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Tesis sobre el tema "Taste"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 25 de julio de 2025

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1

Trew, Ryan McLean. "Taste." Thesis, University of British Columbia, 2013. http://hdl.handle.net/2429/44767.

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Taste is a work for a medium sized orchestra consisting of four movements and is approximately 23 minutes in length. Each movement is a musical illustration of one of the four traditional basic physiological tastes as perceived by humans: bitter, sour, sweet and salty. To represent the four physiological tastes musically, this work applies three unifying conceptual devices. The first device is the assimilation of the physical properties of taste into musical properties including form and texture. The second device associates both taste and sound with human emotions. The third device is the app

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2

Rosenbaum, Seth Alan. "After-Taste." Thesis, Harvard University, 2013. http://dissertations.umi.com/gsas.harvard:10810.

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This dissertation investigates the symbolic uses of food in twentieth-century America using, as case studies, major works by Edith Wharton, Toni Morrison, W.H. Auden, and Wallace Stevens. By incorporating different literary genres - poetry, the novel, and expository prose - by authors from distinct geographic locations, classes, genders, sexual orientations, races, ethnic backgrounds, and eras, my principles of selection offer a broad and significant representation for analysis that serves two related ends: to understand the different ways food functions in literature and thereby to establish

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3

Sinclair, Michael S. "Modulation of Peripheral Taste Function by Glial-like Taste Cells." Scholarly Repository, 2012. http://scholarlyrepository.miami.edu/oa_dissertations/715.

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Taste is detected by cells of taste buds in the oral cavity. Mammalian taste buds contain three types of cells: receptor, presynaptic, and glial-like. Of these three, glial-like cells are the least studied. Their only known function is that they clear neurotransmitters from the extracellular space. The present work describes two previously undocumented properties of glial-like cells. First, Oxytocin receptor (OXTR) mRNA was detected by RT-PCR in taste tissue of mice. In the taste buds of Oxtr-YFP knockin mice, YFP was seen in glial-like taste cells and other cells immediately outside the

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4

Heisey, Brianna L. "Taste of dirt." To access this resource online via ProQuest Dissertations and Theses @ UTEP, 2009. http://0-proquest.umi.com.lib.utep.edu/login?COPT=REJTPTU0YmImSU5UPTAmVkVSPTI=&clientId=2515.

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5

Parke, Sneha Anjali. "Taste chemoreception : solution properties in relation to the tastes of sapid molecules." Thesis, University of Reading, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.363809.

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6

Bonneville-Roussy, Arielle. "There is accounting for taste : determinants of musical taste in adulthood." Thesis, University of Cambridge, 2014. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.708330.

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7

Thurgood, Jennifer Ellen. "The Dffect of Lipids on Recognition Thresholds and Intensity Ratings of the Five Basic Tastes." DigitalCommons@USU, 2009. https://digitalcommons.usu.edu/etd/399.

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In addition to the contribution of lipids to food texture and aroma, the effect of lipids on taste perception is now commonly studied. It has been found that lipids may affect taste perception through lipid composition (i.e., cis-polyunsaturated fatty acids). This study assessed the effect of lipid composition on the recognition thresholds of the basic tastes (i.e., sour, umami, bitter, salty, sweet) in emulsion model systems as well as taste intensities perceived at low suprathreshold concentrations. Taste thresholds and intensities in corresponding aqueous systems were determined for compari

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8

Seto, Eri. "Electrophysiological Study on Transduction Mechanisms of Bitter Taste in Mouse Taste Cells." Kyoto University, 2001. http://hdl.handle.net/2433/150782.

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Kyoto University (京都大学)<br>0048<br>新制・課程博士<br>博士(農学)<br>甲第9011号<br>農博第1193号<br>新制||農||822(附属図書館)<br>学位論文||H13||N3530(農学部図書室)<br>UT51-2001-F341<br>京都大学大学院農学研究科応用生命科学専攻<br>(主査)教授森友彦, 教授伏木亨, 教授北畠直文<br>学位規則第4条第1項該当

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9

Steiner, Robin Thomas. "A Phenomenology of Taste: Brewmasters and the production of lived taste experience." Thesis, The University of Arizona, 2009. http://hdl.handle.net/10150/193394.

