Difference between revisions of "SneijderTeMolder2005"

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m (Clair-AntoineVeyrier moved page Sneijder&TeMolder2005 to SneijderTeMolder2005: "&" caracter issue)
 
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{{BibEntry
 
{{BibEntry
 
|BibType=ARTICLE
 
|BibType=ARTICLE
|Author(s)=Petra Sneijder and Hedwig te Molder
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|Author(s)=Petra Sneijder; Hedwig F. M. te Molder
 
|Title=Disputing taste: Food pleasure as an achievement in interaction
 
|Title=Disputing taste: Food pleasure as an achievement in interaction
 
|Tag(s)=EMCA;
 
|Tag(s)=EMCA;
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|Volume=16
 
|Volume=16
 
|Number=5
 
|Number=5
|Pages=107-116
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|Pages=107–116
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|URL=https://www.sciencedirect.com/science/article/abs/pii/S0195666305000322
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|DOI=10.1016/j.appet.2005.03.002
 
|Abstract=While identity has been a dominant topic in research on food choice, literature on identity in consumers' everyday life is scarce. In this article we draw on insights from discursive psychology to demonstrate how members of an online forum on food pleasure handle the hedonic appreciation of food in everyday interaction. We examined 40 discussions consisting of 1715 e-mails related to culinary topics. The analysis focuses on the way in which the participants of this forum work up and establish their identities as "gourmets". A dominant tool in performing this identity work is the discursive construction of independent access to knowledge of and experience with food items, so as to compete with or resist the epistemic superiority of a preceding evaluation. Data are presented with nine examples of the 73 manifestations of the construction of independent access. Contrary to sensory approaches to food choice, this study depicts the enjoyment of food as an interactional achievement rather than a pure physiological sensation. Wider implications of this study for the relation between food, identity and taste are discussed.
 
|Abstract=While identity has been a dominant topic in research on food choice, literature on identity in consumers' everyday life is scarce. In this article we draw on insights from discursive psychology to demonstrate how members of an online forum on food pleasure handle the hedonic appreciation of food in everyday interaction. We examined 40 discussions consisting of 1715 e-mails related to culinary topics. The analysis focuses on the way in which the participants of this forum work up and establish their identities as "gourmets". A dominant tool in performing this identity work is the discursive construction of independent access to knowledge of and experience with food items, so as to compete with or resist the epistemic superiority of a preceding evaluation. Data are presented with nine examples of the 73 manifestations of the construction of independent access. Contrary to sensory approaches to food choice, this study depicts the enjoyment of food as an interactional achievement rather than a pure physiological sensation. Wider implications of this study for the relation between food, identity and taste are discussed.
 
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Latest revision as of 15:06, 10 November 2019

SneijderTeMolder2005
BibType ARTICLE
Key SneijderTeMolder2005
Author(s) Petra Sneijder, Hedwig F. M. te Molder
Title Disputing taste: Food pleasure as an achievement in interaction
Editor(s)
Tag(s) EMCA
Publisher
Year 2006
Language English
City
Month August
Journal Appetite
Volume 16
Number 5
Pages 107–116
URL Link
DOI 10.1016/j.appet.2005.03.002
ISBN
Organization
Institution
School
Type
Edition
Series
Howpublished
Book title
Chapter

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Abstract

While identity has been a dominant topic in research on food choice, literature on identity in consumers' everyday life is scarce. In this article we draw on insights from discursive psychology to demonstrate how members of an online forum on food pleasure handle the hedonic appreciation of food in everyday interaction. We examined 40 discussions consisting of 1715 e-mails related to culinary topics. The analysis focuses on the way in which the participants of this forum work up and establish their identities as "gourmets". A dominant tool in performing this identity work is the discursive construction of independent access to knowledge of and experience with food items, so as to compete with or resist the epistemic superiority of a preceding evaluation. Data are presented with nine examples of the 73 manifestations of the construction of independent access. Contrary to sensory approaches to food choice, this study depicts the enjoyment of food as an interactional achievement rather than a pure physiological sensation. Wider implications of this study for the relation between food, identity and taste are discussed.

Notes