Corporeal Crafting: Tastes, Knowledges and Quality Protocols in British Cider-Making

Abstract

In this chapter I interrogate the ways in which craft cider makers utilise corporeal taste to construct their own normative framework of quality, in relation to both agricapitalism and initiatives that work to celebrate artisan production in the form of appellations of origin. My primary intention is to highlight the critical role the body and the senses play in the construction of knowledge about what constitutes a ‘quality’ cider and indicate the