Ordering tasting in a restaurant: experiencing, socializing, and processing food
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
Ordering tasting in a restaurant : experiencing, socializing, and processing food. / Mann, Anna.
In: The Senses and Society, Vol. 13, No. 2, 2018, p. 135-146.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
APA
Vancouver
Author
Bibtex
}
RIS
TY - JOUR
T1 - Ordering tasting in a restaurant
T2 - experiencing, socializing, and processing food
AU - Mann, Anna
PY - 2018
Y1 - 2018
N2 - Sometimes there are moments in which German speakers will state that something schmeckt gut [tastes good]. Focusing on a family celebration in a restaurant in Austria, the paper considers how in three schmeckt gut moments, participants variously order “tasting” as a process of experiencing, socializing, and processing. It is argued that while it is possible to analyse how a person simultaneously experiences sensual qualities inherent in a particular dish, socializes with others, and processes food, these aspects are not equally relevant for the people involved in the “tasting”. Different modes of ordering “tasting” can exist next to each other such that a “tasting together in difference”takes place. Following from this, this article calls for further investigation into the practical achievement of “tasting together in difference” and the enabling role of care in this process. By shedding light on how tasting is done in practices of dining out in Western Europe, it contributes to a growing set of ethnomethodologically oriented studies on how tasting and taste are done in practice.
AB - Sometimes there are moments in which German speakers will state that something schmeckt gut [tastes good]. Focusing on a family celebration in a restaurant in Austria, the paper considers how in three schmeckt gut moments, participants variously order “tasting” as a process of experiencing, socializing, and processing. It is argued that while it is possible to analyse how a person simultaneously experiences sensual qualities inherent in a particular dish, socializes with others, and processes food, these aspects are not equally relevant for the people involved in the “tasting”. Different modes of ordering “tasting” can exist next to each other such that a “tasting together in difference”takes place. Following from this, this article calls for further investigation into the practical achievement of “tasting together in difference” and the enabling role of care in this process. By shedding light on how tasting is done in practices of dining out in Western Europe, it contributes to a growing set of ethnomethodologically oriented studies on how tasting and taste are done in practice.
KW - Faculty of Social Sciences
KW - Tasting
KW - taste
KW - eating out
KW - experience
KW - practice
U2 - 10.1080/17458927.2017.1376434
DO - 10.1080/17458927.2017.1376434
M3 - Journal article
VL - 13
SP - 135
EP - 146
JO - Senses and Society
JF - Senses and Society
SN - 1745-8927
IS - 2
ER -
ID: 200575449