|Title||Sensing in Social Interaction: The Taste for Cheese in Gourmet Shops|
|Tag(s)||EMCA, Taste, Gourmet Shops, Sensing|
|Publisher||Cambridge University Press|
|Series||Learning in Doing: Social, Cognitive and Computational Perspectives|
This book offers a novel perspective on how people engage in sensing the materiality of the world as a way of social interaction. It proposes a conceptual and analytical advance in how to approach sensing as an intersubjective and interactional phenomenon within the framework of conversation analysis and ethnomethodology. Based on a uniquely rich set of video-recorded data, the author shows how people reacting to cheese in gourmet shops across Europe highlights the part the senses play in human behaviour and communication. The multimodal analysis of the case studies reveals the systematic features of looking, touching, smelling, and tasting in situated activities. By blending interdisciplinary research with real life, the volume puts together a theoretical and methodological framework for studying the embodied and linguistic dimensions of sensing in interaction.