Tasting Qualities
The Past and Future of Tea
by Sarah Besky
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Pub Date May 12 2020 | Archive Date Jul 16 2020
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Description
Advance Praise
"Refreshingly focused on spaces 'in between' plantation production and restorative consumption, Besky incisively details the expert work of blending, tasting, evaluating, and auctioning that regularizes every bag of 'regular' black tea to deliver a 'nice cuppa'—producing qualities, she argues, that also reproduce India’s plantation form of monocrop agriculture."—Heather Paxson, author of The Life of Cheese: Crafting Food and Value in America
"A ‘nice cup of tea’ may be a small thing; the making of that ‘niceness’ is as big a subject as any taken on by anthropologists or historians. Tasting Qualities is an impressive account of the complex networks of expert practices and sites––plantations, auctions, blending rooms, scientific laboratories––in which qualitative judgments are made and then transformed into a priced product on the market."—Steven Shapin, Franklin L. Ford Research Professor of the History of Science, Harvard University
Available Editions
EDITION | Other Format |
ISBN | 9780520303256 |
PRICE | $29.95 (USD) |
PAGES | 256 |
Featured Reviews
Part history, part memoir this book will appeal to tea aficionados as much as academic audiences. The scene setting was terrific. Some of the content may feel a bit dull if tea is not your THING but if it is, you will enjoy this look at the tea industry, its history, and what makes the price of tea and its availability move on the market.
I received an advanced reader copy of the book from the NetGalley so I could write an honest review.