Understanding cultural taste : sensation, skill and sensibility
- Submitting institution
-
The University of Warwick
- Unit of assessment
- 33 - Music, Drama, Dance, Performing Arts, Film and Screen Studies
- Output identifier
- 8940
- Type
- A - Authored book
- DOI
-
-
- Publisher
- Palgrave
- ISBN
- 9781137447067
- Open access status
- -
- Month of publication
- July
- Year of publication
- 2015
- URL
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-
- Supplementary information
-
-
- Request cross-referral to
- 34 - Communication, Cultural and Media Studies, Library and Information Management
- Output has been delayed by COVID-19
- No
- COVID-19 affected output statement
- -
- Forensic science
- No
- Criminology
- No
- Interdisciplinary
- No
- Number of additional authors
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0
- Research group(s)
-
-
- Proposed double-weighted
- Yes
- Double-weighted statement
- This book was produced during a period of study leave in the Spring of 2014. It represents an extended reflection and synthesis of work in Wright’s post-doctoral research career in debates about taste, its social patterning and cultural formation. Its approach is to identify and elaborate on six ‘dimensions’ of taste (the theoretical, the methodological, the governmental, the global, the industrial and the digital) and use these to help update and critique the conceptual language through which taste has been approached in a number of disciplines, including the sociology of culture, cultural studies, cultural policy and creative industries scholarship.
- Reserve for an output with double weighting
- No
- Additional information
- -
- Author contribution statement
- -
- Non-English
- No
- English abstract
- -