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This article discusses the role of taste among the senses using fictional depictions of
taste, including Proust’s madeleine episode; Suskind’s Perfume: the story of a
murderer; Esquivel’s Como aqua para chocolate; Harris’s Chocolate and Blixen’s
Babette’s feast. The discussion also provides three historical case studies which
highlight how an individual chef was identified against the odds by the individualistic
taste of his or her cooking.
Mac Con Iomaire, M. (2014). 'Identified by Taste: The Chef as Artist?' in TEXT (Special Issue Website Series No. 26) April 2014 http://www.textjournal.com.au/speciss/issue26/MacConIomaire.pdf