Contents
Introduction: On Thinking About Taste
I Regularities, Patterns, and Regimes
1 Museum Architecture on the Global Stage
2 Social Magic for Dinner? The Taste Script and Shaping of Foodieness in Netflix’s Chef’s Table
II Change, Flow, and Trajectories
4 What’s New? Institutional Work in Updating Taste
5 Scandinavian Aesthetics as a Taste Regime in Korea: The Case of IKEA
6 In or Out? How Consumer Performances Lead to the Emergence of New Tastes
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