Svensson2024a

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Svensson2024a
BibType ARTICLE
Key Svensson2024a
Author(s) Hanna Svensson
Title Claiming and attributing (dis)taste: Issues of sharing a meal as a competent member
Editor(s)
Tag(s) EMCA, In press, Taste, Eating, Distaste, Food, Meal time, Mealtime interaction, Ethnomethodology, Conversation analysis
Publisher
Year 2024
Language English
City
Month
Journal Appetite
Volume
Number
Pages
URL Link
DOI 10.1016/j.appet.2024.107546
ISBN
Organization
Institution
School
Type
Edition
Series
Howpublished
Book title
Chapter

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Abstract

Eating together is a primordial social activity with robust normative expectations. This study examines a series of instances where appreciative elements about the food during a shared meal are treated as noticeably absent and where some of the participants are attributed to exhibit a negative stance towards the food, which furthermore is used as a resource for engaging in membership categorization.

Situated within the cognate approaches of ethnomethodology and conversation analysis, this study draws on video recordings of an integrated language and cooking workshop organized for immigrants in the French speaking part of Switzerland. The participants include a French teacher, two cooking animators and five immigrant women with various native languages. The detailed sequential, multimodal analysis details and explains how the participants treat gustatory features of eating as publicly available and accountable, and how the absence of evaluative elements contribute to the situated achievement of a plural “you” as a group that does not like “this” food. Ascribing (dis)taste for food on behalf of others, occasions accounts for just how to eat, showing the strong normative features that make up to the recognizability of sharing a meal as a competent member – including how sensorial experiences are evaluated and expressed. In this way, this study contributes to our understanding of the (non)ordinary features of eating together as a situated, embodied achievement and social institution that is built in and through interaction.

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