Tasting as a social practice: a methodological experiment in making taste public
| Autor: | Mónica Truninger, João Afonso Baptista, David M. Evans, Nádia Carvalho Nunes, Peter Jackson |
|---|---|
| Přispěvatelé: | Repositório da Universidade de Lisboa |
| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: |
Cultural Studies
Taste (sociology) media_common.quotation_subject 05 social sciences Geography Planning and Development 0211 other engineering and technologies 0507 social and economic geography 021107 urban & regional planning 02 engineering and technology Social practice Aesthetics Embodied cognition Wine tasting Psychology 050703 geography media_common |
| Zdroj: | Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP |
| ISSN: | 1464-9365 |
| Popis: | Based on fieldwork in the UK and Portugal, this paper considers the relationships between cultural analyses of taste and the embodied activity of tasting. As part of a wider project on the multiple ontologies of ‘freshness’, the paper conceptualises taste as an emergent effect of tasting practices. Drawing on evidence from a series of ‘tasting events’ (where research participants were recorded shopping, cooking and eating a meal with friends and family), the paper explores the multiple dimensions of taste concluding that even the most personal and sensory aspects of tasting food involve a social dimension which we interpret through the lens of practice theory. The paper identifies three specific dimensions of tasting as a social practice involving food’s material and visceral qualities; the links between embodiment and emotion; and the contextual significance of family and social relations. Our findings contribute to recent debates about ‘making taste public’, even in the apparently private context of household consumption. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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