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Using a phenomenological account of perception drawn largely from the work of Merleau-Ponty (1962) and Gibson (1966; 1974), this thesis explores how perceptual experience is created and modified through practices and discourses. The project examines how a specific perceptual experience--the taste of beer--is formed through the practices and discourses of production. It investigates how both the nuanced taste experiences of brewmasters and the less precise taste experiences of their customers are cultivated in relation to a set of production concerns surrounding the manufacture of a consistent

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10

Day, Alan John. "A matter of taste." Thesis, University of British Columbia, 1985. http://hdl.handle.net/2429/25376.

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The development of interpretive criticism in the arts has raised doubts concerning the possibility for explaining the affective power of works of art within the same theoretical framework. Works of art provide pleasure; however, they also possess meritous properties that can be accurately assessed in terms of objective criteria. The object of this thesis is to investigate the institutional dimensions of artistic excellence and merit in order to outline the relation between aesthetic feeling, aesthetic value and aesthetic taste. Modern aesthetics has its origins in the 18th century British Enl

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11

Taylor, Laura Elise. "A taste for paprika." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp01/MQ59742.pdf.

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12

Haskins, Charles E. "A Matter of Taste." Digital Commons @ East Tennessee State University, 2011. https://dc.etsu.edu/etd/1272.

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This thesis paper supports the Master of Fine Arts exhibition at the Slocumb Galleries, East Tennessee State University, from March 14th through March 18th, 2011. The exhibit is composed of nine oil paintings depicting an invented story about two characters who create a soup for a cooking competition. The show A Matter of Taste chronicles an allegory concerning the evaluation of creative works. Through Gaudie and Baudie's "odd" recipe this work illustrates the ways in artists and art audiences interact and determine artistic value. The work is inspired by techniques in distortion and narrative

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13

James, Catherine E., of Western Sydney Hawkesbury University, Faculty of Science and Technology, and School of Food Science. "Development of the sense of taste in 8-9 year old children." THESIS_FST_SFS_James_C.xml, 1996. http://handle.uws.edu.au:8081/1959.7/49.

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The responses of the sense of taste of 8-9 year old children to sucrose, sodium chloride, citric acid and caffeine were compared to those of adults in an effort to establish the state of development of the sense in mid-childhood. Two procedures were used to determine detection thresholds and ability to discriminate between different concentrations of a tastant. These studies showed that male children had higher detection thresholds for sucrose and sodium chloride than adults and female children, whilst female children exhibited similar detection thresholds to adults. Both adults and children w

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14

Süß, Barbara [Verfasser]. "Taste Molecules and Taste Modulators Generated by Targeted Natural Product Transformation / Barbara Süß." München : Verlag Dr. Hut, 2013. http://d-nb.info/1042307873/34.

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15

Lantz, Jenny. "Taste at work : on taste and organization in the field of cultural production." Doctoral thesis, Handelshögskolan i Stockholm, Institutionen för Företagande och Ledning, 2005. http://urn.kb.se/resolve?urn=urn:nbn:se:hhs:diva-1549.

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16

Cann, Victoria. "Appropriate articulations of taste : the (re)production of gender in contemporary youth taste cultures." Thesis, University of East Anglia, 2013. https://ueaeprints.uea.ac.uk/48771/.

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This thesis explores gender in contemporary youth taste cultures, contributing to the academic field through its illumination of taste’s role in the (re)production of gender. We continue to see inequality on the basis of gender in contemporary society and thus this thesis provides a much needed understanding of the (re)production of gender during youth. Much of the academic field has interrogated gender and youth, albeit with the majority looking at the experiences of boys and girls separately. However, little work has considered taste as being a potentially regulatory space in terms of gender

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17

Nordahl, Charlotte, and Helen Möllerström. "Assesment a matter of taste!" Thesis, Malmö högskola, Lärarutbildningen (LUT), 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-29992.

