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Tasting as a social practice: a methodological experiment in making taste public

2022Artigo científico Acesso restrito
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dc.contributor.authorJackson, Peter
dc.contributor.authorEvans, David
dc.contributor.authorTruninger, Monica
dc.contributor.authorBaptista, João
dc.contributor.authorNunes, Nádia Carvalho
dc.date.accessioned2020-09-30T13:43:37Z
dc.date.available2020-09-30T13:43:37Z
dc.date.issued2022
dc.description.abstractBased 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationJackson, 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: 10.1080/14649365.2020.1809013pt_PT
dc.identifier.doi10.1080/14649365.2020.1809013pt_PT
dc.identifier.urihttp://hdl.handle.net/10451/44479
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relation.publisherversionhttps://www.tandfonline.com/doi/full/10.1080/14649365.2020.1809013pt_PT
dc.titleTasting as a social practice: a methodological experiment in making taste publicpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage18pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleSocial & Cultural Geographypt_PT
person.familyNameTruninger
person.givenNameMonica
person.identifier.ciencia-id911D-6255-52FA
person.identifier.orcid0000-0002-4251-2261
person.identifier.scopus-author-id23487113200
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication4ca39720-a44b-43f6-82c7-d8f7426feced
relation.isAuthorOfPublication.latestForDiscovery4ca39720-a44b-43f6-82c7-d8f7426feced

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