Which context matters? Tasting in everyday life practices and social science theories
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Which context matters? Tasting in everyday life practices and social science theories. / Mann, Anna.
In: Food, Culture and Society, Vol. 18, No. 3, 2015, p. 399-417.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Which context matters?
T2 - Tasting in everyday life practices and social science theories
AU - Mann, Anna
PY - 2015
Y1 - 2015
N2 - What influences how people taste the food they eat? This paper investigates howsensual engagements with food, particularly tasting it, become contextualized ineveryday life practices and social science theories. Based on ethnographic fieldworkin a Swiss hospital, the Kantonsspital Graubünden, the paper analyzes whatdoctors, patients and nurses bring up as shaping sensual engagements with food.It also investigates how sensual engagements with food become contextualized inthree social scientific studies on “taste,” “eating” and “tasting.” The paper arguesthat the three different contexts developed in these studies, namely “society,” “foodculture” and “in practice,” do not help to make sense of what was observed andwas brought up by the people working and living in the hospital as shaping sensualengagements with food: what happens before, after and around eating. The papertherefore adds “mundane goings-on” as a fourth context and concludes that contexualizing tasting allows the addressing of social issues. It recommends furtherinvestigation of the relation between contexts.
AB - What influences how people taste the food they eat? This paper investigates howsensual engagements with food, particularly tasting it, become contextualized ineveryday life practices and social science theories. Based on ethnographic fieldworkin a Swiss hospital, the Kantonsspital Graubünden, the paper analyzes whatdoctors, patients and nurses bring up as shaping sensual engagements with food.It also investigates how sensual engagements with food become contextualized inthree social scientific studies on “taste,” “eating” and “tasting.” The paper arguesthat the three different contexts developed in these studies, namely “society,” “foodculture” and “in practice,” do not help to make sense of what was observed andwas brought up by the people working and living in the hospital as shaping sensualengagements with food: what happens before, after and around eating. The papertherefore adds “mundane goings-on” as a fourth context and concludes that contexualizing tasting allows the addressing of social issues. It recommends furtherinvestigation of the relation between contexts.
KW - Faculty of Social Sciences
KW - Tasting
KW - Taste
KW - Everyday life
KW - Ethnography
KW - Social Science Theory
KW - Context
U2 - 10.1080/15528014.2015.1043105
DO - 10.1080/15528014.2015.1043105
M3 - Journal article
VL - 18
SP - 399
EP - 417
JO - Food, Culture and Society
JF - Food, Culture and Society
SN - 1528-9796
IS - 3
ER -
ID: 162385351