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Malmö högskolaLärarutbildningenSkolutveckling och ledarskapLärarutbildning, 60 pAbstraktMöllerström, Helen & Nordahl Charlotte. ( 2007). Bedömning, en smaksak! ( Assessment, a matter of taste!) Skolutveckling och ledarskap, Lärarutbildning 60p, Lärarutbildningen, Malmö Högskola.Syftet med vårt arbete har varit att ta reda på hur verksamma pedagoger går till väga vid bedömning och betygssättning.Arbetet ger en inblick hur pedagoger upplever bedömning och betygssättning. Med hjälp av enkäter har vi tagit reda på hur pedagoger upplever teoretisk och praktisk bedömning.Resultatet visar att bedömni

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18

Ruffino, Laura Ann. "What Taste in My Mouth." OpenSIUC, 2015. https://opensiuc.lib.siu.edu/theses/1725.

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These poems are the product of three years of writing and reflection on the poet's experiences throughout the illness and death of a parent, the destruction of hurricane Katrina in St. Bernard parish, and the oil industry's presence in Southeastern Louisiana. The manuscript is arranged without section breaks and operates in nine cycles.

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19

PUGNALONI, SOFIA. "Taste sensitivity in cancer patient." Doctoral thesis, Università Politecnica delle Marche, 2020. http://hdl.handle.net/11566/274088.

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Le modificazioni della sensibilità gustativa dovute alla chemioterapia possono contribuire all'elevata prevalenza della malnutrizione nei pazienti oncologici. La diagnosi di disgeusia è importante per la prognosi dei pazienti. L'obiettivo di questa tesi è quello di contribuire a prevenire e/o ridurre le alterazioni del gusto e la malnutrizione aprendo prospettive future che considerano la valutazione precoce delle alterazioni del gusto per una migliore gestione dell’alimentazione del paziente. Nello studio I, 35 pazienti oncologici sottoposti a chemioterapia sono stati confrontati con contro

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20

Petrick, Gabriella M. "The arbiters of taste producers, consumers and the industrialization of taste in America, 1900-1960 /." Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file, 270 p, 2007. http://proquest.umi.com/pqdweb?did=1268618871&sid=3&Fmt=2&clientId=8331&RQT=309&VName=PQD.

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21

Madsen, Viktoria Marie. "TASTE - An investigation on taste and class in relation to - kitsch, art and commodiﬁed luxury". Thesis, Malmö universitet, Institutionen för konst, kultur och kommunikation (K3), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-46105.

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This thesis takes a closer look at the phenomena of taste in relation to kitsch, art and luxury, analyzing a visual campaign, by the luxury brand Louis Vuitton. The visual campaign is made by Louis Vuitton to promote a collaboration with the postmodern artist Cindy Sherman. In her art Cindy Sherman is stepping away from modern aesthetics turning towards nostalgia and, anti- elitism. In a provocative act she brings in traits of kitsch and other pop cultural references to her art and exposes it to a conﬂicted art world. Using the well accommodated theoretical framework by sociologist Pierre Bour

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22

STUMP, KATHARINA EVELINE. "Taste for exclusivity. – A visual image analysis on the representation of social class and taste." Thesis, Malmö universitet, Fakulteten för kultur och samhälle (KS), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-21939.

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The purpose of this study is to create a deeper understanding on how brands today arepart of culture, creating meaning and effects, persuading customers through hidden messages and cultural communication codes. The starting point for my studies has been a European approach, with a German brand as empirical material. As a visual communicator it is especially important to critically understand how each element in an advertising campaigncreates meaning and therewith influences consumers unconsciously. My study has the ambition to research how luxury products are portrayed by examining visual mark

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23

Chew, Bee Lynn. "The identification of tomato fruit taste QTL and their underlying genes using human taste receptor cells." Thesis, University of Nottingham, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.605155.

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The taste of foods is perceived as one or a combination of five sensations which are sweet, sour, bitter, salty and umami. The umami taste is best described as a savoury sensation (Ikeda, 2002) and it is of central importance in food flavour. The mammalian taste receptors TIRs form two heteromeric G-protein-coupled receptor complexes and taste receptors T 1 R 1 and T 1 R3 function together as an umami taste detector on the tongue (Nelson et al., 2002; Li et al., 2002; Zhao et al., 2003). It is already well established that monosodium glutamate and L-aspartate evoke the umami sensation and are

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24

Liu, Pin. "Fat Taste Transduction in Mouse Taste Cells: The Role of Transient Receptor Potential Channel Type M5." DigitalCommons@USU, 2010. https://digitalcommons.usu.edu/etd/824.

