDS ARE AS AN HONEYCOMB”, OR THE COMPREHENSION OF TASTE

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Key words
taste, anthropology of senses, sweet, bitter, salty, taste perception, taste and the senses, meaning, comprehension, ritual meal
Author
EVGENIYA KHAZDAN
About the Author
EVGENIYA KHAZDAN
E-mail: kle-zemer@mail. ru
St. Petersburg, Russian Federation
PhD (History of Arts), independent researcher, ethnomusicologist, member of St. Petersburg Union
of Composers
Body

 It seems that taste sensations are universal. Taste is considered to be one of the main primary categories underlie the knowledge of the world. Claude Lévi-Strauss sought to find the fundamental units of myth. He believed that the appeal to the attributes of things, drawn from everyday experience (e. g. tastes and smells), prevents us from mistakes. But in different cultures they are perceived differently. Northern people consider that fatty foods are delicious, southerners prefer pungent tastes.

There are some levels of awareness of taste: 1. an immediate physical sensation; 2. denomination and description of the taste (as well as some flavoring generalizations); 3. formation of the taste code in which the same epithets serve a people as conceptual tools for the formation of abstract notions.

Some peoples link the taste and color perception — white or dark. In different cultures some specific types of food can be associated with certain rituals (e. g. with a wedding). In some situations, sense of taste has a connection with the perception of meaning, and comprehension is equivalent to the eating.

Epithets “sweet”, “bitter”, “sour” etc. are often used metaphorically. But in some cases a certain taste (“bread and salt” or “sweet”) is perceived as desirable or even as vital, and in other culture this taste can have a negative connotation. Knowledge of the taste codes of the culture can help us to understand its folk texts (proverbs, songs, tales) as well as its literature.

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