Sensory science research on taste: An ethnography of two laboratory experiments in Western Europe
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Sensory science research on taste : An ethnography of two laboratory experiments in Western Europe. / Mann, Anna.
In: Food and Foodways, Vol. 26, No. 1, 2018, p. 23-39.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Sensory science research on taste
T2 - An ethnography of two laboratory experiments in Western Europe
AU - Mann, Anna
PY - 2018
Y1 - 2018
N2 - Recent ethnographies from the anthropology of food and the senses have shown how moments in which people taste foods are shaped by scientific knowledge, methods and rationales. Building on approaches developed in science and technology studies, this paper offers an ethnography of the field to which this shaping power has been assigned: the scientific study of taste. Detailed tracing and analysis of two laboratory experiments on taste performed in laboratories in Western Europe brings out how both turn moments in which people taste into a bodily response. At the same time, since their technical set-ups address different societal problems and varying interest groups, they stage diverging versions: a perception versus a reaction to an exposure. The paper, thus, sheds light on how cultural and social norms, ideals, and practices shape the knowledge production about taste and its resulting effects.
AB - Recent ethnographies from the anthropology of food and the senses have shown how moments in which people taste foods are shaped by scientific knowledge, methods and rationales. Building on approaches developed in science and technology studies, this paper offers an ethnography of the field to which this shaping power has been assigned: the scientific study of taste. Detailed tracing and analysis of two laboratory experiments on taste performed in laboratories in Western Europe brings out how both turn moments in which people taste into a bodily response. At the same time, since their technical set-ups address different societal problems and varying interest groups, they stage diverging versions: a perception versus a reaction to an exposure. The paper, thus, sheds light on how cultural and social norms, ideals, and practices shape the knowledge production about taste and its resulting effects.
KW - Faculty of Social Sciences
KW - Ethnography
KW - laboratory
KW - science
KW - science and technology studies
KW - taste
U2 - 10.1080/07409710.2017.1420352
DO - 10.1080/07409710.2017.1420352
M3 - Journal article
VL - 26
SP - 23
EP - 39
JO - Food and Foodways
JF - Food and Foodways
SN - 0740-9710
IS - 1
ER -
ID: 188645341