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A number of studies have demonstrated the ability of free fatty acids to activate taste cells and elicit behavioral responses consistent with there being a taste of fat. Here I show for the first time that long chain unsaturated free fatty acid, linoleic acid, depolarizes taste cells and elicits a robust intracellular calcium rise via the activation of transient receptor potential channel type M5. The linoleic acid-induced responses depend on G protein-phospholipase C pathway indicative of the involvement of G protein-coupled receptors in the transduction of fatty acids. Mice lacking transient

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25

Goodwin, Frances L. W. "Do taste factors contribute to the mediation of voluntary ethanol consumption an investigation of ethanol and saccharin-quinine intake in non-selected laboratory rats /." Thesis, Connect to online version, 1995. http://wwwlib.umi.com/cr/concordia/fullcit?pMM05100.

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26

Clapp, Tod R. "Characterization of IP₃ receptors in bitter taste transduction." Access citation, abstract and download form; downloadable file 3.78 Mb, 2004. http://wwwlib.umi.com/dissertations/fullcit/3131664.

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27

Nelson, Greg. "Mammalian sweet and umami taste receptors /." Diss., Connect to a 24 p. preview or request complete full text in PDF formate. Access restricted to UC campuses, 2005. http://wwwlib.umi.com/cr/ucsd/fullcit?p3191985.

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28

Gray, Colin. "The enterprise culture : an acquired taste?" Thesis, London Metropolitan University, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.283087.

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29

Boyle, Joseph. "Abstraction and the judgement of taste." Thesis, Queen's University Belfast, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.334496.

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30

Hinge, Philip. "Anti-Heroics, Modesty, and Bad Taste." VCU Scholars Compass, 2014. http://scholarscompass.vcu.edu/etd/3436.

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My thesis work revolves around investigating painting’s relationship with “bad taste” and heroism. By comparing my paintings to illustrative depictions of “heroism”, artists who turn bad art good, ideas concerning modesty, humor, and invention I will contextualize my stance towards “heroism” and bad taste. By establishing my relationship to the aforementioned examples I will trace the growth of my work over the past few years and discuss how its role within contemporary painting has changed as well as how it interacts with various cultural references.

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31

Barrie, Katherine E. "The Committee on Taste and Leisure." VCU Scholars Compass, 2019. https://scholarscompass.vcu.edu/etd/5847.

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Within my studio practice I have been examining the aesthetics of leisure spaces, the implications of good and bad taste, and what it means to live one’s best life. Considering the history of design motifs and the influence of color upon the human psyche, my thesis exhibition of abstract paintings contains references to patterns, design movements, and modes of artifice that have historically been seen as brazen and tacky. These include nods to the Memphis Design group, faux marble, terrazzo, stucco, and artificial sand. Each has held an important place in the history of designed spaces, and at

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32

Wallroth, Raphael. "The Neural Representation of Taste Perception." Doctoral thesis, Humboldt-Universität zu Berlin, 2019. http://dx.doi.org/10.18452/19847.

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Der Geschmackssinn erfüllt eine grundlegende Funktion im Menschen indem er Substanzen auf ihre Essbarkeit überprüft, und beeinflusst Gesundheit, indem er die Lebensmittelauswahl prägt, was angesichts der Adipositas-Epidemie zunehmendes wissenschaftliches Interesse erzeugt. Zuerst habe ich die kortikale Signatur der Geschmacksenkodierung bzgl. synchronisierter neuronaler Aktivität untersucht. Die Ergebnisse zeigen, dass das menschliche Gehirn sehr langsame Delta-Wellen rekrutiert, um Geschmacksinformationen zu verarbeiten, und dass die evozierten neuronalen Antwortmuster geschmackspezifisch un

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33

Tedó, Pérez Maria Gemma. "The umami taste in pigs: L-amino acid preferences and in vitro recognition by the receptor dimer pT1r1/pT1r3 expressed in porcine taste and non-taste tissues." Doctoral thesis, Universitat Autònoma de Barcelona, 2009. http://hdl.handle.net/10803/5716.

