The normative order of sensing: enacting the tasting sheet in tasting training sessions

IF 0.8 3区 文学 Q3 COMMUNICATION
Text & Talk Pub Date : 2023-11-09 DOI:10.1515/text-2022-0195
Lorenza Mondada
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引用次数: 0

Abstract

Abstract Tasting sessions are a social activity in which the senses and the sensorial features of the tasted objects are the main focus of the participants, who do not only experience taste but also aim at precisely describing it. For doing that, they use pre-formatted tasting sheets and pre-existing standardized repertoires of descriptors. This paper investigates the relations between bodies and sensations, linguistic expressions and the normativity of lexical repertoires. While the literature has insisted on the sensorial lexicon of diverse languages and its specialization within expert domains, the very way in which the sensing body, language, and the normativity of standardized categories are precisely articulated in tasting practices remains understudied. Using an ethnomethodological and conversation analytic approach, this paper demonstrates how participants in training tasting sessions achieve practically, bodily and materially the association between the sample tasted, the sensing body and the use of lexical repertoires. Artefacts and tools like tasting sheets and lexical lists are situatedly mobilized in a way that enhances the senses but also socializes and standardizes them. On the basis of cheese tasting sessions video-recorded during training workshops of professional tasters in Italy and Italian-speaking Switzerland, the paper demonstrates how the normative order of sensing is achieved through the imbrication of the use of tasting sheets within the sensory examination of samples – thus showing how body, materiality, language, and artefacts are normatively constrained, practically managed and bodily aligned in the tasting session.
品鉴的规范顺序:在品鉴培训中制定品鉴单
品酒会是一种社会活动,参与者不仅要体验味道,而且要准确地描述它,在这种活动中,被品酒对象的感官和感官特征是参与者的主要关注点。为了做到这一点,他们使用预先格式化的品尝表和预先存在的标准化描述符。本文探讨了身体与感觉、语言表达和词汇库规范性之间的关系。虽然文献坚持不同语言的感官词汇及其在专家领域的专业化,但在品尝实践中,感知体,语言和标准化类别的规范性精确表达的方式仍未得到充分研究。本文运用民族方法学和对话分析的方法,展示了训练品鉴课程的参与者如何在实际、身体和物质上实现品尝样本、感知体和词汇库使用之间的联系。像品尝表和词汇表这样的人工制品和工具被以一种增强感官的方式调动起来,但也使它们社会化和标准化。在意大利和瑞士意大利语区专业品酒师培训研讨会期间录制的奶酪品酒视频的基础上,本文展示了如何通过在样品感官检查中使用品酒表来实现规范的感知秩序——从而展示了在品酒过程中,身体、物质、语言和人工制品是如何被规范地约束、实际管理和身体一致的。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Text & Talk
Text & Talk Multiple-
CiteScore
1.70
自引率
16.70%
发文量
70
期刊介绍: Text & Talk (founded as TEXT in 1981) is an internationally recognized forum for interdisciplinary research in language, discourse, and communication studies, focusing, among other things, on the situational and historical nature of text/talk production; the cognitive and sociocultural processes of language practice/action; and participant-based structures of meaning negotiation and multimodal alignment. Text & Talk encourages critical debates on these and other relevant issues, spanning not only the theoretical and methodological dimensions of discourse but also their practical and socially relevant outcomes.
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