C2 Edited work
Cultural Approaches to Disgust and the Visceral (2023)


Ryynänen, M., Kosonen, H., & Ylönen, S. (Eds.). (2023). Cultural Approaches to Disgust and the Visceral. Routledge. https://doi.org/10.4324/9781003205364


JYU authors or editors


Publication details

All authors or editorsRyynänen, Max; Kosonen, Heidi; Ylönen, Susanne

ISBN978-1-032-06378-2

eISBN978-1-003-20536-4

Publication year2023

Publication date25/08/2022

PublisherRoutledge

Place of PublicationNew York

Publication countryUnited Kingdom

Publication languageEnglish

DOIhttps://doi.org/10.4324/9781003205364

Publication open accessOpenly available

Publication channel open accessOpen Access channel

Publication is parallel published (JYX)https://jyx.jyu.fi/handle/123456789/82877


Abstract

This edited volume traces cultural appearances of disgust and investigates the varied forms and functions disgust takes and is given in both established and vernacular cultural practices.

Contributors focus on the socio-cultural creation, consumption, reception, and experience of disgust, a visceral emotion whose cultural situatedness and circulation has historically been overlooked in academic scholarship. Chapters challenge and supplement the biological understanding of disgust as a danger reaction and as a base emotion evoked by the lower senses, touch, taste and smell, through a wealth of original case studies in which disgust is analyzed in its aesthetic qualities, and in its cultural and artistic appearances and uses, featuring visual and aural media.

Because it is interdisciplinary, the book will be of interest to scholars in a wide range of fields, including visual studies, philosophy, aesthetics, sociology, history, literature, and musicology.


Keywordscultural researchaversionsociocultural factorsaestheticsartphilosophyliteratureaffectivityemotionsreactionsmultidisciplinary researchinterdisciplinary researchanthologies


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Related projects


Ministry reportingYes

Reporting Year2023

Preliminary JUFO rating3


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Last updated on 2024-03-04 at 17:06