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The present work was divided into three main areas of study, (1) the development of a reliable "in vivo" model for double choice (DOCH) testing in piglets avoiding the isolation time and fasted state of animals to evaluate weaned pig preferences, consumption and appetence under a fed-state for Glycine and several L-amino acids at different concentrations (-in vivo trials- Chapter 1), (2) identifying and characterizing the porcine Tas1r1 and Tas1r3 gene sequences in pigs, to construct a stable cell reporter system expressing the porcine umami taste receptor (pT1r3/pT1r1) to measure the cell res

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34

Magnusson, Emma. "Grundsmaksperception hos 4-6-åriga förskolebarn : Förmåga att identifiera smaker i livsmedel före och efter träning med grundsmaklösningar." Thesis, Högskolan Kristianstad, Sektionen för lärande och miljö, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-13994.

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Individuella smakupplevelser varierar stort och är delvis beroende av hur väl och intensivt individen kan urskilja grundsmaker. Jämfört med vuxna uppvisar barn en högre preferens för sött och starkare aversion mot bittert. Syftet med denna studie var att undersöka 4-6-åriga förskolebarns förmåga att identifiera grundsmaker i livsmedel före och efter träning med grundsmaklösningar. Även barnens förmåga att verbalisera smakupplevelser innan grundsmakträning undersöktes. Studien genomfördes på en förskola, totalt elva barn deltog i studien som bestod av fyra moment. En gruppdiskussion om (grund)s

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35

Roussin, André. "Variability in responses to similar tastants in the nucleus of the solitary tract of the rat." Diss., Online access via UMI:, 2007.

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36

Forestell, Catherine Ann. "Conditioned taste and odour preferences in rats." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp05/mq24842.pdf.

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37

Small, Dana. "Central taste and flavor processing in humans." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape10/PQDD_0020/MQ44282.pdf.

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38

Small, Dana. "Central taste and flavor processing in humans." Thesis, McGill University, 1997. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=20866.

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This thesis describes two studies that were performed to explore how the gustatory code is influenced by ingestive and motivational variables. To examine the possibility of a dissociation between gustatory sensation and perception that may be accounted for by integration of the gustatory code with limbic aspects of feeding, I first compared citric acid detection and recognition thresholds in two groups of patients, and a group of healthy control subjects. Patients had undergone resections from either a right or left anterior temporal lobe for the treatment of intractable epilepsy. A Positron E

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39

Stevens, Charlotte. "Snapshots from the cultural history of taste." Thesis, Loughborough University, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.416724.

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This thesis explores the cultural, or literary history of taste as a social construct. Taking the mid-eighteenth century as its starting point, the thesis adopts an historicist approach to five very particular texts from this vast history. It begins by focusing on three novels: firstly, Henry Fielding's Tom Jones (1749) which was published at a time when there was increasing pressure to create `standards' of taste; secondly, Jane Austen's Sense and Sensibility (1811) which belongs to a moment that scrutinised these `standards'; and thirdly, Charles Dickens's Oliver Twist (1837), which reflects

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40

Zhou, Yi. "Olfactory Transduction and Taste Processing in Drosophila." Thesis, Harvard University, 2011. http://dissertations.umi.com/gsas.harvard:10028.

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We completed two separate studies examining chemosensation in Drosophila. The first study investigated taste processing. It was our aim in this study to identify and characterize higher-order gustatory neurons. Our strategy for tackling this problem involved complementary functional and anatomical approaches. First, we used calcium imaging to screen for cells responding to stimulation of gustatory receptor neurons. Second, we used photo-activatable GFP to localize the cell bodies of neurons innervating the gustatory neuropil. Third, based on the information we gained from these imaging experim

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41

Feasey, Rebecca. "Taste formations, cultural distinctions and Sharon Stone." Thesis, University of Nottingham, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.397533.

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42

Hollowood, Tracey Ann. "Taste-aroma-matrix interactions determine flavour perception." Thesis, University of Nottingham, 2002. http://eprints.nottingham.ac.uk/10262/.

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A newly recruited sensory panel was trained in magnitude estimation and time intensity sensory techniques. Sensory analysis was combined with instrumental analysis using MS Nose to investigate the relationship between stimulus and perception using simple model food systems. Volatile release data was collected after swallowing aqueous solutions containing a cocktail of aroma compounds. The compounds varied in their persistence during subsequent exhalations dependent on the degree of association with the mucous lining of the throat. The rate of breathing had no effect on the shape or intensity o

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43

Gay, C. "A statistical assessment of taste-testing methods." Thesis, University of Reading, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.382175.

