Stephan Zandt: Die Kultivierung des Geschmacks. Eine Transformationsgeschichte der kulinarischen Sinnlichkeit. De Gruyter 2019, Cover. The Cultivation of TasteA Transformational History of Culinary Sensibility Since the 17th century, palate and taste have been key »technology of the self« used by the new global metropolitan bourgeoisie. The practice of taste, including its communication and staging in a manner divorced from political, economic and bodily needs, holds out the promise of a free and egalitarian society. This history of »mature« taste characterizes a transformation in the realms of orality and appetite.