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Tasting as a social practice: a methodological experiment in making taste public
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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.
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Jackson, P., Evans, D., Truninger, M., Baptista, J., Nunes, N. C. (2022). Tasting as a social practice: a methodological experiment in making taste public. Social & Cultural Geography, 23 (2), pp. 739-756. (Published online 14 Aug 2020) DOI: 10.1080/14649365.2020.1809013