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44

Pushpass, Rose-Anna Grace. "Investigating taste function in the ageing population." Thesis, King's College London (University of London), 2018. https://kclpure.kcl.ac.uk/portal/en/theses/investigating-taste-function-in-the-ageing-population(70580831-a48b-403d-b66a-b96e0c4b271d).html.

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The diet of the ageing population is known to deteriorate which is in part due to loss of taste sensation. Lack of interest in food leads to nutritional deficiencies, dehydration and reduced quality of life. The maintenance of taste function is dependent on the presence and function of saliva. Saliva bathes the taste buds and coats the oral mucosa to enable processing of foods and to provide a trophic stimulus for taste bud function. In the ageing population salivary flows tend to decrease for several reasons including disease, reduced water intake and the side-effects of some medications. Thi

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45

Baldwin, Maude Wheeler. "Evolution of sweet taste perception in hummingbirds." Thesis, Harvard University, 2015. http://nrs.harvard.edu/urn-3:HUL.InstRepos:17467228.

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Mammals have three members of the small taste receptor gene family responsible for the perception of sweet and savory tastes: two genes (T1R2 and T1R3) comprise the canonical sweet receptor, and a third gene, T1R1, acts with T1R3 to make the savory receptor. Here, in a joint effort with a team of international collaborators, we show that even though birds are missing the taste receptor gene (T1R2) required by other vertebrates to perceive carbohydrates and sweeteners, hummingbirds still detect sugars—but in a novel way. This project spanned multiple fields and field sites, integrating taste te

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46

Geran, Laura Claire. "The psychophysics of salt taste transduction pathways." [Gainesville, Fla.] : University of Florida, 2003. http://purl.fcla.edu/fcla/etd/UFE0000685.

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47

Riedel, Katja. "Elucidation of the epithelial sodium channel as a salt taste receptor candidate and search for novel salt taste receptor candidates." Phd thesis, Universität Potsdam, 2011. http://opus.kobv.de/ubp/volltexte/2012/5876/.

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Salty taste has evolved to maintain electrolyte homeostasis, serving as a detector for salt containing food. In rodents, salty taste involves at least two transduction mechanisms. One is sensitive to the drug amiloride and specific for Na+, involving epithelial sodium channel (ENaC). A second rodent transduction pathway, which is triggered by various cations, is amiloride insensitive and not almost understood to date. Studies in primates showed amiloride-sensitive as well as amiloride-insensitive gustatory responses to NaCl, implying a role of both salt taste transduction pathways in humans. H

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Morales, Patricia. "'Mere good taste is nothing else but genius without the power of execution' : artists as arbiters of taste, 1792-1836." Thesis, University of Warwick, 2003. http://wrap.warwick.ac.uk/1258/.

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During the transition from the eighteenth to the nineteenth century, a sea change took place in the British art world that reflected a general shift in attitude towards the arts. Artists redefined their social status and fought for their criteria to be taken into account, acquiring a new, influential position within the artistic circles, in which the authority of theorists and connoisseurs, amateurs whose approach to the work of art was that of the collector and critic, never the creator, had been so far undisputed. Influenced by new social theories and powerful contemporary cultural movements

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49

Chen, Jen-Yung. "Multi-compartment modeling in the gustatory system in rats." Diss., Online access via UMI:, 2005.

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50

Grover, Mary. "The authenticity of the middlebrow : Warwick Deeping and cultural legitimacy, 1903-1940." Thesis, Sheffield Hallam University, 2002. http://shura.shu.ac.uk/3105/.

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My project has been to examine how the hierarchical structures of taste implied by the term 'middlebrow' were negotiated by the bestselling novelist, Warwick Deeping, 1877-1950. Deeping is my focus for three reasons: he was immensely popular; his popularity was perceived by such critics as Q. D. Leavis as a threat to the 'sensitive minority'; he was prolific. His 68 novels from 1903-1950 thus give the cultural historian the unusual opportunity of tracing the development of an author's attempts to protect both himself and his readers from a process of cultural devaluation. After 1925, the best-

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