Unfolding humanistic wine tasting, based on wine professionals’ biographical expressions

IF 3.2 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Daniel Östergren , Ute Walter , Bernt Gustavsson
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Abstract

In our time, wine-related industries express a growing demand for understanding new ideas about wine. This article explores how professional wine tasters develop their knowledge. Based on the idea of bildung as hermeneutic interpretation, we argue that there are three dominant ideas about how knowledge of wine can be approached: first, as an acquired canon; second, as a systematic tool; and third, as a search process. The intertwinement of these perspectives is exemplified by four autobiographical stories about experiences of learning, working with, and developing wine knowledge. One story is the first author's own autobiography; the others are published works by influential wine tasters. Autobiographical stories add a novel humanistic approach to explorations of wine knowledge, focusing on interpretation of experiences.
In the discussion, the three different approaches to knowledge acquisition are related to how they support our understanding of different aspects of wine. We argue that canonic and systematic knowledge tends to be limited to conventional and technical aspects, while knowledge of the individuality of more unconventional wines and their aesthetic aspects is acquired through a search process. With increased influences of humanistic expressions in the world of wine, a greater focus on knowledge-seeking approaches to wine is required.
以葡萄酒专业人士的传记性表达为基础,展开人文品酒
在我们这个时代,与葡萄酒相关的行业表达了对理解葡萄酒新理念的日益增长的需求。这篇文章探讨了专业品酒师如何发展他们的知识。基于构建作为解释学解释的想法,我们认为有三种关于如何接近葡萄酒知识的主要观点:第一,作为获得的佳能;第二,作为系统工具;第三,作为一个搜索过程。四个关于学习、使用和发展葡萄酒知识的经历的自传体故事证明了这些观点的相互交织。一个故事是第一作者自己的自传;其他的是有影响力的品酒师出版的作品。自传体故事为葡萄酒知识的探索增添了一种新颖的人文主义方法,侧重于对经验的解释。在讨论中,三种不同的知识获取方法与它们如何支持我们对葡萄酒不同方面的理解有关。我们认为,规范和系统的知识往往仅限于传统和技术方面,而更多的非传统葡萄酒的个性和审美方面的知识是通过搜索过程获得的。随着人文表达对葡萄酒世界的影响日益增加,需要更加关注葡萄酒的知识寻求方法。
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来源期刊
International Journal of Gastronomy and Food Science
International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies
CiteScore
5.30
自引率
10.50%
发文量
170
审稿时长
45 days
期刊介绍: International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.
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