The Taste of Water: Sensory Perception and the Making of an Industrialized Beverage by Christy Spackman (review)

century feel compelled to explain that their recent graft hybrid research does not support Lysenkoism.Other experts have proposed that graft hybrids demonstrate that humans have consumed GMOs for millennia, a claim that gives graft hybrids a rather different political valence as plants whose existence supports modern biotechnology, industrialized agriculture, and capitalism.The debates Holmes tracks rehearse the tensions, desires, and assumptions shaping the dominant enterprise, most particularly the struggle to establish the centrality of the gene.Clearly written and informative, his study is, as he hopes, a contribution to our understanding of the rise of the gene.

Publication Details

Journal
Technology and Culture
Published
2025-04-01
DOI
https://doi.org/10.1353/tech.2025.a956863
Primary Topic
Culinary Culture and Tourism
Type
article
Field-Weighted Citation Impact
0.00
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article

The Taste of Water: Sensory Perception and the Making of an Industrialized Beverage by Christy Spackman (review)

Technology and Culture
Culinary Culture and Tourism
article

The Taste of Water: Sensory Perception and the Making of an Industrialized Beverage by Christy Spackman (review)

article en

Abstract

century feel compelled to explain that their recent graft hybrid research does not support Lysenkoism.Other experts have proposed that graft hybrids demonstrate that humans have consumed GMOs for millennia, a claim that gives graft hybrids a rather different political valence as plants whose existence supports modern biotechnology, industrialized agriculture, and capitalism.The debates Holmes tracks rehearse the tensions, desires, and assumptions shaping the dominant enterprise, most particularly the struggle to establish the centrality of the gene.Clearly written and informative, his study is, as he hopes, a contribution to our understanding of the rise of the gene.

Technology and CultureVol. 66(2)
Zero hunger
Openalex Percentile: Top 92%
Culinary Culture and Tourism
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The Taste of Water: Sensory Perception and the Making of an Industrialized Beverage by Christy Spackman (review) · Technology and Culture (2025) | TGRS Research Map | TGRS