David Wright's new book, Understanding Cultural Taste: Sensation, Skill and Sensibility has now been published by Palgrave Macmillan.

The book updates and critiques some established perspectives on cultural taste, exploring how taste has been, theorised, identified and measured and how taste is implicated in debates about policy, cultural production and technology. It reflects on the ideas of taste as ‘just’ a matter of personal preference and its place as a weapon in social struggles. Taste, the book argues, is about more than consumer choice. It has historical associations with aesthetics, morality and the training of people for social life. Attention to these complexities remains important to students and researchers trying to understand the role of taste and tasting in the contemporary world.

You can find more details, reviews and download a sample chapter via the publisher’s website here